Tuesday, December 29, 2015

Puskar Sekuwa Corner : A taste of Nepali Cuisine

If you are travelling by Putalisadak you will see a small shop near four corners of bagbazar road that fumes with smoke. It's a place that roars with the taste of meat lovers where the sekuwa is being smoked. The sekuwa is a popular food among meat lovers that is an appetizing for the taste buds.
Basically a sekuwa is a smoked Goat meat in spices that is barbecued in coal. You can find varieties of goat meat products that are really amazing and mouth watering here.      

It is basically the spices rub and how its cooked that makes a food taste better, one thing I can say is Puskar Sekuwa is indeed one of the very local food stop that certainly gives you the taste of real Nepali cuisine.

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Two Star: ☆☆

Friday, December 25, 2015

Authentic taste of Typical Nepali food

You may have heard very limited items in terms of Nepali food taste or gastronomical wonders but satisfying your pallet there is more to a devouring taste of exciting flavors inspired in the ups and downs of the taste buds. Nepal is full of mixture of taste its multilingual dialect not only facilitates its cultural practice to the richer side practices wide variety of culinary recipes of  taste.

Nepali food is not a freeway like the Chinese or Indian taste. It's a shuttle and a protagonist taste of amazing spices and herbs that are balanced among the most amazing experience of the taste world.
to be very specific, it is  not vague and intriguing with spices and heat, its a more abrupt and sensitive taste of rich ingredients of the food where the spices are the main stars but an added bonus of the ingredients.

If you think Momos, chowmins  and dalbhat is the way to Nepali food then you are completely wrong. Nepal food has an edge with a more shuttle taste with a stingy broth taste.

1. Gundruk: Gundruk is one of the most famous food cuisine in Nepali food culture.  A hilly food source of the diet, it is kind of a fermented version of the green leafy vegetable turned into a dry hard smelling element of the Nepali cuisine. Though recognized as  a popular and most important food in Nepal and it claims to be one of the national dishes, people may or may not be accepting the taste but for any mountain person its a daily dose of minerals and source of a yummy broth everyday for the winters. To be specific every Nepali craves for Gundruk soup that is rich in flavor and taste and to be very frank if you come to Nepal that is the real taste of Nepal gastronomical wonder.
It can be used in so many way fried and made into a pickle or massed and mixed with curry but the most popular Nepali style is a broth that is very stinky for the outsider but very soothing and tasty for the native soul. you want the real taste of Nepal you gotta try Gundruk in the most spunky way to feel the food adventure of Nepal.  It is the food of the hilly people where most of the times the temperatures are very fluctuating and due to this there is scarcity of food and shortage of other food items the Nepalese have been preserving their food in-terms of their tradition and culture in the most wonderful way of practicing this gastronomical wonder. Every time I smell a Gundruk my mouth waters in the most enchanting way of feeling a true nepali. Nepal in every way possible is a  

Process of making Gundruk 1. First take some green leafy vegetable and wash them thoroughly
2. Dry them ion the sun for 2 to 3 days once the green color starts to fade
3. Tightly pack  them in a glass or wooden bottle and add some hot water to start the fermentation process
4. Put the the bottle in the sun
5. After a day when the fermentation starts keep a check in the smell and level of acidity
6. Once you are sure of the smell and consistency then take it out and dry it in the sun
7. Walla you have Gundruk

2. Tama:  Tama is yet another version of the best food cuisine of Nepali food. It's very authentic and very versatile in so many ways of its taste. Though can be closely related to Kimche in smell but has a rich and specific taste that enhances the nepali dhal bhat in the most spectacular way. It is generally cooked with black-eyed peas where various spices and herbs are added to enhance the taste.

Tama is a fermented bamboo shoot tipped from the young bamboo  which is fermented and aged as per taste.   It is a unique and classic style Nepali curry flavor dish.

Process of making Tama 
1. The bamboo shoot are cut from the shack

2.They are fermented with oil and turmeric power
3. As the time passes it gives that rich and aromatic smell

3. Suke ko Maccha: Dried smoked fish is yet another aspect of the Nepali food that is rich in taste and flavors. It is one of the major diets of the Nepali people where there are fishes available from ponds and rivers.

It is cooked in a curry style broth with herbs and spices which has its unique set of taste and flavors.


Wednesday, August 5, 2015

Gangri Sumai Resturant and its open momo

Located in the middle of Teku, Sumai is famous among MOMO lovers for its open Momo that is both tasty and very unique. People  who want to have the real taste of Nepalese Momo should try this momo, its a must and highly recommended.

The Sumai Restaurants are located in various location of Pulchowk, Indrachowk and Teku where you can  enjoy the taste at its best.

Mostly famous in the city as a lunch spot its crowed during the lunch hours, so its not recommended to go during the wee hours.

One more thing that may come handy, the Sumai restaurants are closed on Tuesday and open 6 days a week.  

The restaurant is one of the oldest but when it comes to hygiene and cleanliness the place simply looks old and sad. Similarly, the staff is also not  friendly and they behave in a very sad way.


Two Star: ☆☆

Nanglo Express the taste of the ethnicity

You might have been surfing around in New Road trying to find out an eatery but beside the New-Road Supermarket on the alley there is a small opening that welcomes you to a petite corner ground restaurant. With sleek decor and small menu it may seem very unique but the cuisine are very tantalizing and exquisite.

The urban sleek furniture is just perfect for a causal lunch that gives you that cozy feeling, moreover the best part is its menu that welcomes you to the best price that is available.

Wisely management and well stargazed the you have to pay and then the order finds your way in the most unique crockery that is just awesome.

The small menu offers a variety of food items from momos to choyla to chowmein to dal bhat everything is served with precision of taste and will energize your taste bud.

From my side I would surely recommend the chicken choyla that mouth watering. I can guarantee that once you get the taste, you will surely be returning to the place again.

Though VAT simply is one of the extra pain factor but quality comes at a price.

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Three Star: ☆☆☆


Wednesday, February 4, 2015

Delicious Chicken Choila making process


First cut the chicken into small pieces to desired size and steam it for 12 to 15 minutes. After its steamed take it out and let it drain for 15 to 20 minutes. Make sure its drained off.  

Slice the onions, and  tomatoes as per your preference and size. Shred garlic and ginger according to your taste

Heat mustard oil in a pan and add the fenugreek (methi) seeds and heat it until the seeds become black.

Pour the chicken into a bowl and Mix everything in a boul with a pinch of salt , turmeric powder and red chili powder.

Add some lemon juice, coriender and green onions for garnishing


  1. Chicken Boneless  – 1/2 to 1 Kg (cut in small pieces)
  2. Onion – 2 (chopped)
  3. Green onion - 1 cup (chopped)
  4. Tomato – 4 (sliced)
  5. Green chill – on your need (cut in half or quarters)
  6. Garlic and ginger mixture (shredded)
  7. Turmeric powder- half table spoon
  8. Red chili powder- 1 tablespoon
  9. Fenugreek seeds (Methi)
  10. Mustard oil
  11. Salt as per preference 
  12. Coriander leaves
  13. Lemon juice
  14. Soya sauce (color)