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Hospitality, Food & Wine Monthly

Mid Mar. 2018 I Issue 3 Chief Executive Officer

Suresh KC

Chief Editor

Dali Khanal

Chief Designer


The cold of the winter is over and the temperature is rising, season is changing. Due to the air pollution, and the time of season change, many people are suffering from seasonal flu and variety of viral infections. As the temperature will be rising for some coming up months, the scarcity of drinkable water will also rise in many parts of the country. It is advisable for everyone to take more caution whenever having food or water.

Lasta Newaa Maharjan


Laxman Nagarkoti


LB Thapa Rupali Dean

Reporter / Photographer

Purnima Shrestha

Sales & Marketing Consultant Gurvinder Singh Bidyarthi Chief Accountant

Dibeshwor Dharel


Dr. Marc Clark

In this issue, we have tried to explore on what our ancestors consumed as food as the major cover story. Apart from other regular segments we have Resh talking about workout for beginners whereas Dr. Marc Clark is talking about Attitude. We are nearing to bid good bye to the year 2074, which in fact saw the complete transformation in our political system and welcoming the Year 2075 & we believe the year to be the foundation year for the economic growth of the country. We all at Hospitality, Food & Wine wish you all a Happy New Year 2075!!!

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Now available in Leading Book Stores A Must have Book for Hospitality Management Students & people involved in Facility Management Area

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CONTENTS 16 Quiz 18 Food Quote 20 Hospitality News 34 Wine FAQs


Wine Appraisal Bodegas Roda Sela




Enoteca@Fnw 8 Wine Myths Debunked




Food of Ancients

40 What is that makes you Special? It's your ATTITUDE !




Cocktails & Mocktails


Talking Food on Movies


Workout with Resh Complete Workout Plan for Beginners


Healthy Living

What are the Best Foods to Fight Aging? Hospitality, Food & Wine, Monthly


Dear Editor

Letter to the editor

Dear Editor, The last two issues of Hospitality, Food & Wine wooed me. The small yet noticeable changes have made a difference and they are looking amazing. Please do some changes in segments too. Would love to see new stuffs coming up. Roshani Pokharel Kupondole, Lalitpur

Dear Editor, I want to learn more about wines. As I am interested in wines more, I find very less wine articles in comparison to other articles. I would really appreciate if you increase wine articles as well as the size of the magazine. As a reader, the more articles we get to read, the happier we would be. Madan Karki Budhanilkantha, Kathmandu

Dear Editor, The research based article on Organic and Farmers Market was quite impressive. We need more of such articles which make us updated and make us aware of different happening around us. I would love to see such market oriented articles in future too. Sadhana Shrestha Bagbazaar, Kathmandu

For inquiries/communication:,, Mobile Text: 9801059138

Hospitality Quiz of the Month

Send your Answers to:

When in the history was pottery introduced to humankind? Cork closures can produce..................... Edamame are commonly known as ................ Olivia Molina plays the character of .......... in .............

The Lucky Winner gets a bottle of wine. Answers of Previous Issue  Bhojan Griha  Hemel-en-Aarde Valley's  98.6°F  Mary Berry

ul at

s n o i



Winner : Sailaja Pokharel Acharya Gairidhara, Kathmandu Winner is selected from the lucky draw among the right answers

To collect your prize, please contact HM’s Food & Wine with your identity card by 12th April, 2018

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Food Quote of the Month

“I want to have a nice body but not as much as I want dessert.”


ason Love is an American comedian, musician, and author from Thousand Oaks, California. Love began his humor career in 2003 by syndicating a daily cartoon, Snapshots, in collaboration with Serbian illustrator Vladimir Stankovski. Jason’s quick wit and self-deprecating approach have endeared him to audiences the world over, from the Hollywood Improv to Carolines on Broadway to the Comic Strip in Edmonton. He has performed overseas for the troops and on the seas for


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-Jason Love cruise lines. Jason was a standout at the Cabo Comedy Festival and at the World Series of Comedy in Vegas. Jason has performed for Google, Chevron, Coca-Cola, True Religion, Farmers, Pandora, Wells Fargo, and on. Media credits include Comedy Central, HBO, Arsenio, Last Comic Standing, Comics Unleashed, Sirius XM, Rooftop Comedy, Funny or Die, and over 50 TV commercials. Jason syndicates his cartoon Snapshots to millions of readers in print, Internet, and mobile media. His

one-liners are published by Readers Digest. Jason’s podcast, Labor of Love, is produced by Levity Entertainment Group. His humor blog, So It Goes, has run in The Denver Post, AZ Central, and Toastmasters.

Hospitality News

Hospitality, Food & Wine, Monthly


Hospitality News

"No To Violence Silence" Voice of Women by Radisson Hotel Kathmandu

This women’s day Radisson Hotel "Although commonly understood as Kathmandu took an initiative to stand physical and sexual violence, violence and speak about violence against against women is so much more than women. Asst. Manager Sales & that. There is large component of Marketing Ms Anu Parajuli reached out violence against women that is mental to few corporate ladies to know their and emotional. In a country like Nepal verdict on this critical issue. The speaker where law and enforcement fails every for violence against women were Ms. single days letting the violence prevail. Shreya Thapa and team from the Women Women are considered impure because LEAD Nepal , Ms. Anupama Aura of menstruation which is a part of Gurung (Miss Nepal Earth 2011),Mrs. cultural violence. In Nepal most of the Tasneem Shahani ( Tasneem’s Kitchen violence starts from the home because ), Mrs. Suman Nepal and Ms. Punjita the issue about violence against women Pradhan ( Utkarsha Nepal) who spoke are normalized, common and accepted against violence from 4th March to 8th in our communities and by the people. March 2018 in the campaign. Women tend to be the propagator of violence as well but more in mental and Ms. Parajuli from Radisson Hotel social ways. They are one who limits Kathmandu herself has mentioned in their daughters, they are the one to spoil the social networking site that women their son, and they fail to realize that violence is a worldwide yet still hidden unless they speak up allowing violence problem. We cannot even imagine the to continue in their home. This has to concept of freedom from all kind of stop. The voices should come together violence that women have to go through to mitigate and eradicate the issue of because it has already become a deep violence against women." part of our cultures and our lives. It is a strong sentence that incorporates all the Anupama Aura Gurung, Miss Nepal pressure that a girl intakes right from Earth 2011: "Violence of all kinds the time she is born in this world. should not be tolerated because it is the basic fundamental of human right The Speakers put their point of view that we are violating and hence we as and raised their voices against the a community should want be aware of violence: course to support by looking around us and speaking for the voiceless." Shreya Thapa and team, Deputy Director, Women Lead Nepal: Mrs. Tasneem Shahani, Founder, and (20)

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Tasneem’s Kitchen: "The violence against women has to be cured from its roots and every individual level. Right from the parent’s mentality to schooling which will affect the girl’s and society’s mentality of portraying the girl’s image in general." Mrs. Suman Nepal: "Violence against women is a critical problem of our society. The issue of rapes, child abuse, and physical violence is very frequent as we see it in media. The cure has to be started from the home itself then the schooling. People should prioritize the gender equality and raise voices against the violence against women to prevent it." Ms. Punjita Pradhan, Founder, Utkarsha Nepal: "Violence is not gender specific. Both men and women can be the victim of violence. It is very important to raise our voices about violence against women also need to understand the underlining causes of the violence to mitigate it. Awareness is the key to prevent violence against women." If we all come forward and start speaking, we definitely can add on some effort on changing the concept of the society and will be able to stop violence against women. Every organization should come forward like Hotel Radisson for this noble cause.

Hospitality News

Learning by Doing in Residency Free LG AC Service Camp, Hotel Academy 2018 Located in a verdant oasis set in five acres of tranquil, wooded gardens overlooking the hustle and bustle of central Kathmandu, Residency Hotel Academy has started offering various hospitality related diploma programs within the core premises of Park Village Hotel and boasts to be the only on-premise hotel academy in Nepal. “Learning by Doing� is what the academy believes in and with its real-time learning modalities the academy aims to produce highly skilled work force for the tourism & hospitality industry. Their selective range of professional learning diploma programs are unique in their approaches as students will be taking only 1 hour of theory classes with 4 hours of on-the-job training during the entire course period. To further glorify the training part, all the activities will be conducted in the existing facilities of the hotel. The programs are not only meant to equip students with professional skills but also aim to inculcate an attitude of service excellence. A state-of-the art hotel with modern rooms, suites, apartments, multiple banquet halls, fully equipped kitchen, multi-cuisine restaurants, bars, 24-hr operational front office, housekeeping unit and other amenities such as swimming pool, health club and spa are being used as the practical learning premises for the academy.

As last year LG is going to start the summer free servicing camp 2018. Customers can bring any brand of Ac for free servicing in our camp, In case of LG brand, customers will get the special discount in spare parts. Replacement of old Ac with new one is also available on discounted price. Company will complete this summer free servicing camp in 2 phases.

1: Company will cover Kathmandu, Narayangarh, Butwal, Pokhara, Nepalgunj and Dhangadhi in 1st phase. 2: Company will cover Biratnagar, Itahari, Dharan and Birtamod. For first phase, customers can register from Falgun 20th to Chitra 02nd or they can dial 9803621924/9864475569 or mail to and for the second phase, the customers can follow the same process from Chaitra 4th to Chaitra 16th. Registered Distributer for Nepal of LG brands is C.G. Impex under Chaudhary Group

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Hospitality News

Hyatt Regency Kathmandu in Association with Media 9 Organised Hyatt Wow Women Achiever’s Award 2018 To mark International Women’s Day, Hyatt Regency Kathmandu partnered with Media 9 Pvt Ltd for the second consecutive year to organize the Hyatt™ WOW Women Achievers Awards 2018 in line with the International Women’s day campaign theme, Press for Progress. Women in five categories were honored at the event, which saw the participation of a distinguished panel that helped select the honorees. The honors were presented in the following categories: • • • • •

Entrepreneurship Arts Social Activism/Service Leadership Inspiring Woman of the Year

The program started with a panel discussion by Ms Amud Mishra, the founder and Executive Director of

The Ujyalo Foundation, and panellists Ms. Samiksha Rai, Founder, Pack My Lunch, Ms. Srishti KC, Founder, Blind Rocks/Dancer/Motivatioal Speaker, Ms Samriddhi Rai, Singer, Song Writer, Media Personality and Dr Tseten Yonjan Tamang, Surgeon, Ms. Sadiccha Shrestha, Ms. Nepal 2010 and Gold medalist and Ms.Ranju Darshana, Politician.

