KATHMANDU: They have been known for serving Nepali food par excellence at their restaurant Krishnarpan. Well, many may not know it but Dwarikas has been serving European cuisine since May.

Food and Beverage Consultant Sagun Pradhan, Executive Chef Arjun Thapa and Food and Beverage Manager Arjun Raj Giri along with their team have been redefining gourmet cooking here.

The idea behind the Chef’s table is to first introduce fine food to gourmands of Kathmandu as they believe “fine food = refined menus which can match top quality cooking, even that of France”. And secondly, it is a platform to exhibit the tremendous talent of our Nepali chefs.

The Chef’s table is laid out once a month and people from different walks of life are invited to experience fine cuisine. The French ambassador, Charge d’ Affairs of European Commission, among others have already been invited to the Chef’s table.

The menu includes a salad (Arugula leaves dressed with smoked eggplant dressing

served with goat cheese rondels), starter of Asian spiced crab cakes with papaya-mango relish, lemon and rosemary sorbet, entrée of grilled jalkapur and paprika prawns with white bean and spinach ragout and curried tomato coulis, while for dessert guests can relish coconut cream and lemongrass panna-cotta with mango sauce.

You may wonder why should you try out this cuisine. The folks at Dwarikas believe that even if Nepali people are not exposed to the European flavours, they have such taste buds that they can easily pick up on quality even if the food is of not their daily menu.

They encourage us to try out their new menu because according to them life is an experience and food is one of the most integral part of culture and experience.