I’ve been fueling my wanderlust by culinary measures — making delicious Thai spicy shrimp salads filled with sweet pomelo and snacking on French Truffle Frites; trying out recipes in my dusty cookbooks now that I have more time to do so.
If I can’t go to these places, at least I can be transported there by my taste buds! The Gift from Bhutan & Amankora. I travel for adventure, culture and new recipes, oh and maybe some shopping. In many destinations I am introduced to divine cuisine, these meals inspire a dinner party based on a native dish.
The Gift from Bhutan & Amankora. I travel for adventure, culture and new recipes, oh and maybe some shopping. In many destinations I am introduced to divine cuisine, these meals inspire a dinner party based on a native dish. Do you remember the first time you dined on a tangy spice infused chicken and date tagine in Morocco? And then schlepped a clay tagine home to create a full blown Moroccan Feast – guests in exotic caftans, babouche (shoes), and of course accompanied by ancient folk music. I’ll never forget that spicy summer evening in my garden.
Our initial evening Amankora Thimphu pre-prandial cocktail hour included amid a platter of morsels, a humble dumpling, known as a Momo, accompanied by a fiery red chili sauce. Who knew it would become the precious darling of Bhutan and virtually demanded by our travel group exploring Amankora Lodges. Momo became a rally cry from thereafter. An absorbing 10-day Aman Adventure enriched by sampling Bhutanese cuisine including: Yak steak with radish red chili, diced chicken curry with glass noodles, chili cheese and Yak butter tea.
On a wintry snowy morning, I requested a Momo cooking class at Amankora Paro – as Amankora is inclined to do, please their guests, Chef invited me to the kitchen for a personal class, just like that!
Chef ‘s Tej Bakadur Rai and Richard Bia at Amankora Paro, Kadren chela! And of course, compliments to Mark who alerted each Lodge of our Momo Addiction!
I’m eternally grateful !