Fourth Edition of “Goût de France"

French Embassy in Kathmandu organized a press conference on March 5th at the Residence of The Ambassador of France to Nepal to introduce the fourth edition of “Goût de France (u'8 k|mfG;) / Good France”. Goût de France / Good France is a unique global event held on 5 continents in over 150 countries which, for this fourth consecutive year, will involve French embassies abroad and chefs from around the world. It unites chefs from all over the world on the same evening (March 21) with one common objective: celebrate French gastronomy with the local products and talent. This fourth year will see some 3,000 participating restaurants worldwide. During the press conference organized at the Résidence of France, French Ambassador to Nepal, H.E. Mr. Yves Carmona said, “There is a traditional strong link between diplomacy and gastronomy. There was a cuisine "à la française" (22)

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Awards were presented to Ms Aayushi KC (Entrepreneurship), Ms Ranju Darshana (Leadership), Ms Shailee Basnet (The Arts), Ms Sristi KC (Social Activism/Service) and Dr Tseten Yonjan Tamang (Inspiring Woman of the Year). The event was supported by Agni Incorporated Pvt. Ltd., Dabur Honey and Varun Beverages (Nepal) Pvt. Ltd.

already in the 14th century, well before there were permanent Embassies (16th century).” He also said that “although the origin of the event is French, it can be considered a very Nepali event since almost all restaurants or schools are run by Nepalis. It perfectly exemplifies the spirit of openness of French gastronomy and is a testament of Nepali talent”. This year, following restaurants and schools will participate in this prestigious event from Nepal: 1- The Old House Pvt. Ltd. 2- Garden Terrace, Soaltee Crowne Plaza 3- La Terrace, Global Academy of Tourism & Hospitality Education 4- Rox Restaurant, Hyatt Regency Kathmandu 5- The Chimney Fine Dining, Hotel Yak & Yeti 6- Silver Mountain School of Hotel Management 7- Olive Garden, Radisson Hotel Kathmandu 8- Pauline's Garden

Let new beginnings signify new chapter filled with pages of success and happiness, written by the ink of hard work and intelligence.

HAPPY NEW YEAR 2075 Contact KANTIPUR TOURISM AND HOTEL MANAGEMENT COLLEGE Sundar Marg,Pokhara-9, Nepal +977 (0) 61 540884, +977 98 13 765305,

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Food of Ancients


he food we eat has transformed profoundly due to innovation & use of technology developed. The archeologists & historians have found useable ovens from the preagricultural world of twenty thousand years ago. Evidences prove that pottery existed before some twelve thousand years ago & we had been storing foods since then. We finally reached the zenith of modern civilizations after discovering the utility of metals and metallurgy.

The primitive men were hunters, food gatherers & reaped naturally grown fruits, grains. Once we turned into farmers, we settled down to live in one place & our food habit changed


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by including more of grains and dairy products. Slowly, innovation & technology led us to using fermentation to prepare food, preserve food. Baking, brewing started in the ancient time itself. Much earlier, with the use of fire, inedible vegetable, grains as raw had already become the food which could be eaten. Even though it might not be suitable to call as a gastronomical revelation, the changes in taste of food by cooking it on fire resulted in great increase of plant food supply as wheat, barley, rice, millet, rye, and potatoes, require cooking before they are suitable for human consumption. Thus, the use of fire to cook plant foods doubtless encouraged the domestication of these foods.

Early Use of Fire for Food The discovery of eating cooked food was merely an accident in the hunting and gather society. Cooking used to be very simple – kill something, throw it on the fire along with whatever vegetables and fruits were found & simply eat it. Cooking equipment consists of a few sticks for skewering meat and vegetables, leaves for wrapping and for baking, a hot flat rock. In the ancient society, food used to be baked in coals or under heated rocks, steamed inside animal stomach and stuffing hot stones which are still practices in some ethnic tribes. An oven could be as simple as a hole in the ground, or a covering of heated stones.


The origins of cooking are obscure. Primitive humans may first have savored roast meat by chance, when the flesh of a beast killed in a forest fire was found to be more palatable and easier to chew and digest than the raw meat. They probably did not deliberately cook food, though, until long after they had learned to use fire for light and warmth. It has been speculated that Peking man roasted meats, but no clear evidence supports the theory. From whenever it began, however, roasting spitted meats over fires remained virtually the sole culinary technique until the Paleolithic Period, when the Aurignacian people of southern France began to steam their food over hot embers by wrapping it in wet leaves. Aside from such crude procedures as toasting wild grains on flat rocks and using shells, skulls, or hollowed stones to heat liquids, no further culinary advances were made until the introduction of pottery during the Neolithic Period.

including the Fertile Crescent, a region in the Middle East that cradled some of the earliest civilization. By 6000 BCE, most of the farm animals had been domesticated and by 5000 BCE, agriculture was practiced in every major continent except Australia. Pottery remained the major tools, pots and pans apart from tools made from stones, wood

Although the first cooking method of roasting in fire was discovered by accident, boiling was not discovered by mere chance because it is indeed possible only after careful process achieved with certain tools which is crafted specifically for the purpose. Thus, as said earlier, only after human began to live in settlements after domestication of plants and cattle and in the agriculture age, human begun to make pottery, earthenware, stoneware, tools made of wood and stones. Agricultural era & early settlement The shift to agriculture & start of settlement in one place for living is believed to have originated in several parts of the world around the same period, Hospitality, Food & Wine, Monthly


Coverage for cooking foods until the introduction of metals in the Bronze Age. In fact, the growth of ancient civilization which included towns and cities and complex network of trade and commerce developed during the Bronze Age, thus making easier of transfer of ideas, culture and obviously the food of one region to other. Egyptian, Sumerian, Mesopotamia, Indus Valley and many other complex civilizations, developed many tools and equipment for their ease and comfort, but, trade became motivating force that had driven the people in exchange of goods, ideas, culture and food. Cooking Techniques With the introduction of earthenware in the Neolithic period, there also occurred in the advancement of cooking techniques. The roasting spit was augmented by a variety of fired-clay vessels, and the cooking techniques of boiling, stewing, braising, and perhaps even incipient forms of pickling, frying, and oven baking were added. Early cooks probably had already learned to preserve meats and fish by smoking, salting, air-drying, or chilling. New utensils made it possible to prepare these foods in new ways and people began to search for more options to make their food more savory and tasty. In their book Ancient Inventions, Peter James and Nick Thorpe describe that the great civilizations of the Mideast added the important element of vegetable oils


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to their diets including corn oil, olive oil, rape seed and sesame seed oils. It is astonishing to know that there were fast-food shop in the large ancient cities. Chinese noodle-shops became very popular in the first and second centuries A.D. The urban Roman ate from street stalls that served various meats and breads, and wines that were usually thinned with water. The oldest known fast-food shop was found in the Sumerian city of Ur. It operated in 1800 B.C. Food in Ancient Egypt The cuisine of ancient Egypt evolved over three thousand years, but still retained many consistent traits transferred into Greco-Roman times.

The staple food of the Egyptians was bread and beer, often accompanied by green-shooted onions, vegetables, meat and fish. Banquets and feast were often organized by kings and riches at that time. There were usually considerable amount of alcohol and abundant supply of foods. The dishes were usually prepared by stewing, baking, boiling, grilling, frying or roasting. Spices and herbs were added for flavor. Meats were mostly preserved by salting, and dates and raisins could be dried for longterm storage. The staples bread and beer were usually prepared in the same locations, as the yeast used for bread was also used for brewing. The two were prepared either in special bakeries or, more often, at home, and any surplus


would be sold. The meat consists of whole roast oxen, duck, geese, pigeons and fish. For sweets there were cakes baked with dates and sweetened with honey. The use of sugar first became widespread among Arabs in the seventh century Egyptian food included many vegetables, such as marrows, beans, onions, lentils, leeks, radishes, garlic and lettuces. They also ate fruit like melons, dates and figs. Pomegranates were quite expensive and were eaten mainly by the rich. The Egyptians grew herbs and spices and they made cooking oil. Food in Ancient Greece Like Egyptians ordinary Greeks ate plain food. They lived on a staple diet of bread (made from barley or, if you could afford it, wheat) and goats cheese. Meat was a luxury but fish and vegetables were plentiful. Ordinary Greeks ate pulses, onions, garlic and olives. They also ate hens’ eggs. Peasants caught small birds to eat. The Greeks also ate fruit such as raisins, apricots, figs, apples, pears and pomegranates.

Rich Greeks ate many different types of food such as roasted hare, peacocks eggs or iris bulbs in vinegar. Poor people drank mainly water. If they could afford it they added honey to sweeten it. Wine was also a popular drink. Usually wine was drunk diluted with water. Food in Ancient Rome For poor Romans food was basic and monotonous. Nevertheless the Romans introduced new foods into Britain, among them celery, cabbages, radishes, cucumbers, broad beans, asparagus, pears and walnuts. Romans cooked on charcoal stoves. Olive oil was imported. So were olives, figs and grapes. Wine was also imported (although the Romans grew vines in Britain). The Romans were also very fond of fish sauce called liquamen. They also liked oysters, which were exported from Britain. The Romans turned cooking into a fine art. They are also known for their fine cookware. Imported Oriental spices were already very popular in ancient Rome. They were used both to preserve food and to enhance its flavor. Rome has left us Apicus' book, On Cookery. Apicus himself is somewhat mysterious. Three famous gourmands by that name lived during the period from the late first century B.C. through the early second century A.D. Perhaps the name of Apicus was simply tacked on to a book assembled by other people. Anglo-Saxon Food The Anglo-Saxons loved eating and drinking and would often have feasts in the Hall. The food was cooked over the fire in the middle of the house; meat was roasted and eaten with bread. They drank ale and mead - a kind of beer made sweet with honey - from great goblets and drinking horns. Vegetables were grown by the Anglo-Saxons. They did not have all the vegetables we have today but they did eat peas, beans, parsnips, turnips, leeks, onions, cabbage, lettuce Hospitality, Food & Wine, Monthly



and even garlic. They also had carrots but they were white not orange like today. They also used herbs and plants which would have grown wild, such as nettle and dandelion leaves, mint and mushrooms. Nuts and fruits, such as hazelnuts, apples, pears, strawberries and blackberries, were also eaten by the Anglo-Saxons.

