Canberra Nepalese Restaurant

Cooking Aloo Tama (Potato with Black Eyed Beans) at home

ALOO TAMA

This is a popular hearty Nepali dish that and is sure to be a winter favourite. Timmur (Nepali Pepper) could be found in shelves of Nepali/Indian grocery store in your capital city.

Ingredients

  • ½ cup (95 g) dried black-eyed beans
  • 2 tbsp cooking oil
  • 1 onion, sliced
  • ½ tsp finely grated ginger
  • 1 small clove garlic, crushed
  • 2 potatoes (300 g), peeled and diced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 chopped tomatoes
  • Pinch of Nepali pepper (timmur)
  • 1 tsp chilli flakes
  • salt, to taste
  • 50 g sliced bamboo shoots
  • chopped coriander, to garnish

 

Instructions

  • Soak black-eyed beans overnight. Drain the water when ready to cook
  • Pour oil into a saucepan and place over medium heat. Once the oil is hot, fry the onion, ginger and garlic until golden. Add the potato and soaked beans to the pan and fry for few minutes, stirring regularly, then add the cumin, ground coriander, chilli, salt & tomatoes. Once you smell the spicy aroma (1-2 minutes), add 1 litre (4 cups) boiling water and simmer until the potatoes and beans are tender. Add the pinch of timmur
  • Add bamboo shoots and simmer until warmed through. If using fresh bamboo shoots, simmer until tender
  • Garnish with coriander and serve.

Enjoy! Namaste

Canberra charity REACH for Nepal determined to make a difference

A Canberra charity set up in the wake of the 2015 earthquakes in Nepal is quietly raising money for much-needed restoration work and giving Australians the chance to work on local community projects, the Canberra Times reports.

Founded by Canberra trekking enthusiast and yoga teacher Lou Nulley and Nepalese-born Lachhu Thapa from The Hungry Buddha restaurants in Curtin and Belconnen, REACH for Nepal has also just finalised a sponsorship arrangement with Singapore Airlines to carry a limited amount of donated goods to Nepal for free when volunteers travel for a project.

The charity has also appointed 2016 Olympic gold medallist Kim Brennan as its first ambassador, a position she is “incredibly proud” to hold.

Entirely run by volunteers, REACH for Nepal’s priority is supporting people in remote, isolated areas of Nepal who have not been reached by other agencies. The areas are often only accessible by foot.

Anyone who participates in the trips treks for five days and spends three days working on a community project.

Each participant pays their own way and all money raised goes directly to projects for the Nepalese people. The trip participants are also asked to raise at least $250 to go towards a project.

On-the-ground work planned for this year includes building classrooms and helping with the production of school bags by people with disabilities in Nepal.

“There are not too many things in life where you can make a real difference, but this is one of them,” Mr Nulley said.

“It’s a fairly intense eight-day period but the experience is so rewarding. The people there are so grateful for the work that we do.”

“Almost without exception, people describe it as a life-changing event,” he said.

REACH for Nepal, meanwhile, stands for Rebuilding, Education, Assistance, Children/Communities (giving) Hope for Nepal.

Source – Canberra Times

beer on us – all march @ the hungry buddha curtin & belconnen

The Hungry Buddha is celebrating the month of March with some Beers 🙂

There is plenty of reason for us to celebrate the month of March here in Canberra. The biggest being, we will be welcoming the pleasant weather AUTUMN. The summer was long, and you might have been kicking in the couch for a while with a nice cold beer.

Where as in Nepal, in the month of March, we celebrate the festival of colour, HOLI.


So, we decided that we celebrate the month of happiness in Canberra & Nepal by treating you with a beer when you book online & use code “NEPALI BEER” for the month of March.

There is only one condition  though, its only one beer per person per booking.

So lets welcome Autumn with family and friends at the hungry buddha, and your first beer is on us! Booking is a must.

Namaste 🙂

 

 

Mardi Himal Base Camp Trek 2017

Mardi Himal Base Camp Trek 2017

I am headed to Nepal in September 2017 with family, with my two young daughters June & Maaya. Needless to say how excited I am, no really I am very excited.
I will be there celebrating Dashian (Biggest festival in Hindi Calendar) with family in Nepal after – I don’t remember. Surely it will bring back memories of the childhood.

