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Kathmandu Marriott Hotel is hosting the much-anticipated Dominican Republic Food Festival from Nov 21 to 27, between the hours of 6:30 pm to 10:00 pm. The hotel has invited a guest chef, Addys Jacquez, from the Dominican Republic. She has three decades of working in the food industry. She runs Burla’o Restaurant and Lounge in Belgium where she specializes in authentic Dominican cuisines. The festival will feature an array of dishes meticulously prepared by Chef Jacquez. 

‘It’s comfort food,” says Jacquez describing Dominican cuisine as the fusion of Mediterranean food with African ingredients. What adds intrigue is that Jacquez has curated traditional Dominican dishes for the festival, allowing attendees to savor the richness of the cuisine. 

The festival boosts a variety of food stations. The live grill station offers a variety of options including prawns, chicken, and vegetables. The coconut sauce and Al Ajillo sauce, served on the side, capture the authentic taste of Dominican cuisine.

The buffet has lots of dishes. But one dish that stands out is the Pigeon Peas Rice.  According to Jacquez, the dish is prepared only in Latin America and Africa. It’s fluffy and complements the Red Bean Stew. The pair has a comforting feel to it. Other noteworthy items include braised vegetables and eggplant lasagna. The lasagna had a smoky flavor that was balanced by the tomato sauce and melted cheese. 

The coconut fish is an aromatic dish with a soft, velvety feel to it. The spices are skillfully blended, bringing a touch of the tropics to your table. The lamb stew deserves a special mention. According to Jacquez, it’s mostly prepared during festive occasions. Interestingly, it’s the sole spicy dish in the entire traditional Dominican cuisine. But it’s not fiery enough for those who like their food on the hotter side. 

Sancocho (Meat stew) features varieties of meat like beef, chicken, and chicken. It’s a traditional dish served with broth infused with herbs and spices. It’s actually offered as a symbol of hospitality in Latin American countries. There is also a thukpa counter if you want something warm, comforting, and familiar to beat the winter chill.

Make sure to save some space for Dominican sweet treats. The Sweet Potato Pudding is a creamy blend of sweet potato and coconut that just melts in your mouth. Likewise, the Majarate, made with corn and grated coconut, is another delightful treat that you should try. It’s a ten out of ten.

If you are fond of trying out different cuisines, then mark your calendar and visit Thamel Kitchen at Kathmandu Marriott Hotel to enjoy the authentic Dominican dishes that are bursting with new flavors.

Their Specials:

Sancocho

Eggplant Lasagna

Pigeon Peas Rice

Coconut Fish

Sweet Potato Pudding

 Location: Naxal, Kathmandu

Meal for two: Rs 9000 including VAT

Opening hours:6:30 pm - 10:00 pm

Reservation: 9801911148

Online payment: Accepted

Parking: Available

There are so many restaurants in Jhamsikhel, Lalitpur, that it’s often difficult to decide where to go. When you are confused, opt for L’Italiano. It’s perhaps the most opulent and charming restaurant in the area. The food is simply delicious; each bite will make you swoon. And while you are waiting you can take some Instagram-worthy photos as the place is stunning. 

Krishna Tamang, the executive chef at L’Italiano, brings six years of experience to the table. He mastered the art of preparing authentic modern Italian cuisine under the guidance of an Italian chef in Dubai. He confesses he has never been to Italy but he can whip up unique and artisanal Italian dishes like nobody’s business. 

I was a bit confused by the menu at first. I didn’t know what to order as all the dishes had Italian names. But the restaurant staff came to my rescue and were very helpful. I chose the Pappardelle al ragu di cinghiale as it is one of the most popular dishes at the restaurant. Cinghiale is the Italian word for wild boar. The dish is a classic cuisine the highlight of which is the boar ragu sauce. It’s served with long-flat ribbon noodles. According to Tamang, the meat is slow-cooked for six hours. The tenderness of the meat and the aroma of the spices were testimony to the fact that this dish was a labor of love. 

Another ‘delizioso’ dish we had was the Pancia di Maiale, also known as Pork Belly in English. The chef told me that it undergoes a 48-hour ‘sous vide’ cooking process, ensuring that it’s cooked evenly at a consistent 70 degrees. It thus came as no surprise that the texture was exquisitely tender and every bite was flavorful. To balance out the flavors, they serve it with the creamiest ever mashed potato topped with a delectable sauce. The restaurant is among the pioneers in introducing this dish to Nepal. 

