Editorial. Hospitality, Food & Wine. On The Cover

Mid Feb. 2018 I Issue 2 Chief Executive Officer Chief Editor Chief Designer Photographer Contributors Reporter / Photographer Suresh KC Dali Khanal Lasta Newaa Maharjan Laxman Nagarkoti LB Thapa Rupali Dean Purnima Shrestha Sales & Marketing Consultant Gurvinder Singh Bidyarthi Chief Accountant Advisor Reg. no.: 317/074/KTM Hospitality, Food & Wine Monthly Dibeshwor Dharel Dr. Marc Clark Editorial Chemical pesticides & insecticides impact the soil health negatively & compromise the nutritional value of the food. The insecticides & pesticides designed to kill living organisms, when enter our bodies as residues in food we eat will have a serious impact in our health too. Organic food habit starting from scratch with the soil, decreasing soil chemical contamination creates an overall return to nature & brings back nutrients to our food and helpful organisms in the soil, and yield clean, unaltered produce. There has been some effort from government and public sector in increasing the organic food habit in Nepal and we believe it as insufficient. With formation of local government, state government and federal government, we strongly advocate in the favor of progress in back to nature farming in the form of organic farming. This would definitely create more opportunity of income generation to our farmers and increased health condition for the consumers. We must congratulate the government and people of Karnali State for taking such wonderful step with the first cabinet meeting. We believe there is more to be done, but once you start and maintain the pace, there would be a day in near future to achieve the same. Printed At Jagadamba Press, Hattiban, Lalitpur Ph.977-1-5250017 Kudos to all the farmers and consumers who go organic!!! dali@fnwonline.com Bhaktapur Area Representative Tripura Books & Stationers Byasi(Way to Jhaukhel), Bhaktapur Tel: 977-1-6618121 Pokhara Representative Mr. Madhav Baral Ph.: 9856027141 Patan Area Representative Jana Priya Books Sanjiv Pradhananga Ph.: 9851054399 On The Cover Recipe Courtesy Prakash Katuwal Executive Chef VIP Restaurant Lounge Bar Retro Hotel & Spa, Thamel 977 1 4218012 viploungebar1@gmail.com Published & Marketed by Divyansh Media Pvt. Ltd. All rights reserved in respect of all article, illustration, photography etc published in Hospitality, Food & Wine Monthly. The contents of this publication may not be reproduced in whole or in part in any form without written consent of the publisher. The opinion expressed by contributors are not necessarily those of publisher, who can not accept responsibility for any errors or omissions. Hospitality, Food & Wine Monthly strictly advises the readers to be aware of health hazards associated with drinking habit. We do not promote drinking or smoking. The contents in this monthly are purely for education & information purpose. The writers, reporters & publisher cannot be held liable for any consequences arising there off by the use of any products mentioned in this monthly. Readers are requested to use any such products on their own descrition. Hospitality, Food & Wine Monthly Divyansh Media Pvt. Ltd. Basundhara-3, Kathmandu, Nepal Tel: 977-1-4373495, 4373534

SANKATA WINE & BEVERAGE PVT. LTD. ENJOY THE of Colour Happy Holi 2074 A QUALITY PRODUCT OF NEPAL

Hospitality, Food & Wine, Monthly (9)

CONTENTS 24 Coverage Organic & Farmer's Market, Modern Haat Bazaar Bringing Farmers & Consumers Together 16 Quiz 18 Food Quote 19 Hospitality News 38 Enoteca@Fnw The World's Top 10 Wine Desitination for 2018 30 A Visit to Muktinath 37 Wine FAQs 36 Wine Appraisal STAGS LEAP Cabernet Sauvignon 2013 Napa Valley CALiforniA USA

CONTENTS 42 44 Digital Marketing for Restaurants Strengthen Your Presenter Skills through Time Management Strategies 52 Hotel Watch Hyatt Regency Lucknow A Touch of the Good Life 48 Recipes 56 Healthy Living 10 Fascinating Facts About Body Temperature 60 Cocktails & Mocktails 66 Talking Food on Movies Hospitality, Food & Wine, Monthly (13)

Now available in Leading Book Stores A Must have Book for Hospitality Management Students & people involved in Facility Management Area SMS your Name and Delivery address to 9851059138 for Home Delivery & receive Early Bird Discount Price NRS. 800/-

Hospitality, Food & Wine, Monthly (15)

To the Readers Dear Readers, We are reaching you using print media now and are planning audio visual, social networking sites very soon to reach to you. We would like to have two way communications between you and us. We would like to request you to reach us for anything related to Nepali Hospitality Industry through any of the following mediums mentioning "To the Editor" & we will have your appropriate words published in relevant place. editorial@fnwonline.com https://www.facebook.com/foodwinenepal/ Mobile Text: 9801059138 Hospitality Quiz of the Month Kheti Bazaar is organized in... The gorgeous... name translates into heaven and earth.... is considered a normal body temperature.... has been a judge on The Great British Bake Off. Send your Answers to: editorial@fnwonline.com The Lucky Winner gets a bottle of wine. Answers of Previous Issue Congratulations Dahlia, Pokhara The Trip, 2010 Mirgakunj Consumers Committee, Chitwan (MCC) A disinfectant, a wound dressing, a diuretic, and an analgesic Winner : Satkar Basnyat Dillibazaar, Kathmandu Winner is selected from the lucky draw among the right answers To collect your prize, please contact HM s Food & Wine with your identity card by 12 th March, 2018

Hospitality, Food & Wine, Monthly (17)

Food Quote of the Month Cakes are healthy too, you just eat a small slice. - Mary Berry Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. In the swinging 60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. Her first television series Afternoon Plus with Judith Chalmers came out in the early 70s and was a big hit with a lot of British mothers. Three children later she continued through the 80s writing books and filming television series for BBC from her home in Buckinghamshire. She started the 90s by launching her Aga Workshops, a cookery school at home, with over twelve thousand visitors over sixteen years. In the mid 90s her daughter Annabel launched Mary Berry s Salad Dressing. Since the millenium Mary has continued to do demonstrations, write books and do media work. Most noteably she has been a judge on the Great British Bake Off, The Junior Bake Off, Comic Relief Bake off and Sports Relief Bake Off from 2009 to 2016. Mary often appears as a guest on many programmes including The One Show, Food and Drink Programme, Graham Norton Show, Loose Women, Alan Titchmarsh Show, BBC Breakfast, Chris Evans Breakfast Show, Womans Hour. In 2014 Mary s own BBC programme, Mary Berry Cooks, was aired. Mary continues to write books (18) Hospitality, Food & Wine, Monthly

Hospitality News International Culinary Training by Dr. Rick Stefan Nepal Tourism Board appointed Dr. Stefan as the Goodwill Ambassador for Nepali Cuisine Hotel Association Nepal in association with Chefs Association Nepal, Restaurant & Bar Association of Nepal and World Association of Chefs Societies and with the support of Nepal Tourism Board and Department of Food Technology & Quality Control has successfully organized one-day workshop on "International Culinary Training" on February 9th at Hotel Annapurna Kathmandu. The training program has received huge response from Nepali chefs. More than 200 chefs have actively participated in the training program where internationally renowned celebrity chef Dr. Rick Stefan imparted his knowledge on Culinary Arts. The program was also graced by the Secretary of Ministry of Culture, Tourism and Civil Aviation, Mr. Prasad Devkota. Dr. Rick Stefan the Director of Kitchens SAT, Singapore, Director of the Chefs Consortium and celebrity chef was the resource person of the program. He was born in Australia and now lives in Singapore. Dr. Stefan has reached the pinnacle of profession after working in major international hotel chains, top end clubs, owning his own restaurant for 12 years. He is the Director of Kitchen at one of the world s largest airline caterer and also the director of Chefs Consortium. Culture and Cuisines and Campaign to Globalize Nepali Cuisines by the CEO, Mr. D.R Joshi of Nepal Tourism Board. All the stakeholders in this Campaign are confident that Dr. Stefan will play a strong role in helping us promote the Campaign globally. Dr. Stefan is a mentor to a large brigade of chefs in Asia and Australia and has been instrumental in the salubrious growth of culinary profession in Asia. He shared his wealth of knowledge on latest global culinary trends, and commercial kitchens though live demos on plating, garnishing, presentation and other practical methods to the participants from hotel & restaurants in Kathmandu The objective of the training was to highlight the Experience Nepal-Cuisine and Culture Campaign and support to globalize the Nepalese cuisine. Since food is directly related to lifestyles, cultures, festivals, geography, nature and climate of a country and its people, the campaign claims that international tourists can explore our true cultures and traditions through our authentic cuisines. Hotel Association Nepal believes that the participants of the workshop have learned a great deal from Dr. Stefan and will apply their knowledge and expertise in promotion of Nepali cuisines internationally. To honor his phenomenal contribution towards culinary arts, later in the evening, Dr. Rick Stephen was appointed as The Goodwill Ambassador of the Experience Nepal - Hospitality, Food & Wine, Monthly (19)

Hospitality News Chicken Shortage forced most of the KFCs in UK to stop its services The fast food chain KFC has been forced to temporarily close most of its UK outlets after problems with a new delivery contract led to a chicken shortage. A total of 562 KFC outlets remained shut following a weekend of disruption that peaked on 18 th February night at 646 closures. KFC published a list of only 338 of its 900 stores that were still open on 19 th February night. Many were offering a limited menu and restricted opening hours. The chicken delivery problem is so severe that the company cannot say when operations will be back to normal. But it said it was working flat out to resolve the crisis. Signs on many of the closed stores said: Sorry, we re closed. We deliver our chickens fresh into our restaurants, but we ve had a few hiccups with the delivery today. We wouldn t want to be open without offering our full menu, but we ll be back at the fryers as soon as we can. KFC tried to make light of the problem, saying the colonel is working on it - a reference to the chain s US founder, Colonel Sanders, whose image adorns the brand. In a statement it blamed the chicken shortage on a contract with delivery company DHL. Campaign to Globalize Nepalese Cuisine: Cooking Demonstration for Recipe booklet and Info-graphic The Hotel Association Nepal (HAN) in cooperation with the Nepal Tourism Board and the Chefs Association Nepal has taken the lead to putting The Experience Nepal - Cuisine and Culture Campaign and the Campaign to globalize Nepalese Cuisine on the table literally. On 2 nd February, Twenty Signature dishes and four sauces depicting the best of Nepalese cuisine, chosen by a panel of experts was prepared and showcased at the Patan Museum Cafe by the Chefs team for filming and photographing for the purpose of making the recipe booklets and infographic DVDs for distribution to Nepalese Restaurants and diaspora abroad, potential visitors and Agents for cooking guidelines and promotional purposes. The filming of the process is supported by NTB as a part of the ongoing campaign The infographic videos will feature the dishes with preparation demos interspersed with footage of Nepal s cultural and natural attractions. This will not only serve as a cooking guideline to the restaurants aboard but also as destination promotional Dvd. The recipe booklet will serve the same purpose. The menu will cater to all palates: Non-Veg, Veg and Vegan. To meet international standards, the prepared dishes will be sent for nutritional certification and calorie breakdown to the National food lab. Taking forward the ongoing effort to globalize Nepalese cuisine led by Nepal s veteran tourism pioneer Karna Shakya, the Nepal Tourism Board (NTB) has launched the global Experience Nepal to promote Nepali Cuisine and Culture in the international arena in 2018. The Experience Nepal C ad C and the Globalization of Nepalese Campaign plans to promote authentic Nepali cuisine abroad in cooperation with the ever growing number of Nepalese restaurants and Nepalese Diplomatic Missions established in foreign countries by serving authentic Nepalese food. Mr. Binayak Shah, HAN Spokesman and GoNCC Coordinator said We aim to make Nepalese Cuisine with its immense varieties, natural origins and unique flavors the next new tourism product of Nepal. Mr. Deepesh Man Shakya, NTB s Hon PRR for Ireland is the Chief Coordinator abroad for the Experience Nepal campaign. Shakya said, The campaign plans to establish Nepalese restaurants in various countries as promotion hubs of Nepal by serving authentic Nepalese food in their menu. Mr. Sakya has been actively promoting the Campaign via social media and promotional programs abroad. (20) Hospitality, Food & Wine, Monthly

Global Adventure and Mountaineering Conference and Expo 2018 from 23 rd March Hospitality News Olive Garden, Radisson Hotel Kathmandu has re-launched its menu Olive Garden, the Italian cuisine specialty restaurant at Radisson Hotel Kathmandu has re-launched a new Italian menu. The outlet with elegant décor and Italian dining is decorated to feel like a garden with sharp linens and bright pops of color. As per the Asst Manager Sales & Marketing, Ms. Anu Parajuli, the new menu covers the wide range of Italian dishes covering the entire Italian courses menu. She added, guests can feel the little Italy at Olive garden. The exclusive ambiance with the authentic Italian menu will provides guests a memorable, fine dining experience at Radisson Hotel Kathmandu. Global Adventure and Mountaineering Conference and Expo 2018 (GAMCE) to be held from 23 rd - 25 th March, 2018 at Hotel Yak and Yeti, Kathmandu. GAMCE 2018 has been inspired by the remarkable growth in world adventure sports and tourism. The objective is to provide an international forum for exchange of products, services, knowledge and building consensus on international issues relating to mountaineering and adventure. The event is also motivated by the Himalayan nations aspiration, as a leading destination and cradle of adventure and mountaineering, to claim their long-due and rightful place in international mountaineering and adventure sports issues. GAMCE 2018 is being organized under the patronage of Nepal Tourism Board, Nepal Mountaineering Association, Indian Mountaineering Foundation and China Mountaineering Association. The event is also supported by UIAA, UAAA, Trekking Agencies Association of Nepal and Hotel Association of Nepal. Executive chef Mr. Utpal Kumar Mondal described the Italian cuisine being one of the healthiest cuisines in the world as the use of extra virgin olive oil, cheese, herbs and wheat flour is compulsory; the people all around the world can easily adapt to the Italian taste. Furthermore, he mentioned that its very necessary for the Italian restaurant to present the authentic Italian taste which can be find at Olive Garden. Olive Garden has been one of the finest Italian restaurants in town. The management to retain their loyal customer and attract the new customers has brought changes of revision of menu with more varieties into the art of Italian culinary. Olive Garden opens from 18:30-22:30 everyday. GAMCE 2018 will comprise of two main components, the conference and exhibition. The exhibition will provide an exclusive international forum for exchange of information, products and services on Mountaineering and Adventure, gathering all stakeholders in all forms under one umbrella. The conference will host an array of speakers and experts ranging from adventure professionals to nature conservationists, climate change experts and Eco-adventure specialists. The exhibition aims to host more than 100 buyers, Adventure and Expedition travel services, Adventure Sports Gear and accessories and outdoor products. In addition we will also be holding a series outdoor competitions like rock climbing, Mountain Biking, Photo Contests etc which will not only enhance the impact of GAMCE but will also provide a platform for local adventure agencies to showcase their expertise in a global arena. Visit www.mountainadventure.events for more updated information on GAMCE and to take advantage of the presently floated special early bird conference and exhibition registration offers. Hospitality, Food & Wine, Monthly (21)

