A CAL L FROM THE MOUNTAINS Annapurna And after another hour of walking we reach the Annapurna Base Camp. Overcome by a feeling of triumph, we marvel at the mountains that surrounded us. The view of the first rays of sunlight on the Himalayas looked heavenly; we were in a basin surrounded by a ring of glorious peaks.
A RESORT WITH AN ENTICING VIEW Bhangeri Durbar In the most fertile blossom of the Nagarkot valley, and also in one of its indisputably tranquil locations, the Bhangeri Durbar Resort is just the accommodation you need in order to gather your momentum prior to setting out to scale the
Issue 5 December 2016
beautiful trekking routes of Nepal.
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CONTENT Annapurna Base Camp:A call from the mountains
A resort with an enticing view: Bhangeri Durbar
Yomari: A famous Newari food
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The Controversial BLOOD TYPE DIET
Panettone Bonbons
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Nagarkot Panoramic Hiking Trail
A dream catcher on the rise
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Travel Obligation NEPAL
Pandoro
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48
Suntala Sandheko
Ask the Chef
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54 56
Lekali Himalayan Soup
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Editor In Chief Prabesh Chapagain
Content Editor Sujan Tiwari
Creative Director Sandeep Khatri
Art Director Yogesh Dhakal
Marketing Abhimanyu Sharma
Graphic Artist Shambhu Ghimire
Photography Suman Shrestha
Write to us at: editor@gorkhadelish.com promotions@gorkhadelish.com
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Delish December
Dear Readers,
As usual, we have our genuine review on one of the most tranquil resorts in Nagarkot Hills: The Bhangeri Durbar resort; this should give you a brief idea about what you
Everyone has a vogue for lavish mountains, beautiful
can expect in Nagarkot.
landscapes and amazing trekking routes. In the world
Is there a relation between one’s blood type and her/his
tourism map, Nepal stands out as the most preferred
diet? Our guest writer Sharon Adhikari explores this very
tourism destination this year and it’s no wonder that the
issue in her article ‘The Controversial blood type diet: All
topographically diverse Himalayan kingdom has so
you need to know’.
much to offer to the world. And there is a new Dream Catcher on the rise: Utsav This December, we have tried to tap into these very
Choudhary. He is young; he is charasmatic; he owns a
features of the Himalayan kingdom. Our cover story
few restaurants in the United States and also an Enter-
on ‘Annapurna Base Camp’ with its amazingly beautiful
tainment company. Don’t forget to read what he has to
photographs will tickle your soul and oblige you to pack
say about life; he’s got some eye-opening perspectives
your bags and get your gears ready in order to walk up
for you.
the Himalayas. And since Christmas is near, our beloved pastry chef We also give you insights on some underappreciated
from Italy, Marco teaches you how to prepare his sweet
yet amazingly beautiful trekking routes in Nepal like
recipes that you might cheer up your friends and rela-
the ‘Nagarkot Panoramic Hiking Trail’ and ‘The new
tives with your culinary expertise. In order to make your
trekking route from Hukdi to Siraichuli and Siraichuli to
December delicious we also feature other recipes like
Upperdhangadi’ in the hope that the next time you visit
Yamari, Suntala sandheko and Lekali Himalayan soup.
Nepal you will be able to hike more locations on a much economic budget.
Keep warm and listen to your heart! Editor-In-Chief Prabesh Chapagain
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Annapurna Base Camp: A call from the mountains By Yogesh Dhakal
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M
y stay away from home all these years, I have always taken pride to boast about being a Nepali and how close I am to the mountains. For a foreigner whose ideas of Everest and other mountains is based upon images and documentaries that they see in the social media and/or reading about the “Sherpa” in books and magazines, it’s normal to think that a Nepali is raised up playing in the mountains. The truth however is that while I was in Nepal I was so damn busy that I too kept staring at the pictures of the mountains and hoped that someday I would make it there. And so it went on: the mountains kept calling me and I couldn’t help but stay away.
But this year it was decided: me and my wife together, we were going to Annapurna Base Camp. The route we both consented is inaccessible to vehicles and passes through waving prayer-flags scattred settelments dispersed around the verdant valley of the swift-flowing Modi Khola, which is overlooked by the acme peaks of Annapurna (8091m) and Machhapuchchhre (6993m). The paths heave almost evenly via huge, engless steps carved into the earth.
Martin Luther King said, “Faith is taking the first step even when you don’t see the whole staircase” and so was our case, for it was a leap of faith that ignoring all the advices on altitude sickness and turning deaf ears to elaborate talks on how difficult it might be for someone naïve like us (who had never been through such trekking experience) that I and my wife decided to follow our heart and undergo the trek. I had also met many people along the way who accused me of being crazy for attempting to trek the route without guidance from anyone who has done it before (or is at least
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familiar with the area). When I come to think about it, I become more and more certain of the fact that we had underestimated the difficulty of trekking the route. The trail was like a roller coaster: you go up and you go down, and descending is no less tiring than ascending. The experience however has its own ecstasy, the memory of which will ever fill your chest with pride and give you something to brag about even after you have grown old.
The day was the 29th of February and the entire planning was done in less than an hour. At midday, I and my wife rode a motorbike to a nearby shopping mall in order to buy the necessary clothing, some weather sealed trousers and two pair of trekking shoes; that was it, we were set.
We boarded a local shuttle from Kathmandu at around 15:00 hrs and made it to Pokhara. This journey had taken us around 6 hours; we choose to stay at a local hotel in Lakeside. The obvious urge was to hang around the lakeside for a while, but our head was occupied and sleep was necessary since we had to begin the trek early tomorrow. After a quick meal, we walked around for a while enjoying live music that were being played at the restaurants. We stopped at a bookstore to buy a map of ABC that it might guide us in our journey. Once it was morning, we started on our way. Since we did not know much about Pokhara we took the hotel jeep to Hari Chowk and from there we took another 4 wheel drive to Siwai. The initial plan was
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to go to Ghandruk but we had met a friend
jungle and misty autumnal woodland, the
Though the very first day, we walked until
at Hari chowk who was quite familiar with the
surrounding looked beautiful. As the altitude
7:00 pm and stopped by the hotel the
area and as per his suggestion we decided to
further increased we were able to view the
woman on the way had suggested. We were
take an alternative route that should cut our
rocky creeks peppered with waterfalls and then
following the map we had brought along
trek by a minimum of 2 days. It appeared like
finally the immensity of the snow-speckled
with us and at the same time asking people
a great idea.