We also tried their Diavola pizza. The smoky aroma and the large pepperoni toppings were a delight to the senses. It was unlike any other pizza I had had. The secret lies in allowing the dough to ferment for a full 48 hours, resulting in a soft and chewy texture. The sauce, perfectly seasoned, and the gooey mozzarella cheese hit just the right notes. 

According to Tamang, the majority of the ingredients used at the restaurant are imported from Italy and India. They use high-quality double zero flour for pizza to ensure that even if you go overboard and have a few too many slices than you normally would (which is a possibility given how good the pizza is), it won’t leave you feeling uneasy. 

We tucked into classic Italian Tiramisu despite not having room for much after all the glorious food because it looked so good. The multi-layered dessert had strong hints of coffee and cocoa with just the right amount of sweetness. Every bite left a lingering taste. The portion is more than generous enough to justify the price. 

All in all, L’Italiano was a delight. Apart from just how good the food was, I was also impressed by the impeccable cleanliness. The ambiance, with lush green plants, flowers, and elegant tableware, exudes a warm, comfortable feeling. You can easily spend a couple of hours just taking in the space and relishing the wonderful dining experience, which is what I did and intend to do again soon. 

Their specials:

Pappardelle al ragu di cinghiale

Pancia di Maiale

Diavola

Tiramisu

Location: Jhamsikhel, Kathmandu

Meal for two: Rs 4000

Opening hours: 12:00 pm - 10:00 pm

Contact: 01-5448179

Online Payment: Accepted

Parking: Available

Hyatt Place in Tahachal is currently hosting an event called ‘A Culinary Voyage,’ offering the original flavors of South India. Guests can indulge in a delightful dinner feast featuring original South Indian cuisine, available from 6:30 pm to 10:30 pm.

To capture the essence of South Indian flavors, head chef Baburam Sharma personally prepared every dish. With 22 years of culinary experience under his belt, he dedicated 12 years of his career to South India. His extended stay in the region not only fascinated him with the unique tastes but also fueled his passion, making him an expert chef in South Indian cuisine.

Upon entering, we were buzzed by the live music emanating from the heart of the hall. The staff, adorned in colorful Lungi, traditional South Indian attire, warmly welcomed us and offered us refreshments. The buffet area was vibrant and enticing with very sophisticated sitting areas. While the grand opening was a buffet-style event, on subsequent days, they switched to an À la carte dining system.

Emphasizing the culinary traditions of South India, Sharma says, “Grandma recipes are much valued in the region with herbs and spices locally produced there.” 

What particularly caught our attention was the Idli and Dosa Corner situated in one corner of the venue.They offered four flavors of Dosa including moong, rice, lentil and beetroot. Alongside, to complement the taste they have chutney and ghee. Idly and Dosa together were fingerlicking good. 

The best part is you can ask for Dosa as per your taste. Once you start requesting your Dosa, you won't be able to resist ordering more.

Then we headed for South Indian Biryani and curries. “South Indian cuisine is renowned for nutritional value as well as its use of spices and herbs,” says Sharma, offering us Brown Rice Biryani, which instantly became our personal favorites there. Its aromatic earthy flavor and chewy texture make it a top choice, especially for those who are not much fan of spicy spices. 

They also presented diverse curry options, which left us in awe with their enchanting of local spices. Nadan Buff Curry, Karakudi Kozhi curry, Muringakai Charu, Meen Murungakkai Kuzhambu and Kozhi Rasam are absolute must-tries. The tender meat soaked in creamy texture gravy is immensely satisfying. The different local spices, hints of coconut and kicks of spice will surely leave you a pleasing mouthfeel. 

In South India, diverse ethnic reside, making  balanced availability of veg, non veg and seafoods. Meen Murungakkai Kuzhambu and Chepa Vepudu are served allowing patrons to relish the diversified cuisine. For vegetarians they have veg curry like Pusinikai Kootu,Vendajka Mappas. Pushinikai is an ash gourd and Vendaka Mappas is Okra. 

After tasting all the curries, I found that South Indian cuisine wouldn’t be authentic without coconut-based creamy gravies and the distinct natural flavors that they bring.

When it came to lighter snack options, there were several options. The Idly was incredibly soft and fluffy, with the Podi seasoning with the right note of spice. Kappa Wada was delightfully crispy and had a pleasant seasoning and coconut taste. Milagai Bhoji, which is a popular street food in Tamil Nadu, offered a distinctive taste that was like a fusion of samosa and tempura to us.

