Sometimes, all you need to do is to eat well with your loved ones. Durbar restaurant in Gokarna Forest Resort has to be your next restaurant destination. You can chill, talk, and enjoy food with the amazing ambience and service they have.

 About the Executive Sous Chef:

Mr Hareram Timilsina, from Bhaktapur, has been working in the hospitality field for the last 20 years and is an expert in Indian Cuisine. He has worked in different hotels in India as well as in Nepal. He believes he belongs here, so even with many possibilities in India, he chose to return, he chose to stay close to family and chose his home country. It has already been 7 years of working in Gokarna forest resort and he is more than happy to be there.

As massive as Gokarna Forest Resort is, the vibe has still managed to give off cosy homely arms. In the middle of serene nature, you find the resort thriving with delicious foods and guests. Entered the resort, and it started raining heavily. The weather got to our side and we talked with the chef, executive sous chef, Mr Hareram Timilsina, and the director of room division, Mr Rojin Sapkota until the food was getting ready.

Have you been to the Durbar restaurant of Gokarna forest resort? The elegance of interiors with the touch of antique furniture and complementing pink shade of paintings takes off the hotel to a new height. The earlier conversation with the chefs and the director already kept the atmosphere more open and casual. The way they received us left no room for any awkward situations and we were made clear about the kind of dishes they were serving.

We started with the appetizer, Salmon Affumicato Salad. As complicated as the name sounds, the salad is simple yet unique. When all the tastes came together in one bite, it was mesmerizing. The mixed lettuce, warm Mushrooms, roasted nuts, cherry tomatoes, and smoked salmon, dressed with balsamic vinegar meticulously complemented each other. According to the chef, the lettuce was grown with no chemicals, and given the freshness, you have to believe him. The Salmon is imported directly from Norway and let me tell you, it was so soft, almost like you are eating cream but in a solid form. (Does that make sense? It does in my head) However, if you are allergic to seafood, nuts, or any other ingredients mentioned above, you have a choice to customize it.

Now it was time for the main course which comprised of two dishes: Pork Chop and Hyderabadi Biryani. The Pork choice was the favourite choice for most of the guests and it does justify why. Let’s talk about the plating here. The pork rib is of decent size, beautifully plated over beetroot puree along with the side acumination of grill vegetables, whole garlic, tomato, and of course mashed potatoes. Your eyes eat first and I am not denying it. Each item on that plate was a big highlight. The pork is marinated with Dijon mustard for 10-12 hours for the soft texture and all the flavours to evenly distribute into the meat and glazed with homemade honey mustard sauce. They play around with seasonal vegetables, while Broccoli and carrots are the normally constant choice. And not to forget the mashed potatoes. First thing first, potatoes never disappoint be it any form. When it comes to a mashed potato seasoned perfectly and of creamy texture, Chef’s kiss! All the ingredients balance out each other, in terms of nutrition and taste. I loved the dish and I can see why it is famous amongst the guests.

The second dish we dove right into was the Hyderabadi Dum Biryani. The Mutton and Biryani combo go so well together. I am not a big fan of mutton but mutton Biryani is love. (I know it is weird.) It came in layers and I was impressed with the flavours. The spices? Amazingly balanced. The mutton pieces? Decent size and amount. The toppings? Perfectly topped with caramelized onions and peanuts. Side acumination? You couldn’t have asked for more. The Biryani came with Moong papad, kachumber which is kind of a side salad with chopped tomatoes, cucumber, and onions. Along with that, Saalan and Sour Raita were a great addition to the already vibrant meal. Saalan means the mutton gravy to add if you find the biryani dry or if you want more gravy texture. I loved it!

You always have room for dessert no matter how stuffed you are. The same was the case for us. The choice of dessert was New York Cheesecake which was tempting enough for us to inhale it in a few seconds. Again, they are very good at playing with seasonal fruits and veggies, in this case, fruits. The slice of New York cheesecake was topped with mango syrup, strawberry syrup, and mint. There is something about the fresh cheesecake that gives off a balanced taste of sweet, salty, and tangy flavour. The syrups complemented the cheesecake well and it was a perfect way to get satiated. Overall, it was a beautiful experience and would recommend everyone to visit and try their food. The food made me happy. However, they suggest avoiding this dessert in case you are lactose intolerant, and if you tend to avoid high glucose.