Hospitality News Kathmandu Guest House celebrates 50 years of Glorious History Established 1968, Kathmandu Guest House is celebrating 50 th anniversary this year. KGH Group of Hotels and Resorts is Nepal s leading hotel chain with 7 eco-friendly hotels under its flagship. Karna Sakya, founder of KGH Group, is hailed as the father of tourism in Nepal. He has been given credit for putting Nepal on the tourist map. He is known for opening the Kathmandu Guest House in 1968, the company s first hotel which was instrumental in starting adventure tourism in the country and creating the famous tourism hub of Kathmandu - Thamel. The KGH Group today has grown from 13-room Guest House in Thamel that hosted the hippies and the mountaineers to a 500 room hotel chain in all the popular tourism destinations of Nepal. Under the famous Pomelo tree in the KGH gardens, where once you could spot a celebrity like Tony Wheeler, founder of Lonely Planet writing a book, today they continue to host technology savvy travelers in their laptops and cell phones along with international pop stars like Ricky Martin and Jeremy Irons who prefer to stay in KGH. To mark 50 th Glorious Years, KGH is offering 10% Discount on F&B in all KGH Hotels, Stay 5 Nights and Get One Free Nepali Dinner and10% Discount on Beauty Parlour & SPA. For further details on Golden Jubilee Celebration Package on all KGH Hotels, please contact Travel Desk at the hotel. Chinese New Year Celebration at Hyatt Regency Kathmandu Hyatt Regency Kathmandu introduced a selection of delightful Chinese delicacies for diners to usher in the Chinese New Year. The Cafe, the hotel s all-day dining restaurant, took a weeklong celebration by offering a Chinese New Year s Eve dinner from 16-23 February and brunch on 17 February, ensuring a memorable celebration for you and those you hold dear. This is the third consecutive year the hotel has organized the event. The hotel has been organizing many food promotions from time to time as through these events the hotel gets an opportunity to deliver international taste to local community. Also, the main objective behind these food promotions is to create excitement and value for guests. Samsung conducts cookery classes for consumers Him Electronics Pvt. Ltd., the authorized distributor of Samsung in Nepal, has conducted program for its valuable customers The Microwave Oven Cooking Class at Nepalgunj and Dhangadi. The Mirco oven cooking class was held at Manakamana Electronics House (Samsung Plaza of Nepalgunj) on 22 nd Feb and Dinesh Trading House (Samsung Plaza of Dhangadi) on 24 th Feb. The cooking class was basically organized to educate people how to use the different Samsung Microwave Oven to cook a range of delicious meals. The classes were conducted by representatives of Samsung Digital Plaza. During the Microwave Oven Cooking Class the participants were trained to cook Pulaw, Mutter-Paneer, Grilled Chicken, Pizza, Cake and so forth. The major highlight of the session was the demonstration of Samsung Slim Fry Microwave Oven, Convection Microwave Oven and Grill & Solo Microwave oventhat cooks food with 80% less fat. The trainers demonstrated the preparation of French fries, without oil using the Samsung Slim Fry Microwave Oven, Convection Microwave Oven and Grill & Solo Microwave oven. They also learnt the ways to cook in Microwave and safety tips. Speaking about the cooking class Seema Golchha, the Director of Him Electronic Pvt.Ltd, said, "The participants were really excited to cook using the Samsung Microwave ovens. Also, the demonstration of Slim Fry Microwave Oven, Convection Microwave Oven and Grill & Solo Microwave oven really got the participants going. They said that it could be a beginning of a healthy eating habit in their family. We are glad that we could promote healthy lifestyle among our valued customers." (22) Hospitality, Food & Wine, Monthly

Coca-Cola to make your FIFA World Cup dream a reality with Coke Khaam, Russia Jaam Coca-Cola in Nepal reveals it s biggest consumer promotion yet. Coke khaam, Russia Jaam offers a once-in-a-lifetime opportunity toconsumers of Coca-Cola products: the golden chance of winning an all-expenses paid trip of Russia to watch the FIFA World Cup 2018, live. Under this campaign, 40 lucky consumers will have the chance to experience the FIFA World Cup, live in Russia. In addition, 200 consumers are in for a surprise every day, with FIFA World Cup merchandise featuring items like: speakers, headphones, pen drive, daily. In addition, 2 winners will have the chance to win a 24 LED TV weekly. All consumers have the chance to be one of the over 12,600 winners of the different prizes throughout the campaign period. Mr. Ambuj Singh, Country Director, Coca-Cola in Nepal said, Coca- Cola is pleased to launch our Coke Khaam, Russia Jaam campaign. We celebrate our long standing partnership with FIFA, and encourage our valued consumers, to participate in this once in lifetime opportunity to win a trip to experience the FIFA World Cup live in Russia. This is our largest campaign, wherein 40 lucky consumers can win a trip to experience FIFA world cup and over 12500 consumers can win exclusive FIFA merchandise. We encourage all of you to try your luck, sending your unique code behind the label to 37722, and make your FIFA World Cup dream a reality. Nepal is a football loving nation, and the Coca-Cola system is excited to bring in this incredible experience and exposure to our consumers. Mr. Puneet Varshney, Managing Director of Bottlers Nepal Limited said, "With a long standing global partnership between the world's most popular game and the world's most popular beverage, we offer to our consumers this once-in-a-lifetime opportunity to experience the magic and exhilaration of the beautiful game of football. Not only do our consumers have the chance to win an all-expenses paid trip to Russia, but there are opportunities to win various other attractive prizes, including FIFA World Cup branded merchandise, TV sets and much more. I invite all the football fans to participate in this campaign, enjoy their football with Coca-Cola and possibly win a trip to Russia." The campaign will start from 15 th February, 2018 and will end on 15 th April, 2018. The offer is applicable on the purchase of 300 ml, 500 ml, 1 L, 1.5 L and 2.25 L of Coke, Fanta Orange, Fanta Lemon, Sprite and Coke Zero. Nepali consumers over the age of 18 can participate in this campaign. Chinese Food Festival to celebrate Chinese New Year in Fairfield by Marriott, Kathmandu Fairfield by Marriott, Kathmandu has hosted Chinese Food Festival for the first time on the occasion of Chinese New Year, at Kava Restaurant. The Chinese Food Festival started on February 8th and continued till February 17th. The festival offered buffet dinner along with snacks and unlimited drinks at Rs. 1999 per person. Himstar launched 5 models of Mixer grinder Him Electronics of Golchha Organization which has a legacy of winning the hearts of Nepalese customers for the past 30 years, has recently launched its five models of Himstar mixer grinders. The new mixer grinder models are: Pearl-500w, Smarty-500w, Diamond-550w, Cute-550w and Galaxy-750w. These mixer grinders come up with features like sleek and elegant body and 3 speed controls with incher and 3 stainless steel jars. Himstar offers this range of mixer grinders with overload protector and 12 months of warranty which are available for MRP 3,690 onwards to 5,190. Hospitality News Guest Chef Noah Lo along with the culinary team prepared various dishes for this 10 days long Chinese Food Festival. Kung Pao Chicken, Ma Po Tofu, Spicy Meat Stew, Sliced Pork and Black Mushroom, Shrimp and Corn were some of the creations from the festive menu. The festival also included performances which depicted Chinese dance, songs and talents. To participate, consumers will have to type the 10 digit unique code behind the label of the bottle and SMS it to 37722. Lucky draw is conducted every day from the SMS received from 12 am to 7 pm. Hospitality, Food & Wine, Monthly (23)

Coverage Suresh KC Organic & Farmers Market, Modern Haat Bazaar; Bringing Farmers & Consumers Together Organic Farming Food and Agriculture Organization (FAO) proposed The World Food Summit Plan of Action (1999) in recognition with the importance of developing alternative sustainable agriculture such as organic farming. From 1999 to 2015, the organic area has increased by about 40 million hectares worldwide. Bhutan, home to around 750,000 people generally farmers, in 2011, announced to convert all farmland within the country to an organic agricultural system & become the first nation in the world to go 100 percent organic by 2020. Denmark with 5.6 million populations on the other hand wants to go completely organic as soon as possible. Organic farming is an integrated farming system which involved technical aspects (soil, agronomy, and weed and pest management) and economic aspects (input, output and marketing) as well as human health. Organic farming claims to have the potential to provide benefits in terms of environmental protection, conservation of non-renewable resources, improved food quality, reduction in output of surplus products and the reorientation of agriculture towards areas of market demand. Since consumption of organic food products is the best remedy to prevent the numerous health hazards caused by conventionally produced foods, the global market has experienced exceptionally high growth in organic foods. According to a study done in the year 2015 by Research Institute of Organic Agriculture (FiBL), 44.28 Billion USD, 10.6 Billion USD, 6.78 Billion USD, 5.79 Billion USD in (24) Hospitality, Food & Wine, Monthly

Coverage US, Germany, France & China in the market value of organic products and by saying this we can assume that every other country have respective market value of organic products. Likewise, there is a growing trend among urban consumers of Nepal to consume organic products from places where they could get an assurance about the quality of the products. But, market features of organic products in Nepal show that it is still in the "formative stage" of the product life cycle. Nepal s organic agricultural production has a relatively short history. Adoption of organic farming is quite slow, market for organic products is not well developed and no market statistics are available in Nepal. Growth of organic agriculture & consumption requires producers and consumers' awareness, availability of sound infrastructures and consumers' willingness to pay for the organic products. Nepal, being a developing country, definitely majority of the consumers is not well off. However, consumers clustered in and around Ms. Laxmi Gurung is associated with organic farmers group since last one year and she regularly keeps stalls in Le Sherpa, Pani Pokhari & Flavors Restaurant, Bouddha. She was inspired to enter to organic produce business as she felt the taste difference between the organic & organic products. She started the business by investing merely five hundred thousand in five ropani land and within this 1st year she has increased the area of her farm to 10 ropani land and investment too. She feels that the organic produce market is very much receptive and customers are ready to price for the quality products. She further states that the organic produce deserves a better price than ordinary produce for the reason that the farmers take more pain in making organic manure, insect repellent by them and grow vegetables by preserving land and environment to further deliver healthy produce to consumers. urban areas of the country with the affordability are ready to pay for the organic products provided quality is Ms. Laxmi Gurung at her stall in Organic Farmers Market at Taragaon Organic Agro Market, Bouddha assured. Market potentials organic products are mainly determined by consumer expectations of the product Hospitality, Food & Wine, Monthly (25)

Coverage attributes, which are attached to the product such as quality, price & even certification. Consumers awareness of health, food safety, environmental, and technology issues related to food products as well as the industrialization of agriculture and globalization, are other identified factors of organic food consumption. Recently, the Karnali State Government has decided to establish foundation to lead the state to an 'organic state' in the first cabinet meeting of the government. Soon it will be announcing a ban on import of vegetables which will lead the financially backward sate towards prosperity. The government will make the state independent for vegetables and food items Mr. Pushpa Kaji Shrestha in Taragaon Organic Agro Market, Bouddha Mr. Pushpa Kaji Shrestha, one of farmers who initiated the organic farming movement in association with district agriculture development office, Kathmandu in 2052 BS and has been working in the field till the date was found the organic farmers market in Bouddha. "There were no agency to certify organic produce in the past and our constant effort to have one in Kathmandu has paid off and we at Himgiri Eco-friendly Agriculture Co-operative Ltd, have been granted authority to certify organic produce since last year." stated Mr. Shrestha. He further states "We have been allowing only the farmers to have stall and sell their produce in these types of market there is great potential in organic farming. Youths planning to go abroad should rethink and retain back in the country to work in organic farming. The consumers of Kathmandu are very much aware about organic products and they deserve healthy agriculture products when they are paying for it." Upon being asked about over pricing of organic products, Mr. Shrestha denies the concept of overcharging the consumers only for the reason that the products are traded directly to consumers and that does not involve middleman's commission to the price. (26) Hospitality, Food & Wine, Monthly

Coverage Mr. Kapil Prajapati in Taragaon Organic Agro Market, Bouddha Mr. Kapil Prajapati, current secretary of Himgiri Eco-friendly Agriculture Cooperative Ltd said "the current organic market started some 2.5 years back and has become a place to meet fellow farmers and consumers interested in organic products. We have been receiving demands to expand it to other places, but due to lack of man power and resources, we have not been able to do so. As of now, we have been able to include 15-18 stalls and almost all the farmers are happy with the opportunity of selling the products and developing the network for trading on other date and time." The farmers pay merely Rs. 350.00 per stall per week to set up a stall and does average selling of 7-8 thousand in the organic farmers market in Taragaon Premises." stated Mr. Prajapati. through a long-term plan. Almost all parts of Nepal currently import a large amount of vegetables from India & it is proven fact that the vegetable which comes to Nepal comes with high hazardous chemicals residues. Haat Bazaar A haat bazaar, most often called only haat, is an open-air market that serves as a trading venue for local people in rural areas and some towns of Nepal. Haat bazaars are conducted on a regular basis, i.e. once, twice, or three times a week and in some places every two weeks. At times, haat bazaars are organized in a different manner, to support or promote trading by and with rural people. In Eastern Nepal, most of the towns are named after the weekly haat. Aaitabare, Sombare, Mangalbare, Budhabare, Bihibare, Sukrabare, Sanischare are some common Nepali town names that are named for the day of the weekly haat. The same concept of traditional Haat Bazaar or villages and remote places has now been implemented in Kathmandu to trade on organic products and crops grown by farmers in and around the valley. The another aspect of agricultural products trading in the country is that the layers in the channel of product distribution in the name of collectors, distributors and retailers in between the producers and consumers has soared up the prices in fruit and Hospitality, Food & Wine, Monthly (27)

