Food & Travel

Midnight cravings and fulfilling them at KAVA RESTAURANT

Maybe you were out drinking, or making that really important report, or just binging on Game of Thrones and didn’t realize that it’s already 2 AM. (Yes, we’ve all been there.) Regardless of it, if you find yourself wide awake past midnight with a stomach that has put together a marathon of rats, head over to the Kava Restaurant in FairField by Marriott at Thamel. Why would we want you to go there at 2 AM when everyone is fast asleep? Because they are not. They’re open 24 hour with full power. In our radar, Kava is the only restaurant that is open 24 hours, seven days a week. That is obviously their USP, but just that is not enough. The food needs to be worth it as well. So was it? That question feels like an insult, for it was beyond the definition of good. Prepared by Chef Gogoi, the items we were served were worth getting ourselves out of bed just to get a bite of those. “Can’t you just go there during the daytime?” Ah, young grasshopper. Their midnight menu is exclusively for the midnight time only.
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TOMATO SOUP
Tomato Soup is not something one goes to a restaurant for. To be honest, it’s something you have when you’re down with the flu or something. However, with Kava there’s always a however, their Tomato Soup was different. From the presentation to the taste, everything was melt-in-your-mouth. The only down side we would like to point out here with this dish is that it ends too quickly. You keep spooning it until you realize that you’re scraping the bowl. The flavor just keeps your eyes shut and your mind in utopia.

INGREDIENTS
BASIL
SALT TO TASTE
GARLIC
OLIVE OIL
GARLIC BREAD
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GRILLED CHEESE SANDWICH
Grilled Cheese is something one can have whether it’s rain or shine, day or night. This holy matrimony of cheese and bread is magical enough, but Chef Gogoi seems to have made it more than what it is to the eye. The only time the word “gooey” is apt, the cheese was just that and was pure pleasure to rip the sandwich apart.

INGREDIENT
WHITE SANDWISH BREAD
PROCESS CHEESE SLICE
BLACK PEPPER
FRENCH FRIES
HERB SALAD

CHICKEN CURRY
On instinct, we were about to put some of this over the biryani, but the burning eyes of the chef did not allow us to do so. And it’s good to be told not to do something sometimes. The chicken itself was tender and succulent, and with the creamy curry it was bathed in… dear god.

INGREDIENT
CHICKEN TIKKA
MAKHANI GRAVY BUTTER
SALT TO TASTE
JEERA POWDER
GINGER GARLIC PASTE
DEGI MIRCH POWDER
KASOORI METHI

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VEGETARIAN BIRYANI
As omnivores leaning towards the traits of a carnivore, when we were told that we would be served some Veg. Biryani, all we could do was put on a pseudo smile and say “nice”. However, it only took a shove of the spoon into our mouths for our fake smile to turn into the most authentic one.

INGREDIENTS
BASMATI RICE
CARROT
CAULIFLOWER
GREEN PEAS
BEANS
MINT LEAF
GINGER GALIC
PASTE SAFFRON
SALT TO TASTE
GARAM MASALA
KEWRA WATER
ROSE WATER
CURD

DUDH MALAI
Kava obviously has Indian influences, so it would be incomplete with some sweet, burst-in-youmouth Dudh Malai. Unlike others, this one was oh-so silky with a light, yet flavorful milk around it. As a sweet tooth, I would get out of bed at midnight just for these.

WORDS:NIRVEEK PPJ SHAH | PHOTOS:PRITAM CHHETRI

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