arid expanses. On our way, we met a local
we came across how long we should walk and
woman from Chomrong and knowing that
where to rest. After we had our dinner both of
At about 11:00 am we reached Siwai; the
we were external trekkers she recommended
us fell asleep.
actual trekking journey was to start from here.
us a hotel in Chhomrong. At about 4:00 pm
We walked for almost one and a half hour
we reached Jhinu. As we weren’t that tired and
On the morning of the second day, we
straight and made it to Kyume. At Kyume
still wanted to walk, after having a large cup
woke up to a serene view of the Himalayas.
we had a very sumptuous lunch, but since
of coffee we headed on forward. The way
I took some pictures of Annapurana and
we had made up our minds to walk as much
from Jhinu to Chhomrong was straight up and
Machhapuchrey; they appeared so near that
as possible we headed uphill immediately.
although we were perspiring we seemed to be
I felt we could almost reach the base camp in
With verdant stepped-farm hillsides, mossy
enjoying this once in a life-time experience.
a couple of hours and so after breakfast we
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started our trek again.
end. And after having finally done with the
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worked as a good pit stop.
stairs we were happy to start our ascent. This We descended the stone stairs in Chomrong
was a big one and it took us 1.5 hours to reach
which appeared like they were never going to
the next town of Sinuwa (2340m) which
Further climb and descent brought us to Bamboo (2335m). Most people opt to stay in Doban (2505m), a further 40 minutes on the way up. But no, we were Nepalese and these easy stops were not for us, we had to push ourselves. So passing through Doban and Himalaya (2920m) we pushed up and up to Deurali. The landscape hereafter was something entirely different, other worldly; with the constant sound of Modi bashing the rocks in our right and high cliffs to our left; it certainly felt like some wilderness movie. The fog was slowly closing in through the peaks of those cliffs and we found ourselves clutched by a strange rush to reach Deurali as soon as possible. In winter each family at Deurali takes turns to stay and keep one tea house open. It was already late February and the season had already started resulting in a bustling evening which offered us a nice place to chill out. At this
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point it’s important to consider altitude sickness
clothes, jackets and gloves, we set off early in
and not sleep too high too quickly.
the morning. The chilling cold breeze brought in a sense of excitement and we wanted to know what lay ahead of us. But just 15 minutes into
The night was not so easy for us. We could not sleep for a long time after we went to bed.
the trek we came across avalanche warning sign. Well ! here comes the real adventure.
It probably was a psychological effect and nothing more; perhaps we were well aware that we had ascended too much height on the same
As the heat of the sun rose, we striped down to
day. We didn’t know when we dozed off though.
a single layer of clothing and walked alongside the Modi khola river on a narrow path. Despite
The next morning we woke up and make up
the month being February, there was surprising
our minds to reach the base camp on this very
no trace of snow on the trails. Even the
day. And so cladding ourselves with proper
surrounding mountains had minimal snowfall;
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this was highly unusual. We walked towards
make our way towards our final destination:
see a helicopter trying to land only a few meters
the startlingly deep-blue skies while watching
the base camp at Annapurna. From here on,
away. We run away from the head-chopping
the golden sunlight majestically spread over
we had to walk on some fresh snow.
blades and move on.
our freezing bones while we could see clouds
The slog towards the base camp continued
And after another hour of walking we reach the
slowly rolling in.
and the path was only wide enough for
Annapurna Base Camp. Overcome by a feeling
the distant peaks before it hit us and warmed
one person (with deep snow on either side).
of triumph, we marvel at the mountains that
In nearly about 2 hours, we reached
Motivated by the sight of the base camp that
surround us. And suddenly the view doesn’t feel
Machhapuchrey Base Camp (3700 m).
appeared just a few paces away we continue
real; I mean it was perfect, unblemished; as if
We stayed there for another hour having
to slush towards it. A few moments later, a
photoshopped, a glossy photo hanging on your
breakfast and taking pictures. Soon we had to
frenzy of snow whips up around us and we
wall. Our mind seemed unable to comprehend
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where we were and what we were seeing; it
sign saying ‘welcome to base camp’, the
camp. We spend the whole day at the base
was grand.
clouds rolled in and this time it covered all the
camp lodge. I suffered from mild headache
mountains. Before it was hard to see we found
and like I was told it was more psychological
ourselves hurrying to the tea house at the base
than the actual altitude effect. At nightfall, I
We were frolic in the snow at the base camp. After having taken obligatory photos at the
had to take a painkiller to put myself to sleep.
The next morning before sunrise, all the guests came out into the open. While all people choose to photograph from a small rock aside hotel we choose to stay in an open space. The view of the first rays of sunlight on the Himalayas looked heavenly; we were in a basin surrounded by a ring of glorious peaks. With a 360-degree-view of some of the highest summits in the world, it’s hard not to feel humbled at the sight. What else could I do, I surrendered my ‘being’ in front of the grandeur and came in terms with my smallness. And as much as we wanted to stay there all day, that wasn’t an option. After a quick breakfast it was time already to begin the descent.