Coverage Ms. Rasmila Shrestha in her Stall at Taragaon Organic Agro Market, Bouddha Ms. Shova Sharma in her Stall of Gorkha Bees at Farmers' Market at Le Sherpa, Pani Pokhari Ms. Rasmila Shrestha, a botanist by profession & expertise was found showcasing her own products including Soap, Honey, Essential Oil, etc. She has brought her experience of 25 years in botanical research and developed variety of products. In the past, she had an outlet in Thamel but she could not run the outlet well due to her involvement in research and feels the organic farmers market as an avenue to develop network and share her knowledge, expertize & skill with other people. vegetables, especially in Kathmandu valley. The consumers are generous and are ready to pay high price to growers rather than the intermediaries. There was a need of developing a short and viable distribution channel which skins the layers and benefits the producers & consumers economically too. So, the adoption of Haat Bazaar concept and setting up such farmers market in different location is fair enough to both the growers and consumers. It is just that there is need of sheer Ms. Shova Sharma, was found in Farmer's Market in Le Sherpa, Pani Pokhari, representing her production Company Gorkha Bee which produce variety of honey based in season. She has been involved in the production of Honey and related other products since last 13 years and has been keeping stalls in various farmers market since last 7 years. She feels that the farmers market has increased the avenues of trading with Nepali as well as foreigner & expats. She confidently stated and claimed pure Nepali honey to be 100% organic provided sugar is not infused in the honey. interest of Government, farmers and consumers to promote it and expand it to other major cities in the country. Organic & Farmers Market Organic & farmers market used run in places like The Summit Hotel, Kupondole, Trisara, Lazimpat, 1905, Kantipath in recent past but some of the markets have closed and some have been relocated to new places. Here are some Ms. Binuka Joshi Malla, the founder of "Theki" was found happily displaying her variety of dairy products and trading with the visitors in farmers market in Le Sherpa, Pani Pokhari. She produces fresh milk, butter, sugar free & with sugar yogurt, fresh cream, etc. She has an outlet in Jhamsikhel and as such she does not have time to go to any other markets, but feels good to be there in the farmers' market in le Sherpa. The husband & wife team has been involved in cow farming with about 20 cows in Thankot since last four years & has been participating in farmers' market since last three years. She happily stated that both the counter sales and network sales is very good. Ms. Binuka Joshi Malla, in the stall of Dheki at Farmers Market, Le Sherpa, Panipokhari (28) Hospitality, Food & Wine, Monthly

Coverage Mr. Francois Driard, at the stall of Himalayan French Cheese at Farmers Market, Le Sherpa, Panipokhari. Mr. Abhisek Rimal, Mr. Kapil Prajapati, Mr. Pushpa Kaji Shrestha in Taragaon Organic Agro Market, Bouddha of the markets in the valley where currently the farmers and consumers meet directly to trade on the produce. The Yellow House, Sanepa, Sundays 9 AM-12 PM. (Type Farmers Market) Flavor s Restaurant and Café, Taragaon Premises Bouddha, Saturdays 8 AM-1 PM. (Type - Organic Market) Le Sherpa, Panipokhari, Saturdays 9 AM 1 PM & every Wednesday 3 PM-7 PM. (Type Farmers Market) Urotora Restaurant, Panipokhari, Fridays -3 PM 7 PM (Type Organic Market) Kheti Bazaar, Bhojan Griha, Dillibazar, Every Day 10 AM 5 PM ( Type Organic Market) Mr. Francois Driard, the founder of Himalayan French Cheese has been working in cheese production since last 10 years and has been participating in the farmer's market since last 8 years starting from 1905 and currently in Le Sherpa. He is very specific and proud to produce good products and sell them directly to the consumers without involving any middleman. He is very happy that the farmer's market has become a pivotal point of contact to generate network of various type to market his products. He further states that the Nepali market is still not aware about cheese variety, their characteristics and as such anyone can visit his stall in le Sherpa and try different cheese and ask for delivery of the desired one. He sees huge potential of market growth in Nepal for now but believes that Nepal can be cheese exporting country in future. He has plan to share his secrets of producing good cheese to help Nepal to export it. The Journal of Agriculture and Environment Vol: 10, Jun.2009 Technical Paper 1 POTENTIALS OF ORGANIC AGRICULTURE IN NEPAL Gopal Datt Bhatta (M Sc)1, Werner Doppler (PhD) and Krishna Bahadur KC (PhD) & various other internet sources. Hospitality, Food & Wine, Monthly (29)

A visit to MUKTINATH - LB THAPA After having visited Lumbini and Chitwan National Park, my next destination was Muktinath. Before I set out for Muktinath, I browsed internet to collect important information about the tour. But after spending hours on internet, I was more confused than before. What I received was only conflicting information. There was so much information and many of them were contradicting to each other. It became impossible for me what to believe and what not. Therefore, I decided to experience the whole journey as it is and tell the story what I experience throughout the way up to Muktinath. My original plan was to go to Muktinath by motorbike, but later I decided to go by a jeep. However, in the meantime, I got an air ticket to Jomsom. Then I thought it was not that bad to take a flight as I could see lofty Himalayan peaks and I would return by road from Jomsom to Pokhara. This way I would have complete experience of going to Muktinath by flight and returning by road. I wore the warmest jacket I had and was ready to board a Twin Otter of Tara Airlines from Pokhara Airport on 10 th of December 2017. Is it a good time to visit Muktinath? Of course not and I don t advice anyone to visit Muktinath from December to January. The best time to visit Muktinath is from March to June or September to October. Nevertheless, the travelers can visit Muktinath after February but before November. Muktinath, the temple of salvation. (30) Hospitality, Food & Wine, Monthly

1 2 3 4 1. A beautiful view of mountains at the Kagbeni River. 2. The jeep parking at Muktinath. 3. Tourists enjoy horse riding on the way to Muktinath Temple. 4. A helipad is made just below Muktinath temple. There were about five passengers on board including myself; otherwise, the plane was virtually empty. First, I sat on my left side of the window then I realized that I could have better view of the mountain peaks from the right side of my window. As there were many empty seats, I could sit wherever I liked. After all it was a short flight about 20 minutes. The plane began descending to the Jomsom airport and I could see Dhaulagiri and Nilgiri mountains on both of my sides. The sun was shining bright and it was remarkably a lively day indeed. The moment I put my first step out of the plane, I was greeted with the gushing, chilly cold wind. This way nature warned me not to take cold in Jomsom for granted. I came out of the Jomsom airport. It was off-season therefore there were quite a few Nepali and foreign tourists on the main street of Jomsom bazaar. A local man told me to walk about 300 meters to reach the bus stand. While walking on the road I realized that the entire main road of Jomsom bazaar was not blacktopped. I wondered what would be the condition here during rainy days. Soon I reached the bus station where Jeeps and Buses stood side by side. I got into a bus where I saw only a few passengers. When they saw me, their faces brightened up I was happy to see their concerned for a stranger. One of the passengers told that including me they became seven, then the bus would probably move to Muktinath. In the meantime, one man banged into the bus, grabbed his bag and said, Don t waste your time by sitting in this bus. This bus will not go unless more than half seats are filled with passengers. This bus had cancelled its trip yesterday as well. We freaked out and followed the man in bewilderment. We walked down up to the Jeep stand. The first Jeep had already gone and the second jeep was waiting for passengers. We sat in the Jeep for about forty-five minutes but the jeep driver did not show any sign of departure. When asked he said that the jeep would not leave unless all 12 seats are occupied. We had to reserve the Jeep if we wanted to move immediately, or we had to wait for more time. When we got tired of waiting, we reserved the jeep and moved to Muktinath. They charge per passenger Rs.260. As the jeep left Jomsom bus station, I was busy clicking photos on every direction. Bare and tall mountains appeared magnificent and breathtaking. It was my first experience to see those majestic mountains from such a close proximity. Hospitality, Food & Wine, Monthly (31)

Hindus believe that last tributes paid at the Kagbeni River helps departed souls to heaven. After about 30 minutes, our jeep reached Kagbeni. Kagbeni is popular among the Hindus who believe that if last tribute were paid at Kagbeni then departed souls would get entry in heaven. After taking little rest at Kagbeni, we moved ahead for our final destination, Muktinath. From Kagbeni the jeep was rolling along the Kaligandaki River. About then the jeep left the river band and started going uphill, a spiral off road. After about five kilometers, there was blacktopped fine quality road. Until then I could not see a blacktopped road even in the main bazaar of Jomsom. The jeep driver told me that only a few months ago about 10-kilometer road to Muktinath was blacktopped. The blacktopped road has reached right below the Muktinath temple. Nearby the Muktinath temple, there is a helipad. From the vehicle parking, Muktinath temple is at the distance of about 2 to 3km. Most of the visitors walk all the way from the vehicle parking until the temple of Muktinath. However, I opted to take a mule ride instead. They charge one way Rs.300. A group of mule owners can be found waiting for the visitors there. Very recently, I had been to Chitwan National Park where A tourist takes bath under 108 waterspouts with her clothes on her body. I experienced an elephant ride, so at Muktinath why I should not experience a mule ride, I thought. Muktinath is one of the most sacred pilgrimage sites of Hindus and Buddhists. It is located at the base of Khatang Kang in Baraha Gaun, at an altitude of 3,710 meters. The temple is built in Pagoda style that is devoted to Lord Bishnu. It is a strong belief among the Hindus that bathing under the 108 waterspouts provides salvation after death. Muktinath is also the place where Buddhist guru Ringpoche, who established Tibetan sect of Buddhism, had meditated. In front of the Muktinath temple, there are two small ponds. The first pond is called Paap Kunda and another is Dharma Kunda. First, the pilgrims should take a plunge in the paap kunda and wash out all the sins they have accumulated and then they should take a plunge into the dharma kunda to earn virtues. Muktinath temple is well known for its 108 waterspouts. The water from the Kaligandaki River flows regularly through 108 waterspouts. The pilgrims should take bath from all 108 waterspouts. When this scribe was at the temple, the temperature of the area was below freezing level. Except a few diehard devotees of Lord Bishnu, others ran fast with their clothes under those 108 waterspouts. According to the Hindu astrology, the number (32) Hospitality, Food & Wine, Monthly

Coverage Hospitality, Food & Wine, Monthly (33)

was at the lobby of the hotel, I saw the manager was speaking with the guests and telling them how Amitab Bachhan and a few film unit members stayed in the hotel. They had come to Jomsom to shoot Khuda Gawah in 1992. It was all very interesting to know that a super hit Bollywood cinema was shot in Jomsom. But for me the room rent was above my budget. I knew it was off-season and I could easily get good room elsewhere at a cheap price. A few yard away I stayed at hotel Kaligandaki, it was cheap and best and the hotel owner Amar Bhattachan was very friendly. Water at Muktinath waterspouts is below freezing level. 108 has special place. There are 12 zodiacs and 9 planets, which make total 108 combinations. Similarly, there are 27 Lunar mansions which are divided into 4 quarters which give a combination of 108 quarters. On the south of Muktinath temple has a small temple of Jwalamai, where two tiny flames burn beside a rivulet. Those flames are protected by thin iron nets lest visitors try to touch those flames. Quite recently, a huge statue of Buddha has been erected near the Jwalamai temple. Unlike other statues, this statue of Lord Buddha has been painted in black. I was at the temple until 5 o clock in the evening and it was time to return to Jomsom. After 5 pm cold wind started moving fast, this made standing around the Muktinath area almost impossible. We were seven passengers and could not wait any more, so we again reserved the jeep to Jomsom. It was already little dark when the jeep reached Jomsom. I looked around for a hotel where I could spend the night. I entered at hotel Om s Home as it looked attractive from outside. When I Most of the apples have already been taken out of Jomsom. Next day early in the morning around 7am yours truly was at the main bazaar of Jomsom, looking for a bus to Pokhara. There was only one bus and that was already occupied. You should reserve a jeep to Pokhara. I waited for three days to occupy all the seats of my bus. How can you get a bus ticket now? asked the driver of the bus. I talked with a jeep driver cum owner, he asked Rs.17000 for Pokhara. You find the passengers who want to go to Pokhara and give me a call said the jeep driver and gave me a card. Why don t you find the passengers and inform me? I asked him. He said that he was actually not interested to go to Pokhara, because due to off-season, he was less likely to get passengers from Pokhara to Jomsom. I walked the length and breadth of Jomsom bazaar for several times and finally collected four persons only. It was already 10 am and we decided to reserve the jeep and share the fare equally. While traveling by the jeep my co passengers revealed a shocking fact about the dirty business of air tickets at Pokhara and Jomsom airports. Normally air tickets are easily available from Pokhara to Jomsom at the costs Rs.2400 for Nepali. However, while returning from Jomsom to Pokhara, tickets are never sold to Nepali passengers. They sell tickets only to foreigners and Indian nationals, because they charge exorbitant price for them but they cannot do this with Nepali passengers (34) Hospitality, Food & Wine, Monthly

who pay Rs.2400 for the same ticket. Tara Airlines has maintained its monopoly on Pokhara Jomsom route, as currently there are no other flights available. Tara Airlines takes two flights in a day from Pokhara to Jomsom. In fact, all the passengers in the jeep had tried to get tickets from the main counter of Tara Airlines at the airport. They were even ready to pay five thousand for the ticket, but their offer was turned down. This is absolutely true that on many occasions the plane from Jomsom takes off with many seats empty but they never sell tickets to Nepali, revealed the secret by the jeep driver, a local resident of Jomsom. The road was bumpy and I felt very uncomfortable. However, the driver of the jeep said the road up to Marpha (2670 Altitude) was very good. Don t say this road bad, the bad and the worst will begin from Marpha declared the driver. I was not in a situation to do anything but to prepare myself mentally and physically for the bad and the worst part of the journey. At Marpha there were many small and big apple gardens, but without apples because all the apples had already been taken away to sell in Pokhara and Kathmandu. From Marpha up to Tukche (2950 Altitude) the road was bumpy but not that bad, but from Tukche the condition of road began deteriorating. The road from Tuche to Kobang (2640 Altitude), Larjung (2550 Altitude), Lete (2480 Altitude), Ghasa (2010 Altitude) and Tatopani was extremely bad. At several places river was flowing from the road and driving was quite challenging. In many places, dozers were working hard to clear debris of the landslides and making a passage for vehicles. For the first time I realized how difficult it was to drive on a slippery downhill. On request, the driver stopped his jeep at Tatopani. The hot spring pond at Tatopani is just below the main road. The hot water pond was found near the Kaligandaki River. Later natural hot water was channeled to a present day pond. Its water is too hot but cold water of the river is regularly comes into the pond to keep the pond water lukewarm. It is believed that the hot water at Tatopani is mixed with several healthy minerals, which can cure many physical ailments. It took about five hours to cover about 70km distance from Jomsom to Beni. A road from Beni meets the Baglung highway and the road is good from there. Beni is a small town with many hotels and lodges. If the visitors are not in a hurry then one day-stay in Beni is advisable. There are some beautiful places in the vicinity of Beni. While coming down from Jomsom to Beni, we helped eight motorbikes to get out of the mud. A few motorbikes even skidded off the road but luckily, they did not receive serious injury except some nasty bruises. On the way, I noticed no workshop to get repairing facility. The quality of road is so poor that it is not worth taking a risk by riding a motorbike on such a treacherous road. The road is extremely dangerous for big-size bus as in many places the road is extremely narrow to pass a single bus. Until now, jeep is the safest form of transportation to Muktinath. Well want to visit Muktinath? Have a safe and pleasant journey! Note: All photos by the author LB THAPA is a regular contributor of Hospitality, Food & Wine Magazine Monthly Hospitality, Food & Wine, Monthly (35)

