Dashain, it’s not just a religious festival for the people of Nepal. It is an opportunity to reconnect with distant family members, rejoice in old memories and cherish great food.

Utter Decadence at Kathmandu Marriott

Marriott is a five-star hotel located in Naxal- the heart of Kathmandu. The place is as amazing as it sounds and the food served truly impresses you. The dining experience is fairly elegant. The hotel vibes an amalgam of two cultures- Nepalese and Western. The sharp geometry coupled with traditional décor is candy to the eyes and tranquillity to the soul. The look of the food attracted my senses and the taste instantly hit me. Cooking is an art but making it look delectable is a talent (that’s what I believe). The whole mood of the place was optimistic and the minimal decoration made me feel away from the busy city. The happy vibe and welcoming atmosphere truly made the place my comfort space. The hotel’s preference for sourcing local ingredients along with various other sustainable measures is a warming thought.


Marriott presented us with three amazing dishes which included a starter, a main course and a dessert. All three are easy to prep and enjoy with family and friends this festive season. 

Starter: Oven Roasted Pork Belly, Fondant Potato with Leafy Greens Vegetable and Golveda (Tomato) ko Achar (Chutney)


Pork belly boneless 200 Grams

Ginger garlic paste 10 Grams

Red Chilli Powder 20 Grams

Coriander fresh 50 Grams

Salt 100 Grams 

Butter 100 Grams

Lemon 50 Grams

Garam masala 20 Grams

Cucumber 50 Grams 



1. Take pork belly boneless and make the first margination with ginger garlic paste. 

2. Use all spices and other ingredients to marinate again.

3. Finally pan-fried and cooked in the oven for 3 minutes

4. Serve hot along with bell pepper chutney and micro greens.  


Main Course: Local Mutton Leg Marinated Cooked in Nepalese Homemade Spices and Onion and Thick Tomato Gravy with Aloo Tareko and Carrots.


Lamb Leg 50 Grams 

Salt To taste 

Baby Carrot 50 Grams

 Whole Garam Masala 10 Grams

Tomato 100 Grams

 Onion 100 Grams                         

Cumin powder 30 Grams 

Coriander powder 50 Grams 

Turmeric powder 25 Grams

 Meat Masala 25 Grams 

Green cardamom 5 Grams 

Cloves 5 Grams

 Bay leaf 2 Grams 

Ginger /Garlic 10 Grams 

Chilli powder 10 Grams



 1. Heat some oil in a pot and fry cumin seed, Fenugreek seed, whole gram masala and Chili.

 2. Add Lamb Leg and stir braised for about 1 hr. 

3. Add Turmeric powder and Salt and fry the meat for about minutes.
 4. Then add Meat masala, Cumin powder, Coriander powder, chilli powder, and Ginger/ Garlic paste for another 10 minutes. 

5. Add tomatoes and cooked in simmering heat for about 20 minutes.

6. Add 3 cups of hot water and cook until reduced to the semi-thick gravy.

 7. Finish with fresh Coriander leaves and cook for another minute and serve it hot.


Dessert: Gudpak Cheese Cake


Cream cheese 200 Grams 

Gudpak 80 Grams

 Egg (Whole) 1 Nos 

Sour cream 115ml

 Lemon Juice 4 ml

 Lemon Zest 1 Grams 

Orange 1 Grams 

Milk Powder 7 Grams 

Vanilla Essence 5ml 


Method: Double Boiling; 70 ℃/170℃ 

Note:- sift icing sugar before mixing it with cream cheese

1. Beat cheese cream till soft using a paddle/pan mixer. 

2.  Add icing sugar to it and beat till there are no lumps left. Then add corn and milk powder. 

3. Mix in whole egg and beat for a while. Add vanilla essence.

4. At last add sour cream, lemon, juice, lemon zest and orange zest and mix for a while. 

5. For biscuits base mix melted butter with crushed biscuits (digestive Biscuits) 

6.  Set biscuit base inside the mould then pour the batter. • Bake it with the double boiling method.


About The Chef

Bishnu Magar the executive chef of Marriott Hotel has a work experience of almost 3 decades. He has worked at Marriot for almost 2 years now and states that the sole aim of Marriott is to present food for people from any part of the world. Marriott focuses on providing not only delicious but healthy food too. They focus on fresh and healthy ingredients for the customers and maintain proper hygiene standards. He believes that eating is not just about feeding the stomach but also about our experiences at the place. Well, the food and the place presented his views clear-cut.

