The neoclassical façade of Hotel Shanker, at times, is a sight for sore eyes. Its white paint and lush green gardens are a welcome sight in a bustling urban city. A former Rana palace, this property was acquired by Mr Ram Shanker Shrestha in 1964 AD. The roots of the founder's ethnic heritage can be seen in the remodelled interior. The brilliantly carved wooden windows, thorana and columns that one sees in only temples and museums are proudly displayed throughout the hotel.
A great trip features three things. An exciting accommodation, tantalising attractions and sumptuous food. The attractions in Kathmandu are exquisite, and the stay at Hotel Shanker is marvellous and filled with numerous amenities and great hospitality. Diving down into food, Kailash Restaurant, one of two dining facilities on the premises, offers flavours of the world.
The culinary team at both the facilities: Kailash Restaurant and Poolside Bar, is headed by Mr Keshab Ram Shrestha. He joined the family of Hotel Shanker in the year 2014 AD. He has over 30 years of experience accumulated at numerous world-renown hotels such as Hilton Hotel (Abu Dhabi), Park Hyatt (Australia) and Hyatt Hotel (Nepal).
The dining space of Kailash is an intricate display of Nepalese craftsmanship. It features exquisite works of art, well preserved by various artisans. The facility is capable of housing 50+ guests. The kitchen features state of the art equipment and strictly follows international standards of safety and hygiene.
The menu is a train of flavours devised by the team of Hotel Shanker. It features hits such as the Caesar salad, fish and chips, pasta, biryani and others. Various continental, Indian, Chinese and Nepalese dishes are featured on the menu.
The stars of the menu are:
Pan-Fried Norwegian Salmon
Roast Duck Cantonese Style
Crispy Chicken Salt & Pepper and
The Hyderabad Chicken Biryani
These dishes stand out from the crowd due to their exotic ingredients and great flavour. The first dish boasts a succulent fillet of Norwegian Salmon. It is pan-fried and basted in butter. A good serving of mashed potato, baby carrots and broad beans accompany the fish. Lemon butter sauce is drizzled generously. The flavours are explosive! The mildly blacked salmon skin gives off a gentle crunch with hints of char. The fillet tastes buttery and citrusy. The citrus in the sauce helps cut the rich mashed potato.
Roasted Duck is a popular dish in Java Islands. The roasting process eliminates the muddy tones of the bird. It is then cut into bite-size pieces and tossed in a Cantonese style sauce. The brown sauce imparts sweet and sour notes. The dish is mildly spicy. If you want it to be spicier chilli oil or chilli flakes can be added to it.
The crispy chicken is a great dish to enjoy with friends from the Chinese section of the menu. It features long deep-fried cuts of chicken that are later basted in oyster sauce. The crunch is short-lived as the sauce slowly sogs the chicken.
The hallmarks of the Hyderabadi style of biryani are the strong presence of spices and its potent scent. The culinary team at Hotel Shanker have done justice to the ingredients. Masala raita accompanies the brass biryani serving bowl.
The portion size is adequate for three. The dish is available in three variations: vegetable, chicken and mutton.
To sum it all up, Kailash is a unique dining experience set in a Newari theme in a neoclassical establishment with rich heritage.
