Nepal's Flavors Reimagined at Tusa
Tusa is a dining establishment that combines traditional Nepalese cuisine with modern innovation located at Bhaktapur. Founded by three experienced chefs, it showcases Nepal's diverse flavors through seasonal ingredients. Each dish, from crispy Cheura cra
Cheura crackers are made of beaten rice that is allowed to soak in water for a whole night. The rice is combined with boiled rice, and the resulting puree is spread out and dried for 24 hours. Frying the mixture gives it its cracker-like texture then topped with Kachilaa, a special meat delicacy of Newars, consisting of marinated raw minced meat. It is made by mixing minced meat with various spices such as garlic, coriander leaves, red chili, salt, and chili powder. After mixing the ingredients, hot oil containing fenugreek seed is poured over it. Some turmeric powder is also added and remixed until it becomes tender. The initial crunch of the Cheura crackers gives way to the robust, spicy, and slightly tangy Kachilaa. The combination of textures—from the crispiness of the crackers to the tender marinated meat—creates a harmonious, satisfying, and flavorful balance.
Vegetable garden:Carrots, turnips, green garlic, and seasonal vegetables are placed atop a base of tomato and sesame pickles. The above chop, which is made with bhang and sesame, is intended to appear like gardens or plants emerging out of the soil. The vegetables are fried in mustard oil until they are properly cooked, allowing you to taste each one of them. The carum fungus is used to aid in the fermentation process. Each vegetable retains its distinct flavor, elevated by the tangy and slightly nutty pickles. The mustard oil frying adds a touch of bitterness, balancing the natural sweetness of the vegetables. The dish offers a complex yet refreshing taste experience, with each bite revealing different layers of flavor.
Batuk chukauni: An assortment of foods from various settings and ethnic backgrounds have been introduced. The Magar community places great importance on batuk chukauni, or deep-fried lentil patties served in the hay plating, a stunning visual component that originates from western Nepal and is served throughout several ceremonial occasions. and chukauni, which is a salad of potato yogurt tempered with spicy spices and mustard oil. Since it has a sour and zesty flavor similar to chuk (concentrated lemon), which goes well with lentil patties (Batuk), the name "chukauni" is assumed. The combination of the crispy Batuk and the tangy Chukauni creates a delightful contrast. The lentil patties are earthy and mildly spiced, while the Chukauni offers a burst of creamy, sour, and spicy flavors that enhance the overall dish. It's a comforting and flavorful dish that celebrates traditional Magar cuisine.
Palate cleanser: We were given this before our main course, and the idea behind it was to allow us to taste everything as fresh as possible. We swirled the kafal (Bayberries) snow in our mouths to experience its sweetness, cinnamon's spice, and the lime's slightly lemony flavor, which brought the whole experience together. Suddenly, my tongue felt completely renewed, leaving me in awe.
Helambu Trout:The main dish was helambu Trout, which tasted fresh since specific training had been given to the fish farmers and the fish was hung for a set amount of time giving it a texture after it was cooked also it was completely deboned and not overcooked. You may google it or go to Tusa to learn more about the new thing that is sause, which is yak nauni butter and Lacto-fermented tomatoes. These two combined and cooked at a precise temperature, giving the cause the proper consistency. When we took our first mouthful, my taste senses thanked me for everything—from the flavor and freshness of the fish to the sauce—which was flawless.
Sindupalchowk ko Alu (Potato) and neuro (Asparagus): Sindupalchowk ko Alu and Neuro is a delightful and nourishing dish that brings together the humble potato and the crisp, earthy flavors of asparagus. This dish, hailing from the Sindupalchowk region, is a celebration of local ingredients and traditional cooking methods. It showcases how the right combination of fresh, local ingredients and traditional techniques can create a dish that is not only delicious but also nourishing and wholesome. The lightness of the dish makes it a perfect accompaniment to more robust meals, or a delightful, healthful option on its own.
Sisno (Nettle) cake: The inside layer of the Sisno (Nettle) cake was made of mulberry with normal crème Rhododendron syrup, and you won't believe they sprayed the Rhododendron perfume for the aroma and taste. The cake is subtly sweet, with a hint of earthiness from the nettles. The mulberry and crème filling is rich and creamy, while the Rhododendron syrup adds a floral note that elevates the overall flavor. It’s a well-balanced dessert that is both unique and delightful. It was what I would call the ideal balance of sweet and yum, not too sweet with no overpowering ingredients, and I could even taste the aftertaste.
Juju Dhau Cake with Raw Green Mangoes: Juju dhau from our neighborhood store, which was hung for a few hours before being combined with gelatin in a double boiler. The idea behind this was that juju dhau may be superior to chocolate cake. The juju dhau melted into the tongue with a silky, velvety texture and the combo of raw mango dish almost like pickle was the perfect duo no one knew.
Story behind Tusa:
Three chefs, two with twelve years of experience, worked together in Dubai for an internship and worked with a Michelin-starred chef. They also met a senior chef with 20 years of experience, Parashuram Pathak, a chef from Nepal, has opened the Tusa Restaurant in Bhaktapur, combining local ingredients with international methods to create unique dishes. Parashuram Pathak, a global Nepali, has worked at Michelin-starred Noma in Denmark, which has been named the best restaurant in the world five times. Tusa aims to bring Nepali cuisine to his homeland, using modern techniques and equipment. Chefs Rupesh Bohara and Sagar Shrestha, who have also worked in Dubai and Australia, share Pathak's vision and have traveled across Nepal to research their menu.
After exploring, they approached Rabindra Puri for guidance and provided space for their project. They also wanted a lab to research and experiment with food during government procedures. All foods are dependent on culture, art, and science, and are seasonal. They emphasize showing gratitude and respect for farmers and all of Nepal's components.
They hope that this idea will take off and that Nepalese restaurants will eventually become popular. They believe that sharing other cultures and cuisines without knowing about their own may be a first step towards developing their own identity.