The women cooked in iron cauldrons over open fires or in pottery vessels. They also made butter and cheese. Saxons ate from wooden bowls. There were no forks only knives and wooden spoons. Cups were made from cow horn. Saxons were fond of meat and fish. However meat was a luxury and only the rich could eat it frequently. The

ordinary people usually ate plain food such as bread, cheese and eggs. They ate not just chickens eggs but eggs from ducks, geese and wild birds. Aztec Food Aztec food was a rich combination of many foods that we take for granted today. Not only is much of this rich diet still common in Mexico today, it's spread around the world. In fact, many of the ancient Aztec foods were flavored with chili peppers and contained spicy sauces. In addition, the main food of the Aztecs was the tlaxcalli, which was a corn-meal pancake similar to the modern day tortilla. This primary Aztec food was commonly wrapped around meat and vegetables in order to make tacos. Meanwhile in Central America maize was the staple diet of the Aztecs. Aztec women ground the maize into flour on a stone slab with a stone roller. It was then made into flour and baked into a kind of pancake called a tortilla. Aztec women cooked on a clay disc called a comal, which stood on stones above


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Coverage was common. Incas also ate peppers, tomatoes and avocados. They also ate peanuts and a grain called quinoa. Food was prepared on fires of wood or llama dung using a stone or clay stove so that most food was either boiled or roasted. Maize was either cooked in the form of small cakes or toasted, while popcorn was considered a special treat. Potatoes were another important staple, and these could be stored by drying or freeze-drying in the form of chuno. The grains quinoa and canihua were also important, along with the tubers oca, mashua, and maca. Grains were prepared by pounding them between stone mortars or with a pestle. Additional flavours were achieved by adding herbs and spices, especially chili peppers. The most popular drink was the mildly alcoholic chicha, a fermented beer-like drink which women prepared by chewing maize or other plants and then allowing the pulp to ferment for several days. a fire. Also maize was made into a kind of porridge called atole. The Aztecs ate 'envelopes' of steamed maize called tamales stuffed with vegetables, meat or eggs. The Aztecs also ate tomatoes, avocados, beans and peppers, as well as pumpkins, squashes, peanuts and amaranth seeds. They also ate fruit such as limes and cactus fruits. Aztec food also included rabbits, turkeys and armadillos. They also ate dogs. However meat was a luxury for the Aztecs and ordinary people only ate it infrequently. The Aztec nobles drank an alcoholic drink called octli, from fermented maguey juice. Upper class Aztecs drank chocolate made from cocoa beans. It was flavored with vanilla and honey. Poor people drank water or sometimes an alcoholic drink called pulque.

Mayan Food Mayan Food is part of the Mayan culture which is still alive today, and many people in Yucatan Mexico are proud to be part of this culture. Maize was the staple food of the Mayans but they also grew beans, chilies, sweet potatoes and squashes. The Mayans also ate fruit like papaya, watermelon and avocados. The Mayans ate animals like deer, turkeys, dogs, peccaries (wild

Inca Food Inca cuisine originated in pre-Columbian times in the Inca civilization during 13th to 16th century. The Inca civilization stretched across many different regions, which meant that there was a great diversity of plants and animals used for cooking, many of which remain unknown outside Peru. The most important staples were various tubers, roots, and grains. Maize was of high prestige, but could not be grown as extensively as it was further north. The most common sources of meat were guinea pigs and llamas, and dried fish

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Coverage pigs) and a kind of rodent called an agouti. They also fished. The Mayans also kept bees for honey. One of the main reasons for potatoes and other forms of root vegetables playing a large part in the Inca diet was because the root crops had the ability to withstand low temperatures. In the mornings people ate a 'porridge' made of maize and chilies called saka. During the day they ate 'dumplings' made of maize dough with vegetables or meat inside them. The 'dumplings' were called tamales and they were wrapped in leaves from maize plants. The main meal was in the evening. People ate maize 'pancakes' called tortillas. They were eaten with 'stew' made with vegetable and (sometimes) meat. The Mayans drank an alcoholic drink called blache. Maya nobles drank chocolate. Food in the Middle Ages The food changed drastically during the Middle Ages. Up to the start of the Middle Ages when William the Conqueror and the Normans invaded England the only real influence on the types of food consumed had been from the Romans. The violent times of the Dark Ages led to a primitive society


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lacking in elegance or refinement. Early Middle Ages Food was basic and the ingredients were home grown. This all changed in 1066 with the Norman Conquest and between 1095 - 1270 when Europeans looked to the Eastern World and joined in the crusades. During the Middle Ages rich people ate a very good diet. They ate beef, mutton, pork and venison. They also ate a great variety of birds, swans, herons, ducks, blackbirds and pigeons. In the castle kitchen the cook and his staff turned the meat - pork, beef, mutton, poultry, game - on a spit and prepared stews and soups in great iron cauldrons hung over the fire on a hook and chain that could be raised and lowered to regulate the temperature. Boiled meat was lifted out of the pot with an iron meat hook, a long fork with a wooden handle and prongs attached to the side. Soup was stirred with a long-handled slotted spoon. In addition to roasting and stewing, meat might be pounded to a paste, mixed with other ingredients, and served as a kind of custard. A dish of this kind was blankmanger, consisting of a paste of chicken blended with rice boiled in almond milk, seasoned

with sugar, cooked until very thick, and garnished with fried almonds and anise. Another was mortrews, of fish or meat that was pounded, mixed with bread crumbs, stock, and eggs, and poached, producing a kind of quenelle, or dumpling. Both meat and fish were also made into pies, pasties, and fritters. Sauces were made from herbs from the castle garden that were ground to a paste, mixed with wine, verjuice (the juice of unripe grapes), vinegar, onions, ginger, pepper, saffron, cloves, and cinnamon. Mustard, a favorite ingredient, was used by the gallon. In Lent or on fast days fish was served fresh from the castle's own pond, from a nearby river, or from the sea, nearly always with a highly seasoned sauce. Salt or smoked herring was a staple, as were salted or dried cod or stockfish. Fresh herring, flavored with ginger, pepper, and cinnamon, might be made into a pie. Other popular fish included mullet, shad, sole, flounder, plaice, ray, mackerel, salmon, and trout. Pike, crab, crayfish, oysters, and eels were also favorites. Article prepared using various sources.

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Wine Appraisal Dali Khanal






ioja - the home of bright, berry-scented, barrel-aged red wines made from Tempranillo and Garnacha - is arguably Spain’s top wine region. The Cantabrian Mountains, which flank Rioja to the north and west, provide shelter from cold, wet influences of the Atlantic Ocean. This is a significant factor in the local climate, which is significantly warmer and drier than that just to the north. The region’s soils vary from place to place, with the finest containing high levels of limestone.

and polished tannins that make it easy to drink. Sight/ Appearance Clear in appearance with medium intensity. Deep Cherry Red with Garnet Hues. Nose The wine is clean on the nose with medium intensity. Complex nose with aromas of ripe red fruit and a light touch of oak that blends into the initial fruit.

The vineyard from which this wines come is the heart of Bodegas Roda wines. Its exhaustive knowledge, the interpretation of its needs and its meticulous treatment mean an inescapable obligation. They use old vines that provide extraordinary qualities to the grapes.

Palate It is a dry red wine with medium plus acidity. Smooth, round and well assembled in the mouth. Tannin is on the balanced side with the kick of slightly higher alcohol. Flavor is quite strong with spices on the side of dominance. Black currant and tobacco also give a great feel on the palate.

This Rioja announces its modern style with the first sniff. In the mouth, it’s full-bodied and nicely succulent, with an energetic lift that lends brightness to the sweet fruit,

Finish It has a lengthier finish. This wine is ready to drink and is not made to age for a long time.

Overall Rating Sweetness: Dry Acidity: Medium + Alcohol: Medium + Tannin: Medium Suggestive Foods Grilled Pork Sausage Cheese Platter Grilled Lamb Chop


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Wine FAQs

What does it mean when a wine is listed as “drink now”? Suman Magar Nepaltar, Kathmandu A window of “drink now” means that the taster doesn’t believe this wine will improve with any additional bottle age. Many (actually, most) wines are ready to drink upon release, and many wine drinkers prefer to enjoy these wines when they’re still young and have their youthful flavors and structure. However, “drink now” doesn’t mean “drink immediately or the wine will turn to vinegar.” Even the most approachable wines will usually deliver pleasure for several years past the vintage date. If you know you prefer your wines with a little more bottle age on them, or if your experience with the producer or vineyard in question differs from ours, follow your own palate, always.

Can women drink wine in pregnancy? Sarita Dhami Tulsipur, Dang Heavy alcohol use in pregnancy can lead to birth defects. Some doctors feel that the safest course is not to drink any alcohol at all during pregnancy. Others feel that light, occasional drinking of wine has not been shown to be harmful. Some even feel that very moderate wine consumption might be healthy for the mother, therefore healthy for the baby. Bottom line is to check with your doctor.

A particularly fragile or old wine should only be decanted 30 minutes or so before drinking. A younger, more vigorous, full-bodied wine (and yes, even whites) can be decanted an hour or more before serving. I’ve had wines that were decanted for hours and even days that were showing beautifully, but these experiments can be risky.

When should I use a decanter? Ramesh Shrestha Maijubahal, Kathmandu Decanting does two things: separates the wine from any sediment that may have formed and aerates the wine. While some feel that extra boost of

One more tip about handling an older wine-set it upright for a day or more before drinking, so the sediment can slide to the bottom of the bottle and make it easier to separate while decanting.

Best Question: Suman Magar Nepaltar, Kathmandu Please contact: HM’s Food & Wine Magazine For

s to n o i p st que com.n r . ou d y @fnw n e S itor ed


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oxygen can open up a wine and give it extra life, others feel it makes a wine fade faster, and that swirling wine in a glass is sufficient aeration.


