It is like moving out of the busy, urbane jungle into another world – the majestic Himalayan mountains. Towering peaks, rushing waterfalls, and vast stretches of Rhododendron forests make up this ethereal landscape. Behind these mountains lie an abundance of wild edible plants whose nutrients and flavours have nourished generations of hill people.
So we strive to bring out fresh, sustainable aspects of authentic Nepalese cuisines. Someday, this may mean venturing out of our comfort zone and into the forests to find some of the most delectable herbs, greens, mushrooms, and berries indigenous to this region.
Our head chef is from the Nepalese hills; he was brought up in that context where wild foraging is part of his upbringing as a professional. He was taken by his mother and grandmother on treks into the local forests near his village and taught to identify local plants that could be used in cooking. It has kept him in touch with nature and the changing seasons so that the food connects him.”.
Sagar uses many foraged ingredients, but more old-fashioned ones, to develop a new menu for Everest Cuisine. Some of the staple plants we source include:
Chiraito – Commonly known as the Himalayan balm mint, this herb roams freely in the wild and is commonly added to soups, curries, and dal. Its peppery and basil-like notes convey much depth and aroma to dishes.
Fern Shoots – The new shoots of various ferns are pulled out and are used as greens in the dishes. They add a weird sourness and flavor which is great to pair with Nepalese-style tofu curry .
Amriso – These are leaves of amriso plant from rue species. Research says that it contains very high nutrition and detoxification properties. Chef Sagar makes amrisoko saag, one of the specials in the hills using them.
Nigurio Mushrooms Wild mushrooms foraged in oak and rhododendron forests when the monsoons are on, looking beautiful, with these gorgeous green olive caps. Chef Sagar first pan-fries them to bring out their rich umami before using them in rice dishes.
Timur Berries – The Himalayan pepper tree fruits are red, which add a pungency that makes them perfect for making spice with marinades and chutneys. This Tibetan-style oil infused by Everest Cuisine’s chef Sagar gives the flavor a wonderful kick as he momos.
Of course, responsible foraging from wild ingredients also is important. In the restaurant, we source from trusted suppliers that utilize methods of sustainable harvesting only. The chief donates a portion of our ingredients toward community initiatives that strive to conserve local biodiversity and traditional knowledge systems.
By using foraged plants, Nepalese food remains earthy to its nature without letting itself get stagnant within it. The creativity and creativity behind Chef Sagar’s preparations are what put some pop into these age-old presentations of putting ingredients plucked straight from the forest underbrush onto a masterpiece on your plate.
Next time you visit Everest Cuisine, be sure to try one of our seasonal foraged ingredient specials. Close your eyes and imagine you are trekking through the wilderness of the Himalayas with each unique and robust flavor. The mountains may be far, but their wild bounty is not too far out of reach.
