I was encouraged to cook for the #MyLondonSupperclubs by Asma Khan of Drajeeling Express who is organising the event. I am excited to cook the food of my Nepali heritage. Guests coming to this supperclub will find dishes that have flavours and spicing similar to Indian food but with a very distinctive Tibetan and Chinese influence. Gheu Bhaat (Rice cooked with Ghee) and Khassi ko Bhutua (Goat Curry) is a wonderful combination with the sides of our traditional black lentil, Radish relish and spicy dried peas salad. I will also be making Sel Roti which is doughnuts made with rice flour which is eaten with the main meal.
CHICKEN MOMO/VEG MOMO
VEGETARIAN SINGARA (contains peanuts)
SAAG KO PAKORA (spinach fritters)
KHASSI KO BHUTUA (goat curry)/ POTOL ALOO (pointed gourd with potatoes)
KUKHURA KO MASU (chicken cooked with potatoes)/ MEETHI SAAG (fenugree spinach)
JHINGAY MACHAA (prawns cooked with turmeric and onions)/OKRA
GHEU BHAAT (rice with clarified butter-ghee)
SEL ROTI (rice doughnuts)
NEWARI MATTAR SALAD (spicy salad)
MULA KO ACHAAR (radish relish)
KALO DAL (black lentils)
MAKAIBARI ORGANIC TEA (single estate Darjeeling Tea from Kurseong)
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Fabulous food in a beautiful settinb
firstname.lastname@example.org attended in July 2016,
reviewed on 30 July 2016
The Nepali supperclub was a fab night out Altough I arrived not particularly hungry by the time silken steamed mom dumplings were served one bite of those little beauties and my jaded palate was up and ready for business My big foodie revelations of the night was a wonderfully freesh radish slaw a savoury sweet doughnut that went w mains a fragrant chicken curry and a goat curry that made this not much used meat the star of the show I was going to forego dessert until I made the cardinal sin of taking a bit 4 dessert portions later I waddled home happy and full of the joys of London living We made some great new friends at our table and I hope thos supperclub returns as its time forpeople in London to experience Nepali food plated and cooked correctly and with a very judicous and expert touch No grease no heavy spicing Just subtle and a flavour revelation - Go go go!