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Enoteca@Fnw Dali Khanal


Wine Myths Debunked


ine has now become a household thing in cities of Nepal. Still, people are unaware of a lot of details regarding wines. There are many myths in which people believe when we talk about wine here. It may still take some years for people to understand wine. Here we present some very common myths regarding wines and the facts. Enjoy Wine‌

Myth 1: Red Wine with Red Meat, White Wine with White Meat and Fish Not all red wine go well with red meat and similarly not all white wine go with white meat or fish. Some match and some do not. Wine pairing always depends on one’s palate. There are certainly some basics to follow, like wines from same region go well with dishes from same region, delicate whites go well with fish dishes, spicy shiraz pairs well with meat dishes with spicy flavors, dessert wines with flavorful desserts and so on. There are endless possibilities of food and wine pairing, and above all the basics, the best pair is what you love.


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Enoteca@Fnw Myth 2: The older the wine, the better it is This is the biggest myth, and in the country like ours, where wine consumption is a very new thing, this myth prevails like anything. Not all wines require aging. In fact, many wines are intended to be drunk young and they do not require aging. Generally, tannic red wines are the only wines that require aging or get better with age. There are also some white wines that benefit from aging. There are also those wines that taste worse after being aged and those that will not change much at all. Myth 3: Red wines should never be served chilled and White Wine always chilled Generally Red wines are served in room temperature, but not all. There are some red wines which are best served chilled. Although this temperature thing is not completely wrong, it’s interpretation almost always is. Many see this as letting a red wine sit out on the counter so it can come to the current room temperature, and opening white wine right out of the fridge. The real idea behind room temperature for red wine was getting it to around 60°F, the typical temperature of a “room” when this saying was popularized. Many professionals agree, the best way to enjoy wine if you don’t have the luxury of a temperature controlled storage device, is to put your red wines in the fridge for about 5-15 minutes before consuming, white wines about 20-30 minutes. If you store your wine in the fridge, take the whites out for at least 15 minutes before serving, reds at least 30. Again, it isn’t an exact science, but typically you’re looking for around 6060°F on a red, a little below than that for a white, and a bit colder for sparkling wines. Myth 4: Legs of the wines are quality determinants When you swirl your glass of wine, some wine stick to the walls of the glass and drip slowly, these are the legs or sometimes referred as tears of Hospitality, Food & Wine, Monthly



the wine, and many people take these legs as quality determinants of wines. Legs of a wine is simply a small amount of alcohol and water that adheres to the surface of the glass and as the alcohol evaporates water is left dripping it’s way back in. Water is a primary component in wine, and alcohol evaporates much quicker, so when left on the glass, the alcohol evaporates and the surface tension of the water increases forming drops that gravity takes control of. So it never proves whether the wine is of good quality or bad. Myth 5: Only Red Wines are supposed to be stored in a cellar Do we say Red Wine Cellar? No, right… We call it Wine Cellar, so why should we store red wines only in a cellar? Any wine can be stored in a cellar, and I would say, store wines in a cellar, until you are planning to open and have it. Let all the wines enjoy. Myth 6: The more money you pay, the better wine you get A lot of non expensive wines are of (38)

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excellent taste and quality. They are light on pocket and are worth the try. To be of better quality, price is not the determinant. Try and taste different range of wines, who knows you may get your best in a very affordable price. Myth 7: Cork capped wines are better than screw capped It has been an ongoing debate since years. The ceremonial act of opening a bottle with a cork and hearing the “pop” is obviously lost with a screw cap, but many winemakers are choosing screw caps to maintain the integrity of their wine. Cork closures can produce Trichloroanisole, which can turn a

once-great vintage into little more than vinegar. The reality is that screw-caps have actually been proven to perform better than corks in protecting wine from harmful oxidation. Myth 8: The deeper the punt in a bottle, the better the wine That punt in the bottom of a bottle is nothing but a design and sediment storage. So, how much ever deeper the punt is, it does not relate the quality of a wine. If deeper punt would give a wine, its quality, I would have created a bottle in such a way that the depth of the punt have reached the neck of the bottle.

It is the small details that give you the big picture. High Quality Precision Printing with State-of-the-art Equipment at Jagadamba Press. Jagadamba Press 5250017-18

What is it that makes you Special? It’s Your Attitude!

- Dr. Marc Clark


here is a story of a certain organization offering a bounty of $6,000 U.S. for gray or red wolves captured alive for relocation to different national park areas. This announcement turned Jake and Jed into fortune hunters. Day and night, they scoured the mountains and forests looking for their valuable prey. Exhausted after a long day of fruitless tracking, they feel asleep dreaming of their potential fortune. Suddenly, Jake woke up to see that they were surrounded by about 70 wolves with flaming eyes and bared teeth. He nudged his friend and said, “Jed, wake up! We’re rich!”


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It’s all about one’s attitude! There is a wonderful quote that I came across that says, “Since we cannot change reality, let us change the eyes through which we see reality.” The bottom line is this, the way that anyone of us view a situation determines how we will experience it. It is easy to see a taxing situation as being all bad, but if we can notice the good things in an adversity, it can help us not only get through it, but also get through the tough parts. So where do we begin? The starting point is with our thinking and the attitude we possess within

our mindset.Positive thinking is a mental and emotional attitude that focuses on the bright side of life and expects positive results. A being with positive thinking habits anticipates contentment, pleasure, enjoyment, health and success, and believes that he or she can overcome any obstacle and difficulty. Having a negative attitude keeps us from being joyful and impacts those whom we interact with. Numerous studies have concluded that having a positive attitude has a direct connection with our personal happiness and levels of success.

there are very few things in life that we have complete control over, so begin by not worrying about the irrepressible. Uncontrollable occurrences from the outside will turn us upside down if we let them. We can’t control the uncontrollable, but we can control

how we approach them and the attitude towards dealing with them. Savor the experience. • Belly Laugh. Don’t restrain yourself. Just let it out. There is no greater stress-reliever than humor that

So how do we go about developing a positive, optimistic attitude? Commence with making small adjustments to your daily routine, personal actions and habits. • Adjust When Necessary. There are things in life that you can control and others that you simply can’t. Truly Hospitality, Food & Wine, Monthly


brings tears to your eyes and an ache in your side. Take the time to find humor in all your situation. Humor and fear don’t mix. And, if you didn’t know, laughter increases immune cells and infectionfighting antibodies. It’s good for your health. • Don’t Wear Your Heart on Your Sleeve. Life at times brings us “rejections.” So be it. I don’t know anyone that has gone through life without being rejected for something: a new credit card, a marriage proposal, acceptance into a university, a work promotion, a thoughtful idea, this list is endless. Keep a positive attitude and don’t let any situation harden your heart. Don’t carry a rejection around and let it weigh you down. Cut it loose and move forward. • Change Your Routine. Problems and situations have the tendency to fog up the big picture. This is a signal to take a break and look at things from a different perspective. Give the things surrounding you a moment to refresh. Catch a breath of fresh air, go for a short walk, things will begin to fall into place and to become clear, shortly.

how your quickly changes from needing to fulfill obligations to being grateful for the things that we become accustomed to having: a job that provides income, nice things to wear and time to be spent with the children. Try to make this change in your thinking. You will feel better about yourself.

• Replacing “have” with “get” in your vocabulary. Here comes an interesting thought! Have you noticed how often you say, “I have to do something?” I have to go to work. I have to go clothes shopping. I have to pick up the kids at school. Now change this little word to “get” and see what happens. I get to go to work. I get to go clothes shopping. I get to pick up the kids at school. Notice

• Have a Discussion with Yourself. We do this all the time and it is not strange. It is our innerself, conscience speaking to us. Questions is, is the conversation going on in your head leaning towards the positive or negative? Negative selfconversations only bring you down, make you feel bad and might even lead you to be depressed. Positive self-conversation can uplift your selfesteem, and undergird your stability.


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• Feel Low?Reach Out to Another When you feel off balance, taking one step forward and two backwards, when you can’t see light at the end of the tunnel, you think about keeping to yourself. However, don’t. Maintain your relationships with others: family, friends, co-workers, associates. Spend time with those who support and encourage you. Let them be a sounding board for you. A place where you can “get things off your chest” without fear of repercussion. Such people will aid you in getting back to a place of well-being, your safe haven. • Do Something for Someone Without Expectations. For most, the majority of our time is spent thinking about ourselves, how we would like things to be, the perfect job, the perfect home, the perfect mate, the perfect life. It is not such a bad thing to ponder such things, but could we not take part of our time and set a goal each day to provide a moment of joy to another? Truly, what does it cost us to make someone else smile, laugh, feel good about their appearance or know that they are of worth? Thinking about raising someone else’s joy will help us realize our immense impact that our attitude, expression and compassion has on the people around us. Such choices help develop our own positive attitudes. Adapted from Develop a Positive Attitude, L.Point& Habits to Grow a Positive Attitude, Megan Wycklendt

Dr. Marc Clark is a renowned personality in both Management and Hospitality sectors. He is President & CEO of SmartBizzOnline. com. He is a published award winning author, international lecturer, and Senior Advisor with GATE since 2008. He holds the hospitality designations of CHA-3Diamond, CHRE, CHE, CHO, CHDT, CHT and CHS.

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Workout with Resh

Resh Marhatta

Complete Workout Plan for Beginners


etting yourself ready for the fitness journey and workout plans may seem intimidating. But when you make the decision and go for it, trust me you are going to enjoy. Many people think workout should be done every day and regularly. Yes you have to workout regularly but not every day. You need to give time for the muscle recovery. For beginners three times a week is enough workouts. In today’s issue, I am going to be providing you the workout plans for the beginners. You must be now wondering if you are a beginner or not, especially those of you who used to workout regularly in the past. Let me make it simple, anyone who have not worked out or not lifted weights for past six months or more are considered to be beginners.

It is very normal to get tired because all of these exercises come one after another. Your stamina will increase day by day. That is why bodyweight circuits are important routine to follow for beginners as it increases your stamina and power for intense exercises in coming weeks. In other words it will make your body ready for heavy workouts. Also, bodyweight circuit is a good choice because it has less chance of injuries. There are so many things to consider, and you want to be sure that your time spent exercising is maximally beneficial.

