| Username |
Post |
| Biswo |
Posted
on 22-May-01 06:57 PM
Kathmandu has its own share of restaurants, and restaurateurs.
Kathmanduites are fond of good food, and the popularity of Ram
/Raj Bhandar, Nanglo, and Dwarika etc also transcends the boundary
of KTM.In the mean time, we also need to remember that there
are several other foods/restaurateurs around the nation begging
for national recognition.
Taas is a popular food from Chitwan. Its genesis may be
controversial,but I've rarely seen any other place serving as
good taas as it is served in Chitwan. Narayanghat boasts a few
popular joints for taas, which are often crowded in the late
afternoon and evening.
Taas in Chitwani way is a kind of fast food, served with hot dry
mutton or chicken, leavened rice(bhujaa), pickle and salad(often
just green chilly, and pieces of onion and radish).Taas is
accompanied either by beer or Coke. A good friend of mine wrote
today from Tandi that the Maoists have banned sale of alcohol
there. So, there is probably no alternative of Coke to be served
with taas right now.
The most favorite purlieu for taas in Narayanghat is Rooftop
restaurant. The price is reasonable, and taste authentic. I still
remember the place,and the place is living testimony of lack
of money-making ability of Nepali talents. I used to go there
in the afternoon before the crowd started pouring in. Sometimes,
gettins a seat to sit and eat comfortably is also a matter of
pride.In my last stay in Nepal, I lived more than three months
in Chitwan, and the owner of the restaurant had been my acquaintee
over time. He was a nice and amicable person, and probably
that also explains the popularity of his restaurant.(No more
contact with him since two years and I've even forgotten his
name.)
********* ---------- ********** -------------- *******
Gaining popularity alone is not a great thing now, especially
in this world of consumerism and capitalism. Chicken Tandoori
is the most popular Indian food around the world. Those who have
been to Delhi perhaps know that Moti Mahal of Delhi started CT.
Some people perhaps also know that Kundan Lal Gujral was the
chefmaster who started the CT. However, the owner of Moti
Mahal couldn't become millionaire in his life. Nor is the food
patented in his name. A new controversy about the most popular
food of Britain, Chicken Tikka Masala, also states that Mr Gujral
was the person who should be credited for the invention of CTM.
Given the current state of our food items, it will take long
before we give birth to some Kundan Lal, while we should dream
of having some McDonald.
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| Gandhi |
Posted
on 22-May-01 08:05 PM
Bishwaji
You made my mouth to water. It was only one week ago when I had a nice dream of having been in Narayangarh. How can I forget those tasty TAAS in those medium priced restaurant, ROOF TOP and AMRIT SAGAR, to a bit pocket comforting SAHINO, KARMA and POKHRELI, or the mucking BHETGHAT which once adulterated mutton with buff. I have enjoyed the great taste of TAAS with plentiful of beer- GREAT. When I started to be non-alcoholic five months before my leaving, I had to do it with Coke - NOT BAD. I have always missed that taste in these four months. I recommend everyone passing through Narayangarh to try it. Sahino could be a perfect place if you are travelling by bus and having a short break in Pulchowk. The taste is unique; I have tried it in few towns other than Narayangarh, but never been satisfied. One day, may be, one smart guy will dominate the world with a B I G name for TAAS.
Gandhi
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| Biswo |
Posted
on 22-May-01 08:22 PM
Dear Gandhiji:
Taas, first of all, needs to get out from Chitwan, and become
popular in Nepal. Isn't it interesting that I've not met a
single Chitwane who isn't fan of taas?
I also hope that Nepali restaurateurs in USA read this
article and include taas in his menu.
|
| ashu |
Posted
on 22-May-01 11:36 PM
>Kathmanduites are fond of good food, and the
>popularity of Ram
>/Raj Bhandar, Nanglo, and Dwarika
If Raj/Ram Bhandars, Nanglo and Dwarika's are
what you think of when you talk about places serving
"good food" in Kathmandu, then, I am sorry,
you obviously haven't had a decent-restaurant
meal in Kathmandu.
(No offence to those above-mentioned establishments,
of course. and no offence to your taste; but there
are quite a few OTHER places in this town serving
finger-licking good food in a great ambiance, and
with unobstrusive service.)
To prove my point, allow me to take you and your better
half (assuming you are married!) out to lunch or dinner
at a "good place" of my choosing when you are next in
Kathmandu.
When I was last in Narayan Ghaat two months
ago, I had had TAAS for the first time at
Bhetghat restaurant. The TAAS was really good.
But I wouldn't call TAAS a meal by itself, though
pints of San Miguel washed it down really
well.
TAAS's place seems more like half-way
between an appetizer and entre.
Maybe, I should urge Mahendra Man Sakya (aka
Honda) to look into introducing TAAS at his
Momo King chains, which are already serving
heavenly sekuwas and baaraa (i.e. Newari woh's)
anyway.
>Gaining popularity alone is not a great
>thing now, especially
>in this world of consumerism and capitalism.
>Chicken Tandoori
>is the most popular Indian food around the
>world. Those who have
>been to Delhi perhaps know that Moti Mahal
>of Delhi started CT.
>Some people perhaps also know that Kundan
>Lal Gujral was the
>chefmaster who started the CT. However, the
>owner of Moti
>Mahal couldn't become millionaire in his
>life. Nor is the food
>patented in his name. A new controversy
>about the most popular
>food of Britain, Chicken Tikka Masala, also
>states that Mr Gujral
>was the person who should be credited for
>the invention of CTM.
