Cooking delights

Travel &Lifestyle talks to Executive Chef Mahesh Raj Dhakal of Shangri-La Hotel and lets you in on some of his fantastic recipes.


Saffron Seared Salmon on a bed of Mashed Potato


Salmon Steak—160 gms,

Boiled Potato — 100 gms,

Baby carrot — 1, Asparagus — 3,

Cherry Tomato — 3,

Lemon — 3,

Olive oil — 15 ml,

Butter — 20 gms,

Thyme — 5 gms,

Saffron —3 gms,

Salt and pepper to taste


Take a fish fillet. Marinate it in lemon juice, olive oil, saffron, thyme salt and pepper and set aside. Place a small sauce pan on medium fire; add butter, mashed potatoes and seasoning and stir well. Sauté the vegetables in butter. Use olive oil to sauté cherry tomatoes in medium heat. Place another pan on medium heat; add butter, chopped garlic, lemon juice and thyme. Cook until it reaches a thick consistency. Now sear the marinated fish in medium heat on both sides for two minutes.

Plate the fish on a bed of mashed potatoes.

Decorate the plate with side dishes.


Smoked Duck Breast with Mango Veloute


Duck Breast — 150 gms,

Shiitake Musroom — 30gms,

French Beans — 30gms,

Mustard — 15 gms,

Rock Salt — 5 gms,

Tomato — 1,

Orange — 1,

Mango — 4


Marinate a whole duck with soya sauce, garlic, rock salt, orange juice and mustard. Smoke the marinated duck in a pot, add cloves, cinnamon and burned caracole and ghee. Cover the pot with silver foil for 30 minutes. Add mango veloute (béchamel sauce with fresh mango puree), French beans and mushroom. Mix well.


Olive Crushed Rack of Lamb with Rosemary Jus


Australian Lamb Rack— 250 gms,

Cherry Tomato — 50gms,

Button Mushroom — 50 gms,

Demi Glaze — 40 ml,

Ratatouille — 30 gms (Sliced colourful vegetablesarranged over a garlic-infused tomato sauce and baked),

Black olive — 15 gms,

Bread crumbs — 20 gms,

Olive oil — 20 ml,

Fresh Rosemary and Thyme — 10gms


Marinate a whole rack of lamb with olive oil, chopped garlic, rosemary and thyme and keep in the fridge for

30 minutes.

Make a bread crumb mixer with chopped black olives, thyme, rosemary, tomato sauce and onion. Add rosemary jus, garlic, rosemary, demi glace and temper with red wine. Nicely arrange on a plate, garnish with fried mushrooms and rosemary.