MUST EAT IN KATHMANDU
SekuwaEvery nation in the world has a specialty barbecue of its own. When travelling, trying ng the local version is a must for the trip to be complete, believes Chef Vikram Ganpule. “The Nepalese version is called sekuwa and gets its flavour from szechuan pepper,” says Ganpule, executive chef, Hyatt Regency Kolkata. His over-three-years stay in the Nepalese capital made him feel “people no longer associate momo with Nepal, though it originated there and is available in a large variety. From pork, beef, chicken to vegetarian, no occasion is complete without momo.” Unlike momo – whose origin is often thought to be northeast India – peopl people outside Nepal are not
fam familiar with sekuwa.
RU RUM-N-BARBECUE The snack is best had with rum according to G Ganpule. “The joints that sell sekuwa also sell alcoho alcohol. Khukhri rum is locally brewed and has a nice taste. In winter, I prefer it with rum, in summers a chilled beer can be had too,”
says Ganpule.
GOAT-SOME AFFAIR Best had in winter, sekuwa is sold widely throughout the year. The chef says most of the joints selling sekuwa use about four to five goats a day. “Fresh boneless chunks of meat is marinated, flavoured with scechuan and a hint of other spices, chilli paste and lemon juice and then barbecued. You’d find one sekuwa joint at every street corner. The road outside airport has lines of eateries called sekuwa joints, but they also sell other stuff,” says Ganpule. It is garnished with onions and lemon juice before being served.
HEALTH QUOTIENT Made of red meat, this starter is not very healthy. “Sekuwa also has more fat than Indian barbecues since they don’t do away with the meat fat like we do. However, this fat adds a delicious juiciness to the kebab. When barbecued, the meat tends to dry up. Thus, keeping the fat allows better cooking. “In the city, we add yoghurt or cheese and at times a little fat, to get the sup-
pleness,” says Ganpule. WHEN IN KATHMANDU... Apart from trying the
host of vegetarian and nonvegetarian momos while in Nepal, Ganpule
suggests gundak as a musthave sweetmeat. “Made of khoya, this is
available in speciality sweetmeat shops and tastes like toffee fudge.
You must have it.”
RU RUM-N-BARBECUE The snack is best had with rum according to G Ganpule. “The joints that sell sekuwa also sell alcoho alcohol. Khukhri rum is locally brewed and has a nice taste. In winter, I prefer it with rum, in summers a chilled beer can be had too,”
says Ganpule.
GOAT-SOME AFFAIR Best had in winter, sekuwa is sold widely throughout the year. The chef says most of the joints selling sekuwa use about four to five goats a day. “Fresh boneless chunks of meat is marinated, flavoured with scechuan and a hint of other spices, chilli paste and lemon juice and then barbecued. You’d find one sekuwa joint at every street corner. The road outside airport has lines of eateries called sekuwa joints, but they also sell other stuff,” says Ganpule. It is garnished with onions and lemon juice before being served.
HEALTH QUOTIENT Made of red meat, this starter is not very healthy. “Sekuwa also has more fat than Indian barbecues since they don’t do away with the meat fat like we do. However, this fat adds a delicious juiciness to the kebab. When barbecued, the meat tends to dry up. Thus, keeping the fat allows better cooking. “In the city, we add yoghurt or cheese and at times a little fat, to get the sup-
pleness,” says Ganpule. WHEN IN KATHMANDU... Apart from trying the
host of vegetarian and nonvegetarian momos while in Nepal, Ganpule
suggests gundak as a musthave sweetmeat. “Made of khoya, this is
available in speciality sweetmeat shops and tastes like toffee fudge.
You must have it.”
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