Wine Appraisal Dali Khanal STAGS LEAP Cabernet Sauvignon 2013 NAPA VALLEY CALIFORNIA USA Cabernet Sauvignon is synonymous with the Stags Leap District and has always been a mainstay in the winemaking program at Stags Leap Winery. This 2013 vintage of Cabernet Sauvignon has abundance of high-quality fruit. Sight/ Appearance Very clear on the sight, this Cabernet Sauvignon is deep ruby in color with attractive purple hues. Looks intense with lots of legs denoting healthy fruitiness. Nose Clean on the nose with medium plus intensity. The wine is developed with lots of black currant aromas along with cassis. Some ripe plums, spices, dark chocolates and vanilla are also found. Quite an appeal to the nose. Palate This is a dry Cab Sauv with medium minus intensity on the palate. Tannin is also on the slight lower side. Body is medium plus. Abundant flavors of black currant, spices and vanilla is found on the palate along with some smoky flavors and jamminess hitting the tongue. Finish The finish is medium in length. This Cab Sauv can be drunk now as well as can be stored to mature for later consumption. Overall Rating Sweetness: Dry Alcohol: Medium + Tannin: Medium - Acidity: Medium + Suggestive Foods Lasagna Kebabs Roasted Pork Tenderloin (36) Hospitality, Food & Wine, Monthly

Wine FAQs How do you know how long to lay down a wine and when is the best time to drink it? Matina Manandhar Jwagal, Lalitpur That is a tough question and impossible to answer with a basic explanation. The majorities of wines are made for immediate consumption, but will also be good to drink for a couple of years. In general, red wines age better than whites and certain grape varieties and wine styles age better than others: wines made from Cabernet Sauvignon can be very long-lived for example. Whether such wines improve with age is a subjective opinion: older wines trade some of their fruit and vibrancy for developed flavors, and it is a tradeoff that some like more than others. Why are some wines not suitable for vegetarians? Binod Ghimire Gairidhara, Kathmandu Normally this is because of the agents that have been used to fine or clarify the wine, which can be animal derived products like isinglass (from fish) or gelatin (which can be derived from animal bones). There are alternative fining agents like PVPP, a synthetic agent, and Casein which is made from milk (so not suitable for vegans). Vegetarian-suitable wines normally carry that information on the back label. How much wine constitutes a unit of alcohol? Sabina Basnet Chuchhepati, Kathmandu It s a common misconception that one glass of wine equals one unit. The unit in which alcohol is measured for those advocating healthy consumption is actually 10 millilitres of pure alcohol. So to work out how many units are in a glass requires you to know how much alcohol is in the wine, and how much wine is in the glass. For example, a large glass is commonly 250 millilitres. If it is a wine with 14% alcohol, it actually contains 3.5 units, not one: the formula is millilitres of liquid (250) x alcohol (14) divided by 1000. Best Question: Sabina Basnet Chuchhepati, Kathmandu Please contact: HM s Food & Wine Magazine For A BOTTLE OF JACOB S CREEK WINE Send your questions to editor@fnw.com.np Hospitality, Food & Wine, Monthly (37)

Enoteca@Fnw Courtney Schiessl The World s Top 10 Wine Destinations for 2018 It s already 2018, few monthslong blank slate in front of you. Why not make this your year of wine travel? Nothing beats the experience of visiting a wine region in person. Winding through vineyards, meeting winemakers faceto-face, and sipping a wine on the grounds where it was grown provides a deeper understanding of that area and its grapes. The world of wine is vast, but some regions are particularly worth exploring now, thanks to their emerging producers, under-the-radar cuisine, and unique cultural attributes. That s why we compiled the top 10 destinations that wine lovers should put on their dockets for 2018. Options for adventurers, urbanites, and beachgoers stretch from South Africa to Spain to the South Pacific. If you get to all of them this year, well, consider us wildly jealous. (Also, can we come?) And if you can t get to all in 2018, good news: There s always next year. CORSICA, FRANCE The most exciting island for of-themoment, hard-to-find wines Island wine regions are hot right now. Corsica is the latest to garner attention for its dramatic landscape and increasingly high-caliber wines. Coastal vineyards dotted with seaside towns wrap around the perimeter of the island, framed by the sea on one side and mountains rising from Corsica s center on the other. Here, oenophiles can access wines that are just beginning to trickle into export markets and onto top wine lists like those of Eleven Madison Park in New York and Canlis in Seattle. While winemaking has a long history in Corsica, most wines are consumed locally. Therefore, many winemakers welcome visitors and sell wines at their wineries, giving visitors truly local, oncein-a-lifetime experiences. For those looking to complement their tastings with other activities, Corsica is a history buff s dream destination. Ancient eras unfold at archaeological sites across the island, from the 1500 B.C.E. ruins at Filitosa to the 1769 birthplace of Napoleon (38) Hospitality, Food & Wine, Monthly

Enoteca@Fnw in Ajaccio. Beaches are aplenty, of course, and the famed GR20 hiking trail is one of Europe s most difficult. Visitors can reach the island directly by plane, or from southern France by ferry. VALLE D AOSTA, ITALY A hybrid cultural area with breathtaking peaks for those who love the great outdoors The Valle d Aosta is a bit of a secret among Italy s wine regions, often overlooked in favor of the much larger Piedmont region to its south. Flanked by France and Switzerland, mountainous Valle d Aosta has its own hybrid culture influenced by all surrounding areas. Italian and French are both official languages, and much of the population speaks the local dialect, Valdôtain. A hub for outdoor adventurers, the Valle d Aosta is home to some of Italy s highest peaks, including Mont Blanc. Hiking is as popular in the summer as skiing is in the winter, with the newly erected Skyway Monte Bianco cable car providing gorgeous views of the mountains year-round. From the city of Aosta in the center of the valley, visitors can travel west toward Mont Blanc or east toward Monte Rosa on the Valle d Aosta wine trail, tasting wines from local varieties like Fumin or Prié Blanc, as well as Italian or Swiss varieties like Petite Arvine or Nebbiolo, and international grapes. NORTH COAST, CALIFORNIA, USA In the aftermath of 2017 s wildfires, California s top wine regions are open for business News coverage of the wildfire outbreaks in Napa, Sonoma, and Mendocino last year had many jumping to worst-case future scenarios, canceling trips to the region or steering clear of its bottles. That s a mistake. A drive through California s North Coast reveals that most wineries or vineyards were left untouched, and yet, the area has seen a serious decline in tourism since the wildfires. Tourism is a key industry in California s North Coast, which is why it s now more important than ever to plan a trip. While wildfires spared most wine properties, they hit residential areas hard, leaving many of those employed in the wine and tourism industries without homes. Visitors to Napa, Sonoma, and Mendocino this year won t just experience great hospitality and wine; they ll also be making a small difference in helping the people who make it get back on their feet. CRETE, GREECE Local winemakers and chefs return to ancient roots on this affordable island Greece remains an affordable destination for world travelers, but instead of following the pack to the tourist-filled (though wonderful) Santorini, head to Crete instead. Greece s largest island has the gorgeous beaches and iconic stone architecture of other islands, but its cities tend to be more cosmopolitan, filled with nightlife and restaurants. The Hospitality, Food & Wine, Monthly (39)

Enoteca@Fnw port city of Heraklion, on the northern coast of Crete, anchors the main winegrowing area of the island, where locals place new emphasis on ancient grape varieties and cuisine. Unlike Santorini, which focuses on Assyrtiko, Crete is still experimenting with its local grape varieties, and for good reason: Many of the grapes found in Crete are unknown to any other world region. Tongue-twisting names like Thrapsathiri, Kotsifali, and Mantilari may seem intimidating, but the wines are wild, varied, and worth exploring. This goes hand-in-hand-with Cretan cuisine, which is founded on foraged ingredients like herbs, seeds, olives, and even snails. Restaurants like Peskesi in Heraklion newly emphasize the Cretan diet, similar to the broader Mediterranean diet but with a wildness and aromatic intensity not found elsewhere in Greece. HEMEL-EN-AARDE VALLEY, SOUTH AFRICA Seaside adventures abound in the New World s newest Burgundian region South Africa is ripe with wine regions, some of which have become popular tourist destinations due to close proximity to Cape Town. Get off the beaten path and head toward the country s southern coast. The gorgeous Hemel-en- Aarde Valley, aptly translated as heaven and earth, is a cool-climate region that produces Burgundian-style wines from Pinot Noir and Chardonnay. If you haven t heard of it, there s a good reason why: Until it was made into an official ward 10 years ago, it was just another part of Walker Bay. Now that the Hemel-en-Aarde Valley has garnered status as an individual wine region, new winemakers have landed in the area and followed in the steps of the region s pioneers to produce complex, balanced wines. ALENTEJO, PORTUGAL Warm, rural Portugal focuses on nuances within its sub-zones Skinny Portugal is known for its affordability, inviting cities, and gorgeous coastline, but it s also blessed with wine regions that cover nearly the entire country. Easy-to-navigate bus and train transit allows even those who don t speak a lick of Portuguese to confidently explore the country s winemaking diversity. Americans primarily associate Portugal with fortified Port wine, but regions like the large Alentejo create intriguing dry wines from indigenous varieties. Historically a value-oriented, homogenous region making rich reds and fruity whites, Alentejo producers are now exploring the nuances that the area s eight sub-zones can create. The Alentejo Wine Route takes travelers through all of them, from the cooler Portalegre in the north to the warmer Moura in the south, while traversing hilltop villages and ancient ruins. The city of Évora is an excellent home base for travelers, and the region happens to have one other claim to fame: Alentejo is one of the world s cork-farming hubs, with forests for visitors to explore and cork products beyond wine. CASABLANCA VALLEY, CHILE A vibrant street art scene plus serene, cool-climate winemaking Chile s cool, hilly Casablanca Valley is the country s top region for crisp, Just an hour and a half southeast of Cape Town, you could visit the Hemel-en-Aarde Valley as a day trip, but an even better idea would be to stay in the coastal town of Hermanus, just down river. Tastings at the region s excellent wineries, all of which are located quite close to one another, can be interspersed with relaxing sprawls on the beach and seaside adventures like kayaking and whale watching, for which the town is famous. (40) Hospitality, Food & Wine, Monthly

fruit-forward white wines, but before the 1980s, winemaking was almost nonexistent. What was once farmland now houses modern wineries with welcoming cellars and tasting rooms. Most wineries offer picnic sites for visitors to sip the Casablanca Valley s signature Sauvignon Blanc and Chardonnay against the serene, green backdrop. Travelers could stay in bustling Santiago, an hour east of Casablanca, but the far more exciting proposition is to bunk in coastal Valparaíso, the vibrant port city that Nobel Prize-winning poet Pablo Neruda once called home. Art takes center stage here, not only through modern galleries, music-filled bars, and the annual Valparaíso Arts Festival, but on the streets themselves. Graffiti leaps off the colorful buildings, a point of pride for most locals. Some companies offer formal tours of the scenes, but it s all free to anyone with an adventurous spirit and solid walking shoes. GALICIA, SPAIN Get to know the light reds and stellar whites of Spain s most exciting wine region Situated just north of Portugal, this corner of Spain is unlike any other in the country. Its coastal Rías Baixas region is generally considered a standard-bearer for its Albariño wines, but the entire area is poised with fresh energy right now. Green, wet, and cool, Galicia is home to five wine regions, most of which specialize in acid-driven whites. But dramatically sloped Ribeira Sacra recently garnered attention for its complex, mineral-driven reds. Historically, Galicia was famous not for its wine, but for religious pilgrimage: The area is part of the Camino de Santiago, a 500-mile route across northern Spain. (More than 270,000 sojourners made the trek in 2016 alone.) TOKAJ, HUNGARY Europe s oldest classified wine region explores dry-wine frontiers For centuries, Tokaj has produced some of the world s most famous sweet wines, revered first by nobles before becoming Enoteca@Fnw Europe s first classified wine region. Years of communist rule held back its wine industry from progressing until the 1990s. Now, winemakers in Tokaj are garnering attention not only for the nectar-like Tokaji, but also for dry wines from local grapes like Furmint and Hárslevelű. Located two hours east of Budapest, most of Tokaj s vineyards surround an ancient volcano, their cellars carved into volcanic rock. A car is definitely necessary to get around, as are appointments for tastings; but the benefit is that visitors often get one-onone tours with winemakers. New energy is surging into Tokaj, making 2018 the perfect time to experience it. BEECHWORTH, AUSTRALIA A Gold Rush-era town offers both historical charm and wine innovation Australia s Victoria wine region, which fans out from the city of Melbourne, is home to some of the country s top cool-climate wine regions. Some, like Mornington Peninsula and the Yarra Valley, cozy right up next to the bustling city. Beechworth requires a three-hour drive northeast, but it s well worth the effort to experience this under-the-radar, gastronomic getaway. The hot Rutherglen region, famed for its sticky-sweet wines, borders Beechworth to the north. But because the Gold Rush-era town is located at the foot of the Victorian Alps, there is a cool climate influence to the wines. While the majority of Beechworth s production is red, it has become a standout region for Chardonnay. Other specialties include Shiraz and local Italian varieties like Sangiovese. Originally Published on January 17, 2018 in Vinepair (www.vinepair.com) Hospitality, Food & Wine, Monthly (41)