To satisfy our sweet cravings, we went for dessert, Pineapple Keshari and Coconut Barfi. Their enticing fragrance and the refreshing taste gave us a tropical essence of coconut and pineapple. It was an incredible indulging exquisite south indian culinary. The dishes native named layered extra excitement.  So I strongly recommend you to make a reservation and board on ‘Chennai Express Board’ at  Hyatt Place where you not only get to savor the comfort of Idlis and Dosas in each bite but also get to explore the rich culinary traditions.

Their Special:

Idli and Dosa

Brown Rice Biryani/Veg Donne Biryani

Kappa Wada

Milagai Bhoji

Meen Murungakkai Kuzhambu

Location: Tahachal, kathmandu

Meal for Two: Rs 5000

Opening Hour: 6:30 pm-10:30 pm

Contact: 9802340783

Online Payment: Accepted

Parking: Available

Once again, Vivanta Kathmandu is hosting an extraordinary festival at Mynt. The Shaam-E-Awadh Festival offers a unique opportunity to savor the opulent cuisine from the culturally and gastronomically rich northern India. The event that kicked off on October 3 will continue till October 17. Visitors can relish the Nawabi delicacies of the Awadh region for just Rs 2,250. They can also enjoy unlimited Nawabi delights, such as aromatic biryanis, juicy kebabs, curries  and desserts— all prepared to perfection— between 6:30 pm and 10:00 pm.

Sanjeev Kumar Suman, executive chef at Vivanta Kathmandu, introduced us to the iconic taste of Awadh region, while regaling us with its historical tales. Regarding the Awadhi Galawat Kebab, a quintessential Lucknowi dish, Suman explained, “To accommodate the dental issues of one of the Nawabs, the royal chef devised a new method for making kebabs that required no chewing.” Take our word for it, in every bite we enjoyed its tenderness. The chef really outdid this one with all aromatic spices and his secret recipes.

I also enjoyed the chef's skillful preparation of Rumali Roti and Warqi Paratha. Beyond its culinary craftsmanship, the dish was absolutely divine. It had a soft and slightly crispy texture which pairs perfectly with Kebab. For appetizers there were other couple of options including the Murgh Mirza Hasnu Tikka, named after an Awadh queen, and various vegetarian options like Kebab Subz Makhmali and Tarkash Ke Kebab as well as Hasrat-E-Husn.

In every Awadhi dish, there lies a tale behind every taste. The buffet featured Awadhi Lagan Ka Murgh, which holds great importance in celebratory events like weddings. Nihari Gosht, a flavorful mutton dish that typically requires seven hours of cooking, was also outstanding.

Dum Ki Murgh Biryani is another compelling reason to pay a visit. You may also find veg options. The moment you take your first bite, you’d be enticed with aromatic fragrance. The slow-cooked ingredients, trapped within the steam, enhance each mouthful with an explosion of flavors. To complement the Biryani, there's Navratan Korma, prepared with nine different nuts. They also offer other gravy options like Paneer Khusrang and Aalu Nawabi, ensuring a delightful gastronomic experience. The diverse range of dishes will leave you daydreaming long after you've savored every culinary delight.

In the Awadh dessert section, you can find treats like Badam Ka Halwa, boasting a delicious richness from almonds and ghee. Seviyan Ka Muzaffar and Shahi Tukda offer sweet indulgence without overwhelming your taste buds. Alternatively, if you're in the mood for a tangy snack, they offer popular Northern Indian street food. You can enjoy classic dishes like Matar Chaat and Golgappa.

Isn’t this evening absolutely magical? With live music creating an enchanting atmosphere, it promises a delightful dining experience coupled with exquisite Nawabi dishes. Don't pass up the opportunity to indulge in the Nawabi Cuisine at Mynt, where each bite narrates a tale of tradition and unmatched flavor.

Their Specials:

Awadhi Galawat Kebab with Warqi Paratha

Dum Ki Murgh Biryani

Murgh Mirza Hasnu Tikka

Nihari Gosht

Location: Jhamsikhel, Kathmandu

Meal for two:Rs 5,000+ VAT

Opening Hour: 6:30 pm -10:00 pm.

Contact: 9863191511

Online payment: Accepted

Parking: Available