Warmth is a seasoning that seldom fails. Thakali’s fare carried that in plenty. Tucked in a room that treats space and spices alike, Doma’s eatery inspired unhurried relish.
Like a keen hostess she dished up handmade wheat wrappers filled with minced yet crackling pork, in short, luscious Pork Momos with dollops of fiery Sepen - with the dough-skins deftly rolled to perfect thinness allowing cozy dialogue with the juicy filling. I happily yielded!
Next in line, Pork Choila – powdered cumin, chili, chopped garlic and ginger, onion, tomato and lime juice cooked and tossed with diced pork - a popular Newari delicacy, appeared a melange more Mexican than Nepalese, elegantly grungy and unusually flavorous - besides tasting remarkably better a day after! Breaching custom, I ate Choila without Sel roti.
The parting course had to be the Prawn Ball, Doma’s notable claim to fame. Golden fried balls filled with diced prawns and corn-crisps proved an ace by all means. Cooked to a delectable doneness, the prawns felt just succulent and firm to the bites. Sweet Chilli dip rounded it off wonderfully. I kept fancying Riesling on the side.
A whiff of the hills picked at the heart of Calcutta had me smiling and delighted. I wish Blue Poppy Thakali the best.
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