Kathmandu:

Everything in Buzz, which in on restaurant row, in Patan is on sale — from the paintings to the décor and to the little knick-knacks. All that is except for the excellent staff, the experienced Chef Rajendra Kumar Kumal and the taste possessed owner Bikash Gurung, who paints, decorates and chooses the menu.

“I did my Bachelors in Science in Long Beach, America, came back to Nepal started a boutique, got into selling things and moved to Buzz where I offer eye and tongue catchers since I love both curiosities and food."

Rajesh Lama, who serves you, brings on a highly spiced Bandel, which is the grilled prime meat of wild boar cooked in its own juices to tenderness with a few spices so you get the full taste of the meat.

On the Continental side, you get to try a real Caesers Salad which was made one evening in 1924 at the Cardini household in Tijuana, who ran a small restaurant under his name. When some hungry Air Force pilots arrived, he made a salad with delicious leftovers which is what you get in Buzz. Like lettuce, garlic, lemon juice, olive oil, sauces, cheese and in later years fried bread croutons and sometimes anchovies. In Buzz, the tastes mix and the crunch of the juicy croutons make for exceptional eating.

A page full of wraps is too much of a good thing: you don’t know which to choose, so we settled on the barbeque wrap. The word barbeque comes form Haiti and it means cooking on an open fire. And Buzz’s barbeque wrap had Haitian voodoo in it. There were spices you could only guess at. A spicy mixture of condiments bound together by a little sauce and wrapped in a tortilla. Wraps happened about 25 years ago and they caught on big time because they are convenient, time saving and walk about friendly. At Buzz they are delectable,

so you sit down and savour every bite with a little taste coating your tongue for a delectable while. It is okay to dribble. To coin Cole Porter, the song writer, “Do that voodoo that they do so well”.

On sunny days in Harvard’s Square in Boston, America I would eat Buffalo Wings, and in Buzz I devoured them. They were spicy and sweet, and the red sauce mask a little welcome charring.

Probably one of the most common foods in the world is the Hamburger — just a little under a hundred years old and it sells millions. If Chef Rajendra’s Bugers were known, the number would go up. He uses bacon, grilled onions, mushroom and cheese between soft pieces of bun. The meat is marinated in spices like rosemary, thyme, salt, a little extra pepper and chopped onions. It’s soft, tasty and very juicy. It’s a tingly treat. Try it. So far the best hamburger I’ve eaten.

Chef Rajendra is a minimalist; he has taken a fish Bonne Femme and instead of piling on the shallots, parsley, mushrooms and white wine, he has mixed it in a marinade. He’s also added mustard, garlic, a little chilly mayonnaise and then he has done a high wire balancing act so that each ingredient supplements the other. It is soft, tasteful and has one craving for more.

My granddaughter Heyshe took dictation while I ate, and the staff of Buzz made sure both first were full. I think a lot of carefulness goes into Buzz and the casualness adds to the atmosphere. So many things are going on at once, you want to come back or not leave at all.

Call 9841249081.