World Cuisine Tour 2020: Nepal
 | 04-May-2020| Today’s foodie adventure takes us to Nepal: Chicken Tarkari. I like to make curries – their interesting blend of spices, color, and ease of swapping protein and veggies. I made this one with chicken, true to the recipe. I’m always surprised how much color 1 tsp of turmeric can impart to a dish. The bright color, paired with fragrant ginger, garlic and cilantro made for a gorgeous plate. I do like a nice, colorful plate. Served with rice and naan, this hit the spot. |
Tonight’s wine pairing was unusual – Grover Zampa Vineyards La Réserve. This Cab-Shiraz blend from the Nandi Hills of Bangalore is aged in new French oak. It exceeded expectations, and held its own quite well with the flavorful curry. I acquired this bottle from a friend who travels frequently to India on business. We did a trade: interesting wine for this stay-cation project, in exchange for homemade masks for his family. Ah, yes, Covid-19. |
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We haven’t travelled to Nepal, and I can’t say that it is definitively on or not on a list. For the right opportunity, anything can be on the list. |
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Also, really starting to notice how many cultures/cuisines have curry. |