There is a lot of controversy about who
"invented" Chicken Tikka Masala. The jury is still
out on this one. All the more reason to to keep
reading the Indian food press, which is much more
sophisticated and informative than ours.
oohi
ashu
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| Biswo |
Posted
on 23-May-01 12:16 AM
Dear Ashu:
>If Raj/Ram Bhandars, Nanglo and Dwarika's are
>what you think of when you talk about places serving
>"good food" in Kathmandu, then, I am sorry, you obviously haven't
> had a decent-restaurant meal in Kathmandu.
My point is mainly on fame "that transcends Kathmandu" and reaches
other parts of the nation. Ram/Raj Bhandars, Nanglo, and Dwarikas
are famous in other parts of the nation too.
Ram/Raj Bhandars and Everest momo and some joints in New Road may
be run down now, but once upon the time, they were very famous and
were considered to be serving tasty and authentic KTM meals.
Of course, I know KTM has better food joints. I fondly recall
going to some posh restaurants in Durbarmarg and in some fivestar
establishments. However, they are not as famous as the one
venerable places I mentioned.
At this point, I request you (and other knowledgeable persons)to
forward us some articles about new posh, and newly famous joints
that are well within the reach of middle class families of Nepal.
Those who serve authentic meals, or who serves new meals with
unique tastes need recognition, appreciation and fame.
>To prove my point, allow me to take you and your better
>half (assuming you are married!) out to lunch or dinner
>at a "good place" of my choosing when you are next in
>Kathmandu.
Thanks. I am too young to be married!! :-] :-0
>When I was last in Narayan Ghaat two months ago, I had had TAAS
>for the first time at Bhetghat restaurant. The TAAS was really
>good.
Bhetghat is another famous restaurant serving Taas only to later
become embroiled in controversy (acc to the posting of Gandhiji).
I should have mentioned it in my posting. I believe Gandhiji,
who hails from Nawalparasi and who used to be a professor in
Rampur collge (thus commuting through Narayan Ghaat in his way),
surely knows better than I about the stuffs of Bhetghaat.
Btw, I'm glad you liked the dish.
>TAAS's place seems more like half-way between an appetizer and
>entre.
As a cognoscenti and former restaurant critic(?), you are in
a position to make better evaluation of the food. I took it
as 'khaajaa', so I guess I concur with your evaluation.I think
it can be safely called a chitwane counterpart of momo of KTM,
though momo is popular in Chitwan also.
>Maybe, I should urge Mahendra Man Sakya(aka Honda) to look into
>introducing TAAS at his Momo King chains, which are already
>serving heavenly sekuwas and baaraa (i.e. Newari woh's) anyway.
Great idea. That way, Sauraha will surely welcome his chain
restaurant.
>There is a lot of controversy about who "invented" Chicken Tikka
>Masala. The jury is still out on this one. All the more reason to
>to keep reading the Indian food press, which is much more
>sophisticated and informative than ours.
Agreed. I favor the Moti Mahal theory, because Mr Kundan Lal was
considered great gift in Indian culinary world. May be, it is
British food or Bangladeshi food (given the fact that most if not
quite significant percentages of Indian food restaurants in
Britain are actually owned by Bangladeshis!), but there are
a lot of people who think my way.
|
| ashu |
Posted
on 23-May-01 05:36 AM
>My point is mainly on fame "that transcends
>Kathmandu" and reaches
>other parts of the nation. Ram/Raj Bhandars,
>Nanglo, and Dwarikas
>are famous in other parts of the nation too.
I don't know how to go about measuring the "fame" of these restaurants.
But as a food-lover, I know that I get tired of seeing
Nanglo's 'standardized' momos and predictable dishes
everywhere I go.
There's now one Nanglo in Thamel too. No offence to Shyam and Gopal Kakshapati -- the Palpali brothers behind Nanglo who are doing great for themselves, but I just hate chain restaurants.
>However, they are not as
>famous as the one
>venerable places I mentioned.
Depends on why you visit the restaurants in the first place:
There are restaurants in Kathmandu where you'd want to take
your date and totally wow her.
Then, there are restaurants where it's great to have beer, chicken chilly and the rest till 10 pm with the guys in a boozy, smoke-filled environment.
Then, there are restaurants that you want to take your
parents and uncles/aunts to and have a nice Kodak family
hour or two.
Then, there are restaurants where you go just to watch
other people in interesting costumes and with intriguing
hairdos.
And then there are restaurants where you just want to plug
your laptop to the socket on the wall, and work quietly
on an unfinished article or a book.
To twist poet MBB Shah's words: "restuarant thari thari ka".
>At this point, I request you (and other
>knowledgeable persons)to
>forward us some articles about new posh, and
>newly famous joints
>that are well within the reach of middle
>class families of Nepal.
Will do that.
I'm on the verge of re-starting my highly enjoyable,
absolutely sincere and totally amateur part-time
career as a restaurant critic.
Details are being worked out.
Stay hungry :-).
Still, eating at fancy places is the easy part;
writing about the food every sao often is
dreadfully challenging.
Still, I take my inspiration from every Wednesday
ko 'cuisine' supplement of the New York Times. Plus,
there's Ruth Reichl -- now the editor at Gourmet
magazine. I have been following Reichl's excellent
articles on food for the past four years.
>>To prove my point, allow me to take you and
>your better
>>half (assuming you are married!) out to
>lunch or dinner
>>at a "good place" of my choosing when you
>are next in
>>Kathmandu.
>
>Thanks. I am too young to be married!! :-] :-
>0
OK, then, my offer will be valid even AFTER
you get married.
oohi
ashu
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