108th Baguio Day Supplement

whole,” said Andria.

Nepalese cuisine is branded to be spice rich, blending flavors to make your ordinary chicken, beef, pork and vegetable base stand out, with the proper mix of spices.

Best seller is the Nepali favorite steamed momo, a stuffed dumpling filled with grinded chicken or pork meat, one of the most popular dishes in Nepal. This dish is an example of Tibetan influence in Nepali cuisine.

Another favorite is the Dhal Makhani, a lentil dish cooked in butter [makhan]. The dish literally means to cook lentils in rich butter for hours to yield a creamy, thick and best tasting soup like dish best paired with rice or roti [bread].

The Half and Half Samosa is taken from the well-known Nepal appetizer made from curried potato and peas filled into a pastry dough deep fried until crispy dipped in a green-spicy chutney usually served alongside the somasa.

The star of the show is the Chicken biriyani, a one pot meal made out of basmati rice with marinated chicken full of flavors and spices and herbs.

In Nepal, it is usually made with rice, chicken, green beans, and carrots with an added range of spices such as cardamom, bay leaves, coriander, ginger, onions, chili and garlic.

The dishes are made by the 23 – year old selftaught Nepalese chef Nabin Lama, who holds a treasure trove of passed on recipes from Nepal which he is sharing in Half and Half and now to the entire city.