Gorkha Delish March 2017

HOLI : A festival of colors Holi has a special significance in the lives of the Nepali people. The colors used in this festival are in perfect accord with the jubilant inner state of the individuals of the country ...

VINO BISTRO A little piece of France The modest door that welcomes you to the bistro maybe, for that matter.

Issue 8 March 2017

will make you feel like you are in France, or Europe

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CONTENT Holi: Festival of Colors

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Bhang: An exotic and intoxicating ingredient

Recipe: Bhang ko barfi

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Recipe: Bhang ko Pakoda

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An Adobe in Pokhara:Hotel Middle Path and Spa

Recipe: Thandai

Recipe: Gujiya

Recipe: Gujiya

Sekuwa: The missing link of our culture

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FOOD SAFETY AND its governance

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Ask the Chef

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Review: Vino Bistro a little piece of france

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Food O Scope

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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

Cover Photo: Ayush Shrestha

Cover Model: Anzeela Shrestha

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March Mania

Dear Readers,

Each culture has a distinct way to tune into the vibration of

This issue, we review a special resort from Pokhara and it is

spring. This March we cover Holi: the festival of colors, and

intermingled with a chef’s perspective; learn why this place

give you an insight into an ingredient that is unique to the

was chosen by ‘tripadvisor’.

Indian sub-continent-the intoxicating and exotic: bhang.

Learn how to cook some easy bhang recipes and enjoy it with your friends and family during the celebration.

Eating out in a good restaurant has become a challenge in Kathmandu. If it is French that you are craving, Vino Bistro could be the perfect place for you; read a special

From Finland, the very talented, Irina teaches you how

review by Sujan Tiwari.

to make her especial ‘vegan pavlova’- something you will absolutely adore. We also have other delicious, easy to make recipes that you can prepare in your kitchen, anytime, at your convenience.

How often do you consider the safety of the food you eat?

Are you familiar with food inspection and food inspectors?

Do you think we need them? Gaurav Khatiwada, a food technologist discusses some important issues regarding the ‘dining-out culture’.

Thank you for your love and support. Happy Celebrations!

Editor-In-Chief Prabesh Chapagain

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Holi: The festival of colors

By Prabesh Chapagain

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T

he Festival of Colors: Holi has a special significance in the lives of the Nepali people. The colors used in this festival are in perfect accord with the jubilant inner state of the individuals of the country who are thrilled at the arrival of spring; spring: a season of grace, of flowers, playfulness, of love and laughter; spring: a promise for good harvest.

In the Gregorian calendar, the cultural festival of Holi can fall anytime between the end of February and the middle of March. In the Bikram Sambat Nepali annual Calender, Holi falls on the full moon day (Purnima) of Falgun; it is therefore also referred to as Fagun Purnima. There is a national holiday on this occasion, and it tends to be celebrated for two days: the first day in the Hills (including the Kathmandu Valley) and the second day in the Terai. Other popular names of Holi are Holika Dahan, Phagwah and Fagu Purnima.

Holi is a vibrant festival. On this day, there are a lot of things happening: family and friends get together, throw dry powdered color, lola (water balloon) over each other, people smear their faces: red, blue, green, etc, sing and dance; they eat bhang and other delicacies and enjoy their time. In happening cities of Nepal: Kathmandu, Pokhara, Hetauda, Itahari, Dharan, Biratnagar, Birtamod, and the like, various cultural performance, traditional festivals and fairs are held on this day; these programs are even broadcasted on the local television channels. Over the years, these initiatives have proven to work wonders to bring the community together and strengthen cultural ties.

Apart from Nepal and India, the festival of Holi is also observed in countries like Bangladesh and Pakistan; Countries like Malaysia, Guyana, Suriname, Trinidad and Tobago, South Africa, United Kingdom, Canada and the

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Gorkha Delish United States- with its large number of Nepali

color that he wanted. Krishna does exactly like

and Indian diaspora population- seem to

his mother tells him: Radha is ecstatic, and they

celebrate a Holi that is different in rituals and

become a couple.

customs from that of the Indian sub-continent.

In

the

Basantapur

Durbar

Square

in

There are some interesting legends associated

Kathmandu, a Chir (bamboo pole with strips of

with Holi.

colorful cloths) is installed on the very first day of Holi. The Chir is symbolic of good luck and

King Hiranyakashipu, the king of demons

the initiation of Holi. There is also a custom to

earned a special boon: he couldn’t be killed by

take the Chir to the bonfire once the Festival is

any human being or any animal, at night or

over with. On the day of Holi, the Basantapur

during the day, neither outdoors nor indoors,

Durbar Square is flooded with people ‘enjoying

making use of shastra(handheld weapons) or

the celebration’; even tourists join in the fun and

astra(projectile weapons), in land, water or air.

enjoy with the locals.