Joyful Eats at Radisson Hotel Kathmandu

Radisson Hotel Kathmandu is a 5-star establishment with deep roots in the hospitality industry of Nepal. A well-decorated place, good service and yummy food are all we need to make our day go right. The place is peaceful and serene and the food there speaks for itself. I was eager to taste it. They say the ambience truly livens up the dish, I felt that here. 

You might not be able to visit the place to experience the taste but you surely can prepare them at home. 


Starter: Goong Satay



450 g (1 lb.) Clean Tiger prawns with tail

45 ml (3 tbsp) vegetable oil

15 ml (1 tbsp.) chopped garlic

1 small onion, chopped

3 – 4 red chillies, crushed and chopped

3 kaffir lime leaves, torn

1 stalk lemon grass, bruised and chopped

5 ml (1 tsp) medium curry paste

100 ml coconut milk

1.5cm (1/2 in) cinnamon stick

75 g crunchy peanut butter

45 ml (3 tbsp) tamarind juice

30 ml (2 tbsp) fish sauce

30 ml (2 tbsp) palm sugar

juice of/2 lemon



  1. To make the sauce, heat half the oil in a wok or large frying pan and add the garlic and onion. Cook until it softens, about 3 – 4 minutes.
  2. Add the chillies, kaffir lime leaves, lemon grass and curry paste. Cook for a further 2– 3 minutes.
  3. Stir in the coconut milk, cinnamon stick, peanut butter, tamarind juice, fish sauce, palm sugar and lemon juice.
  4. Reduce the heat and simmer gently for 15 – 20 minutes until the sauce thickens, stirring occasionally to ensure the sauce doesn’t stick to the bottom of the wok or frying pan.
  5. Heat the rest of the oil in a wok or large frying pan. Add the prawns and stir-fry for about 3 – 4 minutes or until the prawns turn pink and are slightly firm to the touch.
  6. Mix the prawns with the sauce.
  7. Serve garnished with cilantro leaves, and red chillies.


Main Course: Bengali Chicken Rezala


10-12 Cashew nuts

2 tablespoon Poppy seeds

1 kg Chicken (Curry Cut)

1 teaspoon Ginger paste

1 teaspoon Garlic paste

1 cup Yogurt

2 tablespoon Oil

3 tablespoon Ghee

3-4 Clove

6-8 Black peppercorns

2-inch Cinnamon

2 Green cardamom

2 Black cardamom

4-5 Dry red chillies

1 teaspoon White pepper powder

Salt to taste

1 teaspoon Red chilli powder (Not added traditionally)

1 teaspoon Garam masala powder

1⁄2 cup Onion paste

1 tablespoon Ghee

2-3 drops of Kewra essence

1 pinch of Saffron (Soaked in 1 tablespoon of milk)



1. Soak cashew nuts and poppy seeds in warm water for 10 minutes.

2. Make a smooth paste in a blender.

3. Mix chicken, ginger paste, garlic paste and yoghurt in a bowl and marinate for an


4. Heat ghee and oil in a pan.

5. When the ghee is hot, add cloves, black peppercorns, cinnamon, green cardamom,

black cardamom and dry red chillies.

6. Fry for 20 seconds.

7. Pick chicken pieces from the marinade and fry on high heat for 4-5 minutes.

8. Add the remaining marinade, cashew nut and poppy seeds paste, white pepper

powder, salt, red chilli powder and garam masala powder to the pan.

