#mylondonsupperclubs : Taste of Nepal

This Nepali supper club cooking and menu was the creation of Asha Pradhan, who came to London 14 years ago. She grew up in Kurseong in the district of Darjeeling surrounded by tea gardens. When she lived in India, Asha loved to volunteer to cook at weddings, village festivals and enjoyed taking part in all festivities.

Asha is an enthusiastic singer and even today sings while cooking and has been working with Asma of Darjeeling Express since 2012.  The food she made at her  Nepali supper club was a mix of classic home comfort dishes and special festive dishes.

The Nepalese cooking takes heavy influence from its neighbouring countries India, China and Tibet. It’s mountainous and until 1950’s was a secluded country with difficult in transport and trade together with its geographical setting,  the focus is on using locally grown produce.

Common ingredients found in the Nepalese cuisine include lentils, potatoes, tomatoes, cumin, coriander, chillies, peppers, garlic and mustard oil. Yoghurt or dahi is popular across Nepal, in drinks (Lassi) and desserts (Sikarni)

The fried rice dish of Pulao (also know as Pilaf and Pilau) is popular with locals, Asha made hers using ghee.  Grains, such as cornmeal and barley, in addition to potatoes, unleavened bread and dhido are readily available.

The Momo is a steamed dumpling which is the staple in the Himalayan region where Asha comes from- influenced by Tibetan dumplings- Darjeeling momos have distinctive spicy dipping sauces which are usually very spicy.

The slow cooked goat curry and the rice doughnut is a traditional combination served during the festive celebration of Lakshmi Puja (worshipping the goddess of wealth) Diwali (festival of light) and Bhai pota (a day to honour your brother)- the Sel roti is sweet and made in large quantities over the week during these three festivals.

The prawn dish and rice were both made with homemade ghee which is clarified butter- in the cold Himalayan foothills, where life was traditionally physically challenging, a festival was a time to eat well!

My London Supper Clubs is a series of delicious  pop-up dinners celebrating the diversity of London in the aftermath of Brexit and the brainchild of Asma Said Khan from Darjeeling Express. The Nepali Supper Club is the first of many dinners to come all hosted at 68 and Boston in Soho, London.  I enjoyed this dinner immensely, even thought I never tried food from Nepal. Twelve dishes were served –  What a treat!

 

Asha Pradhan Nepali Supper Club

Asha Pradhan

STARTERS

CHICKEN MOMO
Momo is Nepal’s version of dumplings, and usually, contain steamed vegetables or meat. Momo is generally accompanied by one or two dips, often with a tomato base or fermented vegetables. Condiments in Nepal are sometimes quite spicy, and often contain raw chilli and garlic. Similar to the Gyoza found in Japan, Momo is also consumed in parts of India, Bhutan and Tibet, and are a very popular snack – and delicious too! The dips were outstanding!

VEGETARIAN SINGARA (contains peanuts),  samosa is a fried or baked dish with a savoury filling – nicely crisp!

SAAG KO PAKORA (spinach fritters), is a fried snack (fritter). Originally from India and very nourishing and look the tomato dip – almost gone!

MAINS

KHASSI KO BHUTUA (goat curry): Bhutan is a traditional Newari (Nepali) food that is eaten in Nepal especially in festival seasons.

KUKHURA KO MASU
chicken curry  cooked with potatoes, lots of spices, turmeric, coriander, green chillies, cumin seeds, fennel seeds, cinnamon, fenugreek, cloves and red chilli.

JHINGAY MACHAA
Juicy prawns cooked with onions, ginger, garlic and turmeric

SIDES

GHEU BHAAT
Very tasty rice with clarified butter (ghee)

SEL ROTI (rice doughnuts) – I feel in love with this one!
Rice flour bread /doughnut is deep fried and worked into a circular shape. It is the perfect snack or breakfast treat, and they are often consumed during religious festivals. They were served with the savoury dishes, I liked the contrast of sweet and savoury.

MULA KO ACHAAR
radish relish with turmeric, mustard, Szechwan pepper and hot chilli

KALO DAL (black lentils)
Split Black Urad Beans cooked with Szechwan pepper, ghee, red chillies, Himalayan herb (jimbu), asafoetida and garlic.  Cooked in an iron pot when slowly cooking in this pot, the daal takes in a deep black colour with rich flavour.Love it!

DESSERT

KHEER – Nepali rice pudding is a very traditional dessert severed in Nepalese cuisine. It is served in almost every celebration. It’s sweet and smooth in texture, this dish provides what I call ‘big hug’ to the taste buds after eating spicy Nepali foods. This rice pudding is made with coconut, cardamon, cloves and it was served chilled.

MAKAIBARI ORGANIC TEA (single estate Darjeeling Tea from Kurseong)

For more info on the next supper club dates and menus : https://www.darjeeling-express.com

Save

Save