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A resort with an enticing view:
Bhangeri Durbar By Prabesh Chapagain
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U
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nderneath the unfenced blue ether, and over viewing the breathtaking mountain ranges that are older than the oldest of civilization, the Nagarkot Hills have a glamour, majesty and uniqueness that cannot be found anywhere else in the world. In the most fertile blossom of the Nagarkot valley, and also in
one of its indisputably tranquil locations, the Bhangeri Durbar Resort is just the accommodation you need in order to gather your momentum prior to setting out to scale the beautiful trekking routes of Nepal. Located at a distance of approximately 50 minutes drive from the Tribhuwan International Airport in Kathmandu, the property of the Bhangeri Durbar resort is rich with lush greenery and marigold flowers that give the place a romantic feel; an instant balm for all your hassles and incompetence. Some mountain ranges that look exceptionally pretty from Bhangeri Durbar resort are Ganesh Himal, Manaslu, Dorje Lhakpa, Gyaltzen Peak, Kharane Tippa, Gauri Shankar Himal, Melungtse, and Mount Everest, Chobutse and Takargo. We had checked into the resort at around 12 pm. The staffs of the Bhangeri Durbar resort were soft-spoken and friendly. With large glass windows, our room was clean and well equipped with air conditioning and free wifi hotspot; there was also a flat screen TV glued to the wall. On one edge of the room, there was a romantic looking balcony, just the thing you needed to appreciate the Sun and its usual course of fall and rise. The king sized bed in the room was properly made; the bathroom looked sanitary with a good-looking bathtub. However, the most
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outstanding feature of our Super Deluxe room was that we were able to watch the beautiful mountain ranges right from our bed, and with our heads right atop the fluffy pillow. I’ve got to admit: for mountain lovers like us, this was one of the best returns for our bucks. Legend has it that when the then Prime minister of Nepal, Chandra Sumsher Rana, was diagnosed with Tuberculosis, physicians advised him to stay in the hills of Nagarkot in order to recover from his illness. The weather and environment of Nagarkot was beneficial for the Prime minister and he showed quick signs of recovery. It was during this very summer stay that Chandra Sumsher Rana’s eyes fell on a beautiful local girl with whom he instantly fell in love-he named her Bhangeri. Chandra Sumsher Rana built the Bhangeri Durbar (palace) for this pretty girl with whom he later married. Both the name and the location of the resort (pretty near to the original Bhangeri Durbar, now inside the army barracks territory) have tried to tap into this very romantic theme. The incredible scenery, the air rich in Oxygen paired with the peaceful environment of the resort also makes this a safe haven for quality solitary activities like meditation, painting and writing. The Bhangeri Durbar Resort is also a great place for holding corporate conferences- in case you are looking for a destination away from the hustle and bustle of the city life; this could be an outstanding treat to your employees and/or your coworkers. I mean, what better way to let them know that you appreciate their work.
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The Bhangeri Durbar resort is designed The resort also seemed to be involved in
The Bhangeri Durbar resort is designed in such
organic farming. “We grow vegetables like
a manner that you get a striking view of the
potatoes, cauliflower, cabbage, tomatoes
mountain ranges-and besides the mountains
and tea,’ said Mr. Nabin Gurung, the General
there isn’t much to do around here. This place
Manager of the property. “Not very much,
is in a secluded area and if you are looking
but we have been trying to create some
forward to stay in this place, be prepared to
jobs for the needy people of the locality,” he
confine yourself to viewing the mountains all
soundest modest. “Also, In compliance with
day. At Bhangeri Durbar, you will be paying
many of our guests’ request, we are building
for a laid-back and relaxed time doing
a new swimming pool,” Mr. Gurung added,
particularly nothing, but if it’s a fast life that
pointing downwards with his fingertip at a
you looking for, Nagarkot has many other
construction site that appeared almost half-
cheaper hotels that you can choose from.
done.
in such a manner that you get a striking view of the mountain ranges-and besides the mountains there isn’t much to do around here. This place is in a secluded area and if you are looking forward to stay in this place, be prepared to confine yourself to viewing the mountains all day.
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In the evening, we ordered two bottles of Cote’s du Rhone, and sat on the balcony of our room watching the sun come down slowly and hide behind the snow capped mountain ranges of the north. This was a beautiful sunset indeed! And for another half an hour or so, we sipped in from our wine glasses and watched the bluish grey skies turn black. Once the mountain ranges were no longer visible, we walked inside our room. We ordered Chicken cordon blue and Peri Peri Chicken and enjoyed the enchanting meal. I had heard that the Sunrise from Nagarkot looks beautiful and I had made up my mind that I will not miss it at any cost. I set an alarm for 5:00 am and placed my cell phone under the pillow prior to going to bed. In the morning, the sounding of the alarm woke me up and I swiftly made it to the bathroom to wash my eyes. After having put on my pullover, I slid the glass door silently and sneaked out into the balcony. And there- with my camera at hand- I sat in a trance, eyes fixated towards the mountains, waiting for the first rays of the sun. And when the Sun finally rose from behind the mountains, it was as if I was seeing the world from the creator’s eyes; the shadows from the hills was being wiped out, layer by layer; every plant, every tree was sprinkled with life; there was so much vitality in the atmosphere. It was profound; poetic; something that words are incapable to describe. I was filled with extreme joy, as if I were a child again. I walked out of my room- my wife still asleep. From the parking lot of the resort, I saw hikers walking the Nagarkot Dhulikhel Paretan Marga and contemplated on the thrill the route might offer. This trail is preferred by tourists who intend to make it to Dhulikhel on foot. I strolled in the entrance area for a while and then made up my mind to go back to my room. As I was climbing the stairs, I noticed my wife descending to meet me, and together we walked down towards the resort’s restaurant. We asked the resort staff to set our breakfast table outside amid the marigold flowers. Ears listening to the chirping of the birds, and eyes sandwiched between gazing at the divinity of the mountain ranges and concentrating on the pancakes, sausage and watermelon on the plate, this was a breakfast you couldn’t buy anywhere else in the world. We had a good time at the Bhangeri Durbar resort and would absolutely recommend the place to anyone visiting Nepal on a vacation. This resort will also make a wonderful stay for those getting back from trekking or mountaineering; it’s certain to appease your weary bones and fuel you up with the necessary zeal before you catch the flight back home.
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Yomari: A famous Newari food
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Ingredients required:
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syrup). In a small bowl, mix Chaku with fried sesame seed powder. In case the Chaku
Rice flour
mixture becomes too thick, pour some water
1/2 cup Chaku (Molasses)
onto it. Now take small amount of dough in
Sesame seed powder
your hand and shape it round. Now press
Warm water
the dough to make a hole (like an ice-cream
Mustard oil
cone, such that one side of Yomari has a long tip and other side is hollow.
Method:
3. Now, by using both your hands fill the hollow with the mixture of Chaku and Sesame
1. Mix rice flour with warm water and make
seed. Slowly close the hole and shape it. Put
dough. Make sure that you make just the
the Yomari in a steamer and steam it for
right dough: not too soft, not too hard. Cover
about 10 to 15 minutes.
the dough with a warm and cheese (muslin
The Yomari is now ready to be served.
cloth and rest it for 10-15 minutes. 2. Heat the fry pan and add Chaku (molasses)
Recipe by:
Radhe Shyam Shrestha
to get a liquid look (like that of chocolate
Yomari, also called Yamari, is a delicacy of the Newar community in Nepal. It is a steamed dumpling that consists of an external covering of rice flour and an inner content of sweet substances such as chaku. The delicacy plays a very important role in Newaa society, and is a key part of the festival of Yomari punhi.According to some, the triangular shape of the yamari is a symbolical representation of one half of the shadkona, the symbol of Saraswati and wisdom.