Strengthen Your Presenter Skills through Time Management Strategies - Dr. Marc Clark, CHA-3D, CHDT, CHO, CHS Kelli was always late to work no matter how much she tried to be on time, or how many times her boss reprimanded her. She just could not wake up on time. Her boss informed her that she would fire if her tardiness did not stop. Kelli decided to seek the advice of her doctor. He prescribed her some medication and told her to take one pill before going to bed. She did, and she woke up before the alarm clock sounded and headed into work feeling well rested. Kelli told her boss about the doctor s prescription and how well it worked. Her boss said, That s great Kelli, but where were you yesterday? Time is an interesting phenomenon. Each of us are given the same 24-hours in a day which equates to 1,464 minutes or 86, 400 seconds. Let s use this analogy using your 86,400 seconds. Imagine that your bank credits your checking account each morning with $86,400. However, it carries over no balance from day to day (each evening your bank deletes whatever amount is remaining in your checking account that was not used, bring you to a 0 balance). So, what would you do each day prior to the bank closing? Draw out every cent, of course! It is the same with the time you are given each day. Each day that moves forward writes off, as lost, whatever time you have failed to invest to good purpose. Your day carries over no time balance and allows no overdraft. If you fail to use today s time deposits, you suffer the loss. You cannot go back and capture what is gone, and today, there is no drawing against the tomorrow. As the clock ticks forward, you must invest your time as to get the utmost out of your efforts in securing your wellbeing, joy, and success. Using the logic stated above, strengthing your presentation skills as an owner/operator, manager, supervisor or business associate can be achieved through the proper use of proper time management. Making the most of your presentations preparation time is essential to delivering an interesting and valued presentation. To follow is a list of proven time management tips that are critical to the presentation planning process. 1-Hour of presentation = 6 to 8 hours of prep time. Using this formula, if a presenter is conducting a two-hour session, twelve to sixteen hours should be committed to outlining, researching, and designing the content to be delivered to the audience. One should begin working (42) Hospitality, Food & Wine, Monthly

on a presentation 30-days prior to the actual talk. Never wing-it. Be smart and research your audience. Schedule time conducting phone interviews with audience members researching their expectations about your presentation. What is it that they are expecting to take back from their time spent with you. You want to customize the presentation to meet the needs, wants and expectations of those in attendance. Prior to arriving at your program, you should have a good idea of who is in the audience and what they are looking before you speak word one. Always have more content than time allows, just in case. Due to nervous energy, some presenters speak faster than normal and end their presentations too soon. Now what? Therefore, practicing one s presentation before hand is critical. Be conscious of your speaking rhythm. If you find yourself out of breath at the end of sentences, you are speaking too fast. Slow your pace and begin asking more specific, open-ended, rebound and redirect questions to the audience. Rehearsal the presentation 6 to 8 times before delivering it in public. Practice does not make perfect. Practicing the perfect makes perfect. You should have a good feel for how long each segment topic will take to properly present. Make a time notation on your presentation notes so you can make needed adjustments. Multiple rehearsals will help present content in a smoother, natural flow. Also watch Ponder these thoughts about the value of time: To realize the value of ONE YEAR, ask a student who failed a grade. To realize the value of ONE MONTH, ask a mother who gave birth to a premature baby. To realize the value of ONE WEEK, ask the editor of a weekly magazine. To realize the value of ONE HOUR, ask the couples who are waiting to meet. To realize the value of ONE MINUTE, ask a person who missed the plane. To realize the value of ONE SECOND, ask a person who just avoided an accident. your body language for subliminal messaging. Words and movements should complement one another. Be prepared, have a back up plan just in case. Should you be asked to cut your presentation time due to a presenter prior to you going over their time, you must be prepared to deliver. Always have a back up plan to deliver a nice to know and need to know presentation. You should know which content is the most important to share with your audience so that they will see value in what you had to offer, no matter what the time limit was. The key will be to deliver less information (but filled with quality) while not making the audience feel affronted. Yes, break times are needed. General rule of thumb: if the audience is seated in theatre style, a break is warranted every 60 minutes. Classroom style ever75 minutes, and NEVER more than 90 minutes without a stretch. Times can fluctuate depending on the quality of the chairs the audience are sitting in. Remember, the mind can only absorb what the seat can endure. After break time, restart on time For those who show you respect as the presenter and are back on time, begin on time. If possible display a timer with the exact countdown, so that there are no questions about the actual begin time. No matter how late you started, stop on time. Ending late show disrespect to the audience. Be prepared, when you say, in conclusion, to wrap with your closing remarks in 30-60 seconds. Time is valuable, use your wisely on their things that matter and are of value. Adapted from Time Management Tips, L Stack. Remember that time waits for no one. Yesterday is history. Tomorrow is mystery. Today is a gift. That s why it s called the present! Dr. Marc Clark is a renowned personality in both Management and Hospitality sectors. He is President & CEO of SmartBizzOnline. com. He is a published award winning author, international lecturer, and Senior Advisor with GATE since 2008. He holds the hospitality designations of CHA-3Diamond, CHRE, CHE, CHO, CHDT, CHT and CHS. mdclark@kih.net Hospitality, Food & Wine, Monthly (43)

Digital Marketing for Restaurants - Prasit Nepal SMP Pvt. Ltd. Ever walked along the streets of Thamel or Jhamsikhel, browsing through the countless eatery options available at your disposal and wondered, How do they try to stand out amongst this clutter? We ve all been there; making infamous remarks about how every nook and corner now has a restaurant or a cafe, and it s hard to disagree. With traditional media taking a big hit and customers aware more than ever through the power of the internet, it has become a compulsion for businesses to adopt the digitization of their marketing strategies. Restaurants, especially need to harness what social media and an online presence has to offer and utilize them to form a holistic approach in the market. Social Media Promotion Pvt. Ltd. is a digital marketing company that realizes why your eatery business needs to implement a cost-effective and result-oriented digital marketing strategy that attracts, satisfies and sustains your customer base. Using their expert resources and services you can leverage the influence social media holds over the masses and promote your restaurant business in the best way possible. We ve listed down some comprehensive elements of digital marketing that SMP have been exploiting to help their clients grow their restaurants. (44) Hospitality, Food & Wine, Monthly

5 ways how Digital Marketing can be a boon for your restaurant business 1. Have your website well-done Maintaining an online presence has never been this crucial for a restaurant. Millennials resort to their mobile devices from anything to everything and your website can act as a secondary store front that drives in a huge amount of potential clients. A well designed, search engine optimized and user friendly website can reap resonating benefits for your business by communicating your professionalism to your target audience. There can be a large untapped segment, which you may not have discovered yet, but with a good website you can help THEM, come across you. 2. Grind out your social media Social media has taken over a substantial part of our lives, and the influence it has been able to make on our decisions is just unimaginable. As a restaurant owner, one needs to recognize such opportunities can be taken advantage of. The amount of reach and popularity your business can generate through it, cannot be surpassed by any other online platform. Facebook has primarily become a preferred destination for most restaurants as it gives them the freedom to post content, promote offers and gather reviews too. It s a great place brand your business by maintaining a consistent flow of content. Similarly, you can take advantage of Instagram s visual aspects to place your business as an aesthetically pleasing one and also include menus and recipes that highlight their graphic superiority. This can be useful to attract customers as they are very responsive to visual stimulations. 3. Make the right investment; Choose your potential customers (only) It is noteworthy to state the fact that digital marketing costs lesser compared to the traditional forms of marketing. Furthermore, with digital marketing you can target customers more precisely and derive specific analytics that can improve your decisions. Once you Facebook has primarily become a preferred destination for most restaurants as it gives them the freedom to post content, promote offers and gather reviews too. establish a sound online presence, you can continuously create content, post and let it resonate through the masses. Over the course of time, your content will generate a loyal online following who are now accessible through social media. Remarketing to such a customer base can be easier and a lot cheaper every time you conduct promotional activities. 4. Cook up some CONTENT Creating valuable and pleasing content can become increasingly crucial if you wish to sustain your restaurant business and attract more customers. Being part of a visually demanding field, you need to make sure that you create and post aesthetically alluring content that will grab a viewer s attention at the very first sight. Including valuable blog posts in your website, publishing engaging social media posts, creating online campaigns etc. can be some of the ways your eatery can use to sustain a loyal online following. 5. Compete with the BIG players The pond no longer belongs to the big fishes exclusively. If you can act fast and incorporate digital marketing into your business, you can compete with Hospitality, Food & Wine, Monthly (45)

the goliaths in your industry. Careful research and strategy can be instrumental while exploiting the digital world, as on the internet, the playing field has been levelled. This means, that if you have a well developed, designed and functioning website which is geniusly automated and a very active social media presence, your business size makes no difference. Diverging from your core expertise of food making to a more comprehensive and technical field can cause some reluctancy for restaurant owners. Although the process of digital marketing may sound relatively easy, it requires a lot of technical know-hows and resources. Thankfully, renowned and experienced digital marketing agencies such as SMP exist for this very purpose. Leaving such processes to the professionals will save your business a lot of time and money while you focus on what you do bestwhich is creating a wonderful eatery experience. SMP celebrated its 5th Anniversary on January 2018. Mahesh Tiwari MD Bhetghat Restaurant Amar Shah Founder KKFC Working with SMP has always been a great experience with friendly team members and co operative people who really help us in boosting our business. We really appreciate how SMP works and want to continue working together in future as well. Restaurant owners about the services of SMP SMP has been able to deliver what we have asked for and stood up with their creativity at all the time. They have the ideas that challenge convention, break the rules and buck the trends. They took us into a whole new realm of social media and we re seeing great results because of that. Krishna Raj Kc Owner Kauzi Lounge Umeed Shrestha Owner OPIUM Restaurant and Bar The restaurant business is nearing saturation, and traditional media is very expensive, especially when you re starting out. But, we found a haven in SMP s services as they lead our restaurant into the digital world and helped us establish our brand in a much more cost effective and result oriented way. We incorporated SMP s digital prowess into our marketing efforts and were amazed with the value it was able to add. It s a very cost-effective method of boosting your brand perception resulting, as well as portraying your restaurant as a competent force along with the good company. (46) (46) Hospitality, Hospitality, Food & Wine, Food & Monthly Wine, Monthly

Hospitality, Food & Wine, Monthly (47)

Recipes Caprese Mozarrella Ingredients 6 slices Fresh Mozarrella 6 slices Tomato 2 each Olive (Black/Green) 50 gm Fresh Garden Mix Lettuce 5 gm Fresh Basil Leaves 1/2 tbsp Garlic 2.5gm Pine Nuts 150 ml Olive Oil 1/2 tbsp Salt and Pepper 5 gms Dill/ Chives 1 Cherry Tomato Method Make Basil Pesto by blending fresh basil, pine nuts, olive oil and garlic. Mix salt and pepper to it. Make a platter of buffalo cheese slices and tomato slices. Add pesto sauce on top followed by black and green olives. Garnish with cherry tomato. (48) Hospitality, Food & Wine, Monthly

Recipes Seafood Timbale Ingredient 225 gms Mixed seafood (Prawn, Cat Fish, Baby Shrimp, Squid, Mussels, Octopus) 2 tbsp Olive Oil 1\2 tbsp Lemon Juice 20 gms Olives (Green\ Black ) 1-2 Bay Leaves 1\2 tbsp Garlic 1\2 tbsp Salt and Pepper 50 gms Crispy Mixed Lettuce 30 gms Chopped Celery\ Parsley 1 tbsp Mixed Herbs (Basil, Oregano) 100ml White Wine 10gm Dill/ Chives 1 tbsp Cocktail Sauce Method: Boil the sea food in white wine. Add bay leaves, onion, celery, salt and pepper. After 5 minutes, strain and refrigerate for 20 minutes. Meanwhile, in a bowl, mix all the remaining ingredients except dill/ chives and cocktail sauce. Mix seafood with the mixture prepared. Finish with cocktail sauce, garnish with dill/chives and serve. Hospitality, Food & Wine, Monthly (49)

Recipes Keshari Tangri Kabab Ingredients 4 pcs Chicken Leg 10 gms Ginger Garlic Paste 10 ml Lemon Juice 20 gms Hung Curd 20 gms Indian Spices To taste Salt 10 gms Butter 10 ml Cooking Oil 5 gms Chat Masala Method: Marinate the chicken leg with the mixture of hung curd, lemon juice, Indian spices, salt and ginger garlic paste. Skew all the pieces in a long skewer. Cook in tandoor till done. Serve with mint chutney and kuchumber salad. (50) Hospitality, Food & Wine, Monthly

Recipes Kashmiri Pulao Ingredients 100 gms Steamed Rice 20 ml Ghee 20 gms Dry Nuts 20 gms Apple, cut into cubes Few strands Saffron Method: Heat ghee in a pot, fry the nuts in it. Add apple cubes and saffron. Mix well Serve with curry or kebab of your choice. Hospitality, Food & Wine, Monthly (51)

Hotel Watch HYATT REGENCY LUCKNOW A TOUCH OF THE GOOD LIFE A distinctive hotel designed as Modern and contemporary Hyatt Regency Lucknow spells luxury and exclusivity through every room and facility of the hotel - RUPALI DEAN (52) Hospitality, Food & Wine, Monthly

