Mary Vincent & Kesang Choedon
While in Bhutan for mobile health meetings with community health workers, IT representatives, and government officials on behalf of the Global Health Research Foundation (GHRF) in July 2012, our team had the great pleasure of being invited to visit the Folk Heritage Museum and Restaurant in the capital, Thimphu.
Chef Kesang Choeden, featured in the video below, is working to preserve traditional Bhutanese cuisine by reviving recipes that are becoming extinct. Kesang is partnering with Farmers to grow products that used to be grown by Bhutanese ancestors and are disappearing and no longer growing. The restaurant doesn't have a set menu because it depends on the products that are seasonal and are growing at the time. She is currently doing research on the historical foods and preparing a cookbook.
Pictures below include Red Rice, Ferns, Ema Datsi, (Chili Cheese), Dumplings, and Tea. On a recent January 2013 trip, I tried Orchids and Cheese (Olachoto Datsi) - These fascinating and delicious foods are vegetarian, and spicy, which is how I like it! :)
Conde Nast just published a nice article listing the Top 5 Vegetarian Restaurants in Barcelona, and I'll have to try these the next time I'm there.
They list: La Bascula, Vegetalia, Teresa Carles, Sesamo and The Dog is Hot.
Some items look like they could be vegan too for some of my vegan Gratitude Gourmet readers.
Have you tried these? If so, let us know your thoughts on Facebook.
I enjoyed Dinner at a new Sunnyvale restaurant called Arka which features modern Indian cuisine from many corners of India, and they also have an organic and sustainable wine and cocktail listings.
Cocktails & Drinks
I started out my Dinner with the Farmers Market Cocktail made with seasonal fruits and herbs from the local farmers market: Ingredients included: Crushed Grapes at the bottom of the glass, 3 grapes on a toothpick, Sweet and sour and Gin.
My guest had a DES Jutes Obsidian Beer.
Our Appetizers included Blue Ginger Gobhi Florets of Cauliflower infused with Galangal, Tomatoes, and Scallions...Very Nice, Saucy and Spicy which was Great.
Note this is for those who like spicy food and I do.
Entrees included Lal. Bhelpuri, a tangy salad of potatoes and avocado roasted beets, and chickpea strips served with tamarind sauce and
Mirth baingan aur Ananas baby eggplant, pineapple and peppers cooked in a tangy coconut and peanut sauce.
Both Entrees were delicious and flavorful, especially when paired with the nice hip music being played at the restaurant. The restaurant was busy but at the same time you felt that you still had your own space, surrounded by modern decor.
Dessert featured Lychee Kheer, Slow cooked rice pudding finished with nuts and lychees and
Carrot Payasam stewed carrots with ghee nuts
One word: Delicious.
If you're looking for a place that serves, high quality, modern Indian food and cocktails at reasonable prices, you will love this.
If you visit, report back to us at Gratitude Gourmet and let us know your thoughts!