The barbecue includes seafood, pork ribs and chicken marinated with local and Chinese spices, grilled and served with fried rice and a variety of BBQ sauces, soups, salads, steamed vegetables and roasted potatoes.[break]
“Charcoal smoke gives a different taste compared to hot stone coal. We, Nepalis are more accustomed to the smoky charcoal flavor,” said Chef Bijay Kumar Lama of Radisson Hotel.
Apart from the essentials like ginger, garlic, salt, pepper and mustard oil, they use local spices that are easily available all year round and a variety of Chinese spices that include cloves, pepper, cinnamon and fennel.
Asian herbs marinated pork ribs, Cajun spices marinated chicken, Moroccan spices marinated fish fillets Pesto marinated calamari and barbecue sausage will be served with a range of barbecue sauce to onion raita, garlic butter, hot garlic, mushroom and mustard sauce.
The barbecue dinner with a bottle of beer and chocolate cake and papaya mousse for dessert at Splash Bar and Grill is set for Rs 1,199.
Related story
Gearing up for ‘Winter Barbecue’