 
Also when in Nepal, I will be doing two community projects around Annapurna Area, alongside travelers from Canberra in conjunction with Reach for Nepal Foundation. And in between that I will be trekking Mardi Himal Base Camp – all the way upto 4500 meters. The 5 weeks are full on 🙂


Situated just east of one of the most popular treks of Nepal, the Annapurna Base Camp trek, the Mardi Himal trek is a hidden gem.

 
Few trekkers make their way to the Mardi Himal Base Camp spectacularly situated at the base of Mardi Himal and the impressive Machapuchhre. The trail goes along small winding paths, through magical rhododendron forests. I am looking forward to get some amazing views of Mardi Himal, Machapuchre, Annapurna South and Hiunchuli & close up views of the entire Annapurna Range.

 

If you would like to join me, please contact me on 0422 657 897
Lachhu Thapa

Celebrate Valentines Month @ The Hungry Buddha

For the month of February, enjoy a three course dinner for two with a glass of wine each for only $75! Celebrate the valentine’s month with us 🙂

This is what’s included –

  • Entrée – mo:mo & chicken chilli
  • Mains – aloo tama & khasi ko masu served with large rice & naan
  • Dessert – nepalese rice pudding each
  • Wine – foundstone shiraz or foundstone semillion sav blanc

We will endeavor to cater for any allergies, please let us know beforehand. Anything extra will be charged as per the price in the menu.

Bookings essential. Offer valid until end of Feb 2017 across our both venues, Curtin & Belconnen

Namaste

Cook Nepali Style Chicken Chilli at home


So if you have been to Nepal, don’t tell me you haven’t tried chicken chilli at one of the restaurants in Kathmandu or Pokhara or somewhere in between 
It is one of the most famous snacks in Nepal alongside mo:mo, chowmein and thupka. There is nothing much to it, really! Get Chicken Leg fillets, dice and marinate it (overnight is always good) before frying it in a bit of oil. Once cooked, you toss it up with some onion, capsicum, tomatoes on a separate pan alongside some spices, and its ready

Prep time: 20 mins, Cook time: 30 mins

Ingredients
• Chicken Thighs in small cubes (400 gm)
• Capsicum – (Red 1, Green 1)
• Onion (1 small, cut in cube sizes)
• Shallots/Coriander (some to garnish)
• Tomato (1, cut in cube sizes)
• Cumin seeds – (half a tea spoon)
• Ginger-Garlic Paste (1/2 table spoon each)
• Red Chili Paste (1/2 table spoon)
• Tomato Ketchup (4 table spoons)
• Corriander/Cumin powder
• Oil (3 table spoons)
• Salt (to taste)

Directions:
• Marinade the chicken with bit of oil, ginger/garlic paste, salt, chilli paste
• When ready, on low heat fry the chicken until cooked
• On a new pan, start off with 2 table spoon of oil
• Cumin seeds in, alongside the onions
• Salt to taste
• Throw in the chicken, you just cooked on the side
• Put in more ginger/garlic, chilli paste, cumin/coriander powder (all the spices)
• Toss for a while
• Throw in the capsicum, fresh tomatoes & tomato ketchup, and toss for 30 seconds and you are done
• Put in fresh coriander/shallots just before serving

Namaste

The Buddha Odyssey is set to organise their third Yoga, Trekking & Community Trip to Nepal in 2017

door magnet odyssey

Yoga Pathways & The Buddha Odyssey are again coming together in Oct 2017 and organizing another trip to Nepal from Canberra.

The trip will again focus on the Community Project in conjunction with Reach for Nepal Foundation, while also providing travellers the experience of trekking the Annapurna range & Hatha Yoga wherever possible.

Lou Nulley, yoga instructor at Yoga Pathways & co-founder/director of the foundation leads such a trip each year to Nepal alongside Odyssey tour leader Raju Thapa. Over the years, Lou and Raju have developed a special working relationship and delivered very successful trips.

raju lou

Lachhu Thapa, the co-founder/director of the foundation is also keen to join the tour group this year. Lachhu is excited to be going back to Nepal with family and finish off the project in Annapurna village.

The travel group raises funds for the project before they head off to Nepal.

BHAKTAPUR KATHMANDU VALLEY NEPAL - APRIL 8 2014: People walking near Nepalese temples in shape of pagoda at Durbar Square

The tour starts in Kathmandu, with sightseeing of major attractions of a 2000 year old valley. We then head to picturesque Pokhara where we spend another couple of days. From there we embark on a trek which sees you walking up to 5 hours a day on a route that’s less popular with tourist – making the experience more authentic whilst absorbing the mesmerizing views of the Himalayas.

