Mr. Keshav Ram Shrestha, executive chef of Shankhar Hotel, shares another lip smacking recipe.

Organic garden salad:


  • Fresh crunchy lettuce
  • Avocado
  • Cucumber
  • Carrot
  • Beans sprout
  • Cherry tomatoes
  • Parmesan flakes

For salad dressing

  • Balsamic vinegar
  • Dijon mustard
  • Olive oil
  • Salt & pepper

In a bowl, whisk in Dijon mustard, olive oil and balsamic vinegar homogenously until combined. Add salt and pepper as per taste. Simple drizzle all over and Bon appétit!

Chicken schnitzel:


  • 2 cups fresh breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 2 Tbsp chopped fresh parsley
  • ½ cup plain flour
  • 1 egg
  • 500 gm chicken breast
  • Oil
  • Salt & pepper to taste

Wrap the chicken breast with strips of plastic and pound using a mallet until the chicken breast is little less thick than ¼ inch.  In a bowl, season flour with salt and pepper and finely chopped garlic.  Using three separate bowls for flour mix, eggs and fresh bread crumbs mixed with parmesan cheese and parsley.  Lightly season the chicken breast with salt and pepper.  Then dip