From Mexico To Kathmandu
Every sign and forecast pointed to a wet, wintry weekend, making us crave a cosy, relaxing time. Soon we had the wall heaters blazing, our non-skid socks and fleecy jumpers on, creating a warm, inviting space. We lay in late, dipping rusks into hot coffee and occasionally casting an eye outside, evoking comfort and contentment for the audience.
Tucked away in a strip mall en route to Hermanus, at the Gateway Center, we found a tiny restaurant called Mount Everest, owned by two slight men from Kathmandu. आमा Āmā is the cook, who keeps up a lively conversation in the kitchen. They prepare all the dishes as guests wait. Indian spices permeate the air.
(A nostalgic reminder of a crowded joint we found in Bundi, India, called On The Road Masala Tea & Masala Coffee & Lassi Shop, where the best Mango Lassi is made.)
Inside, there is seating for six guests, with two additional tables outside. We served beer while we perused the menu. For starters, we chose traditional Nepali Lamb Samosas. Four yummy, crispy parcels, packed with aromatic flavours and a generous filling, were fried in hot oil and served piping hot with a delicious dipping sauce.
The four Drums of Heaven (chicken wings), coated in a bright red sauce, flavoursome but not hot. Tender, they fell off the bone.
As the server recommended, we went with Chicken Korma and Lamb Jalfrizi (Lamb cooked in a tomato, onion, and green pepper gravy), served with Basmati Rice and spicy carrot sambal. Butch ordered extra chilli on the side. Our decision to choose dishes that weren't too spicy was a mistake. We should’ve asked for a medium-hot curry. I found my palate had been anesthetised by our frequent intake of chilli, garlic and ginger! Our staple ingredients in winter. The Nan bread was delicious.
The server recommended a traditional neon pink “milkshake” loaded with ice cream and tapioca pearls for dessert. It was very rich, but I’m sure it would get us up to base camp.
A steady stream of returning clients popped in to fetch their takeaways; I assume that’s the restaurant’s main attraction, which must’ve served them well during lockdown. The chef plated our leftovers in individual disposable bowls, a sign that takeaways are boxed attractively. A board game is on standby for the waiting patrons.
We will certainly be back.
http://mounteverestrestaurant.co.za/
Sundays are reserved for lunch with my parents. My father loves extremely hot sauces, and no matter how spicy my dishes are, he will add more until beads of perspiration pearl our brows.
I made crispy bruschetta using leftover ciabatta from the cupboard and topped it with my favourite Chilli Con Carne. Dollops of sour cream, guacamole and grated cheddar cheese eased the burn—a very simple recipe that freezes well. Remove the night before and defrost in the refrigerator. It makes a delicious starter and, as a main meal, serves well with garlic bread, tortillas, or piled on top of crispy nachos.
Tucked away in a strip mall en route to Hermanus, at the Gateway Center, we found a tiny restaurant called Mount Everest, owned by two slight men from Kathmandu. आमा Āmā is the cook, who keeps up a lively conversation in the kitchen. They prepare all the dishes as guests wait. Indian spices permeate the air.
(A nostalgic reminder of a crowded joint we found in Bundi, India, called On The Road Masala Tea & Masala Coffee & Lassi Shop, where the best Mango Lassi is made.)
Inside, there is seating for six guests, with two additional tables outside. We served beer while we perused the menu. For starters, we chose traditional Nepali Lamb Samosas. Four yummy, crispy parcels, packed with aromatic flavours and a generous filling, were fried in hot oil and served piping hot with a delicious dipping sauce.
The four Drums of Heaven (chicken wings), coated in a bright red sauce, flavoursome but not hot. Tender, they fell off the bone.
As the server recommended, we went with Chicken Korma and Lamb Jalfrizi (Lamb cooked in a tomato, onion, and green pepper gravy), served with Basmati Rice and spicy carrot sambal. Butch ordered extra chilli on the side. Our decision to choose dishes that weren't too spicy was a mistake. We should’ve asked for a medium-hot curry. I found my palate had been anesthetised by our frequent intake of chilli, garlic and ginger! Our staple ingredients in winter. The Nan bread was delicious.
The server recommended a traditional neon pink “milkshake” loaded with ice cream and tapioca pearls for dessert. It was very rich, but I’m sure it would get us up to base camp.
A steady stream of returning clients popped in to fetch their takeaways; I assume that’s the restaurant’s main attraction, which must’ve served them well during lockdown. The chef plated our leftovers in individual disposable bowls, a sign that takeaways are boxed attractively. A board game is on standby for the waiting patrons.
We will certainly be back.
http://mounteverestrestaurant.co.za/
Sundays are reserved for lunch with my parents. My father loves extremely hot sauces, and no matter how spicy my dishes are, he will add more until beads of perspiration pearl our brows.
I made crispy bruschetta using leftover ciabatta from the cupboard and topped it with my favourite Chilli Con Carne. Dollops of sour cream, guacamole and grated cheddar cheese eased the burn—a very simple recipe that freezes well. Remove the night before and defrost in the refrigerator. It makes a delicious starter and, as a main meal, serves well with garlic bread, tortillas, or piled on top of crispy nachos.
---oOo---
CHILLI CON CARNE
CHILLI CON CARNE
1kg beef topside mince (lean)
1 onion, chopped
3 cloves of garlic, pressed
2 green chilies, deseeded, veins removed and finely chopped
2 red, sweet bell peppers, seeded, cubed.
45ml butter
15ml coriander powder
15ml cumin power
10ml cinnamon powder
5ml mixed spice
5ml cayenne pepper (optional)
5ml dried red curry flakes (optional)
5ml dried oregano
15ml chopped parsley
800g tinned tomato pieces
Small tin tomato paste
1 400g tin of red kidney beans
Salt and freshly ground black pepper to taste.
To Serve: Condiments.
Sour cream
Chopped parsley
Spicy Guacamole (mashed avocado flavoured as you desire)
A few extra sliced chilies.
Grated cheddar cheese
Lettuce leaves sliced ( I use mixed leaves, whole, not cut)
French bread broken into generous pieces, or garlic bread.
Sauté onions, garlic, chilli and sweet bell peppers in sizzling butter. Lower the temperature slightly. Add the spices and stir-fry for 1 minute to develop the flavours. Turn up the heat. Add minced beef. Stir-fry until the mince is cooked through. Add the tomatoes and tomato paste. Simmer for 20 minutes, then season to taste. Finally, add the beans and heat through.
Serve in a bowl topped with condiments.
Buen provecho, amigo.
---oOo---
As amazing as technology is, we have found ourselves at our wit’s end with our TV, struggling to remember passwords or how the remote operates. Fortunately, we hit the jackpot on Amazon Prime (don’t ask how we managed that; it remains a mystery) this weekend. We binge-watched the highly recommended series, Goliath.
Now an ambulance chaser, a disgraced lawyer gets a case that could bring him redemption or at least revenge on the firm that expelled him—starring Billy Bob Thornton. I know. He’s always typecast as the unsavoury villain. In this role, he shines.
---oOo---
I'm always surprised by the green landscape during autumn, driving home over the Overberg mountains. Green wheat fields everywhere. A rare sight, I think.
Comments
Topics
Latest Photos