For beginners weeks would

At the beginning it’s better to stop and take a break than to do an exercise incorrectly. It is great if you can’t do all three


the be

best workout basic body

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plans for few weight circuit.

In a circuit routine, you’ll do each exercise in succession without a break in between if you’re able to. Once you’ve finished all exercises in the circuit, you would have to do it again. You can still continue for the third if you’re still able after 2nd run.

Workout with Resh circuits without stopping because that gives you something to work forward. It is very important to warm up before you start, don’t forget WARM UP. Make sure to get your heart rate pumping and get your muscles warm or else you’re prone to injury. Warm up can be of any type , you can run in a treadmill, do a few pushups, pedal on a stationary bike, do some punches and kicks, jog up and down your stairs, and/ or twist and swing your arms and legs to get them moving! Give it about 5 to 7 minutes but don’t wear yourself out completely. The main idea is to get your heart rate elevated. After the warm up, here are some of the workouts you need to do: 20 bodyweight squats For the body weight squats, think of it like sitting back on a chair. If you can sit down on a chair, and then stand immediately right back up without having to lean forward, you are in balance. 10 push ups Get into plank position, with your hands under but slightly outside of your shoulders. Lower your body until your chest nearly touches the floor. As you lower yourself, tuck your elbows, pulling them close to your

body so that your upper arms form a 45-degree angle when your torso is in the bottom position of the move.

Pause, and then push back to the starting position as quickly as possible. Keep your core braced the entire time. 20 walking lunges-10 each leg For the lunges, keep your eyes ahead and your upper body completely vertical. 10 dumbbell rows Set a dumbbell on the floor next to a bench. Bend forward at the hips, keeping your back straight, and rest one hand on the bench. Pick up the dumbbell with the other hand.

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Workout with Resh

Start with your arm hanging straight down from your shoulder. Pull the dumbbell up to the side of your torso without rotating your shoulders. Lower the weight and repeat. Do all your reps, switch sides, and repeat. 15 second plank Get into pushup position on the floor. Now bend your elbows 90° and rest your weight on your forearms. Your elbows should be directly beneath your shoulders, and your body should form a straight line from your head to your feet. Hold the position for as long as you can. 30 jumping jacks Stand with your feet together and your hands at your sides. Simultaneously raise your arms above your head and jump up just enough to spread your feet out wide.

I am so glad to receive so much love and appreciation from you guys. I’ve got so many questions from you all. Since I cannot answer all of them here, I have picked up most relevant three questions and tried to answer your queries below. Keep sending me your questions at . Will see you in the next edition! Is it good to workout on an empty stomach? Rama Shrestha , Patan I see many people doing this because they assume more fat is burnt in an empty stomach. You can get away with for sure, but it is not recommended. Your body will end up using muscle for fuel if your stomach is empty, that is stored glycogen, if there isn’t enough of that, it will use up protein, which means, essentially, your muscles. I’ve seen it too often where someone tries to workout on an empty stomach and shortly after being fatigued, they become dizzy or feel sick and stop exercising. (46) (46) Hospitality, Hospitality, Food & Wine, Food & Monthly Wine, Monthly

Can I workout every day? Ravi Bhusal , Biratnagar You can, however your body needs rest. As I have mentioned earlier, when you strength train, your muscles grow when you are at home, resting. It is recommended, if you are new to exercise to start twice a week at 20 minutes at a time, gradually increasing the time to 3 times a week at no more than 45 minutes. Generally, 4 times a week is sufficient to gain muscle strength.

What is more efficient to lose weight, Cardio or Resistance training? Anshula Bhandari, Chitwan Cardio and resistance training have their advantages, but my answer to what is best for weight loss? BOTH! If you have a lot of weight to lose, cardio is a great stepping stone for increasing your fitness levels and burning calories quickly. However in order to have that toned, sculpted body that most people want you will need to add in some resistance workouts.

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Workout with Resh Without pausing, quickly reverse the movement and repeat. Repeat the above circuit for three times. After you’ve completed your workout do some stretches. All of your muscles have been contracted from lifting and need to be stretched back out and rebuilt. Do this routine 2-3 times a week, but never on consecutive days. You don’t build muscle when you’re exercising; you build muscle when you’re resting. The above workout plan is just a sample for the beginners. You can always add up variations like knee highs, squat and kick, jump squat, caterpillar pushups etc to make it more interesting and not monotonous.

Along with this routine, you need to make sure you’re eating properly because a good workout and crappy diet will not get you anywhere. Lots of real foods (vegetables, protein, healthy fats) needed. Eat natural, whole foods whenever possible, and leave the soda, candy, and junk food out of your system. Your diet is at least 80% of your success or failure. I’m not kidding when I say that. If you don’t develop a healthier relationship with food, no amount of


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exercise will get you there. Make sure you get enough protein each day, this helps with rebuilding muscles and things like that.

Resh Marhatta is an actor, film maker and business instructor by profession. Resh holds a black belt in Moo-Lim-Do and has participated in various International Body Building Competitions. Fitness freak Resh believes in maintaining healthy lifestyle.



Ingredients 200 gms 15 ml 15 ml 50 gms 5 gms 15 gms 5 gms 5 gms 5 gms 2 gms 15 ml

Mushroom Fresh Olive Oil White Wine Onion Garlic Leek Celery Salt Black Pepper Powder Fresh Oregano Cream

Method • Clean, wash and roughly chop mushroom. • Heat olive oil in a sauce pan, sauté onion, garlic, oregano, leek and celery. • Put mushroom and sauté. • Add white wine. • Put hot water and cook for some time. • When it is cooked, make puree. • Put it again in the sauce pan, simmer and finish it with salt, black pepper powder, and cream. • Whisk cream to make cream foam for the garnish. Hospitality, Food & Wine, Monthly (49)

Recipes Ingredients 200 gms 50 gms 20 gms 20 ml 25gms 15 gms 20 gms 1 Nos 2 gms 2 gms To taste 10 gms 1 spring


Fusilli Pasta Basil Pine Nuts Olive Oil Parmesan Cheese Garlic Onion Lemon Cream Black Pepper Powder Salt Parmesan Flakes Fresh Basil for Garnish

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FUSILLI AL PESTO E BASIL Method • Boil fusilli, make sure it is not over cooked. • Make a paste of olive oil, garlic, pine nuts, basil and half of parmesan. Add lemon juice. • Take a pan. Add olive oil and sauté onion and garlic. • Add fusilli and toss it. Add pesto, cream, salt, pepper, and parmesan. • The sauce consistency should be medium thick. • Serve hot with the garnish of parmesan flakes and basil sprig.

Recipes Ingredients 100 gms 100 gms 5 gms 15 gms 15 gms 20 gms 20 gms 10 gms 30 gms 10 gms 2 gms 2 gms

Ice Berg Lettuce Romaine Lettuce Sundried Tomato Caper Berry Olive Parmesan Cheese Bread for Croutons Olive Oil Vegetable Mayonnaise Cream Salt Black Pepper Powder


Method • Mix vegetable mayonnaise with olive oil, cream, parmesan cheese, salt and black pepper powder nicely. • Mix it lightly with romaine and iceberg lettuce. • Drizzle some olive oil on diced bread and toast it. • Garnish it with olive, caper berry and sundried tomato.

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Ingredients 18 nos. 140 gms 500 gms 200 ml 60 ml 6 pcs 20 ml

Egg Yolk Icing Sugar Mascarpone Cheese Whipped Cream Kahlua Finger Biscuit Espresso

Method • Mix sugar and egg yolk on a double boiler. • Make sure the water is in simmering temperature and not boiling. • Add mascarpone, kahlua and whipped cream in the mixture. Fold it nicely. • Soak finger biscuits with espresso. • Now layer finger biscuits and tiramisu mixture. Serve cold. Recipes Courtesy Mr. Utpal Kumar Mondal Executive Chef Radisson Hotel Lazimpat, Kathmandu (52)

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Healthy Living

What are the best foods to FIGHT AGING?


at well for a long and healthy life – that’s a mantra that we’re all familiar with, but what are the best foods to help us achieve that goal? In this article, we give you an overview of some of the most healthful and nutritious foods.

Official figures indicate that, currently, the top three countries in the world with the highest life expectancy are the Principality of Monaco, Japan, and Singapore. These are places where the inhabitants experience a high quality of life, and an important element of that is eating healthful meals. Often, we find praise for “superfoods” in the media – foods so high in nutritional value that they are seen as dietary superheroes. Nutritionists reject the term “superfoods” as a buzzword that can influence people to place too (54)

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Maria Cohut

high an expectation on a limited range of foods when, in reality, a balanced diet and healthful lifestyle require more effort than eating your fivea-day. Still, there are certain foods that are more nutritious than others, and many that, as research has shown, have a protective effect against a range of diseases. Here, we give you an overview of some of the best foods that you may want to consider including in your diet in your quest for a happy, healthy life. Edamame (soybeans) Edamame, or fresh soybeans, have been a staple of Asian cuisine for generations, but they have also been gaining popularity on the Western front of late. Soybeans are often sold in snack packs, but they are also added to a varied range of dishes, from soups to rice-based meals, though they are served as cooked and seasoned on their own, too.

Healthy Living Carrots This common culinary ingredient, best known in its orange variety, is famously recommended for its high content of beta-carotene, a pigment - and carotenoid - that gives the widespread version of this root vegetable its color. Beta-carotene can be converted by our bodies into vitamin A, which, according to the National Institutes of Health (NIH), “is involved in immune function, vision, reproduction, and cellular communication.” Our bodies cannot produce vitamin A on their own, so it must be derived from our diet.

The beans are rich in isoflavones, a type of phytoestrogen – that is. plantderived, estrogen-like substances. Isoflavones are known to have antiinflammatory, antioxidant, anti-cancer, and antimicrobial properties. Thus, they can help to regulate the inflammatory response of the body, slow down cellular aging, fight microbes, as well as, reportedly, protect against certain types of cancer. Edamame are rich in two types of isoflavones, in particular: genistein and daidzein. A study covered last year on Medical News Today found that genistein could be used to improve breast cancer treatment. In the meantime, the study authors note that “lifetime intake of soy [...] has been linked to reduced risk of breast cancer,” so we may want to include soybeans in our normal diet.

and it contains all the essential amino acids that our bodies need to synthesize protein. Moreover, it is also rich in minerals, which our bodies need to keep our teeth and bones strong and healthy, and to derive energy. Tofu is a source of calcium, iron, manganese, selenium, phosphorous, magnesium, zinc, and copper. Some specialists also suggest that eating tofu can make you feel fuller for longer, so incorporating it into your meals may help to prevent overeating.

