Hotel Shambala revamped their menu recently and it is already a hit among customers. Executive Chef Khim Bahadur Baral wanted to create something that lived up to the standards of Hotel Shambala. “The previous menu was good, but we wanted to make it even better. Hotel Shambala has maintained a standard in the market and we want the food served here to be up to that, and we created this menu to encompass a variety of cuisines,” says Chef Baral. Hotel Shambala invited our team to Erma Restaurant & Ara Bar to taste their new menu and we must say we were blown away by their incredible hospitality and service—not to mention their food! Delicious is an understatement here: Chef Baral has truly created a world class eating experience.
We started off with the cream of beetroot soup made with fresh beetroot, garlic, onions and herbs. It has a certain thickness to it and is rich in flavor. It is the perfect way to start off your meal. Not to mention the freshly baked bread that is brought to the table to munch on before the meal! For the appetizer, mutton seekh kabab—minced mutton mixed with Indian spices served with mint chutney—was offered. The certain smokiness and flavor we were told was because it is cooked in a clay oven. It is light yet fulfilling and very, very tasty. Next on our menu was grilled salmon. Already a staple at Hotel Shambala, it is served with fresh grilled vegetables and sautéed spinach, saffron mashed potatoes and a creamy mustard sauce. It is a complete meal in one. “We wanted to create something that is healthy and delicious at the same time,” explains Chef Baral. The salmon is soft and light; add a little mustard sauce and the experience is heavenly.
Just when we thought we were done, giant red prawns arrived at our table (cooked of course). These grilled tiger prawns are marinated in olive oil, grilled and served with mixed salad and a herb sauce. After some initial difficulty over how to consume them, we put a knife through the tail, separate the two halves, scrape out the meat and enjoy the delicacy. These shrimp have sweet, firm-textured meat—seafood lovers will be ecstatic. The final dish we enjoyed was mushroom risotto, made with mushroom puree, fresh butter and Parmesan cheese. It has a thick texture, it’s thick and heavy but the dish itself is light and well balanced and the elements really work well together.
The experience was truly amazing and it is worth every penny you spend. “There is a false perception that a hotel’s restaurant is expensive. We want to break this stereotype and help people understand that you pay for the experience and quality. Our prices are comparable to any other popular restaurant but since we are within a hotel, customers are afraid it will be expensive,” says Chef Baral.
The service and hospitality here is a delight, and the food is truly special. If you are looking for something to tingle your taste buds, head straight for Erma Restaurant & Ara Bar at Hotel Shambala.