LOCATION Business or pleasure, the hotel offers a host of amenities to inspire you to be at your best. Hyatt Regency Lucknow is ideally located within close proximity to the bustling business district known as Vibhuti Khand. The hotel reflects distinctive style with its richness, depth and a unique timeless quality which shows when both the past and present are respected. At a distance of just 25 kilometres from the airport, the major landmarks of the city including La Martiniere College, Hazratganj market and Bara ImamBara, border the hotel. To enjoy Lucknow like the Nawabs is no longer impossible; or at least live like one for a few days out here! The air of tranquillity set in, our check in was done in a jiffy and we were led to our room. ACCOMODATION Modern and contemporary it spells luxury and exclusivity in various facilities runs through the hotel. Its 206 guest rooms including 17 Regency and 2 Regency Executive suites and meeting spaces are Hospitality, Food & Wine, Monthly (53)

augmented by the latest technology and interesting dining and recreation options. The suites are an expression of chic contemporary in modern times with an emphasis on sensitivity, comfort and efficiency. My Executive Suite had a large living area, with an exclusively equipped bathroom and a pool view, thus providing me with an atmosphere of restful harmony. If you are a family a good idea is to book an interconnecting room, it s luxurious and there is privacy galore. DINING OPTIONS Each experience at the dining spaces was top drawer and offered a great variety of both drinking and dining. Rocca is where you can have your breakfast and all meals including Italian. Market the Patisserie & Deli is specially conceptualised to cater to the guest who is constantly on the move or a casual business meeting offering an interesting array of oven fresh delights, teas and coffees throughout the day. Lukjin offers unique Thai and Chinese flavours with a creative twist. If you (54) Hospitality, Food & Wine, Monthly

Hotel Watch want to just chill and hang out in the evenings with friends then the UP s, a sophisticated and graceful lounge it is and synonymous with leisurely sojourns, this is where early evening meetings turn into and evening coffee gives way to sundown sessions, effortlessly. REJUVENATE For those of you who can t miss the gym even on a vacation head to the 24-hour Fitness Centre that supports your healthy lifestyle within a stylish environment. On offer are a wide range of cardiovascular equipment and free weights. The hotel also features an outdoor swimming pool and a kid s pool. The Siddh Spa also the only one in a five star in Lucknow offers a complete range of relaxing, rejuvenating, and holistic treatments administered by skilled therapists. As for me I took a Swedish massage which was tailor made for me. This treatment left me relaxed yet energized and more flexible. I would surely Recommended it for those who prefer a strong massage. Truly, the spa creates the ideal setting for balancing senses as out here it is indeed a work of art that is a total mind and body encounter. STAFF AND SERVICE Service at this well-appointed Hotel is near flawless. The staff seemed aware that guests at the world s grand hotels not only expect exquisite and impeccable service, but also an exceptional cultural identity. Quietly recharge, live it up, or get down to business. Whatever your agenda is, enjoy the Hyatt Regency difference. AT A GLANCE Best Way to Reach: Fly Air India, Jet Airways or Indigo to Lucknow. The Hotel is about 30 minutes drive from the Airport. What: Modern and contemporary Where: Hyatt Regency Lucknow, Uttar Pradesh, Vibhuti Khand, Gomti Nagar, Lucknow, India, 226010 Phone: +91 522 426 1234 Web: https://lucknow.regency.hyatt. com/en/hotel/our-hotel.html About the Author: Rupali Dean has a passion for all things good in life- be it travel, food, watching plays & films, photography, drinking champagne or just getting pampered in a Spa. And very smartly she has converted this passion into a profession. Luckily being a Hotel Management graduate, an ex-chef, nutritionist and a journalist she is eminently qualified to do it, too. Imagine having your cake, eating it and then writing about it and making money? No wonder we envy her, big time! Other Facilities: The expert team works around the clock to deliver world-class meetings and convention experiences that demonstrate the highest level of professionalism and service-oriented culture. The 7 meeting space exudes style and sophistication and is suitable for high-level meetings as well as intimate events. The state-ofthe-art meeting facilities also include the Spectacular Regency Ballroom, a banquet function room. Verdict: Ideal destination for families, seeking the all-inclusive getaway. Hospitality, Food & Wine, Monthly (55)

Healthy Living 10 Fascinating Facts About Body Temperature - By Beth W. Orenstein/ Reviewed by Sanjai Sinha, MD What s Normal Body Temperature? Is your body temperature 98.6 degrees and falling? If so, it can reveal a lot about your health. In fact, body temperature is one of four vital signs doctors watch for, the other three being blood pressure, pulse rate, and respiration rate. As you probably know, 98.6 degrees F is considered a normal body temperature, though healthy adults can range between 97.8 degrees F and 99 degrees F. Our bodies also constantly adapt their temperature according to environmental conditions. Body temperature rises when you exercise. You may have low body temperature at night. And if you check your body temperature with a thermometer, you will see that it s higher in the afternoon than first thing in the morning when you rise. Babies have a high body temperature when compared with older children or adults. This high body temperature is because babies sweat less when they are warm. It s also why babies are more likely to have a fever than children or adults. A fever is a temporary high body temperature, and is often related to illness. Usually fevers subside in a few days, but for an adult a body temperature over 103 degrees F signals danger and warrants medical attention. For babies and toddlers, even a slightly high body temperature may signify a serious infection or medical condition. Always call your doctor about any high body temperature or low body temperature that is abnormal. Different over-the-counter medicines, such as acetaminophen (Tylenol) or ibuprofen (Advil and Motrin), may lower a fever or high body temperature, but check with your doctor before taking one of these or giving a fever-reducing medication to a child. It s thought that fever may be best left untreated as the high body temperature may help your body fight the illness or infection. You have a fever when your temperature is at least 1 degree over your normal body temperature, according to the American Academy of Family Physicians. What s normal for you may be a little higher or lower than the average normal temperature of 98.6 degrees F (37 degrees C). Some people have a low body temperature of 97.8 degrees F all the time, and for them this temperature is normal. With a high body temperature and fever, you may experience the following symptoms: Chills and shivering Dehydration General weakness Headache Irritability Loss of appetite Muscle aches Sweating If these symptoms last more than a few days, see your doctor. Young children from 6 months to 5 years old might experience febrile seizures with a high body temperature. Medical attention is necessary to lower the temperature and treat the symptoms. Along with illness causing a high body temperature, your temperature changes as you age, when you smoke, and even when you tell a lie. Read on to find out more. 1. Smoking Causes High Body Temperature Your body temperature goes up when you smoke. Here s why: The (56) Hospitality, Food & Wine, Monthly

Healthy Living temperature at the tip of a cigarette is 95 degrees C, or 203 degrees F. Inhale hot smoke, and it raises your lung temperature. When your lungs are hot, they are unable to perform one of their responsibilities, which is to cool or remove heat from your body. As a result, it causes high body temperature. When you stop smoking, your body temperature returns to normal within about 20 minutes. 2. Tell a Lie and Your Nose Heats Up Fibbing may not cause your nose to grow, but lying will heat it up. Despite this distinction from the wooden puppet who wanted to be a real boy, Spanish researchers at the University of Granada still dubbed their finding the Pinocchio effect. Using thermal imaging, they were able to demonstrate that the anxiety brought on by a lie causes the nose and the areas around the eyes to get warm. 3. A Cold Heart May Protect Your Brain Doctors at Johns Hopkins Bayview Medical Center in Baltimore developed a technique that purposefully causes low body temperature to prevent long-term disabling effects. Known as therapeutic hypothermia, the treatment has been shown to prevent further injuries, especially in the brain, when performed within four hours of a heart attack. 4. Can Cayenne Cause High Body Temperature and Weight Loss? Red pepper may not only add some spice to your meals, but it also can cause high body temperature as part of the digestive process. Researchers at Purdue University had dieters add about a half teaspoon of red cayenne pepper to their daily food intake as part of a study to see if it helped weight loss. They also noted that red pepper helps to reduce appetite and increase calorie expenditure, and when you burn more calories, you get high body temperature temporarily. All these effects were greater on people who didn t regularly sprinkle on the spicy condiment. 5. Keep Your Body Temperature Cool to Sleep Better Your body temperature can affect how well you sleep. Scientists at the Netherlands Institute for Neuroscience in Amsterdam found that people slept better when their skin was slightly cooled. The researchers fitted study participants with special suits that lowered their skin temperature by less than 1 degree C (1.8 degree F). Although the suits didn t affect the average body temperature, the participants didn t wake up as often at night and went into a deeper sleep. Cooling the skin s surface temperature made the biggest difference among older participants who had complained of insomnia. 6. Older Is Colder When It Comes to Body Temperature If it seems like you re always cold, even during the dog days of summer, it could be your age. Studies show that as we age, our average body temperature Hospitality, Food & Wine, Monthly (57)

Healthy Living declines slightly. Researchers in Turkey measured the body temperature of 133 nursing home residents and found that body temperature was below average in those 65 to 74 years old, lower still in people 75 to 84, and lowest among those older than 85, some of whom had low body temperature of 93.5 degrees F under normal circumstances. This is important to know, because seniors might actually be running a fever at lower temperatures than younger adults. 7. Body Temperature Can Help Pinpoint Time of Death This isn t just crime-show fodder. When someone dies, their body begins to cool at a set rate: about 1.5 degrees F an hour. If a coroner examines the deceased within 24 hours, and the body hasn t been in a room that s not too hot or too cold, the low body temperature can be used to fairly accurately estimate the time of death. This finding is attributed to John Davy, an English doctor and amateur chemist. In 1839, he reported on experiments using a mercury thermometer to measure the body temperature of dead soldiers to determine when they had died. 8. That Hat May Not Help You Retain Body Heat Remember your mom telling you to wear a hat when it s cold outside because body heat is lost through your head? Turns out, her advice might not be completely spot-on, according to a report published in the medical journal BMJ. When you lose body heat and you get low temperature, this drop happens from all parts of your body at an equal rate. How much body temperature you lose from your head depends on a number of factors, including how thick your hair is and how much energy you expend in the cold. But because a child s head is larger in proportion to the rest of the kid s body s surface, children can get a low body temperature from uncovered heads faster than adults. 9. Men and Women Are Different When It Comes to Body Temperature When you re exposed to the cold, your body begins to conserve heat. It wants to protect your vital organs, such as your heart, lungs, and brain, so more blood flows to these areas and less to your hands and feet. This affect happens to women much more quickly, meaning a woman s hands and feet will get colder more quickly than a man s. Women will feel the effects once the temperature goes below 70 degrees F. For men, the chills won t kick in until the temp dips below 67 or 68 degrees F. 10. A Fever Can Be Your Friend You have a fever when your temperature is at least 1 degree F over your normal body temperature, according to the American Academy of Family Physicians. Most people fret over a fever, but it actually can be helpful. A reaction of your body s immune system, a fever indicates that you re fighting off an infection, and it can help your body return to normal. In most cases, the higher your body temperature, the harder your body is working to fight the infection. But if your fever doesn t subside in a few days or if you have abnormally high body temperature - in kids older than 6 months, that s about 103 degrees F - call the doctor. Source: www.everydayhealth.com (58) Hospitality, Food & Wine, Monthly

Smoothies Punch Ingredients: 60 ml Mango Juice 60 ml Guava Juice 1 scoop Mix Fruit Yogurt 30 ml Milk 1 scoop Vanilla Ice Cream 15 ml Peach Syrup Method: Add ice cubes in a blender and pour all ingredients on blender and blend it until smoothie s texture. Pour it on Tom Collins and garnish with seasonal fruits. Optionally, for layering put apple slice on base of glass with ice cube and start to pour mango followed by guava juice. Blend milk, vanilla and yogurt together with ice cube and add it in glass. Pour mix fruit yogurt on top and finish with garnish and peach syrup. (60) Hospitality, Food & Wine, Monthly

Devil Mouse Ingredients: 90ml Orange Juice 120ml Pineapple Juice 1 scoop Vanilla Ice Cream 15ml Grenadine Method: Pour 10ml grenadine syrup in a glass and swirl it. Add ice cubes and all other ingredients in a shaker shake it well. Pour it on glass and garnish with sweet lime slice, pineapple leaf and cherry. Hospitality, Food & Wine, Monthly (61)

Love Bite 45 ml Vodka 15 ml Cointreau 100 ml Cranberry Juice 10 ml Grenadine 10 ml Blue Curacao Method: Fill cocktail glass with ice cubes and set aside for chilling. Add ice cubes in a shaker and pour all the ingredients in shaker and shake it well. Take ice cubes out from the cocktail glass and fill it with crushed ice. Pour shaken cocktail in the cocktail glass. Garnish with mint leaf, sweet lime and cherry. (62) Hospitality, Food & Wine, Monthly

Dirty Chimney Ingredients 20 ml Vodka 20 ml Rum 20 ml Old Durbar Black Chimney 90 ml Cranberry Juice 100 ml Soda 10 ml Lemon Juice 5 ml Grenadine Method: Add ice cubes in a long glass. Mix rum, vodka, black chimney and lemon juice together in a mixing glass. Add mixed spirits on top of ice. Add cranberry juice, top it with soda. Pour grenadine syrup. Garnish with sweet lime zest, lemon slice and cherry. Courtesy Anil K. Shrestha Bar Tender Contact: 9860802170 8 Degrees Fine Dine &Venue Jhamsikhel, Lalitpur Hospitality, Food & Wine, Monthly (63)