As a consequence, the king grew arrogant and cruel and started to think of himself as God.

Holi, in Nepal, is as grand as the festival of

Hiranyakashipu demanded and enforced a

Dashain and Tihar. But unlike what many

law that obliged everyone to worship him.

foreigners perceive, there is no tradition of a

However, Prahlada, his own son, defied the

Puja on the day of Holi. This festival is all about

king’s order and kept worshipping Lord Vishnu.

colors, getting together with loved one and

And although Hiranyakashipu attempted to

having a good time. And if you are away from

punish Prahlada severely, none of his attempts

your friends and family on this day, there could

to harm Prahlada were successful. Ultimately,

be no better alibi to make it back home to your

Holika, Prahlada’s wicked aunt, was called

loved one.

upon to trick him into sitting on a pyre with her.

Despite her being granted with a boon: that no fire should burn her, the fire did no harm to Prahlada and burned Holika. Lord Vishnu, in his Narasimha (half human, half lion) avatar took King Hiranyakashyapu to the doorsteps of his castle, carried him on the lap and with the help of his claws brought the demon’s life to an end, thus restoring Dharma.

Hence, the Holi tradition is a reminiscence of the pyre (Holika bonfire) where Holika and Prahlada had sat and where ‘faith’ had subdued ‘evil’; the Holi is celebration of victory: of Prahlada over Hiranyakashipu.

Another legend that is popular in the Braj region of India is closely has romantic connotations.

Krishna, an incarnation of Lord Vishnu, as a result of being poisoned (as a baby) by Putana’s (a she-demon) milk, developed a dark skin color in his youth. When Krishna was despondent that Radha would not prefer him because of the color of his skin, his mother Yasoda told him to go to Radha and paint her face with any

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Bhang : An exotic and intoxicating ingredient In the Nepali and the Indian cultural context, Holi, colors and Bhang have an inseparable interrelationship. Bhang is an ingredient that is prepared from the leaves and the seeds of Cannabis- popularly known as the hemp plant.

On the day of Holi, there is a custom of mixing bhang with various sweets, delicacies and drinks for an intoxicating effect.

Bhang is supposed to facilitate digestion and appease anxiety.

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Bhang ko barfi Ingredients required:

Add bhang and fry over medium heat.

Bhang:

60 gm

Just when you notice fat on the sides of the

Almond paste:

100 gm

Kadai, add sugar; mix well.

Khoya:

100 gm

Sugar:

100 gm

Cook for 10 minutes. The sugar must dissolve

Ghee:

160 gm

well and the mixture must be thick.

Grease a tray properly, pour the mixture into the tray and let it set for a couple of hours.

Method: Place a kadai (a Nepali pan) in the oven, add ghee and let it heat; add almond paste and Khoya and mix properly.

Cut into diamond or square shapes. Your

Recipe by:

Bhang ko Barfi is ready to be served.

Najik Rana

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Bhang ko Pakoda

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Ingredients required:

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Methods: Using electric mixer, beat cream cheese and In a kadai, heat oil.

Bhang:

10 grams

Dip the diced vegetable piece in the batter

Potatoes:

200 gms

(confirm that it’s smeared properly with the

Cauliflower:

200 gms

batter throughout) and then deep fry it until

Gram flour:

250 gms

it turns golden crisp. Repeat the process for all

Onion:

150 gms

the vegetable pieces.

Brinjal:

200 gms

Your Bhang ko Pakoda is now ready to be

Spanich:

100 gms

served.

Carom seeds:

5 gms

Pomegranate seed powder: 5 gms Soda-bicarb:

2 gms

Red chili powder: to taste Salt:

to taste

Oil:

for frying

Recipe by:

Jayanti Chauhan

Preparations: Wash the vegetables properly and dice them into medium chunks.

Mix gram flour, salt and soda-bicarb together; add in bhang (seed powder), pomegranate seed powder, carom seeds and red chili powder.

Serve with pudina ko

Make a batter by adding water. Check

achar, tamatar ko achar

to affirm that the batter is of dropping consistency.

or tomato ketchup.

