June 2002 Volume 83 Number 6 "serving the protectors"
Dining
Nepali cuisine climbs the summit in Adelaide

Sagarmatha might mean “Summit over the sky”, but in Adelaide it means Nepali cuisine has come of age. This intriguing, spacious restaurant at Stepney only opened its doors in October 2000 but has developed a strong reputation among Adelaide foodies for delicious fare and a congenial atmosphere. Within a year, Sagarmatha received a two-star rating in Mietta’s Best Australian Restaurants guide and garnered a clientele well beyond those Adelaidians who have visited Nepal.

It has also won praise among writers and critics, and was recently voted one of 12 winners of the American Express Ultimate Dining Experience promotion.

Owner-manager, Deepak Bista, a Nepali who has lived in Adelaide since the mid-1980s, is the welcoming host. He and his staff have a wonderful ability to make you feel at home.

The décor and atmosphere are warm and inviting. One can’t help but be fascinated by the central floor arrangement of cushions, statues and paintings. Posters and photographs of Nepal set the scene against vibrant saffron walls. Prayer flags (lung ta) are strung across the ceiling, carrying blessings to all those who dine in their presence. Lilting traditional Nepali music serves as a soothing backdrop as you dine and enhances the peaceful atmosphere of Sagarmatha.

The menu reflects food from different regions of Nepal. These include excellent dishes prepared by acting head chef, Nyingje Sherpa, who is originally from Solukhumu in the Himalayas. One of the most popular of his dishes, Momos, is a kind of dumpling served as an entrée with two delicious sauces. If you are a vegetarian, there is certainly no problem, as these are prepared with you in mind. A good variety of vegetarian main courses such as Daal Bhat Tarkari Ra Saag, as well as side dishes, are also available. Daal Bhat Tarkari Ra Saag is a vegetarian platter combination of rice, lentils, mixed vegetable curry, stir fried spinach and “achar” (pickle). You will find exciting preparations of prawn, goat, lamb and chicken, but not beef. Cows are sacred in Nepal.

The meat curries are most flavoursome and always tender. The prawns – cooked in lime curry sauce, capsicum and onion, topped with fresh coriander and served with rice – are a favourite. But many people return for the incredibly tender chicken and lamb dishes, such as Kukhurako Masu – tender chicken cooked in butter, fresh tomato, coriander and crushed cashew nuts. Lovers of hot food can satisfy their taste with the Sagarmatha Curry – tender pieces of lamb cooked in a very hot curry sauce and topped with fresh coriander leaves. This might necessitate bottles of cold water, which attentive staff always bring to the table.

Many diners comment on the intriguing side dishes and sauces served in abundance with each meal. The homemade radish pickle is most unusual and goes well with any curry dish. The simple dish Saag is a kind of spinach served without embellishment, but diners find it delicious and seem to order more and more.

Dining at Sagarmatha with a group of friends, you can order a number of different dishes to share. The staff are happy to arrange this for you, and you can order from the banquet menu.

Sagarmatha’s choice of wines is a delight. Deepak has developed an impressive list and he will gladly suggest the best bottle to go with your meal. Later, you can sit and chat at the pleasant bar with a brandy, or whatever takes your fancy.

In all, Sagarmatha should not be missed. The price tag will be to you liking and you will find yourself going back again and again. You can try current dishes or tempt yourself with the developing menu, as Deepak and Nyingje add dishes from other regions of their beautiful country, Nepal.

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