Travel & Lifestyle heads to Arniko Room with Sangeeta Thapa to review their authentic Chinese cuisine
Prepared with 75 per cent paneer, 25 per cent yak cheese, fine chopped button mushrooms, green chillis, carrots and sesame.
Sangeeta’s verdict: “It is an interesting dish, very soft in texture. Sesame complements the dish well. Also, it goes with every dish because of its surprising taste.”
Deep fried prawn with onion, garlic, ginger, chilli flakes and coriander.
Sangeeta’s verdict: “The dish looks really delicious. It is flavourful, soft and fresh. The jumbo size prawns will serve three people at least.”
Deep fried mutton prepared with garlic onion paste, cinnamon powder, bean sprout, and carrots with a touch of sauce.
Sangeeta’s verdict: “I love this dish and I am going to ask for this every time I come here! I love the taste and its crunchy texture. It’s exceptional.”
Fish marinated in a mixture of ginger, lemon juice, salt, pepper, chilli paste, tomato and onion, and deep fried
Sangeeta’s verdict: “The fish is well cooked and tastes good but I don’t like fish much. It’s a good dish for fish eaters.”
Served with capsicum, onions, carrots and bean sprouts
Sangeeta’s verdict: “Hakka noodles are just how it should be — soft and succulent.”
Curried spinach, mushrooms and bean sprouts
Sangeeta’s verdict: “The taste was okay even though the spinach was overcooked. The presentation of the dish didn’t tempt me much.”
“Chinese cuisine is my favourite and I love to come here for the authentic quality of food and good service. The most important thing that I like is that food here is not super oily and it’s MSG free.”
Located in Durbar Marg, Hotel Annapurna houses the Arniko Room — one of the oldest Chinese restaurants in the city. It is said that the restaurant is named after the legendary Nepali artist who introduced pagoda style architecture to ancient China. The restaurant offers you the authentic taste of China.
Where: Arniko Room, Hotel Annapurna
Location: Durbar Marg
For Lunch: 12 pm to 3 pm
For Dinner: 6 pm to 10 pm
A version of this article appears in print on May 19, 2016 of The Himalayan Times.