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An Adobe in Pokhara: Hotel Middle Path and Spa

By Sandeep Khatri

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G

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etting away from my Chef life in Kathmandu, I made it to Pokhara. I was looking for a home away from home- a short stay that would be comfy. So, like many tourists visiting Pokhara for the first time I trusted ‘tripadvisor’ to point me towards the

right direction. And that’s when I discovered Hotel Middle Path and Spa. Located in the heart of lakeside, this hotel looks like any private residence with a parking space; overcome by a strong feeling of skepticism, I walked up to the lobby.

I realized only later: the entrance, had a nice garden and a lovely fountain, and that I had entered the hotel from the back.

Although small, the lobby was decorated with amazing water vessels and beautiful flora. The fresh smell of lemon grass, the delightful sight of the herb garden with Pak Choi and lettuce, it was par excellence. When I briefed the hotel staff regarding my reservation, they instantly provided me with the Wi-Fi password and greeted me with their welcome drink. Another hotel staff accompanied me to show me my room. I was surprised to discover a big passage, and when the door to my room was opened I found it to be spacious and well furnished. The bed, contrary to my expectation, was bigger: king sized. The bathroom was clean with proper amenities.

I was based in the left wing of the hotel. I could see people paragliding down a hill; they looked like migrating birds. Once I had gotten into comfortable clothes, I made my way back to the garden where the fountain was. Butterflies were hovering here and there; birds: chirping; the environment was serene and inspirational, the best value for your hard earned bucks. The diversity of the plants in ‘Hotel Middle

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There is only one word for the breakfast here: outstanding. If you are staying in this hotel I would advise you to not miss their breakfast. And one more thing, with them, the breakfast is never too late

Path and Spa’ was simple adorable.

working on my project. I ordered coffee with

a simple dish with cashew chicken and fried

a staff; he was courteous and brought me my

rice. The ingredients in the dish were of just the

I had to cross through a bridge to make it

coffee with a smile. I was assured: my needs

right balance and the taste was good.

to the spa. The ambience was amplified by

would be taken take of- with unmatchable

a distinct contemporary linkage between

hospitality.

Japanese and Nepalese designs. I apt for the

They have a good selection of tea: from blossom tea to masala tea. I am totally a

foot massage; the massage was so relaxing

In the evening, I got busy with work. As I

breakfast person and don’t mind taking a nap

and to my surprise I slept like a baby. When

got hungry, I gazed at the dining area in the

even after breakfast, provided I have no work

I woke up, it felt as if an hour had passed

room and wondered if they did room service. I

to do in the morning. The Breakfast, to my

by. I brought down my laptop and started

lifted the menu and decided to order Chinese:

surprise, was amazing: starting from variation

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Path and spa and I already feel like going back.

The thing is: I don’t have the time.

Oh yes! Before I sign off, let me tell you what middle path is. In life, we tend to go to extremes; we push ourselves hard and exhaust ourselves, hence, missing out the ‘living’ part of life.

Therefore, the best path in life is the middle path: everything in moderation, nothing in extremes. I guess it was the Buddha’s way- a path certain to redeem mankind. No wonder, this place won travellers choice in tripadviser.

of breads, croissant, bacon, Sausage, Chicken

so I asked them to bring one for me. They

and Fish alternative, and a wide selection of

said it was part of the tariff I paid and a

fruits and yoghurt. With them, you can even

nice toothpaste kit was provided to me as

ask for brewed coffee (not a choice with many

complimentary. The hotel had guests from

of the hotels in Pokhara).

Asia, Europe and America. The manager of the property was kind to offer me a great

There is only one word for the breakfast here:

dinner free of charge on the last night of my

outstanding. If you are staying in this hotel I

stay. He even arranged for a vehicle to drop

would advise you to not miss their breakfast.

me at the airport free of charge.

And one more thing, with them, the breakfast is never too late.

When you visit a hotel, it’s the hospitality you remember the most. I stayed in Hotel Middle

I had forgotten my toothpaste back home

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Thandai

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Ingredients required: Grind green cardamoms, dried rose petals, cinnamon and peppercorns to a fine powder.

Full cream milk:

1½ litres

A few strands of saffron

Add this to the milk and mix well. Add

Sugar Free Natura Diet Sugar: Five tbsp

sugarfree natura Diet Sugar and mix.

Almonds, blanched and peeled: 25 nos Cashewnuts, soaked:

20 nos

Chill the milk and serve.