Summer Package @ Hotel Barahi, Pokhara In this busy world, spending time with others is as important as caring about your health. Deciding to spent time in a place and way of spending it is, perhaps the most important decision of our lives. If you made a decision to stay at Hotel Barahi, we promise that the time you have given to us will be tremendously precious & try our level best to make it memorable. The important time you spent with us will be counted & helps to acknowledge our past, reflects the present and makes a promise for the future. Legendary location of the hotel makes difference then others. STANDARD ROOM TO SUITE TO sumptuous pool yard, a thirst quenching bar to varied dining venues, meeting room to SPA every setting is one-of-a-kind. Barahi comprise of today s sense of history, modernity, tradition and innovation uniquely. Key features: Contemporary design interior with luxury bedding, bathroom, furniture to lounge space Energy friendly one to one duct able air conditioning Fresh coffee maker & cookies, replenish daily Tea/instant coffee maker & mini bar, replenish daily Contactless door key, 49 TV with satellite connection & in room E-safe Hotel Fact Deluxe room- 64 Suite wing deluxe-8 Suite-2 Standard-8 Travel Information center SPA Restaurant- Pokhara flavor The cake shop Bar- Spicy pool bar Conference room-3 Board meeting room-1 Swimming pool & baby pool 24 hour inroom dining service Gift shop Doctor on call In house laundry service Foreign currency exchange facility Free internet wifi Parking space Safety locker In room E-safe Daily Housekeeping service Complimentary tea/coffee maker Mini bar replenish on daily basis From reservation, arrival to departure to next schedule, it s the blend of the necessary, unexpected and invisible that makes Hotel Barahi a top choice among many-and a destination unto itself Specially tailored meetings & Events Room, as a meeting destination, corporate retreat, or restful hideaway between presentations, Barahi offers exceptional service and modern amenities to make meetings and events both successful and easy. Renovation reveal & addition of Suites To enhance such, our regular mission is to create memorable & elevated experiences for our guests, for the reason, finally we would like to reveal our newly renovated deluxe and addition of couple suite rooms in our space. Our re appointed rooms have both style and comfort as we are 100% sure that our both existing and new guests will love this. Perfect venue for a fun summer break with up to 25% discount on our newly renovated & Suites room rates Enjoy a host of amazing offers, flexible and hassle-free booking with no cancellation fees and great convenient location. Whether you are looking for a relaxing getaway or a fun family vacation, stay with us this summer and enjoy an unforgettable break at unbeatable value. Summer Offer: Also, collect one free round house drink coupon of award winning restaurant Byanjan at Check In & 20% discount at SPA time when booking via barahi.com, For reservations or more information, visit Kathmandu sales office: 01-4429820 or call our hotel directly 061-460617 or email us at info@barahi.com Make great experience. Our promise to you! :: Terms and conditions apply :: Offer valid from 5 June to 3 September 2018 (64) Hospitality, Food & Wine, Monthly

Talking Food on Movies Dali Khanal As simultaneously tasty and insubstantial as the bite-sized pieces of chocolate that its characters create, Jean- Pierre Améris s Les Émotifs anonymes is a typically anodyne rom-com given a certain poignant piquancy by the paralyzing shyness of its romantic leads. As chocolatier Angélique (Isabelle Carré) explains to potential boss Jean- René (Benôit Poelvoorde) during her job interview, it s the bitterness that defines a bar of chocolate, a quality that also characterizes the lives of both characters, who are so overwhelmed with fear (of life in general, but especially human contact) that neither can seemingly function in the world. Jean-René oversees a failing chocolate enterprise whose terrible product proves the operation s downfall; Angélique is a brilliant chocolate maker and her recipes the key to saving Jean- René s trade, but she s so morbidly self-effacing, she can only practice her art anonymously and thus won t cop to her skills. Instead she s assigned the position of sales rep until her secret talents eventually reveal themselves and she comes to the rescue of not only Jean-René s business, but his stoppedup heart. Although never straying too far from the conventions of the genre Released on: 2010 Language: French Genre: Romantic Comedy/ Drama Directed By: Jean-Pierre Améris Screenplay By: Jean-Pierre Améris, Phillipe Blasband Starcast: Benôit Poelvoorde, Isabelle Carré, Lorella Cravotta, Lise Lamétrie, Swann Arlaud, Pierre Niney, Stéphan Wojtowicz (unexpected romantic opportunities, missed connections, comic set pieces), the film s whimsical tone is continually undercut by an air of subdued melancholy and its mode of humor is less riotous than pathetic. Which is to say that even the farcical antics of an extended comedic sequence are tempered by the look of perpetual sadness on Jean-René s face and the air of disappointed optimism on Angélique s. In other words, this is pathetic humor in the sense that it generates pathos along with laughter (or, often, in its place). In the film s most extended set piece, a squirminducing first date between the central couple is continually interrupted by the (66) Hospitality, Food & Wine, Monthly

Talking Food on Movies sweat-drenched Jean-René s constant trips to a restaurant bathroom to change his besotted shirts. By the time he bails on the evening by escaping through the washroom window, he s ceased to be a figure of fun and become an object of pity. But pity isn t the central attitude evoked by Améris s film, even if its main characters are legitimate subjects for our emotional charity. A winningly sympathetic look at individuals whose irrational fear of life has reduced them to the margins of functionality, Romantics Anonymous suggests that even the most hopeless cases can be helped by sympathetic support groups (the eponymous organization that Angélique frequents), friends, and the romantic possibilities afforded by a similarly afflicted partner. The film may not dig much below the surface in its portraiture of these individuals, and it may not offer much in the way of laughs, but it s sweet in a way that s not cloying and it s not unpleasant going down. A few chocolate-oriented scenes are especially enjoyable: those that articulate the unique sensory and sensual pleasure of eating fine chocolate, and one about making the chocolate itself. It is our heroine s unique gift with chocolate that is vital to the future success of the factory, and the scene really pins down what makes her chocolate so special-the flavor combinations including chocolate and paprika, green tea white chocolate, and even some sort of mushroom tuile, the textures, and having an innate feel for the very nature of the medium-as well as the joy that comes from creating something wonderful. Like a good piece of dark chocolate, Améris s movie is tasty enough, but with just that right amount of bitterness. Green Tea White Chocolate Ingredients 400 gms White Chocolate Bar 125 ml Heavy Whipping Cream 25 gms Unsalted Butter 2 tbsp Green Tea Powder Method Cut the white chocolate and butter into small pieces. Bring heavy whipping cream in a saucepan to almost boil over medium heat. Remove cream from heat when bubbles appear around the saucepan. Immediately add the white chocolate and butter to melt while the cream is still warm. Mix all together with rubber spatula until the mixture is smooth. Sift and add green tea powder into the mixture. Combine all together until the color is homogeneous. Pour the mixture into a prepared baking dish lined with parchment paper. Flatten the surface with spatula to remove any air bubbles. Refrigerate for 4-5 hours. Remove the green tea chocolate from the baking dish once it s firm. Warm knife under hot water and wipe it dry completely. Slice the chocolate block into 4 blocks, then cut each block into 9 small pieces (36 squares total). Dust extra green tea powder on top of the chocolate. Store the chocolate in the refrigerator until serving. Hospitality, Food & Wine, Monthly (67)

Restaurants of Kathmandu, Bhaktapur & Lalitpur Alfa House Banquet Buddhanagar, Baneshwor 977 1 4785633/34, 9801067896 alfahousenepal@gmail.com facebook.com/alfa.house.banquet Flavor's Cafe and Restaurant Bouddha, Kathmandu 977 9851007521 Hello Cafe Bouddha, Kathmandu 977 1 4916218 graju9202@gmail.com The Golden Eyes Restaurant with Rooftop Bouddhanath Stupa Circle 977 1 4485819, 9851060169 Tibet Kitchen Bouddha Stupa 977 9813108133 Speciality: Authentic Tibetan, Bhutanese Food& Nepali Organic Coffee Kathmandu Flair Bartending Gyaneshwor, Kathmandu 977 1 478471 kathmandufba@gmail.com Royal Thai Restaurant New Baneshwor, Kathmandu 977 9840123382 Speciality: Thai Cuisines Koto Restaurant & Bar Durbarmarg, 977 1 4226025 Pulchowk, 977 1 5542936 Speciality: Japanese (Sukiyaki, Tempura, Yakitori, Sushi) Mela Restaurant & Bar Scout Building, Lainchour, Ktm. 977 1 4444441 Speciality: Indian Cuisine Royal Saino Restaurant & Bar Durbarmarg, Kathmandu 977 1 4239077 Coffee Pasal Durbarmarg 977 1 4246483, 98511198148 contact@coffeepasal.com The Old House Garden Resaurant Durbarmarg 977 1 4250931, 9801104788 dine@theoldhouse.com.np www.theoldhouse.com.np Lotus Holdings Ekantakuna, Lalitpur 977 1 5000123 Sesame The Restaurant Kumaripati, Lalitpur 977 1 5551118 Bhojan Bhumi Pvt. Ltd. Thamel, Kathmandu 977 1 4261431 info@bhojanbhumi.com www.bhojanbhumi.com facebook.com/bhojanbhumi Blueberry Kitchen & Coffee Shop Chhetrapati, Thamel 977 1 4216959, 9861085776 facebook.com/bestrestauraninktm Cafe de genre JP Road, Chhetrapati, Thamel 977 1 4252280 v.rupeshmanandhar@gmail.com Speciality: Coffee/Snacks (Chicken Basket Wraps, S/W) Dechenling Beer Garden & Restaurant Thamel, Kathmandu 977 1 4412158, 4416387 Speciality: Gyakok (Tibetan Cuisine) Delima Garden Cafe Satghumti, Thamel, Kathmandu 977 1 4701717 Gaia Restaurant & Coffee Shop Jyatha, Thamel 977 1 4261633 Speciality: Eurasian Cuisine, Organic Coffee, Tea, Salads & Cakes Green Organic Cafe & Farmers Bar Thamel, Kathmandu 977 1 4215726 Speciality: Indian, Chinese, Italian, Continental, Nepal (Organic Way) and Salad Han Kook Sarang Korean Restaurant JP Road, Thamel, Kathmandu 977 1 4256615 saranghankook@yahoo.com Speciality: Korean Dishes Epic Lounge Freakstreet, Jhochhen 977 9801206111, 9803022596 facebook.com/epicloungenp Roots Eatery Om Bahal Just off Freakstreet 977 1 4224111 dine@roots-eatery.com Speciality: Chilli Buff Wrap, House Salad, Buff Burger, Special Soup Mo Mo Surya Moon Bistro Jhochhen Tole, Kathmandu 23 977 9841230526 Coffee Talk in Town Kamalpokhari 977 1 4435172, 9849744604 D-Lunch Hut Chakrapath, Kathmandu 977 1 4720451 Koto Restaurant Pulchowk, Lalitpur 977 1 5542936 Speciality: Japanese Food The Oasis Cafe Basundhara, Kathmandu, Nepal 977 1 4384282, 4388682 oasiscafe2001@yahoo.com Cafe Tara Chakrapath, Kathmandu 977 1 9813574544 Valley Express Restaurant Nayabazaar, Kathmandu 977 1 4385122 Maharajgunj, Kathmandu 977 1 4374956 Newroad, Kathmandu 977 1 4232051 Chitwan, Bharatpur 977 056 526615 www.valley.com.np facebook.com/valleyxpress Speciality: Fried Chicken & Chicken Items Coffee Talk Chakrapath 977 1 41225300 Dining Park Restaurant & Lounge Bar Mid Baneshwor, Kathmandu 977 1 4486002, 4486003 www.diningpark.com.np Saya Hello Cafe, Gazal Bar Bagbazar, Kathmandu 977 1 4221558, 9863704796 Imago Dei Cafe Gallery Nagpokhari Marg 977 1 4442464

Hospitality Training Centers Aagamaan Hotel Training Centre Gongabu Tel: 4352846, 9841293748 Gourment Hospitality and Training Institute Ringroad Tel: 14478534 Kathmandu Institute of Hospitality Management Kupondol, Lalitpur Tel: 15523648 Sahara Hotel Training Centre Bagbazar Tel: 4786372, 9841410854 Ace School of Tourism and HM Putalisadak, KTM Tel: 4786372/9841410854 Baber Mahal Vilas Tanka Prasad Sadak Tel: 14257655 Everest Academy New Baneshwor Tel: 4786372/9841410854 Everest International Hotel Training and Consultant University Path,KTM Tel: 14271005 Grand Advance Hotel Training centre Kalimati, KTM Tel: 4289384, 9803713854 Hotel Khumjung and Hotel Management Training Chakrapath,KTM Tel: 14016111 International Hotel Training School Sinamangal,KTM Tel: 14483167 International Institute of Hotel Management Lagankhel,Lalitpur oppo.to Patan hospital Tel: 5532667, 9841713981 Madison Multi Skill Development Center Chabahil-7, Kathmandu, Nepal Tel: 4461717, 9851098415, 9823558262 Email: trainingmadison@gmail.com Web: www.madisonskill.com Modern Hotel Management and Tourism Technology and Training Centre Basundhara,KTM Tel: 14363215, 9851161573 Oasis Hotel Training Centre Bouddhanath Marg Tel: 9803070654 Shangrila Tourism and Hotel Training Centre Bhakti Thapa Sadak/ Baneshowr Tel: 14472553 Standard Tourism and Hotel Training Centr Pvt. Ltd Putalisadak, KTM Tel: 14419443 Victory International Hotel Training and Institute Om Complex, Ringroad Tel: 9801100126 Excel Academy of Tourism and HM New Baneshwor Tel: 4107055, 9841222058 Gateway Institute Pvt.Ltd Bagbazar, Bank Marg Tel: 9851064228 Global Institution of Hotel Management Shantinagar Gate Tel: 14621098 Kantipur Hotel Training Centre Siddhidas Marga Tel: 14232674 Kathmandu Flair Bartending Academy Gayenshwor Tel: 014416496, 9849884710 Kathmandu Institute of Hospitality Management Bouddhanath Marg Tel: 14490466 Oriental Hospitality and Tourism Training centre New Baneshwor, opp.to everest hotel KTM Tel: 14786801 Radisson Hotel Training Centre Kalimati, KTM Tel: 14472553 Radisson Hotel Training Centre Sorhakhutte, Nayabazar marga Tel: 14384986 Western Modern Hotel Training Center Gongabu Tel: 9841424630 Wisdom Hotel training Centre Kalimati, KTM Tel: 014277104, 9818508317