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NAGARKOT Panoramic Hiking Trail By Caron Dhoju
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N
epal is considered as one of the best places for Hiking. And, in you are traveling to Kathmandu, the hiking trail in Nagarkot could be just the thing you could use in order to stretch your legs before initiating on your long awaited trekking journey
into the laps of the Himalayas. So what should you expect???
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Rejuvenating walks with nature (3-3.5 hrs with
rich in mountain oxygen. This Nature Trail is a
around 12 km hike) and throughout stunning
lovely walk through a dense coniferous forest.
view of the mountain, fresh mountain air, and a serene atmosphere that will immediately
Once you have completed the Nature Trail
dissolve all the stress of your fast-life.
you will reach the Kartike village. Here you can see the mountain villages perched on
The hike includes Nagarkot Nature Trail,
the hill with terraced farmlands; in case the
Village Walk (starting from kartike village),
weather is clear you will also be able to get a
and Panoramic Hiking Trail with 180 degree
stunning view of the Himalayas.
views of the stunning landscapes with lush greenery.
The third part of the hike is the panoramic Trail. It starts from the Kartike village and
You will start the trail with a quiet walk
ends at Danda Gaun (gaun is a Nepali term
amid the pine trees where you can enjoy the
for village). Once you reach this village, you
freshness of nature, and also breathe in air
will notice a school with blue colored roof and
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here you make a right turn, and for about
Note: It is a very safe and secure hiking which
5 minutes walk uphill. Now you will need to
can be done with or without a guide. However,
make a left turn. At this location you will get
it is recommended that a guide be present (as
an inspiring view of the cascading hills and
there are no clear signboards or directions on
also the villages.
the way you might get lost). For convenience reasons, you might also download the GPS
It is recommended that you make one whole loop of the village. It’s around 12 km hike. It is guaranteed that you will have a wonderful time in nature’s serenity.
map of this trail.
Stunning view of the mountain, fresh mountain air, and a serene atmosphere will immediately dissolve all the stress of your fast-life.
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The Controversial : All you need to know by Sharon Adhikari
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T
he hustle and bustle that surrounds the city of Kathmandu gets on your nerves at times! At least for me it does! But at the same time it’s what keeps me on my feet and encourages me to take long strides instead of small lousy steps. Always on the move! That is what the city must look like from a bird’s eye view.
For me, the past few months have been busy and chaotic. I have been engaging myself in different work activities, skipping meals, not drinking enough water; to sum it up, I wasn’t taking good care of myself. And, just to let you know, I am the kind of person who loves processed food, junk food and take away. Eventually, the problems of Gastritis kicked in.
BLOOD TYPE DIET Now, up until now I did not know that this was a very common problem in the Nepalese society, but it seems, when you start talking about it you realize that you are a part of a movement, yes! the Gastritis Movement. Obviously, consulting a doctor would be the first instinct but then who would visit a doctor for Gastritis right?! So I took it on my own and then started looking into the different ways I could follow a healthy diet to address this problem. That is when I came across the Blood Type Diet!
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Now could eating a diet based on your blood
have more energy and prevent diseases. It
What are the people with different Blood
type, 0, A, B, AB help you get healthier? That
has been popular on a decade with many
Types suppose to eat?
is what the Blood Type Diet is all about.
people claiming to thrive on its principles. The diet designed suggests to eat in a way that mirrors the diet of your prehistoric ancestors
What is the theory? The Blood Type Diet was introduced by naturopath Peter J. D’Amato. He claims that the foods we eat react chemically with our blood type. Hence, following a diet designed for our blood type will help our body to digest food more efficiently. You will lose weight,
as Dr. D’Amato claims that your blood type indicates from who you are descended.”When we discuss ‘diet,’ we are not necessarily talking about a weight loss plan-that’s a side benefit to following this plan-we are actually discussing diet in the more traditional sense, meaning a way to eat,” explains, Dr. D’Adamo. He has also added certain exercises recommended for different Blood Types.
TYPE A : “AGRARIAN”/” CULTIVATOR” Eat a diet rich in plants, and completely free of “toxic” red meat. Also, avoid dairy products. This diet closely resembles a vegetarian diet as type A’s flourish on it. It is difficult to stay away from typical meat and potato fare but he explains how important this dietary
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adjustment is to the Type A’s as they have sensitive immune system. Meanwhile, calming exercises such as yoga, Tai chi are recommended for this blood Type.
TYPE B : “NOMAD” Now, only one person in 10 has blood type B and it’s a real shame when you consider this blood group has the least dietary restrictions! The only foods that need to be avoided are processed foods. Also, nuts and seeds are not recommended and the intake of only small amounts of carb rich foods is suggested. He recommends activities that have mental component such as hiking, tennis and swimming would do good for exercises.
TYPE AB: “MODERN” The people with this blood type should eat a combination of the foods recommended for blood groups A and B. It’s confusing as B allows you to eat most foods while A suggests a vegetarian diet. It’s suggested that type AB’s should follow a vegetarian diet most of the time with some occasional treats of meat, fish and dairy products as they have a sensitive digestive tract. It’s recommended that Type AB combine calming exercises with moderately intense activities.
TYPE O: “HUNTER”
rice. To complement the food intake, Dr.
and my body responds very well to the food
D’Adamo recommends lots of vigorous
I take. I don’t have lousy, dull days. I feel
Type O’s should follow a high-protein, low-
aerobic exercise such as aerobics and running
more good on the inside, I will have to say
carb diet with lots of meat and fish but no
just like our hunter-gatherer ancestors did!
that! The exercises feel more comfortable to
dairy products, wheat or grains. This diet
me and now I can avoid junk and processed
is simply a variation on many of the typical
food to some extent. Yes of course, it is not like
high-protein, low-carb diets that are currently popular, such as the Atkins diet. Foods they can eat freely include meat, fish and olive oil; foods they can eat in moderation include eggs, nuts, seeds, certain vegetables and fruits; and foods to avoid include dairy products, beans, cereals, bread, pasta and
Do I follow the Blood Type Diet? So, me being an AB I follow the AB Type diet as long as I am accessible to it. It’s not been long though, just a month maybe! And it’s been helping me a lot lately, as I feel high on energy most of the times. I feel healthy
I follow it strictly. I follow the 80-20 mantra! We all have cheat days! Also, I would like to add that there are stereotypes in our society who stereotype the word “ON A DIET”. Not many people look at it positively! But this is not a diet to skin you down you down, you are just watching what you eat! So shut out
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the criticisms and I suggest everyone to be
and so it cuts down the intake of processed
between the blood type of a person and the
more conscious about what they put into their
food, takeaway, booze, too much coffee, all
diet he/she should take.
mouths. As for me, keeping my mouth and
of which our ancestors missed out on and I
stomach happy in a healthy way keeps me
guess it would be okay to think they lived a
Want some names that follow the Blood Type
sane!
healthier life! And a longer one!