Pistachios, blanched and peeled: 30 nos Melon seeds (magaz), soaked: Three tbsp Poppy seeds (khuskhus), soaked: Three tbsp Green cardamoms:

8 to 10 nos

Rose petals, dried:

20-25 nos

Cinnamon:

1-inch stick

Peppercorns:

8-10 nos

Recipe by:

Benju Dhakal

Method : Bring milk to a boil in a pan. Add saffron and simmer.

Grind

together

almonds,

cashewnuts,

pistachios, melon seeds and poppy seeds with a little milk to a fine paste.

Add this paste to the milk and mix well.

Simmer for three to four minutes.

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Gujiya

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Ingredients required:

Divide the dough into small balls and roll each ball into a small puri of four inches diameter.

For the filling Khoya/mawa: 500 gm

Spread a puri on a greased gujiya mould

Sugarfree natura diet sugar: Six tablespoons

and fill a tablespoon of the filling mixture on

Desiccated coconut: 3¼ tsps

one side.

Cashewnuts (blanched and chopped): 15 nos Almonds (blanched and chopped): 15 nos

Moisten the edges of the puri and fold one

Raisins: 20 nos

side of the mould over the other. Press the

Green cardamom or nutmeg powder: ½ tsp

edges and remove the excess dough and reuse.

For the outer covering Refined flour (maida): Four cups

Prepare all the gujiyas and spread on a

Salt: ½ tsp

damp cloth.

Ghee: Five tbsps + to deep fry Gujiya mould

Heat sufficient ghee in a deep pan and deep-fry the gujiyas, in batches on medium heat, till golden brown.

Drain on to an absorbent paper. Cool and

Method : Mash the khoya and roast it in a deep pan on medium heat till pink. Take off the heat and let it cool.

Add all the other filling ingredients to the khoya and keep aside.

To prepare the covering, sieve flour and salt and rub in five tablespoons of ghee.

Add enough water and knead into a firm dough. Cover it with a moist cloth and keep aside for 15 minutes.

store in an airtight tin.

Recipe by:

Prativa Basnet

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Vegan Pavlova Who wouldn’t like to enjoy an airy crunchy piece of cake soft in it’s heart and light like a ballerina flying over the floor. You guessed it write, I am talking about Pavlova. But this time I invite you to taste a vegan Pavlova. You will be surprised how easy it is to make it.

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Ingredients Bake in 125ºC for two hours or until the 100 g aquafaba (the liquid from your canned

meriges are firm and can be separated from

chickpeas)

the parchment paper easily.

100 g granulated sugar 1 ts lime or lemon juice

Beat cold coconut cream until stiff peaks, pipe it over the cooled meringes and decorate with

For topping:

fresh berries.

Whipped coconut cream Fresh berries

Serve immediately.

Meringes can be stored in an airtight container without cream for 2-3 days.

Method Drain a can of chickpeas, save the peas for

Recipe by:

Irina Starovoytova

another use, reserve the liquid (aquafaba) for this recipe. If there is not enough liquid in the can, soak the chickpeas in water for at least half an hour and use the water.

Beat the aquafaba on high speed of a stand mixer with the wisk attachment until stiff peaks. Gradually add your sugar and lemon juice and beat some more time.

Use a piping bag or a table spoon to form your meringe bases on the baking sheets lined with parchment paper.

Although coming from business education background, Irina’s passion for baking led her to yet another degree of ”Baker and Confectioner” from Jyväskylä College . She is a Russian living in Finland. Check out Irina’s Instagram @irina_finbake or culinary blog http://finbake.ru (in Russian).

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Vino Bistro a little piece of france

By Sujan Tiwari

E

ating out, as relaxing and calming as it may sound, has

rare these days. And as you enter, you will notice cupboards full of wine

become a challenge in Kathmandu lately. As there are

bottles, tables replaced by wine barrels, a calm and cosy ambience,

numerous choices offered by haphazardly abundant

and if you are too careful, some jazz playing in the background. Add

eateries in town, a simple unwinding is not so simple;

to it the friendly staffs and warm lights, you have a place to sit back

to pick one to suit your taste and to find the joint that could cater to

and relax for the evening.

your needs could be a daunting task these days. It seems as if finding a

Owned and run by Antoine Garet, a Frenchman, the bistro aims to

place with good food, a nice ambience and good service coupled with

provide its customers with a nice and cosy ambience along with a taste

a reasonable pricing is

of European delicacies

too much to ask for. But

and a huge assortment

still there are a few hubs,

of wines. According to

though far and few

Bikram Moktan, the

between, that offer all

Manager at the bistro,

of this and a bit more.

