The Coffee Shop, Hotel Annapurna invites us to taste their scrumptious four-meal course with true heritage of hospitality. The executive chef, Aga Thammar Murthuza has been the part of Hotel Annapurna family for many years. Chef Aga serves his best dishes with affection. With a happy tummy I let the Coffee shop with nothing but with a big content smile.

Let’s take a look over these basic recipes that you can easily prepare in your kitchen.

Mix garden green with feta cheese

We started the meal with the fresh green salad.  It was well balanced, all fresh, and simply amazing salad. A summer dish you can make any time of the day. This salad has mix of crunchiness, antioxidant and nutrient of rich green leaves, and dressing with balsamic vinegar for pungent flavor topped with a spoonful of feta cheese. This salty, tangy and pungent flavor balanced everything on the plate.

Cream of mushroom soup

Second dish is the Chef’s special, a quick and simple dish on the menu which one can make easily at home.  All you need is to sautéed button mushrooms using olive oil along with some garlic cloves. Seasoning is the heart of any dish, so always season well before serving.  Puree the sautéed mushrooms, garlic, and vegetable stock. Serve hot garnished with some parsley and cream on top.

Pork chop with homemade mustard sauce

This is personally and highly recommended dish by Chef Aga’s.  The dish is a homemade mustard sauce dripping all over the thick juicy pork chop. It is a very beautiful and classic dish inspired from the western continents.  The main rule is to marinate pork chop with basic seasonings as salt, pepper, garlic and olive oil for at least 2-3 hours.  Grill the pork chop over a medium heat for around 20-30 minutes or as preferred from medium rare to well done. It is best served with creamy homemade mashed potatoes and roasted seasonal vegetables.  Enjoy it over a glass a wine under a candle light.

Creme Brulee

Crème Brulee is quite the favorite in The Coffee Shop. This dessert is enticing that you will want to indulge even if you don’t have sweet tooth. This crème custard is made with only three ingredient cream, egg yolk and sugar along with some vanilla extract for flavor (optional). Preheat the oven to 300 degrees F. Beat cream, egg yolk and sugar over a double boiler until it lightly coats back of the spoon. After stirring for around 3 minutes pour it over a shallow heat-proof dish and steam for 30 minutes. Cool down for few minutes and caramelize the top. Lightly sprinkle granulated sugar on top and caramelize it with a blowtorch or another 5 minutes in the oven. Serve chilled.