9. Add the onion paste and 1 cup of water.

10. Cover the pan and cook on low heat for 40-50 minutes.

11. Add ghee and kewra essence and mix well.

12. Garnish with saffron soaked in milk

13. Serve hot with rice or Rumali roti.


Dessert: Caramel Flan


Sugar 150 Grams

Egg 5 Nos

Cream Cheese 225 Grams

Condense milk 1 can

Vanilla essence Few drops



  1. Beat the sugar and egg until the sugar is dissolved.
  2. Add the cream cheese and mix well.
  3. Add condensed milk and vanilla essence and mix until the mixture gets smooth.
  4. Pour the mixture into desired mould and steam bake for 45 minutes at 160-degree C.
  5. After removing it from the oven make it cool and de-mould it.
  6. Serve with caramel sauce and seasonal fresh fruits.


About the Chef 
Bhimsen Thakuri, the Master Chef of Radisson Hotel states that their major focus has been modifying the authentic food a little to make it easier to digest and healthier to take. They tend to make the food tasty, juicy and soft for the convenience of the customers. The chef has been working in this field for more than two decades now and has been focusing on the food being well presented and well served. The hotel itself is bringing its prime focus to food quality and texture.

Neoclassical Flavours at Hotel Shanker

Hotel Shanker, located at Lazimpat, Kathmandu, is a historic hotel and most of us are quite familiar with how fascinating the place is. Well, for me, I have always liked the decor of the place and the reflections of history around it. The place is simply beautiful. There are no exaggerated decorations but it's calm and soothing. Well, trying the food there only made me like the place more. The food was flavourful and rich. 

Our food journey at Shanker started with a great starter, then the main course and ended with a yummy dessert. I will try and make them all at home with these recipes and you should too.


Starter: Smoked Eggplant & Peppers Terrine with Cream Cheese, Beans Sprouts and Balsamic Dressing



3 Large red peppers, quartered cored & deseeded

2 Large Yellow Peppers, quartered & deseeded

2 Long Eggplant, Slice Lengthways

Cream cheese



Olive Oil


Balsamic Dressing



1. Grilled Peppers skin side up until the skin is blackened. Transfer to a bowl, cover & leave to cool when cool enough to handle, removed the skin.

2. Brush eggplant slice with Oil & cook under the grill, turning occasionally, until tender & golden.

3. Lightly oil a terrine line with Clingfilm, allowing it to overhang the sides.

4. Place a layer of eggplant, and peppers in the terrine mould one by one.



Main course: Lemon & Mustard Marinated Steam Oven Baked Pangas Fish with Pease Mashed & Lemon Capers Sauce


For fish

200 Grams Pangas Fish 

1 tbsp Mustard Paste

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

1 Tbsp Paprika powder

Potato & Peas Mashed


For Sauce

Lemon whole



Olive Oil



1. Heat oven to 180-degree centigrade

2. Marinated the fish fillet with lemon juice, mustard paste, 1 hour in the fridge

3. Bake uncovered for 15 minutes in a hot oven



Dessert: Citrus Crème Brulee with Churros


500 ml cooking rich cream

250 ml Full cream Milk

6 Nos large Egg yolk

½ cup sugar

1 Nos Orange zest

2 Tbsp Brown sugar



1. In a medium saucepan combine the cooking rich cream, milk and orange zest and heat until just before boiling. Remove from the heat and let stand, stirring occasionally, until the cream mixture cools to room temperature. Remove the orange zest

2. In a medium bowl whisk together the egg yolk & %½ cup sugar and then stir in the cooking cream mixture pour custard through a fine-mesh sieve set over a large glass measuring jug, then divide the custard evenly among 6 ramekins

3. Place the ramekins in a baking dish and pour water into the dish to halfway

up the sides of the ramekins. Bake until the custards are just set, 35 to 40


4. Remove from the oven and let cool in the water bath to room temperature. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours.

5. Once set sprinkle approximately 1 tbsp. Brown sugar evenly over each Custard. Using a blowtorch, Caramelize the sugar until it melts and turns golden brown.


About The Chef

The executive chef of Shanker Hotel, Keshab Ram Shrestha, has been working in the culinary field for more than 40 years and has accumulated experience in cooking from all around the world. He has been working in Hotel Shanker since 2014 A.D. His friendly personality and absolute love for cooking reflect in the food he presented. The customers have always praised his food and there have been no complaints about both taste and hygiene. The food there tries to present “Good food, Good mood”. He tries to inspire the youth in culinary through his cooking and wants to set an example for the same.