the place has its roots

Vino Bistro at Lazimpat

in a wine outlet that

is one of such few dining

was started to promote

destinations.

wines and wine drinking

Vino Bistro, located at

culture in Nepal. “When

the right side of the alley

we started, we felt that

that leads to Radisson

there were not much

Hotel, has been offering

wine lovers in Nepal, but

its services to its patrons

gradually the number is

for over two years now.

increasing. We focus

It’s not too hard to find, just turn your head to the right when you are

chiefly on wines, and we want to give knowledge about wine, along

in that alley and there you are. The modest door that welcomes you to

with European cuisine and similar touch,” says Moktan.

the bistro will make you feel like you are in France, or Europe maybe,

Vino Bistro is undoubtedly a place for wine lovers, but apart from that,

for that matter. You will enter a classically furnished place; one might

it also serves as a place to savour European delicacies. The cuisine

even call it rustic, for its generous use of wooden furniture that’s kind of

offered is chiefly European, except for a few eastern additions. The

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The modest door that welcomes you to the bistro will make you feel like you are in France, or Europe maybe, for that matter.

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place specializes in meat and cheese platters, along with a rich menu of salads, sandwiches, paninis, bruschettas, mains and desserts. All the salads and sandwiches are offered in Norwegian, French, Italian, Spanish, Japanese, Nepali and other variations.

The meat/cheese platters can serve as a starter or even

can get it here. The sandwich fillings like shitake mushrooms, Jambon a l’ os, chorizo, bacon, pesto, smoked salmon and chicken make up for Japanese, French, Spanish, American, Italian, Norwegian and Nepali sandwiches respectively. All sandwiches are served with their respective fillings on a French baguette with fresh red tomatoes, grilled onions, cheese and a special homemade sauce. Paninis are also available in all these flavours, and are served on soft bread with melted cheese and requested fillings.

All breads used in the Bistro are homemade, and meat products are imported from South of France for their authentic taste and flavour.

“We import processed cured meats like jambon a l’ os, rillettes, chorizo and saucisson because Nepali meat products do not meet the standards we need. But all the cheeses that we use are Nepali product. Nepali cheeses are of very good quality, and can be compared with French cheese,” says Moktan. Raclette is a signature dish available here that comes with 200 gm of cheese along with charcuterie

as a main course, depending upon the portion you order.

The mix platter Jambon a l’ os is very popular here, that comes with cured ham, chorizo, pork sausage, saucisson and rillettes. Cheese varieties include Gunaster, special cow cheese produced in Illam, made especially for the bistro, goat cheese from Chitlang, blue cheese, SaintMarcellin, charcoal flavoured 50 shades cheese and tome among others. The cheese platter comes with six varieties of cheeses, and is served in small and large portions.

Mini burgers are one of the loved starters here at Vino Bistro. The sliders are available in chicken, mutton, beef and mixed options. And another starter is mini bruschettas, offered in veg, Deli, cheesy, Deluxe and Royal Mix variations. Sandwiches are one of the best sellers here at the bistro. You can think of any type of sandwich and you

and boiled potatoes. Fondue is also served on request, with charcuterie platter or veg platter and garlic bread. Fondue lovers can make it themselves on the table with raclette cheese.

The main courses offered here include steak béarnaise, grilled salmon and grilled duck breast, all served with sautéed potatoes and grilled onions. To finish the meal, the options for dessert are crème brulèe, chocolate mousse, apple crumble and tarts among others.

The bistro also sells meat products, spices, tea, bakery and desserts. Wine lovers can take home any of the wines or can enjoy them in the Bistro itself. The wine price ranges from Rs 950 to Rs 35,000. “Even the cheapest wine here is of pretty good quality. If you buy a wine, taste it

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and don’t like it, we will happily exchange it for you,� assures Moktan. Vino Bistro conducts free wine tasting every Tuesday to inform its customers about the quality of wine and to make wine drinking culture more popular. The bistro also served mulled wine on Christmas and New Year. Besides wines, the bar has a good collection of blended whiskies, single malts, brandies and other liquors.

The place is frequented by expats and Nepalis who have stayed abroad, and are habituated to bistros and European food. The ambience is really different than you would find in Kathmandu eateries. Vino Bistro is the place to be if you want to spend a calm and cosy evening in a classy ambience. The food is good, the wine is great; and the service: impeccable. If you are looking for a touch of Europe in Kathmandu, Vino Bistro is just the place for you.

