Halim Ali Khan started his career as a chef in Park Hyatt where he worked for six years before moving on to the Philippines. It was here when he gave a new dimension to his career and started as an Indian chef. With numerous opportunities knocking on his door, he learned other cusines Italian, Western and Asian which he believes is where he got the opportunity to foster in his career.
He recently joined as an Executive Sous Chef in Hyatt Hotel Kathmandu and says that he is still adjusting but having fun at the same time. He describes that the best thing here are the people who are so kind and helpful. One of his favorite dish to prepare is the Foie gras (goose liver) which is one of the very expensive ingredient in French cuisine. In the upcoming event of the Dashain, he prepared us a Braised Lamb Shanks with a traditional twist. It is served with Bara, another popular dish from the Newari cuisine and rayo ko saag that has added a zesty twist to the dish. 


Succulent lamb glazed in rich and tempting gravy, this dish is wine-bathed wholesome dish with world class flavors. The side dish of velvety and soft bara and the zingy rayo ko saag takes this upscale dish into a more blissful traditional dish that is perfect to relish this festive season with the people you love.

Braised lamb and Rayo

  • 4 lamb shanks (about 3 pounds total) 
  • 2 tablespoons olive oil 
  • 2 medium onions, chopped 
  • 3 large carrots, peeled, cut into 1/4-inch-thick rounds 
  • 10 garlic cloves, minced 
  • 750 ml bottle dry red wine 
  • 250 g can diced tomatoes with juices 
  • 1-liter chicken stock 
  • 5 teaspoons chopped fresh rosemary 
  • 2 teaspoons chopped fresh thyme 
  • 2 teaspoons grated lemon peel 
  • 250 g normal flour 
  • 250 grayosaag
  • Salt and pepper 
  • 2 pieces red dry chili 


  • (For about 10 pieces)
  • 500gms dry black lentil
  • 2 tbs of garlic and ginger paste each 
  • Salt as your taste
  • Vegetable oil
  • 1 cup chopped green coriander leaves 


  • Preheat oven to 200°C. Pour the oil into a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the fire, cook for 10 minutes, browning the lamb all over. 
  • Remove the lamb, add onion and carrot and cook for 10 minutes until it starts to brown. Stir in the herbs and garlic and cook for a few more minutes. Stir in the flour and tomato purée, season well then pour over the wine and stock. 
  • Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 11⁄2-2 hours until the lamb is tender. Remove the lamb from the sauce and set aside.
  • Put the pan back on the heat and reduce the sauce down for about 15 minutes until rich and glossy. Pass through a sieve and put aside for final plating. 
  • Clean and then sauté the saag. Check the seasoning. 
  • For Bara preparation, soak the lentil overnight then rub with your palm to remove any dirt. Repeat it couple of times blend the lentil carefully to make it a paste. Add rest of the ingredients and stir it properly. 
  • Take a pan and heat it up to medium. Put some oil and cook it on a pan making like a pancake. 
  • Size of lentil pancake Bara, can depend as per the guest preference. Cook both sides until golden brown. Ready to serve. 
  • On a warm plate, arrange the lamb shank on top of sautéed spinach along with bara. 
  • Serve hot. 

Pastry Chef Deepak Shrestha started his career in pastry from one of the reputed restaurant ND’s Café & Restaurant where he believes he grew as a chef learning unbelievable skills. Hejoined Hyatt Hotel, Kathmandu in 2006 andloves working with fusion of modern pastries with a touch of Nepali. He describes his experience here as “a place with innumerable opportunities where he has been provided with the best environment for learning and growing every day”. 

A dish that not only looks like it came straight out of a pastry heaven but also tastes heavenly, this masterfully executed and mouthwatering dessert tastes smashing with the naturally tender flavor of the peach, the nouveau flavors of the ever delicious gundpak and the pleasant cake that just melts in your mouth. 


  • 1 poached pear 100 g 
  • Gundpak 125 ml water 125 g sugar 
  • 90 g butter
  • 58 g chocolate
  • 1 egg
  • 11 g cocoa powder 3 g baking soda
  • 95 g flour 


  • Boil water, add butter and sugar on a low heat, then add small pieces of chocolate until it dissolves. Stir properly. 
  • Turn off the heat and pour the mixture into a small bowl and slowly whisk it. Slowly add the egg to the mixture. Mix in cocoa powder, flour and baking soda. Mix properly and then add
    the Gundpak. 
  • Preheat the oven to 185°C. Place the mixture in the mould and put the poached pear in the center. Bake for 15 - 18 minute. After baking, let it cool and then serve.