This pigment is also an antioxidant that can protect the cells in our bodies from the aging damage caused by free radicals. Moreover, research has shown that foods rich in carotenoids - and, of course, carrots are a prime example here - can protect against age-related macular degeneration, the vision damage caused by old age. Some varieties of carrots, such as white carrots, do not contain the orange pigment beta-carotene, but they do all contain falcarinol, a nutrient which, some studies claim, may have a protective effect against cancer.

Tofu (soybean curd) Similarly, tofu, a white cheese-like product made of soybean curds, has been linked to a wealth of health benefits for the same reasons. Tofu is often found cooked in typical Eastern Asian dishes; it can be fried, baked, or boiled (for instance, in soups). As a soy product, it is rich in isoflavones, whose health benefits we’ve outlined above; it is also a good source of protein, Hospitality, Food & Wine, Monthly


Healthy Living

While raw carrots may be best for health, as they retain their nutrients, there are also ways of cooking carrots that can keep most of their nutrients “locked in.” In an interview, one researcher who investigated the anti-cancer effect of falcarinol from carrots, Kirsten Brandt - from Newcastle University in the United Kingdom - suggests that we may want to boil our carrots whole if we want them cooked, but still bursting with nutrients. “Chopping up your carrots increases the surface area so more of the nutrients leach out into the water while they are cooked. By keeping them whole and chopping them up afterwards you are locking in nutrients and the taste, so the carrot is better for you all round.” Cruciferous vegetables Another important type of food on our list are cruciferous vegetables - also known as “Brassica vegetables” - which include a wide array of green foods, such as cabbage, broccoli, Brussels sprouts, cauliflower, bok choy, radish, and kale.


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These vegetables boast an especially rich nutrient content, including many vitamins (C, E, K, and folate), minerals (potassium, calcium, and selenium), and carotenoids (lutein, beta-carotene, and zeaxanthin). Cruciferous vegetables also contain glucosinolates, the substances that give these greens their characteristic pungent flavor. These substances have been found to bring diverse health benefits. Some glucosinolates seem to regulate the body’s stress and inflammation response; they have antimicrobial properties, and some of them are being investigated for their anti-cancer potential. One recent study covered on MNT found that leafy greens, including some cruciferous vegetables such as kale and collard greens, helped to slow down cognitive decline. Consequently, the study researchers suggest that «adding a daily serving of green, leafy vegetables to your diet may be a simple way to foster your brain health.» Kale, broccoli, and cabbage have also been shown to have a protective effect on heart health, thanks to their vitamin K content.

Healthy Living Finally, cruciferous vegetables are also a great source of soluble fiber, which plays a role in regulating blood sugar levels and diminishing the absorption of fat, thus helping to prevent excess weight gain. Salmon Recent studies have suggested that consumption of meat - mostly red meat, but also some kinds of poultry meat - could be harmful to our health in the long run. A good alternative for protein in this case is fish, and salmon, in particular, affords many nutritional benefits. Salmon is packed with protein, and also contains plenty of omega-3 fatty acids, which is said to be beneficial for

eyesight. Research has demonstrated that omega-3 protects against dry-eye syndrome, characterized by insufficient lubrication of the eyes, which can lead to soreness and blurred vision. Moreover, omega-3 fatty acids have been associated with brain health, and researchsuggests that they can stave off cognitive decline associated with aging. Salmon also has a high potassium content and, according to a new study reported on MNT last autumn, potassium can prevent the onset of heart disease. Additionally, this type of fish is rich in the mineral selenium, which contributes

to the health of the thyroid gland. The thyroid gland helps to regulate hormonal activity and is involved in metabolic processes. Although both farmed and wild salmon are available on the market, wild salmon has been found to be more nutritious overall, with a higher protein content, and also to have less saturated fat, which means that it is more healthful, and better for weight management. However, farmed salmon is a more sustainable resource, and specialists say that the differences between farmed and wild caught salmon may not be so stark as to motivate us to prefer one type over the other.

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Healthy Living Research has shown that flavonoids - in which citrus fruits are particularly rich can “prevent or delay chronic diseases caused by obesity.” Flavonoids have also garnered a lot of scientific attention for their anticancer potential, and consumption of especially flavonoid-rich citrus fruits has been associated with a significantly prolonged lifespan.

Citrus fruits Finally, citrus fruits are the unsung heroes of a healthful diet; these include a number of fruits that are now available worldwide, such as oranges, grapefruit, lemons, limes, clementines, mandarins, and tangerines. For a long time, citrus fruits have been recommended by nutritionists and grandmothers alike for their high content of vitamin C, which has antioxidant properties, and is said to bring a wide array of health benefits, including to reduce inflammatory damage, and to fend off infections. Specialists point out, however, that this type of fruits goes well beyond just

vitamin C when it comes to nutritional content. “The fruits are abundant in other macronutrients, including sugars, dietary fiber, potassium, folate, calcium, thiamin, niacin, vitamin B-6, phosphorus, magnesium, copper, riboflavin and pantothenic acid.” If this list of dietary goodies hasn’t colored you impressed, the specialists then go on to explain how citrus fruits contain even more organic compounds - such as flavonoids, coumarins, and carotenoids - that have been said to have protective effects against cancer, cardiovascular diseases, and neurodegenerative diseases.

The inhabitants of the Japanese prefecture of Okinawa, known to be some of the longest-living populations of the world, regularly eat shikuwasa, also known as “shequasar,” a citrus fruit typical of the region, which contains more flavonoids than most other citrus fruits. Drinking shikuwasa juice rich in flavonoid content has also been linked to better liver health. Although all of the foods mentioned above are appreciated for their significant health benefits, we should not forget that well-being and longevity cannot be achieved without a balanced, inclusive diet and a healthful lifestyle. Moreover, current studies suggest that our genetic makeup may have an important say as to which foods work best for our health. So, keeping our list of nutritious foods in mind, make sure you follow the healthful diet that is most effective for you! Source:


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Affinity Ingredients 45ml 15ml 5ml 5ml 50ml 30ml

Vodka Vermouth Elderflower Syrup Sweet & Sour Mix Earl Grey Tea Sprite

Method: • Add ice cubes in a long glass. • Mix vodka, vermouth, elderflower syrup, sweet & sour in a mixing glass. • Add the mixture on the top of ice. • Top up with earl gray tea and sprite.


Hospitality, Food & Wine, Monthly

Misty Flag Ingredients 10mi 45ml 15ml Top up 15ml

Midori Vodka Lemon juice Soda Simple Syrup

Method: • Add ice cubes in a long glass. • Mix vodka lemon juice & simple syrup. Add mixed spirits on top of ice. • Top up with soda then pour the Midori. • Garnish with lemon, cucumber slice and mint leaf.

Hospitality, Food & Wine, Monthly


Dirty Honey Ingredients 45ml 15ml 10ml 15ml 4-5 dash

White Rum Drambuie Lemon Juice Honey Grenadine

Method: • Fill cocktail glass with ice cubes and set aside for chilling. • Add ice cubes in a shaker and pour all the ingredients except grenadine syrup in the shaker and shake it well. • Pour the shaken cocktail in the cocktail glass. Then put 4-5 dash of grenadine syrup. • Garnish with lemon/ cherry.


Hospitality, Food & Wine, Monthly

Kava Delight Ingredients 15mi 15ml 15ml 10ml A pinch A pinch 120 ml 2-3 dash

Rum Vodka Gin Lemon Juice Crushed pepper Salt Tomato Juice Tabasco

Method: • Rim the glass with salt and put some ice cubes. • Mix Rum, Vodka, Gin, Lemon juice, Tomato Juice and Tabasco. • Add mixed ingredients on top of the ice. • Sprinkle crushed pepper and salt. • Garnish it with lemon wheel or tomato wedges.

Cocktails Courtesy Susan Kumar Shrestha Bartender KAVA Grill & Lounge, Fairfield by Marriott Kathmandu, Nepal

Hospitality, Food & Wine, Monthly


Talking Food on Movies

Dali Khanal

Released on 2009 Language Spanish Genre Comedy Directed by Joaquin Oristrell


irector Joaquin Oristrell’s film Dieta Mediterranea (Mediterranean Food) follows in a long line of distinguished food movies. It tells the story of Sofia (Olivia Molina) from her childhood at a small seaside cantina to becoming a famous chef, a journey she accomplishes not just through her passion for food, but also through her passion for the two men in her life: the steady Toni (Paco Leon) and the venturesome Frank (Alfonso Bassave). They both appeal to different aspects of her personality and her ambition, and she is not really prepared to give up either of them. It helps that one is good with accounts, the other a talented maitre d’hotel.


Hospitality, Food & Wine, Monthly

It is a situation not without comic potential, but Oristrell seems content to take the easy path and turns Mediterranean Food into a story about how Sophia manages to get her cake and eat it too, as she successfully talks the two men into a menage a trois that has the local community up in arms. Molina gives a spirited performance as Sophia, the girl who wants to make it in the male-dominated world of the restaurant kitchen, but her two male admirers let her down badly, with Paco Leon’s Toni never getting much beyond the comic innocent; though this is somewhat preferable to Alfonso Bassave channeling early Antonio Banderas. The film gets off to a promising start, and there is an interesting idea that lurks

Starring Olivia Molina, Paco Leon, Alfonso Bassave, Carmen Balague, Roberto Alvarez, Jesus Castejon

Talking Food on Movies

in the background about seemingly incompatible combinations (whether of ingredients or people) turning out to be marriages made in heaven if approached with the right kind of zest for life and all its riches. Sadly, the development of this, or any other theme, rapidly takes a back seat to sex, and the director goes for some easy gags about three-ways and a swelling homoerotic relationship between the two men. The film wants to be bold and sexually daring, but it fritters away any real tension, satisfied to generate some tittering laughter with its sexual high jinks. Occasionally the film throws up interesting observations about food and the ways it can become part of our lives, but the director does not really know what to do with them, and lets them flop back down with a disappointing thump. The bedroom rather than the kitchen is at the center of the movie, and it doesn’t help that the filmmakers seem to confuse Japanese kaiseki cuisine with the techniques of molecular gastronomy.


