We revisited the Nook restaurant located in Thamel. This time we were more focused on women chefs who have been working in the Nook restaurant.

  1. Prabita Madhikarmi

Prabita Madhikarmi from Bhaktapur has been working in Nook restaurant, Aloft, for a month now. She is young yet full of skills. In the five years of her indulgence in the cooking field, she has been able to groom herself amazingly. She looks more after dessert and bakeries items. 

Could you tell us about your experience here?

  • It has been great! I am working in a five-star restaurant for the first time and learning and growing every day. The first few days were difficult as the setting and people were fresh for me. Gradually, everything starts going well, and now I am more than happy to be here. 

Choco Mango Mousse Cake: 

Chocolate Mango Mousse cake had different layers of magic to it. A crust of the digestive layer to begin with and then the Ganache layer. Ganache means the mixture of milk or dark chocolate and cream, and they had added gelatin as well. The third layer was a vanilla sponge mixed with butter to make it soft and moist. Then came the layer of Mango jelly. I could tell the freshness of the fruits. The mango chopped, mango puree and gelatin formed a delicious mango jelly. The next layer was again the vanilla sponge, and the top one was a layer of cinnamon spice and Bavarian cream. The plating was the highlight of the whole dessert. They garnished it with mango puree and meringue (air-dried). When spooning all layers together was rich. You will be going back once you have them.

PRICE: NPR 800++

 

Paris-Brest 

Paris-Brest has a history. Sometime in the past, a cycling race took place from Paris to Brest. That day they prepared Paris-Brest as a treat for them, and if you see it carefully, it looks like a bicycle wheel. The circle-like dough (choux pastry) is first baked and then cooked. The centre part is hollow, where we fill it with cream. The cream is mainly the pastry cream and then garnished with silver foil, pistachio, etc. This one right here is a classic one without additional flavours. PRICE: NPR 400++

 

  1. Bindu Shrestha

She has been working in aloft for three years. She has been working as a comiwan, and she looks after continental food. She is presenting a Newari culture food in a fusion way. Given that she was a participant and a runner-up in the cooking contest, Global Nepalese Chef Federation, I asked about her experience there.

“It was a pleasant experience, and everybody supported me. The management team here is so warm and encouraging. My journey turned out to be beautiful. I am a mother, and with my month-old baby, I still manage working here because of the whole management team. They are understanding and homely to be advocating for working mother chef.”

Water Buffalo Terrine (takha) with saffron: 

In Newari, there is a food called Takha presented as Terrine (Buff meat) with a saffron Bara. The base of the dish was saffron-flavoured Owah (Bara). The second layer comes with a buff keema full of flavours. The top layer steals the show, and the presentation gives a tie competition. The buff broth made into wiggly jelly gives a whole texture to Newari cuisine.

Garnished with a Rhododendron flower and rhododendron powder with chopped-up veggies, the dish is next level. If you want some Newari food with a little twist, you must have Water Buffalo Terrine (takha) with saffron. PRICE: NPR 2400++

 

 Chicken Choila Canape: 

You must all have heard and tried Chatamari. Again, they have fused Newari food with the continental idea. Chatamari here is made as a wrap, stuffed with chicken choila, and tied with spring onions in bite-size pieces. Kudos for the patience while lacing small chatamari with Spring onions. The base was eggs cut into round shapes and garnished with flower petals. It was easy, soft and full of Newari culture. Highly recommended! PRICE: NPR 600++