“One cannot think well, love well, sleep well, if one has not dined well”—wise words from famous English writer Virginia Woolf.
“One cannot think well, love well, sleep well, if one has not dined well”—wise words from famous English writer Virginia Woolf. Well, it’s a very obvious thing, but when it comes to food, very least of us can say no, unless one has loss of appetite, other than that good food for good mood is the motto we all carry. The food we eat has become a part of our lifestyle rather than a necessity. We now eat not only to fill our bellies, but to feed our souls, as well.
So my search for good food that would satisfy my belly and soul at the same time took me to The Factory, one of the famous eateries down Mandala Street, Thamel. They’ve been serving international cuisine here, and are in the process of adding different Nepali cuisine to their menu. I ordered three dishes from the menu, there are other dishes to try out as well, but these dishes seemed very soul-satisfying for me. And, as it turned out, the dishes were just too good to not meet the person behind this food art—Chef Jeevan Kumar Karki—and thank him for such satisfaction.
I was presented with the following food in no order of any sort. Oh, and these dishes are on the must try list.
This is a light dish that is good as a starter or when gulping down some alcoholic beverages. Looks similar to the famous Newari dish “wo” or “bara”, and has somewhat gooey yet crunchy feel when eaten.
Accompaniment: Grilled vegetables
Contents: Bacon, potato, and onion
It is a: Swiss dish
Price: NRs.425 ++
The name says it all. It’s a dish full of different barbequed meat. It’s a meaty heaven for the carnivore in you. All of the meat is marinated in special Western marinade that enhances the taste of the meat.
Accompaniment: Fresh salad
Contents: Pork, chicken, chicken wings, sausage (pork), buffalo meat
How it is made: Barbequed over charcoal fire
Price: NRs.680 ++
The dish looks like a bigger version of Rosti Potato, but has the goodness of chicken instead of the veal used in the original dish. Originally from Vienna, it is a very popular and special dish in Switzerland.
Accompaniment: French fries and fresh salad
How it is made: Deep fried
Price: NRs.490 ++
With the Chef
Chef Jeevan Kumar Karki, food consultant and chef as he likes to acknowledge himself, is one experienced chef, and he specializes in Western cuisine. Having served for 24 years in top level hotels and restaurants in Hong Kong, he started his career from Soaltee Crowne Plaza almost three decades ago. Since his return from Hong Kong in 2012, he has worked in different restaurants and eateries like Madission at Naxal and Faces Lounge.