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Sekuwa

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(Chargrilled small chucks of meat)

The missing link of our culture

I

n the culinary context of our country, Sekuwa is phenomenal. I don’t know what makes it so special, but I am a big fan of it. The word ‘Sekuwa’ is derived

from the Nepali word ‘sekeko’, meaning cooked in the warmth of the some medium of heat. This type of cooking falls under the chargrilled meat.

I had read somewhere that Homo sapiens were into raw meat diet. One day there was a thunderstorm and the forest was under fire. And when these early humans ate the flesh of the dead animals that were burnt by the fire, they realized that cooked meat tasted good. The history of Sekuwa though goes back to Persia and we consider it as a mother cuisine. Since then, a lot of improvisation has been made and the process is still ongoing.

Going back to the chargrilled meat, there exist a variation of this technique in almost every country and culture of the world. Call it steak, or call it BBQ (barbeque) there is craziness associated with chargrilled meat everywhere. In Nepal, we have our own version sekwa. Our ancestors who were mountain dwellers used simple ingredients: garlic, shallots of our kind, ginger fresh, cumin seed, turmeric, and the like. Still today, we

By Sandeep Shiva Khatri

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just rub our meat with mustard oil and ensure to leave it for few hours, and then we slowly cook it under charcoal. If you visit the Sandarac areas of Kathmandu, you will see Muslim communities selling their own version of the buffalo sekwa; these are simply mouth watering.

When I travelled to some old towns in Hyderabad, India, I found different variations of sekwa; these were heavily spiced. It seems the Nawabs of India had initiated this tradition by adding different aroma to it by spraying with expensive ingredients as such rose water and coated it with cashew nut paste.

If you are foreigner in Kathmandu, you will be surprised how many places near our International airport is filled up with places selling sekwa. There are few names which are not to be missed as such ‘Baje ko Sekuwa’- the first ever franchise of the nation.

Wherever you go, there is always steak or BBQ. The Nepalese sekuwa is still the best seller compared to many, and like the westerners who prefer a BBQ party, we Nepalese prefer a sekuwa party. I guess this preference for meat is inevitable regardless of what country or region one lives in. In the context of our country, sekwa is the missing link of our culture.

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FOOD SAFETY AND its governance

By Gaurav Khatiwada (Food Technologist)

F

ood safety how much do we think about this, a little or

healthy it could be the source of diseases. Looking at trend of food

not at all, well we all know that for existence of every

market nowadays we are in serious need of food safety inspector in

living being in this world we need food and water besides

our societies who can at least make sure that what market is offering

oxygen. So, isn’t it the topic we should think about, at

to the people is safe and palatable. We love to eat at different places,

least while eating or buying foods because there is a saying we all

there are so many restaurants small and big, all are selling food and

are what we eats. Food is our major source of energy and if it is not

almost Kathmandu major places has turned out to be the restaurant

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resources properly from the required field.

Food can become contaminated at any point during production, distribution and preparation.

Everyone along the production chain, from producer to consumer, has a role to play to ensure the food we eat does not cause diseases.

It is a high time now; we from a consumer society should be able to demand monitoring system which will focus more in our health and for that government should be able to create platform and build human resources who could introduce proper governance system for food safety within the society.

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Looking at trend of food market nowadays we are in serious need of food safety inspector in our societies who can at least make sure that what market is offering to the people is safe and palatable.

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hub. Culture of going to restaurant and dine has increased tremendously but who is keeping eye on health, cleanliness and safety of this restaurant. People are eating without the clue that the food they are consuming might have the myriad source of hazardous bacteria or microorganisms.

Few weeks earlier I got the chance of getting insight of local restaurant kitchen and I was wondering how these kinds of restaurants are still surviving. It was in such bad conditions that I almost got into vomiting. Non veg items were on the table, there was no proper freezing, knifes and cooking utensils looks like they were not cleaned from long times, kitchen was stinky and I could see pest around the gas stoves.

Seriously people are paying to eat on these kinds of restaurant where there exist high chances of food contamination. As in society if there could exist doctors for medical checkup, engineers for construction why can’t there exist a food safety inspector or food safety officer who could represent government on monitoring the health and food safety of food market in our society.

Looking into the Food regulations and Act there is a provision for food safety inspector but again they are only handful in numbers that their number is not enough to bring changes.