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The 5 days trekking leads you to our Community Project where you will spend another three days working on the project and spending time with villagers, school teachers and students. Yoga is incorporated on the trip where ever practical. We then head back to Pokhara and fly out to Kathmandu for last minute shopping before our flight back home.

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Historically these trips are fully booked, as participants enjoy the blend of trekking the Himalayas at a relaxed pace, making a real difference in the lives of many people through the community project and maintaining a sense of equanimity through regular yoga sessions.

yoga pose island peak

The cost of the trip is around $3790 (to be confirmed around Jan 2017) including international airfares, accommodation and most meals.

To lock in a spot please contact us by filling this form

Namaste

Lachhu Thapa

Christmas and New Years Trading Hours 2017

xmas

Its nearly December, yep! Here are our trading hours for Christmas and New Year 2017.

This is applicable to both our venues in Curtin & Belconnen.

  • Dec 18 – Closed (Staff X-mas Party)
  • Dec 24-26 Closed (Christmas)
  • Dec 31 – Jan 2, 2017 Closed (New Years)

We wish you a Merry Christmas and Happy New Year 2017

Namaste & Dhanyabad for another awesome year!

The Hungry Buddha Team

Curtin & Belconnen

 

Successful first ever mo:mo: & trivia night in Canberra

Last night The Hungry Buddha Nepalese Restaurant, Canberra hosted a Mo:Mo: night to raise funds for the Reach for Nepal Foundation.

The event which was booked out in just under a week back in Aug 2016, raised around $1650 for the foundation. The event was organised to support Lachhu, Ben and Yog’s quest to raise money by doing a Rickshaw Run in India in Jan 2017.

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There were four kinds of mo:mo:’s on offer –

  • Chicken,
  • Lamb/Rosemary,
  • Potato/Spinach &
  • Pumpkin/Cauliflower/Pistachio

The event was a huge success with local community coming together for a wonderful cause, and is sure to be not the last one.

We would like to thank family, friends, patrons, staff and wonder MC Gordon Scott.

Namaste

Lachhu Thapa & The Hungry Buddha Team

Cook at home – khasi ko masu (Nepalese goat curry)

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Khasi Ko Masu – Nepali Style Goat Curry

Khasi Ko Masu (Nepali Style Goat Curry) is one of most loved meat varieties among Nepalese. We love it here at the Hungry Buddha too. Today we wanted to share the recepie with you.

In Nepal, the goat curry is normally cooked with bones, skin and fats instead of just boneless lean meat.

One last thing, the curry is cooked in Pressure Cooker. If you are not using pressure cooker, you will just have to cook the curry longer.

Ingredients (serves 3-4 people)

  • ½ kg Mutton pieces (with bones)
  • 1-2 medium size Spanish Onions (finely sliced)
  • 2-3 medium size Tomatoes
  • 1 tbs Garlic and Ginger paste
  • 3-4 Cloves
  • 3-4 Green Cardamoms
  • 1 Cinnamon stick
  • 3 Bay leaves
  • 1 tsp Fenugreek seed
  • 1 tbs Meat Masala
  • 1 tsp Garam Masala
  • 1 tsp Red Chili powder
  • 1 tsp Turmeric powder
  • 2 tbs Canola Oil
  • Salt to taste
  • Fresh coriander leaves or shallots (to garnish)

Cooking Method

  • heat 2 tbs of oil in pressure cooker and start frying cloves, green cardamom, cinnamon, bay leaves and then fenugreek seed – 20 seconds
  • add onions and fry until it becomes soft and starts changing colour
  • add chopped goat meat & stir around occasionally for 5-6 mins
  • add ginger/garlic paste, turmeric powder and cook further for around a minute
  • add salt (according to your taste), meat masala and red chili powder. Cook it for around 2 minutes with occasional stirring
  • add diced tomato & cook further for around 4-5 mins
  • add garam masala, stir it and add a cup of water
  • put the lid of the pressure cooker and cook it for around 15 mins (around 4 whistles) in low heat (if you are not using the pressure, cook the curry for around 25-30 mins in low heat with lid on)
  • once off the heat, leave it for 10-15 minutes for it to settle
  • garnish with fresh coriander or shallots before serving

Namaste

Do share your experience of cooking with us @ our facebook pages @ Curtin or Belconnen