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Culinary Conversation

Text by:Rojina Adhikari 

With stints at Riga Foods and The Oberoi, Chef Sagar Singh Rawat’s resume leaves a delightful impression. Currently the Executive Chef at Hotel Yak & Yeti, Rawat creates gastronomic delights to tease the most discerning palate. With stints at Riga Foods and The Oberoi, Chef Sagar Singh Rawat’s resume leaves a delightful impression. Currently the Executive Chef at Hotel Yak & Yeti, Rawat creates gastronomic delights to tease the most discerning palate.

What got you interested in culinary arts?

What can be better than travelling, eating, cooking and making people smile? I think you never see a person coming out of McDonald’s with a sad or grumpy face. I have travelled around 35 countries and when I was a part of a cruise ship there were 300 staff from 80 different countries working with me. So this is really interesting for me as I get to learn, explore new places and work with people from different nationalities.

Describe your love for food?

Food has been my childhood love. My father was a chef and he used to take me out for dinner very often. He taught me dining etiquette at the age of five. After school I was a bit confused about my career but then I looked at my father travelling, cooking and being happy. I realised it is something I should do as well.

What will you be bringing into Yak & Yeti’s new menu?

For Yak & Yeti I have a lot of plans on the pipeline, We are going to put many modern approaches. We are going to put smaller portions but give a variety of courses like most international restaurants.

What is your favourite ingredient?

In Nepal I would say, I am in love with Sichuan pepper, Timur. So I tend to use it in my pastas, risotto and simple patchy pepe instead of black pepper.

You favourite dish from Yak & Yeti’s current menu…

The Salmon and Trout.


Chilled Tomato Consommé

Making tomato soup is a little time consuming process but worth it. You start with crushing ripe tomatoes with garlic and basil and collect the juice from it. For clarification, freeze and defrost the liquid on a muslin cloth. It’ll take 12 hours to collect the tomato liquid drop by drop and two hours to defrost the frozen juice.

Bouquet of Salad

The salad looks like a bouquet of flowers. We have used fresh greens and edible flowers from our garden. The bouquet is dressed with peanut pesto and served with Asian soy and sesame dressing.

Cornett

Usually we connect cornetto to ice cream but we have made here savory cornet of beet root and cream cheese in a cone.

Ratatouille a la Pixar

This dish has been inspired from a Disney animation movie. A simple vegetable dish which reminds you of home food.

Sardinian Culurgiones

During my visit to Sardinia, I came across this pasta and it looked like momos. But the  pasta is made with fillings of potato and mint in Pecorino Romano. Served with two kind of sauces pomodoro and fonduta. I prefer to put yak cheese for fonduta than fontina from Italy

Steak Au Poivre

A classical French dish. The steak is marinated with generous amounts of black pepper but replacing black pepper with timur pepper makes it better than the French version. The steak is served with forestier legumes like potato, onion, spinach, mushroom, tomatoes, olive and capers.

Tiramisu

The tiramisu is made with mascarpone cheese, coffee and savoiardis also known as cats tongue. To give it a twist it we have used devil sponge and chocolate soil and planted a Nepali basil tree in it; Tiramisu a la Nepal.