Not only at restaurants wherever we go to buy food around our markets there is high chances of misbranding, adulteration, pesticide residue and many more. From water to oil, dairy products to meat products, rice to legumes and spices to tea risk of being misbranded is very high. For this kind of market where customers are not aware there is dire need of food safety governance and this could be done only through utilizing human

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Ask The Chef

by Pak Shastri

Question: Chef, I don’t want to cook on Valentine’s Day. What’s your idea about a good night out on Valentine’s Day?

Question: I like preparing curry for my husband. It tastes delicious, but somehow it always ends up becoming too spicy. Is there a way I can fix this?

Question: I tend to add too much cooking oil to rice. How can I fix this?

Sudan Bhattarai

Prateeka Thapa

Rupendehi, Nepal

Biratnagar, Nepal

Chef: That is something I can relate to. My idea of a good time out on Valentine’s Day would be going to a movie theatre and watching a movie; hold hands with your date, eat popcorns. You could also go bowling and drink beer.

Chef: Of course, the easiest method is to add in plenty of diced tomatoes.

Alternatively, you can just purchase a can of tomatoes and pour it into the dish.

Chef: In case you have just brought it to a shimmer, you might just drain the excess oil out; start over the cooking process. However, in case you have added too much of oil, the best way is to use paper towel or a piece of bread to soak up excess oil.

Question: I like vinegar and tend to add vinegar in almost everything I cook. Not all of my friends like it. How can one get rid of the taste of vinegar in food?

Question: Is there a way to get rid of the burnt taste in food?

Gyanu Giri Kalimpong, India

Basanta kandel Parsa, Nepal

Chef: That’s a very good question.

The best way is to add brown sugar.

You can add ¼ tablespoon/ 2 cups of food. Once you have added the sugar, make sure that you stir the mixture properly. Taste the cuisine and keep adding brown sugar until the dish is to your liking.

Chef: This could be tough, but here’s what you can do. First get rid of the burnt area and secure the unaffected food. Transfer this unaffected portion to another pot or bowl. Next, you need to add in masking ingredients. If it’s a soup or stew, add in tiny portion of sugar and taste it; keep doing the same until you notice the burnt taste wane.

Sabina Shrestha Old Baneshwor, Kathmandu

Question: Can we fry fish in olive oil?

Kapil Verma New Delhi, India Chef: Absolutely, you can fry fish in olive oil. As a matter of fact, many chefs prefer to salute fish in olive oil.

However, you must keep in mind not to overcook the fish, for it tends to cook very fast.

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Food 0 Sc

Gorkha Delish

Fed up with regular Horoscopes??? Try our dose of FOOD-O-SCOPE instead

From time immortal, civilizations have believed that distant stars and celestial bodies of the Universe influence life on Earth. Astrologers are of the belief that we were created of the same matter that constitutes the universe and therefore the subjectivity of the stars and celestial bodies have a direct impact on our lives. Suddenly I came across a thought: to link one’s eating habit with the day and time s/he one was born.

cope

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Aries: March 21st- April 19th ‘Bixed bag’ is the best term to define your month. You can look forward to making romantic connections with a prestigious or a high-ranked person. In case you are married, your partner will climb to a higher position because of your influence. This month could also be a good initiation for a joint venture. It is recommended that you go easy on your diet. Do not eat greasy and junk food and avoid a heavy meal at all times. Hot lemon with honey and fresh lime soda will do you god this month.

You should incorporate plenty of greens and vinaigrette salads in your meal. It is also recommended that you choose fish to meat this month as this will help you remain alert.

Taurus: April 20th- May 20th Work could seem frustrating to you the remaining of the month. But you’ve got to understand that it pays well. The good thing is your energy level will be high this month, so it is recommended that you engage in things that interests you; meet friends; go out with your family. You should try and avoid read meat and food rich in high proteins this January. Be cautious about your blood pressure as well. It is best for you if you eat a lot of leafy green vegetables and drink plenty of water. As autumn approaches, make sure that you intake good amount of clear soups (fish or white meat). This month, treat yourself with smoked Chicken on a pizza.

Gemini: May 21st- June 20th This is a wonderful month for you in terms of a love relationship. All the misunderstanding that you might have been going through since the past few months, will clear away. You will enjoy many romantic moments this month. The work that had been piling up on you will come to a closure this month. It is recommended that you opt for simple food; avoid junk and processed food at all cost. Eat light for breakfast and something nice like whole wheat chapatti with less greased curry could be good for your dinner. Cheese or yoghurt mussel is advised if you are suffering from an upset stomach. Yoghurt based drinks are good for you to boost up your metabolism.