Diet?
Want more specific details on what you
It is gaining much popularity. And it has been
should and should not eat?
followed by many Hollywood celebrities. To
Negatives
Get yourself the book “Eat Right for Your Type” written by Dr. Peter J. D’Adamo.
name a few are Miranda Kerr, Jason Lee, Demi Moore, Cheryl Cole, Liz Hurley, Courtney
Does this type of diet have side effects? Yes it does, because it eliminates categories
Cox-Arquette, Sir Cliff Richard, Martine McCutcheon.
of food. As it says, Type A’s should strictly
Positives
avoid “meats”, and most types of dairy products. Such restrictions of whole categories
My take on it!
I had never followed a healthy diet routine so
of food may increase the likelihood of
there is no comparative analysis. However,
nutrient deficiency. It also suggests dietary
Give it a go! If you plan to follow this diet, stick
as with any diet, it will get you thinking
supplements and the doctor recommends
to the 80-20 mantra; give it a try for a short
about what you are currently eating. And,
followers to purchase it from his official site
period of time. You will know where to make the
as a result, you start making changes to your
only. And above all the idea of Blood Type
adjustments in the long run. Also, if you plan
current diet. Added to this, the blood type
Diet lacks scientific evidence. Scientists object
to follow the diet strictly, make sure that you
diet recommends eating fresh, natural foods
to the idea by stating that there is no relation
consult a doctor and understand if the plan advised for your blood type is a healthy and a balanced one.
Sharon Adhikari An
art
enthusiast!
Currently
pursuing Bachelors in Information and Technology! An avid Traveller and an optimist! Gets greedy when it comes to being artistic, delivering something that is creative and during leisure hours, she sometimes paints,
sketchs,
travels,
dances,
writes articles and reads novels.
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A dream catcher on the rise: Utsav Chaudhary Other people his age are still struggling with college, but this young and charismatic personality already owns two restaurants and also runs an entertainment company in the United States. Utsav Chaudhary has been actively involved in promoting the Nepali food and culture in America. Gorkha Delish met up with Mr. Utsav Chaudhary in California and talked to him.
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Excerpts
you bossy with your staffs; as a result you are conditioned to respect them less. And I never want this to happen to me.
GORKHA DELISH: We gather that you own two restaurants in the United GORKHA DELISH: Where are you originally
States?
from? Could you tell us something about your Utsav: Yes, I do own two restaurants in
educational background?
California. My mother Laxmi Chaudhary, my fiancée Pasang Sherpa, and me,
Utsav: Originally, I am from Itahari, Sunsari. I went
together, we run a restaurant in Berkeley
to Modern Preparatory boarding school in Itahari. I
named ‘Himalayan Flavors’.
finished my High Schooling from Himalayan White
Another
restaurant is situated in Marin County.
House International with biology major.
It’s called ‘Taste of the Himalayas, Sausalito’ and here we focus on cuisines
I moved to the United States in 2005. I went to
from different parts of the Himalayan
University of California, Davis for managerial
range: Nepal, Tibet, Bhutan, and India.
economics and California State University, East Bay for Corporate Management and Marketing. I
But I prefer to see myself as the coowner of these restaurants and not as an owner. I mean, to me a restaurant is
have been through so many transactions in my life that everything seems to be a joy ride, rather than a rollercoaster.
like a family. Everyone involved with the
In my perspective, life is all about adaptation. We
restaurant puts in a lot of effort to ensure
pass through different phases in life. While many of
that the best food be delivered to the
us tend to go with the flow, a few regret the fact that
guests. So in the true sense, everyone is
things could have been different. I think it’s solely in
the owner (smiles).
our hand where we want to see ourselves.
To be honest with you, I believe that title and tags are delusional. It makes
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GORKHA DELISH: With such a diverse
data base analyst and then as an accountant
GORKHA DELISH: A Dream chaser? Could
educational background you could have
and now I am a cook. Through my college, I
you elaborate?
chosen almost anything for a profession.
also had the opportunity to do my internship
What made you pick the hospitality business?
in the US Navy Seals marketing department.
Utsav: Yes, I am a dream chaser. I seek a dream and catch it.
Utsav: I wanted to be a businessman and
Of course, education plays a vital role in
a businessman is always searching for
life but one should not make it an excuse of
In this world of completion dreaming isn’t
opportunities. Like they say ‘food, shelter and
not being intelligent. I try to learn from my
enough though; you need to grab it – whatever
clothing are basic necessities’, and it is only
surroundings, learn from experience. For me
dreams you have. With age, situation,
likely that these very businesses do extremely
they are the best teachers.
circumstance dreams change- goals change. One should make it a habit to chase his/her
good. No wonder, I chose food.
dream. If you grab it its good luck, if not at least you chased it hard (smiles).
I have always loved food and my fiancé encouraged me as well: ‘it’s good to learn’, she
GORKHA DELISH: How do you perceive
would say. My dad was also a big motivation
life? What’s your take on failure?
for me. I mean, he had no work experience prior, but after coming to the United States, I saw him working hard and moving up from the position of a line cook to a head cook.
those few CHAUDHARY heart surgeons. Utsav: For me, life is an experiment and
After coming to the United States my dream
if there are no failures, life’s no fun. We
changed, and I started to chase another
experiment life with its different ups and
dream: the dream of becoming a successful
downs. If we work hard and get lucky we
businessman.
And I discovered a burning desire inside me:
become successful, if not we should at least
to learn how to cook. I got my training under
be happy and enjoy the ride.
Pemba Sherpa, a student of celebrity chef in Botega Bay. I started as line cook- appetizer chef.
When I was young I wanted to be one of
And particularly in food industry people have
GORKHA DELISH: What’s your take on
different misconception regarding roles and
food? Anything particular you love and cannot
positions. For instance, I have heard people
get enough of? What do you love cooking?
And overtime, my desire turned into passion,
saying: ‘dishwashing isn’t good’. For me this is
passion into a profession (smiles). Now we
just a mindset and nothing more. It is essential
Utsav: We should not waste food: that’s my
employ around 30 employees (full time and
that you not let these fake ‘not good, not
take.
part time, Nepali mostly).
enough’ comments hinder your growth. Don’t let others define how successful you are or will-be.