Hospitality, Food & Wine, Monthly

Good food movies are all about attention to detail, and the food in this film is never given the same kind of close attention that is lavished on Bassave’s admittedly rather fine buttocks. Oristrell, who did well at the Barcelona Film Festival and picked up a Sundance nomination for Unconscious (2004), a humorous take on the world of psychoanalysis, clearly has intellectual pretensions. They are evident in Mediterranean Food, but here

remain nothing more than pretensions as he gets sidetracked into a lightweight romantic comedy that makes up for the lack of jokes with a smattering of risque situations. As the movie revolves around the life of a chef, there are a lot of delicious dishes shown in the movie. We have picked one out of many dishes shown in the movie.

Talking Food on Movies

Seared Foie Gras with Caramelized Apples Ingredients 1 1/4 cup 1/2 cup 6 6 to 8 slices 1/2 cup 1/4 cup 200 gms To taste

Duck Foie Gras Butter or Margarine Sugar Large Apples, peeled, cored, and each cut into 6 wedges Coarse Textured Bread, toasted Chicken Broth Balsamic or Red wine vinegar Mixed Salad Leaves, rinsed, crisped, and torn into bite-size pieces Salt

Method ● Rinse foie gras; pat dry. Gently pull apart the lobes. Discard any tough membrane. Cut pieces crosswise into 3/4-inch-thick slices; cover and chill. ● Divide butter between 2 nonstick frying pans, 12 to 14 inches wide; melt over medium-high heat. Stir 1/4 cup sugar into each. Lay apples equally in pans. Cook until wedges are browned and soft but still hold their shape, 15 to 20 minutes; turn as needed. ● Set a slice of toast on each dinner plate; arrange apples equally beside toast and place in a 150° oven. ● Quickly rinse and dry frying pans; place over high heat. When hot, fill with a single layer of foie gras; pieces can touch but shouldn’t be crowded. Brown on 1 side, about 30 seconds; turn and brown other side, about 30 seconds more. As slices are browned, quickly put on toast and keep warm. To reduce spattering, pour fat from pan as it accumulates; reserve for other uses. ● Pour all but 3 tablespoons drippings from 1 pan. Add broth and vinegar to pan and bring to a boil over high heat. Pour hot dressing over greens, mix, and mound beside apples and toast. Serve at once, adding salt to taste.

Hospitality, Food & Wine, Monthly


Restaurants of Kathmandu, Bhaktapur & Lalitpur Alfa House Banquet


Flavor's Cafe and Restaurant

Buddhanagar, Baneshwor

Bouddha, Kathmandu

977 1 4785633/34, 9801067896

977 9851007521

Hello Cafe Bouddha, Kathmandu

The Golden Eyes Restaurant with Rooftop Bouddhanath Stupa Circle

977 1 4916218 EMAIL

977 1 4485819, 9851060169

Tibet Kitchen

Kathmandu Flair Bartending

Royal Thai Restaurant

Koto Restaurant & Bar

Bouddha Stupa

Gyaneshwor, Kathmandu

New Baneshwor, Kathmandu

977 9813108133

977 1 478471

977 9840123382

Pulchowk, 977 1 5542936

Speciality: Thai Cuisines

Speciality: Japanese (Sukiyaki, Tempura, Yakitori, Sushi)

Speciality: Authentic Tibetan, Bhutanese Food& Nepali Organic Coffee

Mela Restaurant & Bar


Royal Saino Restaurant & Bar

Scout Building, Lainchour, Ktm.

Durbarmarg, Kathmandu

977 1 4444441

977 1 4239077

Speciality: Indian Cuisine

Coffee Pasal Durbarmarg

Durbarmarg, 977 1 4226025

The Old House Garden Resaurant Durbarmarg

977 1 4246483, 98511198148 EMAIL

977 1 4250931, 9801104788 EMAIL


Lotus Holdings

Sesame The Restaurant

Bhojan Bhumi Pvt. Ltd.

Blueberry Kitchen & Coffee Shop

Ekantakuna, Lalitpur

Kumaripati, Lalitpur

Thamel, Kathmandu

Chhetrapati, Thamel

977 1 5000123

977 1 5551118

977 1 4261431

977 1 4216959, 9861085776



Cafe de genre JP Road, Chhetrapati, Thamel

Dechenling Beer Garden & Restaurant Thamel, Kathmandu

977 1 4252280 EMAIL

977 1 4412158, 4416387

Speciality: Coffee/Snacks (Chicken Basket Wraps, S/W)

Speciality: Gyakok (Tibetan Cuisine)

Green Organic Cafe & Farmers Bar

Han Kook Sarang Korean Restaurant

Thamel, Kathmandu

Surya Moon Bistro

Jyatha, Thamel

977 1 4701717

977 1 4261633

Epic Lounge

977 1 4256615 EMAIL

Gaia Restaurant & Coffee Shop

Satghumti, Thamel, Kathmandu

Speciality: Eurasian Cuisine, Organic Coffee, Tea, Salads & Cakes

JP Road, Thamel, Kathmandu

977 1 4215726 Speciality: Indian, Chinese, Italian, Continental, Nepal (Organic Way) and Salad

Delima Garden Cafe

Roots Eatery

Freakstreet, Jhochhen

Om Bahal Just off Freakstreet

977 9801206111, 9803022596

977 1 4224111


Speciality: Chilli Buff Wrap, House Salad, Buff Burger, Special Soup Mo Mo

Speciality: Korean Dishes

D-Lunch Hut

The Oasis Cafe

Valley Express Restaurant

Jhochhen Tole, Kathmandu 23

Chakrapath, Kathmandu

Basundhara, Kathmandu, Nepal

Nayabazaar, Kathmandu

977 9841230526

977 1 4720451

977 1 4384282, 4388682

977 1 4385122


Maharajgunj, Kathmandu 977 1 4374956 Newroad, Kathmandu 977 1 4232051

Coffee Talk in Town

Koto Restaurant

Chitwan, Bharatpur

Cafe Tara


Pulchowk, Lalitpur

Chakrapath, Kathmandu

977 1 4435172, 9849744604

977 1 5542936

977 1 9813574544

977 056 526615 WWW

Speciality: Japanese Food

Speciality: Fried Chicken & Chicken Items

Coffee Talk Chakrapath

Dining Park Restaurant & Lounge Bar Mid Baneshwor, Kathmandu

977 1 41225300

977 1 4486002, 4486003 WWW

Saya Hello Cafe, Gazal Bar

Imago Dei Cafe Gallery

Bagbazar, Kathmandu

Nagpokhari Marg

977 1 4221558, 9863704796

977 1 4442464

Hospitality Training Centers Aagamaan Hotel Training Centre Gongabu Tel: 4352846, 9841293748

Global Institution of Hotel Management Shantinagar Gate Tel: 14621098

Kathmandu Institute of Hospitality Management Bouddhanath Marg Tel: 14490466

Ace School of Tourism and HM Putalisadak, KTM Tel: 4786372/9841410854

Gourment Hospitality and Training Institute Ringroad Tel: 14478534

Kathmandu Institute of Hospitality Management

Baber Mahal Vilas Tanka Prasad Sadak Tel: 14257655 Cocktails & Dreams, Barmaster Anamnagar, Kathmandu Tel: 5172171, 9851008998 Everest Academy New Baneshwor Tel: 4786372/9841410854

Grand Advance Hotel Training centre Kalimati, KTM Tel: 4289384, 9803713854 Hotel Khumjung and Hotel Management Training Chakrapath,KTM Tel: 14016111 International Hotel Training School Sinamangal,KTM Tel: 14483167

Everest International Hotel Training and Consultant University Path,KTM Tel: 14271005

International Institute of Hotel Management Lagankhel,Lalitpur Patan hospital Tel: 5532667, 9841713981

Excel Academy of Tourism and HM New Baneshwor Tel: 4107055, 9841222058

Kantipur Hotel Training Centre Siddhidas Marga Tel: 14232674

Gateway Institute Pvt.Ltd Bagbazar, Bank Marg Tel: 9851064228

Kathmandu Flair Bartending Academy Gayenshwor Tel: 014416496, 9849884710

Kupondol, Lalitpur

Radisson Hotel Training Centre Sorhakhutte, Nayabazar marga Tel: 14384986 Sahara Hotel Training Centre Bagbazar

Tel: 15523648

Tel: 4786372, 9841410854

Madison Multi Skill Development Center Shangrila Tourism and Hotel Training Centre

Chabahil-7, Kathmandu, Nepal Tel: 4461717, 9851098415, 9823558262

Bhakti Thapa Sadak/ Baneshowr


Tel: 14472553

Web: Standard Tourism and Hotel Training Centr Pvt. Modern

Hotel Management



Technology and Training Centre Basundhara,KTM Tel: 14363215, 9851161573 Oasis Hotel Training Centre

Ltd Putalisadak, KTM Tel: 14419443 Victory International Hotel Training and Institute

Bouddhanath Marg

Om Complex, Ringroad

Tel: 9803070654

Tel: 9801100126

Oriental Hospitality and Tourism Training centre

Western Modern Hotel Training Center

New Baneshwor, everest hotel KTM


Tel: 14786801

Tel: 9841424630

Radisson Hotel Training Centre Kalimati, KTM Tel: 14472553

Wisdom Hotel training Centre Kalimati, KTM Tel: 014277104, 9818508317

Restaurants of Pokhara Aankhi Jhyal Restaurant & Bar


Adrenaline Rush Nepal

Chipledhunga, Pokhara

Lakeside-6, Pokhara

977 61 464006

977 61 466663, 9816632097

977 61 460271, 466954

977 9846050100

Busy Bee Cafe



977 61 462640



Cafe Italiano

Lakeside-6, Pokhara

Basunhara park, Lakeside Pokhara

977 61 466271

977 61 467125, 467135

Kathmandu Office

977 1 4002077 WWW

Chilly Bar & Restaurant


Club Amsterdam Cafe Bar

Caffe Concerta Pizzeria Restaurant Lakeside, Pokhara 977 61 463529 EMAIL

Club Asia Restaurant & Bar

Dragon Chinese Restaurant

Lakeside, Pokhara

Lakeside, Pokhara

Lakeside-6, Pokhara

977 61 463614, 463163

977 61463427

977 61 462691

977 9849436179, 9816270694

Funky Salsa Restaurant & Bar Lakeside-6, Pokhara



Himalayan Thakali Kitchen & Japanese Hot Batch

iBlues Restro

Barahi Marg, Lakeside, Pokhara

977 61 464931

977 61 466772


Lake Valley Restaurant & Bar

Nayabazar, Pokhara-8

Lakeside, Pokhara-6

977 61 541639

977 61 464591


Love Kush Restaurant & Bar

Madhushala Restro Lounge Bar

Lazimpat, Kathmandu

Pokhara, Lakeside-6

977 61 463730, 465357

977 61 461999


Nepal Guest House Lakeside-6, Pokhara EMAIL


Speciality: Continental, Italian Food along with Exotic Cocktails & Selection of wines.

