There is no denying that we Nepalese have begun to be more open with our taste buds. To carter to this growth, it’s as if a new eatery is opening by the day offering cuisines from around the world. However, this is but a claim, one which is debatable.

Radisson Hotel recently launched its flagship restaurant, The Olive Garden, under the watchful eye of Chef Utpal Kumar Mondal. Now, Chef Mondal may sound like an unfamiliar name to us, but he is one of the most accomplished and renowned chefs of India with over 28 years of experience under his belt. Having worked with brilliant marquees like the Taj Group of Hotels, Reliance Retail, Hotel Hindusthan International, and Lalit Grand Palace, we are fortunate to have him as the Executive Chef at Radisson for he delivers nothing but authenticity.

WHAT KIND OF FLAVORS ARE YOU PORTRAYING WITH YOUR MENU?

This is the relaunching of the menu, so this time; we wanted to bring only the authentic flavors of Italian Cuisine to the table. Many places have the tendency to tweak and tickle the flavors to “localize” it, and we’re completely against that. Italian Cuisine is the easiest to adapt to for the pallet so it make little sense to modify it. When our customers come to us, we want to serve them nothing but the authentic. We don’t want them to think that Nepal is a place of inferior food; which is why we fly in everything from Italy itself and make it a point to stay true to the original flavors.

LIKE YOU MENTIONED, YOU DON’T WANT THE CUSTOMERS TO THINK OTHERWISE. SO, WHO EXACTLY ARE YOUR CUSTOMERS?

In this age of the jet-setters, many people are knowledgeable about food. And unfortunately, many restaurants don’t acknowledge this and try to fool their customers. They live in their bubble of believing that bad food is good foog. Customers can actually see through this. They are more travelled than us and know more than us. And to be frank, we learn a lot from them.

After working with their knowledge and applying our expertise, we’ve created this menu. Hence, we seek to cater to those who step in with high expectations, and we enable them to leave with nothing but a huge smile.

EVERYTHING ON THE MENU SOUNDS GREAT! WHAT WOULD YOU RECOMMEND?

That would be like picking favorites among our own children. See, we have kept our menu quite limited, it’s made up of the finest only. We have the Himalayan Trout, Norwegian Salmon, Australian Lamb Chop; something for everyone.

If we had to say, our Mushroom Cappuccino is quite special; it’s a warm hug of culinary love. However, it will not over shadow the rest on the menu. Our pastas, salads, and risottos are bound to impress, and the pizzas will make any one come back over and over again.

Salmone alla griglia e Verdure: Norwegian salmon grilled to perfection topped with lemon caper sauce

Salmon is already a luxurious dish, but to take it a step further, Olive Garden accompanies it with a lemon caper sauce. As promised, the fish is grilled perfectly and the surrounding elements taste as good as they look.

Agnello alla griglia con salsa di demi glaze: Grilled lamb chop with herb flavored demi glaze

If the expression “effortless” were to be incarnated as a dish, this would be it as the lamb slides of the bone without any work. The meat is succulent and the glaze is a sensual kiss. The sides don’t get over shadowed and can hold their own, but when paired, they are a flavor explosion.

Pollo alla griglia, marinato al pesto e basil: Char grill chicken marinated with basil pesto

If you’re not into fish or red meat, chicken is probably your go-to meat, which means you’re well acquainted with it. However, did you know that pesto takes it to a whole new level? This dish is worth a try.

Ravioli Pipieni broccoli e mais con fonduta di formaggio blu: Raviolo stuffed with corn and broccoli napped with blue cheese fondue.

Many may hate broccoli, but it suddenly becomes the greatest thing ever when surrounded by blue cheese. Perhaps the perfect comfort food, the pasta itself is velvet like, the filling melts in the mouth, and the fondue induces a sense of elevation,

Cascata di Prosciutto e melone con insaltina di rucola: parma ham and melon cascade, aged balsamic rocket salad

Seeing this brought to the table was a sight to behold as the only way to describe it is that it is pure art. Never has a salad looked as good, and tasted as heavenly. The sweetness of the watermelon is juxtaposed against the savoury parma ham, and the balsamic rocket punches with a refreshing sensation.

Words: Nirveek PPJ Shah| Photos: Gaurav Xhompate Sunuwar| Location: Olive Garden