Amazing Experience at Aloft Kathmandu

If you want casual dining with friends or family with a good ambience, Aloft Kathmandu is your best choice to go with. Located in Thamel, aloft gives off a jolly vibe with soft music in the background. The aesthetic that the place holds is impressive and the food is equally mouthwatering. Here, we went with cuisines that represent Nepali tastes and flavours. The right amount of cooking and spices made it even tastier.

We were presented with 2 starters, 2 main courses and a desert. If you wish to try a simple and familiar dish, you can check out the recipe below.

Starter: Dhudiya kabab (paneer)


Thin slice cut paneer -200 Grams

Mint chatni -30 Grams

Sweet mango pickle -10 Grams

Curd – 50 Grams

Garam masala powder -50 Grams

Kashmiri chilli powder -50 Grams

Mix Indian spicy -20 Grams

Chat masala – 5 Grams

Butter 10 Grams

Salt/pepper – 5 Grams



  1. At first, take two slices of cut paneer.
  2. Then put the mint chatni and sweet mango pickle over the slice cut paneer.
  3. Cover it with another slice of paneer then make a roll.
  4.  Then put curd and Indian spicy around the paneer roll and bake it in the oven for 10/15 min.
  5. Then the food is ready to serve.


Starter: Chara ko sekuwa


Dice cut boneless chicken – 200 Grams

Mustard oil -200 ml

Ginger garlic paste -10 Grams

Lemon juice -10 Grams

Cumin powder- 5 Grams

Coriander powder – 5 Grams

Chilli powder -5 Grams

Chop green chilli – 5 Grams

Chop green corridor -5 Grams



  1. At first, marinate the chicken by putting gg paste muster oil and all Indian spicy then put in the iron stick
  2. And cook in the charcoal oven
  3. Finally serve it.



Main Course: Mutton Pakku Recipe


 Dice cut boneless mutton -200 Grams

Mustard oil -20 ml

Ginger garlic paste – 10 Grams

Garam masala powder -10 Grams

Cumin powder -5 Grams

Coriander powder -5 Grams

Red chilli powder -5 Grams

Turmeric powder -5 Grams

Salt and pepper – 5 Grams

Green coriander 5 Grams



  1. First marinate the mutton by putting ginger garlic paste, garam masala powder and all Indian spices.
  2. Then hit the mustard oil then put chop onion until golden brown colour.
  3. Lastly put the marinated mutton and cook on the slow fire until fully cooked.



Main Course: Handi paneer 


Dice cut paneer – 200 Grams

Oil – 10ml 

Ginger garlic -10 Grams

Coriander seed -10 Grams

Dice cut capsicum -20 Grams

Dice cut tomato -20 Grams

Chop tomato 30 Grams

Makah and sauce – 50 Grams

Salt /pepper – 10 Grams

Indian spicy – 20 Grams

Cashew nut paste -20 Grams

Butter -20 Grams

Cream – 20 Grams



1. Hit the oil and put coriander seed, chopped onion, chopped green chilli and ginger garlic paste, and stir until golden brown colour.

2. Then put makhani sauce and all ingredients and paneer and cook 5/10 min.

3. Then it is ready to serve.  


Dessert: Warm Apple Pie



Unsalted Butter 200 Grams

Icing Sugar 100 Grams

Egg 1 pcs

Flour 300 Grams

Apple Pie Mixture

Slice apple 6 Nos

Sugar 300 Grams

Roasted Almond Flakes 10 Grams

Cinnamon Powder 5 Grams

Nutmeg Powder 3 Grams

Raisin 10 Grams

Baking Temperature: 180 degrees celsius for 30-35 minutes.


About the Chef

Purushottam Aacharya, the executive sous chef of Aloft Kathmandu, has been working with the hotel since its opening in 2019. He believes that the food needs to be appealing and interesting to the customers. He also likes interacting with customers and getting direct reviews of the food and its taste. Aloft tries to present the best quality food with excellent taste. The taste bud differs from person to person but aloft tries to meet every expectation by bringing the best out of each food.