PROFILE BY BEST RESTAURANTS
Namaste owners Brian and Angela have personally acquainted themselves with Nepal's awe-inspiring beauty in the past. Now they are giving you the chance to share in the wonder of this mystical place, through chef Roka's richly-layered Nepalese cuisine. Whet your appetite with the Himalayan Suruwa (soup) prepared from mealy yellow lentils and spinach, enriched with fenugreek, cinnamon, cardamom pods, garlic, and bay leaves. Brian is particularly proud of the momo, or dumplings that are stuffed with chicken or vegetables, ginger, garlic, spring onion and coriander. Enjoy them steamed or bobbing in a soup of noodles and spinach. Or settle entree indecision with Mismaas – a momo joined by a morsel of Tareko Macha: moist deep-fried fish marinated in Nepali herbs and ground mustard.
The main course spread of Masu (meat), Sumundra Khana (seafood), Skahari Bojan (vegetarian) and Chulo specials (from the charcoal clay oven) provide sustenance for your Nepalese journey. The dishes are layered with spices, like the goat curry, whose boneless meat oozes juice rich with fenugreek, cinnamon, tomatoes, coriander, bay leaves and mustard oil. Lamb ribs from the clay oven are marinated in yoghurt, Szechwan pepper, ginger, garlic, salt and chilli powder. Barramundi is simmered in an aromatic curry of onion, green chilli, ginger, garam masala, vinegar and coconut milk. Accompany these mouth-watering dishes with Rayoko Saag - mustard leaves stir-fried with chilli, cumin seed, mustard oil, and butter – and soak up any puddles at the bottom of your bowl with garlic roti bread. Your tongue will be giddy from this mountain of Himalayan delights.