Restaurants of Pokhara Aankhi Jhyal Restaurant & Bar Gaurighat Lakeside, Pokhara 977 61 464006 aankhijhyalpokhara@gmail.com Adrenaline Rush Nepal Pokhara 977 61 466663, 9816632097 info@adrenalinenepal.com Almond's Cafe & Restaurant Chipledhunga, Pokhara 977 61 460271, 466954 Bella Napoli Restaurant & Bar Lakeside-6, Pokhara 977 9846050100 nsdhakal@gmail.com facebook.com/aankhijhyalpokhara www.adrenalinenepal.com Busy Bee Cafe Lakeside Pokhara 977 61 462640 beambeam2000@hotmail.com www.cafebusybee.com Byanjan Grill Lakeside-6, Pokhara 977 61 466271 www.byanjan.com facebook.com/byanjanpokhara Cafe Italiano Basunhara park, Lakeside Pokhara 977 61 467125, 467135 Kathmandu Office 977 1 4002077 www.cafeitaliano.com.np Caffe Concerta Pizzeria Restaurant Lakeside, Pokhara 977 61 463529 caffeconcerto@hotmail.com Chilly Bar & Restaurant Lakeside, Hallanchowk, Pokhara 977 61 463614, 463163 chillybarrestaurant@gmail.com Club Amsterdam Cafe Bar Lakeside, Pokhara 977 61463427 clubamster1@yahoo.com www.clubamsterdambar.com Club Asia Restaurant & Bar Lakeside, Pokhara 977 61 462691 akshrestha72@yahoo.com Dragon Chinese Restaurant Lakeside-6, Pokhara 977 9849436179, 9816270694 Funky Salsa Restaurant & Bar Lakeside-6, Pokhara 977 61 464931 Himalayan Thakali Kitchen & Japanese Hot Batch Barahi Marg, Lakeside, Pokhara 977 61 466772 iblues Restro Nayabazar, Pokhara-8 977 61 541639 ibluesrestro@gmail.com facebook.com/ibluesrestro Lake Valley Restaurant & Bar Lakeside, Pokhara-6 977 61 464591 info@lakevalley.com.np www.lakevalley.com.np Love Kush Restaurant & Bar Lazimpat, Kathmandu 977 61 463730, 465357 ahariabcd@hotmail.com www.paradisepokhara.com Madhushala Restro Lounge Bar Pokhara, Lakeside-6 977 61 461999 lavaenergy@gmail.com Speciality: Continental, Italian Food along with Exotic Cocktails & Selection of wines. Maya Restaurant.Pub. Cocktail Bar Lakeside Pokhara 977 61 463372, 466733 Thamel, 977 1 4700371 mayapub@hotmail.com Monsoon Bar & Grill Lakeside-6, Pokhara 977 61 4682818, 461477 info@pokharahotels.com www.pokharahotels.com Nepal Guest House Lakeside-6, Pokhara 977 61 465271 shakardai12@gmail.com www.nepalguesthouse.com New Billy Bunter's Restaurant & Bar Lakeside-6, Pokhara 977 61 466271 Chaubdgurung@yahoo.com Once Upon A Time Restaurant Baidam, Lakeside, Pokhara-6 onceuponatimenepal@hotmail.com www.onceuponatimepokhara.com Speciality: Italian, Indian and Nepali Paradise Restaurant & Bar Lakeside, Pokhara 977 61 462879 paradisecafebar@gmail.com Cuisine Sitdown Thakali Kitchen Barahi Chowk, Pokhara-6 977 61 461756 Salt & Pepper (Expresso Cafe) Lakeside, Pokhara 977 61 463484 www.saltandpeppernepal.com Rice Bowl Restaurant & Bar Lakeside, Pokhara 977 61 462163 www.ricebowlpokhara.com Pumpkins Restaurant & Shisha Bar Lakeside-6, Pokhara 977 9846612328, 9846382377 mypumpkins@live.com Taal Lounge Cafe Restaurant Lakeside-6, Pokhara 977 61 461699, 462243 hotelpeaceeye@gmail.com www.peaceeye-guesthouse.com The Lemon Trere Lakeside, Pokhara 977 61 463246 La Pizzeria Cafe & Bar Lakeside-6, Pokhara 977 61 463321, 9856029910 www.lapizzeria.com.np Speciality: Live Firewood Pizza, Italian, Continental & French cuisine Godfather's Pizzeria Lakeside-6, Pokhara 977 61 466501 godfatherspizzeria@gmail.com facebook.com/gfpizzeria Bali's German Bakery Madhushala Restro Lounge Damside, Pokhara & Bar 977 61 466687 Lakeside, Pokhara Camping Chowk 977 61 461999 977 61 462556 lavaenergy@gmail.com New Road Speciality: Oriental, Continental, 977 (70) 61 531026 Hospitality, Food & Wine, MonthlyItalian Food & Cocktail & Wines Thakali Bhancha Lakeside-6, Pokhara 977 61 462478 info@thakali-bhanchha.com Olive Cafe Lakeside-6, Pokhara 977 61 462575 olivecafepkr@gmail.com

Hotels of Nepal Dwarika's Hotel Battisputali, Kathmandu 977 1 4479488 info@dwarikas.com Gokarna Forest Resort Rajnikunj, Thali, Gokarna 977 1 4451212 reservation@gokarna.net Hotel Cosmic Pvt. Ltd Thamel, Kathmandu 977 1 4700415, 4700684 info@hotelcosmic.com Hotel Country Villa Pvt. Ltd Nagarkot, Kavre 977 1 6680127, 6680128 facebook.com/dwarikashotelkathmandu facebook.com/gokarnaforestresort1 facebook.com/hotelcosmicnepal Hotel Annapurna Durbar Marg, Kathmandu 977 1 4221711 info@annapurna.com.np Hotel Earth House Thamel, Kathmandu 977 1 4418197, 4422982 Hotel Gangjong (P) Ltd. Lazimpat, Kathmandu 977 1 4439888, 4433400 gangjong@mos.com.np Hotel Goodwill Kanibahal 977 1 5544520, 5588406 facebook.com/hotelgoodwill facebook.com/hotelannapurnaofficial Hotel Greenwich Village Kupondole, Height 977 1 5521780 facebook.com/greenwichvillagehotel Hotel Harati Chhetrapati, Kathmandu 977 1 4257907 info@hotelharati.com.np www.hotelharati.com.np Hotel Heranya Tej Bhawan Uttardhoka 977 1 4413374, 4412716 hotelheranya@yahoo.com facebook.com/hotelheranya Hotel Himalaya Kupondole, Lalitpur 977 1 5523900 himalnet@mos.com.np www.hotelhimalaya.com.np Hotel Lily (P.) Ltd. Z-Street, Thamel 977 1 4701264 hotelthamellily@gmail.com www.hotelthamellily.com Hotel Kathmandu Garden Dhalko, Chhetrapati 977 1 4212336 kajibabu26@hotmail.com www.hotelkathmandugarden.com Hotel Maharaja Palace Tilganga 977 1 4486715 Hotel Manang Thamel, Kathmandu 977 1 4700389 sales@roomandfood.com facebook.com/hotelmanang Hotel Manaslu Lazimpat, Kathmandu 977 1 4410071 hmanaslu@mos.com.np www.hotelmanaslu.com.np Hotel Mandap Thamel, Kathmandu 977 1 4700321, 4700435 hotelmandap.com.np facebook.com/hotelmandap Hotel Marshyandi Thamel, Kathmandu 977 1 4700105, 4700514 sales@hotelmarshyangdi.com www.hotelmarshyangdi.com Ichiban Cuisine & Multipurpose Venue Lazimpat, Kathmandu 977 1 4441672, 9803023528 ichibannepal@gmail.com www.ichibannepal.com facebook.com/ichibannepal Hotel Mystic Mountain Nagarkot, Nepal 977 1 6200646, 9851273081 info@hotelmysticmountain.com www.hotelmysticmountain.com Hotel Prince Pardi, Damside, Pokhara 17 977 61 464532 hotelpokharaprinc3@gmail.com Hotel Shahanshah International Dhapasi, Kathmandu 977 1 4355484, 4355487 Hotel Tibet Lazimpat, Kathmandu 977 1 4229085/6/7/8 htltibet@mail.com.np facebook.com/htltibet Hotel Tradition Pvt. Ltd. Thamel, Kathmandu 977 1 4700217 Hotel Utse P. Ltd Jyatha, Kathmandu 977 1 4228952, 4257614 Hotel Vaishali Thamel, Kathmandu 977 1 4700847 Hotel Vajra Bijeshwori, Kathmandu 977 1 4271545 Hotel View Bhaktapur Arniko Highway, Jagati, Bhaktapur 977 1 6617645/46, 6619476 hotel.viewbhaktapur@gmail.com www.hotelviewbhaktapur.com Hotel View Bhrikuti Godavari 977 1 5560542, 5560471 info@hotelviewbhrikuti.com.np www.hotelviewbhrikuti.com.np Hotel Yak & Yeti Durbarmarg, Kathmandu 977 1 4248999. 4240520 sales@yakandyeti.com.np www.yakandyeti.com Hyatt Regency Kathmandu Bouddha, Kathmandu 977 1 5171234 sales.kathmanduhr@hyatt.com facebook.com/hyattregencykathmandu Kantipur Temple House Malla Hotel Jyatha, Kathmandu 977 1 4250131 info@kantipurtemplehouse.com Lainchaur, Kathmandu 977 1 4418383 mallahtlgrp@mos.com.np www.kantipurtemplehouse.com facebook.com/alfa.house.banquet facebook.com/kantipurtemplehouse (72) Hospitality, Food & Wine, Monthly Noryang Hotel Bouddha, Kathmandu 977 1 4480485/86, 9818785954 info@noryanghotel.com www.noryanghotel.com facebook.com/noryanghotel Radisson Hotel Lazimpat, Kathmandu 977 1 4411818, 4423888 radisson@radkat.com.np facebook.com/radissonhotelkathmandu

Hospitality, Food & Wine, Monthly (73)

Hotels of Nepal Gaia Holiday Home Resort Marg, Dhulikhel, Nepal 977 11 4261633 City Office Soaltee Crowne Plaza Tahachal, Kathmandu 977 1 4273999 crowneplaza@scp.com.np www.scp.com.np Summit Hotel Kopundole Height, Lalitpur 977 1 5555222 summit@wlink.com.np www.summit-nepal.com The Everest Hotel New Baneshwor, Kathmandu 977 1 4780100, 4781010 sales@theeveresthotel.com www.theeveresthotel.com Jyatha, Thamel, Kathmandu facebook.com/summithotelpatan 977 11 4261633 info@gaiaholidayhome.com www.gaiaholidayhome.com facebook.com/gaiaholidayhome Snow View Mountain Resort Dhulikhel 977 11 490725, 490125 City Office Pyaphal Tole 977 11 2010428 rannu50@gmail.com The Dwarika's Himalayan Shangri - La Village Resort Pvt. Ltd. Dhulikhel 977 1 490612 info@dwarikashimalayanshangrila.com Shangri - La Hotel Lazimpat, Kathmandu 977 1 4412999 info@hotelshangrila.com www.hotelshangrila.com facebook.com/hotelshangrilakathmandu Ace Hotel & Resort Group Crown Himalayas Hotel Khukuri Hotel Monal & Jorba Restaurant Kathmandu Office: Hotel Ambassodor, Kathmandu Club Himalaya Nagarkot 977 1 4410432/01, 4414432 ambassador@ambassador.com.np Lakeside, Pokhara 977 61 462300, 462301 Kathmandu Office 977 1 4700881/882 www.crownhimalayas.com.np Central Lakeside, Pokhara 977 61 462110, 461540 uniquepokhara@gmail.com www.hotelkhukuripokhara.com Lakeside-6, Pokhra 977 61 461459 kbpariyar@hotmail.com Hotel Trekkers Lodge Lakeside-6, Pokhra 977 61 464528 hoteltrekkers@gmail.com Atithi Resort & Spa Lakeside-6, Pokhara 977 61 466760 Kathmandu Office 977 1 4002077 www.atithiresort.com Kotee Home Hotel Lakeside - 6, Pokhara 977 61 4640089, 464009 info@koteehomehotel.com www.koteehomehotel.com Landmark Forest Park Chitwan National Park, Chitwan 977 56 580311, 580241 Kathmandu Office 977 1 4004707 www.landmarkforest.com Hotel Dandelion Lakeside-6, Pokhara 977 1 463648, 464030 info@hoteldandelion.com www.hoteldandelion.com Hotel Landmark Lakeside-6, Pokhara 977 61 462908, 463096 Kathmandu Office 977 1 4004707 hotel@landmarkpokhara.com Hotel Trek-O-Tel Lakeside-6, Pohara 977 61 464996, 463419, 461877 trekotel@acehotels.wlink.com.np www.nepalshotel.com Temple Tree Resort And Spa Lakeside-6, Pokhara 977 61 465819 Kathmandu Office 977 1 4215952 www.templetreenepal.com Hotel Himalayan Inn Lakeside-6, Pokhara 977 61 465708, 466041 info@hotelhimalayaninn.com www.hotelhimalayaninn.com The Sacred Valley Inn Lakeside - 6, Pokhara 977 61 461792, 464369 sacredvalleypokhara@hotmail.com www.sacredvalleyin.com Moonlight Resort Lakeside-6, Pokhara 977 61 465704, 464877, 462501 info@ehhnepal.com Hotel Family & Restaurant Lalupatemarg, Lakeside, Pokhara 977 61 464074 akshrestha72@yahoo.com Hotel Himalayan Inn Lakeside-6, Pokhara 977 61 465708, 466041 info@hotelhimalayaninn.com www.hotelhimalayaninn.com Kathmandu Grand Hotel Chaksibarimarg, Thamel 977 1 4700694, 4701483 kathmandugrandhotel@gmail.com www.kathmandugrandhotel.com Jungle Safari Resort Sauraha Chitwan National Park 977 056 580400, 580399 info@junglesafariresort.com www.junglesafariresort.com www.facebook.com/chitwanhotel Hotel Hermitage Lazimpat, Kathmandu 977 056 580090, 580120 hermitage@mail.com.np www.hermitagechitwan.com facebook.com/hermitagechitwan Heaven Hill Hotel & Resort Shankarapur-3, Kathmandu 977 9849890580 hotelheavenhill@gmail.com www.hotelheavenhill.com Hotel Nagarkot Holiday Inn Nagarkot, Nepal 977 1 6680096 nagarkotholidayinn@gmail.com Hotel Marigold Nagarkot, Nepal 977 1 6680029, 6680070 hotelmarigold5@gmail.com www.hotelmarigold.com.np Hotel Darbar Pushpalal Chowk, Nepalgunj 977 081 551486, 551499 info@hoteldarbar.com www.hoteldarbar.com facebook.com/hotelheavenhill facebook.com/hoteldarbarnepalgunj Hotel Orchid Shivalaya marga, Lakeside -6 977 61 466697 info@hotelorchidnepal.com www.hotelorchidnepal.com facebook.com/hotelorchid Fish Tail Lodge Lakeside, Pokhara 977 61 465071 Glacier Hotel & Spa Gaurighat, Lakeside-6, Pokhara 977 61 463722 info@glacierboutique.com www. glacierboutique.com facebook.com/ hotelglacierpokhara Dahlia Boutique Hotel Pokhara Lakeside, Pokhara 977 61 466505 www.dahliahotel.com facebook.com/dahliapokhara