Thamel, 977 1 4700371

977 61 466271

977 61 463372, 466733

Lakeside-6, Pokhara EMAIL

Monsoon Bar & Grill Lakeside-6, Pokhara

Lakeside Pokhara

New Billy Bunter's Restaurant & Bar

977 61 465271

Maya Restaurant.Pub. Cocktail Bar



977 61 4682818, 461477 EMAIL


Once Upon A Time Restaurant EMAIL


Lakeside, Hallanchowk, Pokhara



Byanjan Grill

Lakeside Pokhara


Bella Napoli Restaurant & Bar



Almond's Cafe & Restaurant

Gaurighat Lakeside, Pokhara

Paradise Restaurant & Bar

Baidam, Lakeside, Pokhara-6

Lakeside, Pokhara

977 61 462879


Speciality: Italian, Indian and Nepali Cuisine

Sitdown Thakali Kitchen

Salt & Pepper (Expresso Cafe)

Barahi Chowk, Pokhara-6

Rice Bowl Restaurant & Bar

Lakeside, Pokhara

977 61 461756

Lakeside, Pokhara

977 61 463484 WWW


Pumpkins Restaurant & Shisha Bar

977 61 462163

Lakeside-6, Pokhara

977 9846612328, 9846382377 EMAIL

Taal Lounge Cafe Restaurant



The Lemon Trere

La Pizzeria Cafe & Bar

Godfather's Pizzeria

Lakeside-6, Pokhara

Lakeside, Pokhara

Lakeside-6, Pokhara

977 61 461699, 462243

Lakeside-6, Pokhara

977 61 463246

977 61 463321, 9856029910

977 61 466501



Speciality: Live Firewood Pizza,

Italian, Continental & French cuisine

Bali's German Bakery

Madhushala Restro Lounge

& Bar Damside, Pokhara Lakeside, Pokhara 977 61 466687 977 61 461999 Camping Chowk 977 61 462556 New Road Speciality: Oriental, Continental, Hospitality, Food & Wine, MonthlyItalian Food & Cocktail & Wines 977(70) 61 531026 EMAIL

Thakali Bhancha


Olive Cafe

Lakeside-6, Pokhara

Lakeside-6, Pokhara

977 61 462478

977 61 462575


Hotels of Nepal Dwarika's Hotel


Gokarna Forest Resort

Hotel Country Villa Pvt. Ltd

Rajnikunj, Thali, Gokarna

Thamel, Kathmandu

Nagarkot, Kavre

977 1 4479488

977 1 4451212

977 1 4700415, 4700684

977 1 6680127, 6680128


Hotel Annapurna


Hotel Cosmic Pvt. Ltd

Battisputali, Kathmandu


Hotel Earth House

Hotel Gangjong (P) Ltd.

Hotel Goodwill

Durbar Marg, Kathmandu

Thamel, Kathmandu

Lazimpat, Kathmandu


977 1 4221711

977 1 4418197, 4422982

977 1 4439888, 4433400

977 1 5544520, 5588406


Hotel Greenwich Village

Hotel Harati

Tej Bhawan Uttardhoka

Kupondole, Lalitpur

977 1 5521780

977 1 4257907

977 1 4413374, 4412716

977 1 5523900

Hotel Lily (P.) Ltd.

977 1 4212336

977 1 4486715





Hotel Manang Thamel, Kathmandu 977 1 4700389 EMAIL

Hotel Mandap

Hotel Marshyandi Thamel, Kathmandu

977 1 4700321, 4700435

Hotel Prince

Thamel, Kathmandu EMAIL

Ichiban Cuisine & Multipurpose Venue

Lazimpat, Kathmandu

977 1 4700105, 4700514 EMAIL


Hotel Shahanshah International



977 1 4441672, 9803023528

Hotel Tibet

Nagarkot, Nepal

Pardi, Damside, Pokhara 17

Dhapasi, Kathmandu

Lazimpat, Kathmandu

977 1 6200646, 9851273081

977 61 464532

977 1 4355484, 4355487

977 1 4229085/6/7/8



Hotel Utse P. Ltd

Hotel Vaishali

Hotel Vajra

Thamel, Kathmandu

Jyatha, Kathmandu

Thamel, Kathmandu

Bijeshwori, Kathmandu

977 1 4700217

977 1 4228952, 4257614

977 1 4700847

977 1 4271545

Hotel View Bhrikuti

Hotel Yak & Yeti

Hyatt Regency Kathmandu

Arniko Highway, Jagati, Bhaktapur


Durbarmarg, Kathmandu

Bouddha, Kathmandu

977 1 6617645/46, 6619476

977 1 5560542, 5560471

977 1 4248999. 4240520

977 1 5171234

Kantipur Temple House



Hotel View Bhaktapur


Hotel Maharaja Palace

977 1 4701264

Hotel Tradition Pvt. Ltd.



Hotel Mystic Mountain


Dhalko, Chhetrapati

977 1 4410071


Hotel Kathmandu Garden

Lazimpat, Kathmandu



Z-Street, Thamel

Hotel Manaslu





Hotel Himalaya

Chhetrapati, Kathmandu


Hotel Heranya

Kupondole, Height




Malla Hotel


Noryang Hotel

Radisson Hotel

Jyatha, Kathmandu

Lainchaur, Kathmandu

Bouddha, Kathmandu

Lazimpat, Kathmandu

977 1 4250131

977 1 4418383

977 1 4480485/86, 9818785954

977 1 4411818, 4423888

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Hospitality, Food & Wine, Monthly


Hotels of Nepal Gaia Holiday Home Resort Marg, Dhulikhel, Nepal

Soaltee Crowne Plaza

977 11 4261633 EMAIL

City Office


Summit Hotel Kopundole Height, Lalitpur

New Baneshwor, Kathmandu

977 1 4273999

977 1 5555222

977 1 4780100, 4781010



977 11 4261633

Snow View Mountain Resort Dhulikhel


977 11 490725, 490125


Ace Hotel & Resort Group



977 1 490612 EMAIL

Hotel Khukuri


Hotel Monal & Jorba Restaurant Lakeside-6, Pokhra 977 61 461459




Kotee Home Hotel

Landmark Forest Park Chitwan National Park, Chitwan

977 61 466760

977 61 4640089, 464009

977 56 580311, 580241

Kathmandu Office



Kathmandu Office

977 1 4004707

Hotel Landmark


Hotel Trek-O-Tel

Temple Tree Resort And Spa

Lakeside-6, Pokhara

Lakeside-6, Pohara

Lakeside-6, Pokhara

977 1 463648, 464030

977 61 462908, 463096

977 61 464996, 463419, 461877

977 61 465819

Kathmandu Office

977 1 4004707



Kathmandu Office

977 1 4215952

The Sacred Valley Inn


Moonlight Resort

Hotel Family & Restaurant

Lakeside - 6, Pokhara

Lakeside-6, Pokhara

Lalupatemarg, Lakeside, Pokhara

977 61 465708, 466041

977 61 461792, 464369

977 61 465704, 464877, 462501

977 61 464074





Kathmandu Grand Hotel

Jungle Safari Resort

Hotel Hermitage

Lakeside-6, Pokhara

Chaksibarimarg, Thamel

Sauraha Chitwan National Park

Lazimpat, Kathmandu

977 61 465708, 466041

977 1 4700694, 4701483

977 056 580400, 580399

977 056 580090, 580120







Hotel Nagarkot Holiday Inn

Hotel Marigold

Hotel Darbar

Shankarapur-3, Kathmandu

Nagarkot, Nepal

Nagarkot, Nepal

Pushpalal Chowk, Nepalgunj

977 9849890580

977 1 6680096

977 1 6680029, 6680070

977 081 551486, 551499


Hotel Orchid


Lakeside-6, Pokhara






Lakeside-6, Pokhara

Heaven Hill Hotel & Resort



977 61 464528

Hotel Himalayan Inn


Lazimpat, Kathmandu 977 1 4412999

Lakeside - 6, Pokhara

Hotel Himalayan Inn



Shangri - La Hotel

977 61 462110, 461540

Atithi Resort & Spa



The Dwarika's Himalayan Shangri - La Village Resort Pvt. Ltd.

Lakeside-6, Pokhara

Hotel Dandelion


Lakeside-6, Pokhra



977 61 462300, 462301

977 1 4002077



Central Lakeside, Pokhara

977 1 4700881/882



Lakeside, Pokhara Kathmandu Office

977 1 4410432/01, 4414432

Hotel Trekkers Lodge

City Office Pyaphal Tole 977 11 2010428

Crown Himalayas

Kathmandu Office: Hotel Ambassodor, Kathmandu Club Himalaya Nagarkot EMAIL

Jyatha, Thamel, Kathmandu EMAIL

The Everest Hotel

Tahachal, Kathmandu

Fish Tail Lodge

Glacier Hotel & Spa

Dahlia Boutique Hotel Pokhara

Shivalaya marga , Lakeside -6

Lakeside, Pokhara

Gaurighat, Lakeside-6, Pokhara

Lakeside, Pokhara

977 61 466697

977 61 465071

977 61 463722

977 61 466505


WWW www. hotelGlacierPokhara