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IMAGO DEI CAFE, Naxal Nagpokhari Road

At a glance the meals at Imago Dei Cafe have a rustic comfort feel to it but closer observation makes it evident that the every effort has been made to create healthy and fresh meals that taste equally good.


The ambience is simple and inviting. The food caters to the soul – just fulfilling!

Dhan Kumar Ale is the head chef at Imago Dei and has great passion for the art of cooking. He brings in creative elements into the most basic dishes. He believes you have to love cooking to be able to create great meals. He also believes that as with other art forms, you can never stop learning.

Complementing Ale’s work at Imago Dei is Rabindra Shrestha who is the master baker. Rabindra works hard and believes that a great dessert is best way to end a meal on a high note… we could not agree more!

The selection at Imago Dei is a class apart with regular clientele forming a large part of the business. Here are four great recipes that the two chefs have generously shared:

Spinach-Artichoke-DipSpinach Artichoke Dip

» 15 gms butter
» 5 gms onion
» 5 gms garlic
» 15 gms flour
» 30 ml stock
» 20 ml fresh crème
» 1 tsp sugar
» ½ tsp tobasco sauce
» 15 gms cheese
» 10 ml lemon juice
» 15 gms spinach
» 120 gms artichoke hearts

Heat the sauce pan, add butter onion and garlic, cook it until lightly brown. Then add flour and stir for 5-6 minutes.
Add stock, fresh crème and boil it until the sauce thickens. Add sugar and cheese and mix well.
The sauce will be ready in 5-6 minutes, then add lemon juice, Tabasco sauce, spinach, artichoke and sour crème.
Serve with corn chips.

Cajun Chicken Salad

» 140 gms chicken breast (boneless and skinless)
» ½ tsp cajun powder
» 3 pc cherry tomatoes
» 20 gms bell peppers
» 25 gms avocado
» 65 gms mix lettuce
» 3 pc olives

For chili lime dressing
» ¼ cups olive oil
» ¼ cups lime juice
» 1 large fresh red chili
» 1 tsp caster sugar
» ½ tsp mustard paste

Pre heat a griddle pan. Season both side of chicken breast with Cajun powder. Grill the chicken for about 4-5 minutes on each side until you know its cooked in the inside. Once the chicken is cooked, leave it to cool for some minutes. Then cut the chicken into cube shaped pieces.
In a large bowl mix lettuce leaves, cherry tomatoes, avocado, bell pepper, chicken, olives. Arrange the salad in a salad bowl and drizzle it with the chili lime dressing. Serve with dessert bread.

Slow Cooked Pork Ribs with BBQ Sauce

» 300gms pork ribs
» 1 small carrot
» 1 small leek
» 1 small celery
» 3 cloves garlic
» 1 small onion
» 1 apple
» 1200ml vegetable stock

Dry Rub for Pork
» 1tbs onion powder
» 1tbs kosher salt
» 1tsp brown Sauce
» 1 tsp black pepper

For BBQ Sauce
» 1 small onion
» 3 Clove garlic
» 2 red Chili (Seedless)
» 50ml red wine vinegar
» 300ml tomato ketchup
» 25gms fresh pineapple
» 20gms dark brown sugar
» 1tbs olive oil

For BBQ Sauce
Heat a large sauce pan and fry the garlic and onion in olive oil with chili, pineapple and sugar. Stir for 2-3 minutes. Add red wine vinegar and tomato ketchup and season with salt and pepper. Bring to boil and simmer for about 20-30 minutes until the flavours combine.

For Pork Ribs
Slow-Cooked-Pork-Ribs-with-BBQ-Sauce1Dry the pork ribs with a paper towel. In a large bowl combine all dry rub and mix well. Start massaging the pork ribs with the dry rub until it’s fully coated. Once done, wrap the meat in aluminium foil and refrigerate for at least six hours or overnight.
Pre heat the oven to 175o c. Put the ribs on a baking sheet adding garlic, carrot, leeks, celery, onion, apple and vegetable stock and bake for 6-8 hours.
Preheat a grill pan to medium heat, brush the ribs liberally with BBQ sauce and grill until the sauce starts to darken, about 5-7 minutes. Cut the half ribs and serve with crushed green peas with mint, fondant potato, glazed beetroots, steamed carrots and broccoli. Garnish with fresh rosemary and thyme and crushed black pepper.

Chocolate Cream Pie

Chocolate-Cream-PieFor Chocolate Crème
» 100ml fresh crème
» 75 gms chocolate
» 50 gms sugar
» 60 ml milk
» 1 tsp vanilla essence
» 160 ml whipping crème
» 2 tbsp corn starch

For Pastry
» 165gms plain flour
» ½ tsp salt
» 115 gms butter
» 30-40 ml ice water
» 50 gms digestive biscuits

Preheat the oven at 180o c for the pastry. Mix the crushed biscuits, butter and plain flour in a bowl. Mix in ice water slowly. Press the mixture over the base and sides of nine inch pie dish. Blind bake for 15-20 minutes and leave to cool.
Boil the milk and cornstarch. Add vanilla, crème, chocolate and sugar. Mix well until smooth. Once the mixture is combined properly, pour it into the biscuit base and refrigerate until it sets
Decorate with whipped crème and chocolate curls, chocolate chips and mint leaves.