It is this “buzz”, the word-of-mouth method, which co-owners Bikash Gurung and Chabin Shreshtha prefer to promote their relatively newly-established cafe. [break]
Sara Holcombe
When you walk into Buzz, you’ll often find yourself privy to Nepali and ex-pat regulars immersed in acoustic jam sessions. Even the grumpiest of folk must admit this is a far warmer welcome than the ubiquitous background restaurant muzak.
The Café has intimacy in mind. It’s small, it’s muted and it’s warmly-decorated with Gurung’s own artwork and hand-made jewelry, as well as carefully-selected mahogany furniture and sculptures. Anything particular tickle your fancy? Just buy it!
But on to the crux of the issue – food. Buzz is famous for many dishes. All are superb, but when countless patrons all recommend the steak or chicken wrap on separate occasions long before I even have the chance to visit the place, there must something to it.
And there is. Buzz’ wraps are some of the best in town. Hands down.
But first things first. With a half local/half foreigner customer-base, appetizers cater to all tastes and nationalities. It’s near impossible to go past the Deep Fried Mushrooms. Crispy, without being at all greasy, these little balls of golden goodness are divine alone; better still when dipped.
Sara Holcombe
A delicacy in land-locked Nepal, the Garlic Chilly Prawns are an extravagance also not to be overlooked. Expert chef Rajendra Kumar Kumal’s sauce only very gently dresses the shrimp, so as not to take anything away from the shellfish’s flavor and delicate flesh; a stark contrast with the usual fluorescent deluge you’ll battle with over your average “chilly chicken/buff/mushroom etc” variations elsewhere.
You could easily while the evening away sharing a selection of these appetizers among friends, while sipping one of Buzz’ perfect winter warmers, such as the delicately-spiced Hot Rum Punch or Hot Jamaican (dark rum, Kahlua, and espresso coffee topped with fresh cream).
But when the hunger monster hits, Buzz’ extensive list of mains will more than tame the insatiable beast dwelling inside.
Glazed with the chef’s own top secret barbecue sauce, the elaborately-garnished Pork Chop Verde and rice is a meal fit for a king, and a discerning one at that. Buzz uses only choice cuts of meat.
Sara Holcombe
Ditto for the Chicken Parmagiana, which comes served with a potato mash, the texture of which finds the perfect consistency between fluidity and firmness. Topped with a wafer-thin slice of slowly melting silken yak cheese, and interspersed with a special sautéed tomato, onion and mushroom reduction, and you’ll find yourself childishly attempting to ensnare just enough of each part on your fork for the all-important “perfect mouthful”.
About Buzz Café and Bar:
What sets Buzz apart lies in its attitude. Menu and setting aside, it is the attitude which spices and seasons the Café, leaving you with a warmth long after you leave.
“I do this for a hobby, not to make money. Maybe I’m a bad businessman. But all I care about is seeing people happy,” Gurung smiles, gesturing towards a beautiful young Nepali couple dancing to the music.
This, he achieves without question. Everyone loves this busy bee. And, it is exactly this which makes Gurung and Shrestha two of the most successful businessmen in Pulchowk.
Business hours:
8.00am to 10.00pm (daily excluding Monday)
3.00am to 10.00pm (Monday)
Contact - 01-5552364
Bikash Gurung - +977 984 124 9081
Email - bikash.gurung@yahoo.com
miriam@myrepublica.com
