Kathmandu:

It is time yet again for the food bonanza you have been waiting for — The Himalayan Times International Food Fest 2005. With over a dozen countries showcasing th-eir culinary specialties, this is one event that will take you on a gastronomic journey across the globe — from Russian salad to Lebanese doner kebabs to Japanese Yakitori...

Different kinds of games stalls will be held for young and old alike. Bingo, dart, beer drinking contest, noodle eating, face painting are some of the fun in store. To add to the ambience, a number of musical bands and singers will be on stage to keep the crowd hopping and tapping.

Part of the proceeds from the food festival will go towards the construction of Annapurna Park at Anamnagar. So, what is stopping you from circling that date on your calendar? Mark it and be there at the Hyatt Regency on November 26 at 11 am.

(Tickets: Rs 100 for adults; Rs 50 for kids below 4ft)

From Russia, With love

Wunjala Moskva, Newari and Russian Restaurant, will be bringing some of the exotic Russian dishes to THT Food Fest. Russian cuisine is popular worldwide. To the Nepali palate, Russian food might taste bland as very less spice is used, but there must be very few us who have tried the Russian salad (Stolichni salad) and not liked it. It is prepared with finely minced potatoes, carrot, meat and mixed with mayonnaise. The Blinchiki “are simple pancakes cooked in very less oil. Meat or vegetables can be stuffed making it a filling breakfast or snack,” says Dmitry Klyunchko, assistant to the ambassador, Russian embassy. “Chicken Shashlik is more like chicken tikkas but cooked over charcoal. Boneless chicken chunks along with onions and capsicum are strung on a wooden stick and cooked over charcoal. The smoke adds flavour making the meat delicious,” adds Klyunchko. Vodka will be sold at the festival. “Vodka is not part of the daily food ritual at a Russian table; we take it only during festivals,” says Klyunchko.

On your plate

•Blinchiki (Chicken/Vegetable): Rs 95

•Chicken Shashlik: Rs 175

•Stolichni Salad: Rs 50 per cup

•Russian Vodka: Rs 150

At Lebanese crossroads

Lebanese food combines the sophistication and subtleties of European cuisi-nes with exotic ingredients of the Middle and Far East. Most often foods are grilled, baked or sautéed in olive oil. Lebanon doesn’t boast an entire repertoire of sauces, it focuses on herbs, spices and freshness of ingredients. Xtreme Doner Kebab will be bringing delicious doner kebabs.

“Seeing last year’s response, we will present the best and the juiciest doner kebabs this year too,” says owner Ravi Pant. Döner kebab, literally “rotating meat”, is a sliced lamb/chicken loaf slowly roasted on a vertical rotating spit. It is popularly served in pita bread with salad, but is also served on a dish with a salad. The most common and authentic method of preparing it is to stack seasoned slices of lean meat onto a vertical skewer. “The stack is cooked by radiant heat from the electric element. The meat is marinated in local spices. As onions are essential for the preparation of the meat, we add the juice of onion and lime to make the meat more tasty,” says Pant.

On your plate

•Chicken Doner Kebab: Rs 100

•Mutton Doner Kebab: Rs 130