Learn to cook like a local on this highly rated cooking course, the only one on Lonely Planet, and with rave reviews on TripAdvisor. A must do by all counts in Kathmandu if you have three hours to spare.
1030 hrs and 1400 hrs | DAILY except Sat and Sun
6 persons per class
Chefs Sakuntala and Asmita take you to the shops to buy ingredients, and teach you how to cook specialities like momo, dal bhaat, or alu paratha, amongst some other options. The course lasts about three hours and you can join any of the two classes per day, each that take six participants maximum, so the experience is very personal.
This course also has no price, and follows a pay what you think it is worth principle, what we think is a Karmic in nature.
We start with a briefing and a cup of tea, and then continue on to the course. It is very hands on and you have to participate in the process.
At the end, the recipes are sent to you via email.
Walk to the shops to buy the ingredients
Guided hands on cooking experience
Eating what you cooked
Recipes sent to your email addresses
"Learning how to make momo's."
"cook like a local"
Momos are a traditional delicacy in Tibet, Bhutan, Sikkim, Nepal, and Ladakh. They are one of the most popular fast foods in these regions. In Kathmandu, it will be even difficult to estimate how many thousands of momos are consumed everyday, as a snack or a light meal.
Momos can be made with a vegetable or meat filling, and nowadays the more adventurous have also started making them with fillings including chocolate, ice-cream, apples etc.
Dal Bhat is the most common and classic Nepali recipe. It is the staple daily diet of the majority of the population. It generally consists of dal (lentils), bhaat (rice), a vegetable curry/saag, and a chutney. It is eaten (traditionally) by mixing the dal with the rice to form a soupy mixture, making a ball of the mixture with your hands, and adding curry and pickle.
Aloo Paratha is originally/actually made in a 'tandoor' or clay oven just like most other Indian breads. But, it can also be made at home, either pan-fried or baked in an oven. The home-made version of aloo paratha may not be as soft as the 'tandoor' version but it definitely wont drip of butter/ ghee either and yet is equally tasty and satisfying to the tummy. Aloo parathas taste best when served immediately from the 'tava’ ( pan).