Cancer: June 21st- July 22nd The planets favour you this month but you will be required to be constantly on the move. This can also be a good opportunity for you to make a job switch provided you are offered better opportunities. You might face problems of the bone, hair or teeth. The best thing for you to do is to start exercising (if you haven’t already initiated on it). Avoid alcohol completely this month. It is also recommended that you drink a lot of water. Make sure that you eat very healthy brown bread with preservative-free jams. You should also look forward to introducing organic food in your diet. Have lots of sprout based salad and soups made from free range chickens. It might also be a good idea to visit nearby organic markets and buy organic food.

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Leo: July 23rd- August 22nd The month is going to be fascinating to you in terms of new concepts and innovative ideas. You will be appreciated by co-workers and will gain a lot of attention. Some envious people might try to provoke you but you should keep your cool. This month, you should be careful with your money. Do not make any hasty decision when it comes to investing. This month, it is recommended that you cut down on your carbohydrate intake. Think food like buckwheat pasta and organic whole wheat this month; they are good for your stomach. Avoid milk coffee or tea this month.

Virgo: August 23rd- September 22nd This month is all about shopping for you. You will find yourself filled with a new thrill when it comes to purchasing new things. Watch out for new responsibilities in terms of work, this could be your opportunity to prove yourself. Maintain proper oral hygiene this month. This month you must opt for food that is rich in water. For example: watermelon, cucumber or water crisp and iceberg lettuce could be good choices for you.

Libra: September 23rd- October 22nd You are always driven by a sense of inner balance. This month is all about discipline and an orderly lifestyle for you. The month is going to be fulfilling in terms of personal relationships. Make sure that you always have a plan B handy for the remaining of the month; you are most likely going to need it. You can suffer from flu and cold this month; hence it is strictly recommended that you avoid street food or food at all cost.

Chinese or Thai soups, green curry, Chinese white chicken with scallion could be some great choices for you this month.

Scorpio: October 23rd- November 21st The seductiveness of your sign will be at the peak this month. You can further intensify it with a good sense of dress-up and your charismatic smile. This month is all about listening to your heart. You might want to be cautious about allergies this month. Keep yourself warm and drink a lot of soup; this will help flush the toxins from your body.

Also, make sure that you drink plenty of nourishing drinks made up of multi-grains.

Avocado can be a great fruit for you this month. In case you suffer from cough and cold opt for basil tea with dash of black pepper. Green tea can also do wonders for you.

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Sagittarius: November 22nd- December 21st This could be a good month for you to sort out all the pending legal issues. If you have been involved in a romantic relationship for some time now, this could be a good period to take it to the next level: propose for marriage. You will have to make sure that you eat and drink to beat the cold. Go a little spicy this month. Opt for hot soups: mushroom, chicken or even veggies. Good and healthy non-fatty kebab is also a good choice for you this month.

Capricorn: December 22nd- January 19th You will have a lot of energy this month. Make sure that you not indulge in overspending. Be patient and treat your younger with love. You will have to be careful with travelling; do not plan any long trips this month. Good cheese platter and quality red wine could be an awesome combination in case you want to call your beloved home for dinner; this will vitalize the romance. This month, indulge yourself in zesty natural fruit desserts as apple pie with cinnamon, or go for branded ice creams.

Aquarius: January 20th- February 18th This month is all about friends and get-togethers for you. Join your friends for watching soccer or a cricket game; go listen to live music. Your friends add in a spark of content in your life this month. It is also most likely that you will meet an unexpected love companion in one of these very events. You might feel a little drained out or restless this month and it is recommended that you maintain your intake of protein. Milk and boiled eggs should help you maintain your energy. This month opt for chicken sandwich, South Indian dosas. Since you will be doing quite a lot of drinking this month it is recommended that you drink plenty of water to keep yourself hydrated.

Pisces: February 19th- March 20th This month might bring in opportunities for travel. Relax and let yourself loose this month. In case you are not travelling, it is recommended that you spend quality time with your family at your home; you will be amazed how much good it will do you.

Make sure to eat lot of root and leafy vegetables which will give your personality an earthly and airy feel. Eat fried veggies tossed in olive oil, or a simple veg briyani with buttermilk curried raita. Salmon fillet and lemon caper sauce can be a good combo for you and your mood.

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