I love potatoes (smiles). I love cooking rack of lamb and goat. I am a commercial cook and I focus more on presentation. I believe people eat
GORKHA DELISH: People at your age
So it’s important that you do what you like
with their eyes before they eat with their mouths;
are still struggling with college and you have
and enjoy your life.
so it is crucial to design the menu according
accomplished so much in so less time? Where
to demographics. For instance, each of our
did you inherit such successful values?
restaurants is visited by distinct age groups, so we need to work the menu accordingly.
Utsav: I still have a long way to go in terms
GORKHA DELISH: How do you see yourself:
of accomplishment (smiles). But I guess your
as a restaurateur or as an entrepreneur?
surroundings and your desires make you do wonderful things in your life. My first job was as a clerk in a gas station (night shifts); I also did evening shifts in a restaurant at the same time. I then worked as a
Utsav: I see myself as a cook, and a dream
GORKHA DELISH: We have heard that you
chaser.
also run an entertainment company. Could you brief us on the entertainment business? Utsav: We own an entertainment company
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named ‘Naam Binako Entertainment’. The
The goal of our company is to bring the Nepali
GORKHA DELISH: So the dream catcher
motto is work now, fame later.
people of different societies (Bhutanese,
that you are, what’s your new dream?
Tibetan, Sherpa and so on) under one roof, I started the company with my brothers,
preserve our Nepali culture, promote Nepali
Utsav: (laughs) I have a dream to open an
Ujwal and Prajwal and my fiancé Pasang
Artists and give a platform to different
affordable yet elegant restaurant in Nepal. This
Sherpa. Now, we have become a joint
talents. The profits we make from such events
restaurant will be targeted for the working class
family with more than 25 promoters and
we contribute to different NGO’s, donate to
people of Nepal. This restaurant will create
volunteers. With guidance from Kgarira
orphanages and feed homeless people.
employment for the people and all its profit is
Nepal, a leading entertainment company
expected to go the needy people.
in Nepal, we have been able to enter into the Event management Fraternity. We have been doing small shows since 2007. With
GORKHA DELISH: Could you tell us
all the support we have been able to work
anything about other projects you have been
GORKHA DELISH: Do you have anything to
with Bipul Chettri, The travelling band which
involved with?
say to our readers?
Utsav: Yes! I was a promoter shareholder in
Utsav: Chase your dream and experiment with
one of Nepal’s leading banks (name to be
your life. That’s all I have to say (smiles).
includes Kiran Nepali from Kutumba Band, Nalina Chitrakar, Adrian Pradhan and Phiroz Syangden. We are hosting our first Nepali show in collaboration with Kgarira Nepal. Our recent show-that featured Bipul Chettri and The travelling band-
in purwanchal
(Itahari) received an overwhelming response with over 10,000 esctatic audience.
confidential). As I made a profit I sold my share and contributed to a school in Dhanpuri (a small village in Eastern Nepal). I am glad that the money will help provide quality education to kids.
I would also like to express gratitude to my mentors: Govind Shahi, Rajen Thapa, Dhruva Thapa and my mother Laxmi Chaudhary. Thank you for your support.
I have a dream to open an affordable yet elegant restaurant in Nepal. This restaurant will be targeted for the working class people of Nepal. This restaurant will create employment for the people and all its profit is expected to go the needy people.
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Panettone Bonbons Panettone Bonbons are delicious petit fours coated with chocolate icing and rich in dried fruit, fast and easy to make at home. Ideal with a cup of tea during Christmas Holidays, with your friends and family.
Gorkha Delish
Ingredients required:
Method:
For dough:
Melt chocolate to bain-marie. Using a kitchen
150 g Italian Panettone or Pandoro if you
blender, work on low speed panettone/
prefer
pandoro/mini pandoro if you prefer, for
100 g organic orange honey
20 seconds and put aside. Then pour in
Marco Giudizio
75 g dried figs
the blender dried figs, hazelnuts, almonds,
Pastry Chef and traveller
100 g dark chocolate
lukewarm chocolate and honey until thin.
25 g blanched almonds
Incorporate honey into chocolate and dried
25 g blanched hazelnuts
fruits mixture, and after a little while pour
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Recipe by:
panettone crumbs, stirring with a rubber For chocolate coating:
spatula. Wrap dough with cling film and put
200 g dark chocolate
it in the fridge for an hour. Fill a silicone mold
10 g organic orange honey
(chocolates/bonbons) and put it in the fridge
40 g water
again for another 20 min. Meanwhile, melt chocolate, water and honey to bain-marie.
For garnish:
Sprinkle eachone bonbons with chocolate
Almond flakes h.n.
coating, and garnish with almond flakes (if you like it). Let cool and keep it in the fridge.
Sprinkle eachone bonbons with chocolate coating, and garnish with almond flakes (if you like it).
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Travel Obligation The new trekking route from Hukdi to Siraichuli and Siraichuli to Upperdhangadi by Jagadish Adhikari
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W
hen it comes to trekking and natural beauty, Nepal has been a pilgrimage for many nationalities. This small and beautiful Himalayan Kingdom welcomes the entire world with wide open arms. No wonder, Nepal has been voted as one of the ‘must visit’ places this year.
The topographical diversity of Nepal leaves you with ample travel options that you might choose from. Promotions and marketing over the internet have made many places of Nepal quite popular, yet there are still a few serene and pristine places that are underappreciated. Being a local of Chitwan- known for safari and for its outstanding sanctuary park- the new trekking route from Hukdi to Siraichuli and Siraichuli to Upperdhangadi was a hidden gem
NEPAL for me. I found my perfect la maison when I
situated approximately 1945 meters above the
travelled to this place with my brother. There is
sea level. Trekking in this route is an adventurous
a saying in Nepali “Pilgrim near to your home is
experience. You will walk a beautiful narrow
always unnoticed or underrated”. This beautiful
path, while at the same time observing the
place near my own hometown was alien to me
natural beauty of the vicinity that is certain to
all these years and that is precisely why I felt like
lure you into coming back to this place again
writing about it.
and again. The challenging steep way, stream and ridges are all certain to thrill you. When you are here, it is recommended that you taste
Chitwan is considered as one of the most attractive tourist destinations in Nepal. Yet, the Siraichuli hill that is located in Kaule village development committee of the district remains unexplored by the district’s own people, let alone tourists who visit the place. This hill is
the incredible Chepang cuisine Gittha and Vyakur cooked in the traditional style. Another amazing experience that you should not miss out on is blowing the Shankha (conch shell); this is not only a healthy exercise for your lungs but is also certain to bring spiritual feelings and excitement. You might also make a video
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This route can also be a great destination for you if you are looking for quick refreshment from your hectic work-schedule that has been piling up on your head. The experience of this route is certain to bring changes in your surreal life. of yourself blowing on the Shankha that might be something interesting to show to your friends and family. At the end of your trekking route you will encounter a phenomenal view of the ranging peaks of mountains:
Annapurna,Gaurishankar,Dhaulagiri,
Langtang, Rowlang and Manaslu. This view has so much majesty that it is guaranteed to heal the memories of your frazzled life.
