The Pass: Lina Gautam – Monty’s of Kathmandu


Posted 4 weeks ago in Food & Drink Features

In this month’s edition of The Pass Chef Lina Gautam from Monty’s of Kathmandu shares her favourite ingredient and alerts us to a trend worth noting.

 

Favourite ingredient

Schezwan pepper.

 

Favourite recipe

Mustard and tomato fish curry.

 

Trick of the trade

Cook with love and passion.

 

Food Hero

My mother and aunty.

 

Food memory

When I was about 9 or 10 we were in lake town Pokhara from where you can see the whole range of Annapurna mountain range. Every weekend fishermen used to sell fresh water fish (similar to river trout). My mother used to fry cleaned whole fish (size of teaspoon) which was amazing.

Wish I’d known…

How to fillet a fish

 

Overrated

Souffle.

 

Trend worth noting

Fermented vegetables.

 

Best meal

When I was a young girl, we were travelling to attend a religious festival on some river bank. There I had flat rice with fresh mustard shoots stir fry, very simple yet the most satisfying dish – hunger is the best spice.

 

Indulgence

Maple pecan Plait with a nice cup of Barry’s tea.

 

Food Bible

Darina Allen’s Ballymaloe cooking school cookbook.

 

Fav. instagram account

Donal Skehan.

 

Unlikely pairing

Chicory and pear with blue cheese.

Utensil of choice

Wok with lid.

 

Table for two

Candle lit dinner at home with Monty’s takeaway.

 

Monty’s of Kathmandu is at 28 Eustace Street, Temple Bar

montys.ie

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