Friday, December 21, 2007

Metro Kathmandu .. 311 Divisadero .. San Francisco, CA ... 415-552-0903 and request a table!

Metro Kathmandu ... Lamb Chhoila recipe follows
Friday evening we dined with son Tom and wife Susan at the restaurant Metro Kathmandu. The owners, Roshan and his new bride Shradha, opened the restaurant last summer specializing in the cuisine of their country of Nepal. What a wonderful treat. Each taste was better than the previous. You wondered how much better can it get but it did. Each dish could be recommended with the highest recommendations if six stars were used in the rating system. The chef is from Kathmandu and has the flavors created to a science. I would like to describe the gastronomic adventure for you.
When we were seated and water glasses filled at the table, we were served a Daikon Radish appetizer. It is cut into strips about 1/8" thick and about 3/8" wide and approximately 2" long, and cured with mustard seed, turmeric, and chili pepper. The first dish is complimentary. It awakens the taste buds.
We placed our order for a selection of appetizers. Vegetable Momos which are round little pouches and look like a pot sticker and are served with a dipping sauce. I would guess that the sauce contained a base of pureed lentils or chick peas with seasonings but just delicious. Samosa which appear to be cone shaped and are crusted potato and lentils which are then deep fried. They are served on a plate with the sauce. Lamb Choilla is leg of lamb which has been cubed, grilled, and tossed with seasonings. Chicken Momos are a semi-circular shaped filled dumpling which look like a pot sticker with a chicken filling. The sauces served with the Momos are so tasty and such a compliment to the dishes they accompany.
Our Entrees were even better yet. Just when you are thinking it couldn't get any better, you are served the next course. Lamb Kabab which is cubed lamb, grilled to achieve a smoked flavor, and tossed lightly with a few chopped greens and seasoned. Chicken Tikka Masala which is a chicken cubed and served in a creamy sauce that makes you almost wish you could eat an extra bowl of the sauce. Shrimp Masala is served with a sauce which is a different sauce used on the chicken recipe. The fourth entree we shared was the Mixed Vegetable Curry. All dishes are served with a bowl of rice. If I was asked to choose which dish was a favorite, I would have to study long but probably couldn't single out one as a favorite from those we sampled as they all were just delicious and prepared to be outstanding. The dishes were full of flavor and not hot and spicy as one might expect.
The wine pairing was a Domaine Talmard Macon Chardonnay 2006 and a Souverain Cabernet Sauvignon 2004. The owner's knowledge of domestic and imprted wines assists his customers creating full enjoyment of the flavors of the meal.
You may be wondering how we managed to have thoughts for dessert. We looked at the choices and said "let's share". The Flourless Carrot Cake is beyond description. I am so accustomed to the dominating flavored clove-cinnamon carrot cake that having a dessert with blended flavors rather than a dominating flavor was very nice. I chose the Mango Kulpi ice cream also. I will only say, to miss a dinner at Metro Kathmandu is to pass a treat of a lifetime!
Lamb Chhoila
The menu description is spicy lamb tossed with oil, ginger, garlic and chili pepper. Roshan shared the recipe with us.
Leg of lamb
olive oil
chopped garlic
chopped ginger
red chili pepper
Remove any fat from the lamb and cut into cubes. Grill on open flame as the lamb requires the smokey flavor imparted. When medium rare remove from flame and lightly coat with olive oil. The seasonings are adjusted according to taste.

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