This route can also be a great destination for you if you are looking for quick refreshment from your hectic work-schedule that has been piling up on your head. The experience of this route is certain to bring changes in your surreal life.
Upperdhangadi (Old headquarter of Chitwan) The historical Upperdhangadi is a classic artillery structure which was built in the 18th century by Bahadur Shah (Son of the Prithvi Narayan Shah and founder of modern Nepal). This is also an example of an amazing defensive fort of the Shah dynasty. An excursion to the Upperdhangadi will mesmerize people with its old historical monument; the protection skill used in the ancient time along with spectacular cultural heritage also has equal charms. The chirping sound of the birds, paired with the natural beauty and livelihood of Chepang (local ethnic group) will enhance the elegance of this voyage. The total trekking time to Upperdhangadi from Hukdi (starting point) is about 13 hours.
Gorkha Delish
Chepang livelihood and their authentic cuisine Chepang is the main ethnic group residing in this territory. The Chepang people are also one of the most indigenous and marginalized group of the Chitwan district; their habitat is inside the dense forests. But that the Chepang people have an outstanding survival practice, cannot be undermined; they survive mainly on Gittha and Vyakur (special wild fruit vegetable which is similar to Yam but which grows outside the soil). Githha (Dioscorea bulbifera often called air potato) and Vyakur (Dioscorea deltoidea) is rich in carbohydrates and contain medicinal properties. These foods can be prepared in a round pot. Chepang people first boil the water in a pot, then pour ash into boiling water; this process remove bitterness of the food. After boiling the water they use some local herbs to enhance flavor, then they immerse Gittha and Vyakur into the boiled water, and cook in low heat (covering with large leaves called Vhorla and Chiuri) throughout the night. The very next day the food is ready to eat. The meal is first cooled, and served on large green leaf. People living in this route are very close to nature and live organically. They are eager to welcome visitors to stay with them as part of the ‘Home Stay Accommodation Service’ which provides a unique opportunity for visitors to learn about the local culture and tradition and make new friends. Staying amid indigenous people of Nepal, you will gain an insight into their livelihood and also evidence firsthand how time has stood still for them. Although this short journey may not be enough for you to know the Chepang inside-out, it is certain to leave
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you with memories to cherish for a lifetime.
ATTRACTIONS Kaule offers you a majestic view of the surrounding mountains and also its fresh air. You will be able to encounter different ethnic cultures: Chepang, Magar and Giripuri.
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Hugdi Khola. Or once you reach Chitwan
the local manpower; Local Handicrafts and
take a bus, or drive a private vehicle for
souvenirs that you can gift to your friends and
around 18km to Shaktikhor from Tadi Bazaar
family members back home. To make your
(in case you are travelling from Sauraha or
stay pleasurable, the villagers will perform their
National Park.
unique cultural performances on request for you. You should spend time in the Jyandala
The best time of the year to visit this place is
Village, talk to the people, and get to learn their
September-May.
tradition. There is good ‘Home Stay’ facility in
Accommodation:
When you reach Siraichuli you will be on
this place as well. You will find ample tea houses on the way. These local tea houses serve good tea. There are also some commercial tea houses
the highest hills of Mahabharata range.
There are lots of ‘Home Stay’ and Guest
And from here, you will be able to view the
House that you might choose from (these are
gorgeous mountain ranges: Gaurishankar,
community managed and hospitable). When
Lantang, Himchuli, Manasuli, Dhaulagiri
it comes to Upperdangadi, any camp sites
and more; plus, the upper view of Royal
are available with ease. In case you cannot
Millets, Wheat, Corn, Buckwheat and Chapati
Chitwan National Park.
compromise comfort, it is advised that you
along with baked corn, lentil soups, Rice and
opt for ‘Home Stay’ (with Bath House and
farm grown vegetables.
Accessibility: Take a bus or a micro bus from Kathmandu
Food:
Clean Toilets). Fresh Milk, Clarified Butter, Yoghurt, Edible Amenities:
to Chitwan, then take a bus to Hugdi bazaar. The private drive will be around 82 Km to
in Gadhi which serve delicious tea.
Don’t forget to buy local garments made by
Roots, along with poultry free range and Goat meat. Soft Shell Crab as per season, Black lentil battered deeps fried, Bamboo shoot, Nettle greens are made as per your request.
You will be served with natural, organic and healthy food that is sure to appease your taste buds.
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Pandoro Pandoro is a famous Italian Christmas delight. It’s not difficult to make it, but you need to take your time. Follow my recipe and enjoy your small Pandorini glazed with an irresistible Chocolate icing: a real temptation!
Gorkha Delish
Ingredients required:
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a food processor with a steel blade in place (hook) or in a large container and beat with
Ingredients for dough:
half flour, sugar, water, vanilla and orange.
200 g strong flour
Add remaining flour and sugar, working
50 g all-purpose flour
gently. Pour in a whole egg and butter, and
80 g sugar
whisk for about 10 minutes until you obtain a
A pinch of salt
smooth and compact dough texture. Cover
Half vanilla bean seeds
with cling film and leave to rise in the oven
A teaspoon of orange grated peel
until doubling. Put leavened dough in the
1 whole egg
fridge for 3 hours or overnight ( a better
1 egg yolk
choice). Now, Spread in a lightly-floured
50 g butter room temperature
working surface and place on the top sliced
10 g fresh yeast
butter.
