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All vegetarian fare at SAARC retreat lunch
November 27, 2014
It was an all vegetarian fare at the SAARC retreat at Dhulikhel, with each of the eight member nations represented in the menu.
Lunch: Dumplings infused with spinach, seasonal vegetables
and home-made cottage cheese. It was served with Himalayan spicy tomato
pickle. The main course included Nepali thali, cauliflower curry,
cottage cheese curry, zuccini curry, spiced mushroom curry, lentil
kofta, sauted palung greens, organic rice and chapatis.
The salad
served at the launch comprised cucumber rolls filled with avocado,
cheese and mizuna greens topped with fenugreek, fruit and edible flower
and molasses. Nettle and fenugreek soup was served with home-made
assorted breads.
Desert: Picked up from all the eight member
countries included -- from India it was Gujrati Basundi with Jalebis while Baklava
from Afghanistan was also laid out. The desert from Bangladesh was
Rasbari while Shahi Tukra from Pakistan was also served. The Maldives'
Pirni, Nepal's Sikarni and Bhutanese desert Daisee and Waterlappan from
Sri Lanka comprised the desert.
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