Himalayan Mountain Feast was successfully added to your basket

Himalayan Mountain Feast
Himalayan Mountain Feast
Himalayan Mountain Feast
Himalayan Mountain Feast

An evening cooking with Rachel creating spicy Nepalese Dhal Bhat Takari and traditional Tibetan Momo.

Course Details

When my sister asked if I would like to join her on a trek to Annapurna base camp in Nepal, I jumped at the opportunity to discover interesting and vegetarian-friendly food. I was lucky enough to cook with our guide’s wife Sharmila, who showed me how to cook dhal bhat.

Dhal (lentils), bhat (rice) and tarkari (vegetables) are staples in the Annapurna mountain region and are eaten twice a day at home. My sister found my habit of photographing our twice-daily dhal bhat quite peculiar, but I was as keen to capture the food experience here as much as the majestic snowy peaks!

The dhal is made with a mix of split lentils – black urid lentils being popular – flavoured with turmeric, cumin and coriander and sometimes spinach. The Nepalese like their dhal soupy – they pour it over a mound of rice, mix with the fingers of the right hand and eat deftly keeping their palm spotlessly clean, it’s quite a skill!

Potatoes are the main component of the tarkari, then seasoned with onion, garlic, fenugreek, turmeric, chilli, cumin and coriander plus lots of salt. Served on the side are stir-fried greens such as mustard tops, spinach and cabbage, and pickles (mooli sliced, much like the Korean kimchi).

On this Himalayan Evening we will make dishes such as:

  • Tibetan Momo with Shamdur 
  • Black Urad Dhal
  • Tarkari - Seasonal Vegetable Curry
  • Char-grilled Tomato Pickle
  • Pomegranate and Coriander Basmati Rice

This workshop is a combination of demonstration and hands on cooking.
During the evening you will be given tasters of the dishes made and at the end, a main meal. You will be given a recipe file of all the dishes made so you can recreate them at home.

Time: 6.30pm-9pm

All of it was delicious - thank you for the secrets to perfect rice! I loved the buzz of everything and the personal touches/stories from Lydia - it is so lovely to hear about their own experiences and their history and travels - it brings the dishes to life.

The food was delicious and I liked the way we could regulate the heat of the dishes.

The tutors were clear and informative. All presented in a friendly and unthreatening way!

Book Online

    Dietary Suitability
    • Vegan
    • Dairy Free
    • Wheat Free
    • Soy Free

    This course is suitable for those on a vegan, dairy free or wheat-free diet. For other special dietary requirements, please let us know ahead of time so we can plan accordingly.

    Skill Level
    •   Beginner

    Rachel Demuth

    About the tutor

    Rachel Demuth has been a professional vegetarian chef since the early 80s. She was a founder member of Neals’ Yard Bakery in Covent Garden, London and in 1984 opened Broad Street Bakery in Bath pioneering organic, vegetarian and vegan cooking. In 1987 Rachel opened Demuths restaurant, which she owned for 26 years and sold it in 2013 to her Head Chef Richard Buckley. In 2001 she started the Vegetarian Cookery School to teach people how to cook the ‘Demuths’ style of innovative vegetable dishes.

    Rachel teaches on many of the cookery courses and specialises in World Flavours & Baking. She was awarded Best Cookery Tutor in 2013.