30 g water 150 ml of water Close in to portfolio, starting to laminate,
Recipe by:
folding in 3. Put it in the fridge for 20 minutes
Marco Giudizio
For laminating:
and laminate using same method, then put
Pastry Chef and traveller
100 g butter + extra for grease.
it back in the fridge for another 20 minutes. Again fold in 3, laminating for the last time. Gently shape the dough into a ball and put
Chocolate icing:
it in the fridge for 10 minutes. Now place it in
400 g dark chocolate
a Multi Cake Pan – Mini Pandoro (silicone,
20 g honey
6 pieces) filling half eachone mold. Leave
20 g water
to rise until doubling. Preheat oven to 180 degrees C. Bake in the oven for 5 minutes and then to 160 degrees C for others 20 minutes.
Method:
Next, let it cool down.
Dissolve yeast with 30 g of lukewarm water. Once the yeast is completely dissolved, pour
Melt chocolate with water and honey to
in 50 g of all-purpose flour and work until
bain-marie. Take a baking tray covered with
compact. Incorporate egg yolk, and place in
a baking sheet and set up a kitchen rack and
a small container, covering with cling film and
‌ Have fun glazing at your pandorini!
leave to rise in the oven (light on/switch off) until doubling. Then, put the yeast mixture in
Melt chocolate with water and honey to bain-marie. Take a baking tray covered with a baking sheet and set up a kitchen rack and ‌ Have fun glazing at your pandorini!
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Suntala Sandheko
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Recipe by:
Sandeep Shiva Khatri Aka Pak Shastri
Suntala is a Nepali term for orange.
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Ingredients required:
Make sure that all the white threads are removed.
One Mandarin Orange or any Plain yogurt- 2 tablespoon
In order to take the seed out, simply take
Salt -to taste
each orange clove and cut the back, thus
Sugar- 1 table spoon
splitting it; the cloves now form an O shape.
Red chili pepper- 1/2 table spoon Olive oil-1/2 teaspoon
Take a toss bowl and pour in everything. Give
Roasted Seasame Seeds-1 teaspoon (toasted
it a nice toss once ready.
and grinded) Fresh Mint Leaves-2 leaves (sliced)
Take a plate and assemble back the skin of
Balsamic Vinegar-2 table spoon (just reduced
the orange as it was before.
to a bit) Fill the inside and close on the top.
Method: Garnish with fresh mint leaves. Take a paring knife and peel the orange without detaching the skin ribbon.
Your Suntala Sandheko is now ready to be served.
Separate the orange cloves.
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Ask The Chef by Pak Shastri
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How to make curly butter of lined butter shape (like what they serve you with dinner rolls in hotels)? Ayusha Situala
Next time when you are making sauce for chicken roast or grill chicken, simply pop the frozen liquid out of the mold and use it as per your needs and requirements. Simple!
Lazimpat, Kathmandu Nepal
Chef: The easiest way to do this is to use a shredder to make curls as per design. An alternative way to go about it is by semi-melting the butter and putting it in the piping bag; you can then use a nozzle as per your preferred design to squeeze it through and store in the freezer.
When I grill the meats I get lovely juice with lot of flavors but I don’t know how to store it in small amounts that I could use it for individual dish. Could you please give me an idea? John Simons Brisbane, Australia
Chef: You should first strain the juice; before it gets cold it will get lumpy and solid. Now pour the juice in the ice cube molds and store it in deep freeze (it is always a good thing to have some extra ice cube molds at home).
When I attempt to make minced meat kebab (Seekh Kebab), it falls off even when I use egg and bread crumbs. Could you teach me the best way to make it stick? Sharmila Kaur Pritampura, Delhi India
Chef: Sharmila, Thank you for the question. I would like to tell you that this is true not only for seekh kebab but also for burgar patty or Persian Kovida kebabs even. Using bread crumbs might appear like a good idea, but it tends to make the meat crunchier; the crumbs cook faster while the meat will not get cooked. I use graham flour (made from chana lentil). It will give you the right constancy and make the meat nice and soft. You can avoid using the egg by adding the right amount of mil or water.
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Whenever I visit Delhi I go to the local kebab places and every time I try their kebabs, they turn out to be succulent and juicy. However, here in Nepal, I miss that everywhere. Could you please explain the difference? Ashok Kumar Aachami Daang, Nepal
Chef: I am glad that you asked Ashok! I felt that too until I discovered the trick while residing in New Delhi. In Delhi the cooks have a container just below their cooking table; the container has a mix of strained fine yoghurt (just a tablespoon) along with mix of chat masala, lemon juice just a hint with 2 table spoon of butter. That is the magic; try it, it will take your kebab cooking to another level.
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Lekali Himalayan Soup
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Recipe by:
Manoj Sapkota
Manoj
is
pursuing
his
culinary arts level 4 diploma at
pacific
academy
of
culinary arts and hospitality management.
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Ingredients required:
until doubling. Then, put the yeast mixture in a food processor with a steel blade in place (hook) or in a large container and beat with half flour, sugar, water, vanilla and orange.
Potato
3 piece medium size
Add remaining flour and sugar, working
Carrot
2 piece medium size
gently. Pour in a whole egg and butter, and
Tomato
3 pieces
whisk for about 10 minutes until you obtain a
Onion
1 pieces
smooth and compact dough texture. Cover with cling film and leave to rise in the oven
Cauliflower
150 grams
until doubling. Put leavened dough in the
fridge for 3 hours or overnight ( a better
Garlic (Clove)
50 grams
choice). Now, Spread in a lightly-floured
Ginger
50 gram
working surface and place on the top sliced
Salt
To the taste
butter.
Pepper
To the taste
Chicken stock (cube)
2 cubes
Close in to portfolio, starting to laminate,
Inner part of
folding in 3. Put it in the fridge for 20 minutes
capsicum
and laminate using same method, then put
( Seed less)
50 grams
it back in the fridge for another 20 minutes.
Water
800ml
Again fold in 3, laminating for the last time.
Buckwheat
1 /2cup
Gently shape the dough into a ball and put it in the fridge for 10 minutes. Now place it in a Multi Cake Pan – Mini Pandoro (silicone,
Method:
6 pieces) filling half eachone mold. Leave to rise until doubling. Preheat oven to 180
Dissolve yeast with 30 g of lukewarm water.
degrees C. Bake in the oven for 5 minutes and
Once the yeast is completely dissolved, pour
then to 160 degrees C for others 20 minutes.
in 50 g of all-purpose flour and work until
Next, let it cool down.
compact. Incorporate egg yolk, and place in a small container, covering with cling film and leave to rise in the oven (light on/switch off)
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Gorkha www.gorkhadelish.com
Delish