Food & Travel

bring the new to the table

food-1
When it comes to food, taste is the primary concern. However, for most, when the taste is mastered, it is left static. Many perfect their recipes and replicate the same formula year after year. It may seem like an easy and rational way to deal with food, but for luxury hotels, this is not something they are at the luxury of. When the recipe is perfected, they need to tread along the lines of art to reflect the elegance the hotel radiates. Even if the dish is as simple as the humble Momo, it needs to be plated in a way that goes parallel to the restaurant it is served in. And Chef Santosh Kumar Koradi is the man who makes sure that it does.
Chef Koradi has been working with the Hyatt Regency for a year and a half now and with his time, he has brought in unorthodox dishes to the table of The Café. He shares the philosophy of feasting with the eyes first, which is exactly why when you order something, you get a unique piece of art.

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Chef Koradi has worked since the age of 22 with marquee brands such as Kempenski Hotels, Ritz Carlton, Marriott, Jumeirah, and Hilton. With all these names, he has amassed himself with an unparalleled experience of running large scale banquets, coffee shops, and a la cartes.

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CRISPY SQUID INK PRAWN, TOMATO PASTE, BEETROOT RAVIOLI, CRISPY PORK BACON, AND RED WINE JUS
Chef Koradi is obsessed with innovation and that is quite apparent with this creation. When it is brought to the table, it looked like a Jackson Pollock. The splatter of the red wine sauce is tasteful and the placement of the remaining dish is artful. That is how you know that no two dishes are the same. The prawns themselves are wrapped in squid ink infused spaghetti, something we have never seen before. Tomatoes are usually seen as side dishes, and it would be insulting to see them as such in this case; they are perfectly succulent and lean on the sweet side, balancing the savory of the prawns and the ravioli. The ravioli themselves are tinted in a luxurious pink, and to taste, they are like velvet.

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INFUSED RAINBOW TROUT, SMOKED POTATOES, RAISIN, PEA CAPER MOUSSE PURE, MICRO SALAD
Visually speaking, the dish is modest; however, praises need to be sung for the technique that has been applied by Chef Koradi. We don’t know how the fish is rolled, or how the potatoes are shaped to be perfectly cylindrical. But what we do know is that the smoked flavor of the trout is luxurious and it spreads well on the pallet. When paired with the sauce, it’s a whole new experience. The juxtaposition of the sweetness of the peas, raisin, and capers blends with the savory fish and the potatoes to give birth to a whole new flavor that’s indulgent and memorable. The micro salad functions more than just garnish and goes on to refresh your pallet before you go in for another bite.

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MANGO Y TOMILLO CHOCOLATE
There’s a distinction between pastries and art, but Chef Koradi blurs that line with this dish. Aesthetically, it is an arrangement of a chocolate slab, mousse, mango pieces, mango jelly, all resting on a rich slab of chocolate brownie. Now, this dessert itself feels like a meal because of how indulgent it is. However, the sweetness is not over powering and the fresh tropical flavors of the mango punches through.

THE CAFE

Hyatt Regency Kathmandu

Taragaon, Boudha

Tel: 01-5171234

 

WORDS: NIRVEEK PPJ SHAH | PHOTOS: GAURAV XHOMPATE SUNUWAR

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