Imagine, you walk into a restaurant. Not a regular restaurant, but the one that has an aura, beautiful ambiance, and the vibe just to perfection.

 

When there, we talked to the chef, Mr. Rajiv Shrestha who has been collaboratively working with them for the past three years. Evolving and improving his skills and cooking talent, he has landed up in many hotels including almost all of the 5-star hotels in Kathmandu. Along with his team, they have come up with the concept of focusing on local cuisine. Considering the customers or say, to make the spices friendly, they have spiced down a little bit. However, the taste and quality are up to the point.

  1. Newari Khaja set: 950

Newari khaja set, a heart of not only the Newari people but of most people in our country. The food set has taken off to being a wholesome plate of food that consists of Bara, alloo ko achaar, Vatmaas Sadeko, Tamatar ko achar, a boiled egg, and chicken choila. Each of the items exploded in the mouth with flavors and the authenticity of food was there. As mentioned earlier, being an international hotel, the hot spice is moderate compared to the local Newari-khaja set. You can have it whenever you want. The food perfectly complements the concept of “Go Local”, hence, to have seen in the menu makes us proud.

  1. Paneer tikka: 975

First, let’s talk about the Paneer here. It was just not a Paneer that happens to be square-shaped cubes but was sliced into thin layers and then rolled to have hot spicy sauce and tangy flavored sauce spread all over it. After rolling that already yummy paneer, now it is ready to go for tandoor alongside some capsicum and onions skewed together. Let me tell you, my taste buds were very happy with the paneer tikka. You can feel that quality in paneer as well, with the local yet classy flavor to it. 10 out of 10, I highly recommend.

  1. Smoked salmon tartare: 

Let’s get a bit Frenchy here. The chef, inspired by French cuisine, has attempted to introduce a smoked salmon tartare on the table. In French terminology, “Tartare” refers to “Small Chunks”. And the dish itself resembles the Newari food called “Kachila”. The Smoked-salmon that is imported from Norwegia, is mixed with cream cheese, salt, and pepper to come out with a little salty and creamy texture to it. They have improvised with a thin-sliced avocado at the bottom that gives the smoked salmon a little bit of height to the fine dining small-portioned dish. The mix and match of the fish, avocado, and seasonings bring a wholesome flavor to it.

  1. Lamb Shank:

The Lamb shank dates back many years ago. The chef still remembers his college days while preparing this and he feels happy to be making them these days as well. The terminology, “Lamb Shank”, is derived from French and what is impressive is the way the food is cooked. The meat from below the knee of a lamb is then well fenced to cook overnight. Hence, the tenderness kicks right in, and the use of Red Wine in it takes the flavor to another level. The mashed potatoes at the base give food a little height as well as make the dish creamy and complete. Garnished with Asparagus and carrots, we had it with white Rice on the side. The explosion of different flavors in one dish feels overwhelmingly tasty and satiating. 

 

Nooks Restaurant surely will not disappoint you. Be it food, ambiance, or the people, you will enjoy every moment. They have been serving such good quality food at a reasonable price with a theme of “Go Local” which sounds and feels wholesome. If you are wondering about your next restaurant destination, Nook restaurant is highly recommended.