What: The Blue Poppy Thakali
Where: Sikkim Commerce House, 4/1 Middleton Street
Timings: 12.30pm-5pm and 6pm-10pm
Meal for two: Rs 1,000
Cane ceiling lamps, orange walls and floor seating lend a homely vibe to the newly-opened The Blue Poppy Thakali at Sikkim Commerce House on Middleton Street. Situated on the same spot as The Blue Poppy, the new outlet looks and feels more spacious. “We shut the Salt Lake outlet and decided to open a bigger space here that will be half Blue Poppy and half Thakali. Our primary focus is to provide home-style Nepalese food,” said Sachiko Seth, who co-owns the place with mother Doma Wang and friend Ambika Pradhan. The 52-seater restaurant also has regular seating.
Smoked, diced chicken is tossed with chopped onions, tomatoes, green chillies and cooked with spices that make it almost like a chatpata chicken chaat. Have it with rice or just as a starter.
If you want a complete meal then thalis are the best option. Pork curry (served in the bowl), steamed rice, kaali dal, aloo dum, sesame sauce, sauteed greens and three pickles — Sadeko Gundrunk (fermented radish leaves), Moola Ko Achar (pickled radish) and Kinema (fermented soybeans) make up the thali. Mutton, chicken, egg and vegetarian thalis are also available.
Chicken, pork or aloo-cheese — there are three fillings to choose from. A portion has 10 pieces and is served with homemade sesame sauce.
Clockwise from top:
Sungur Ko Khutta Ko Achar:
Meat from the leg portion of pork is cooked in a curry with onion, tomatoes, chillies and lime juice that lend it a spicy and sour taste. Dip the Sel Roti in the curry and go nom nom.
Alu Ko Achar:
Achar plays an important role in Nepalese cuisine. This one is made with pickled potatoes, tossed with onions, green and red chillies and spices.
Sel Roti:
Made with rice flour, cardamom and sugar, Sel roti looks a lot like pretzel and tastes like malpua. This dish is a Nepalese delicacy had during Diwali and can be relished with Alu Ko Achar.
Text: Pramita Ghosh
Pictures: Arnab Mondal
