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He never got around the kitchen when he was young. It was later in life that he tried his hands on cooking.
Mukti Shakya, the front man of Mukti & Revival says that it was after he got married, he discovered the charm of cooking.
“Once you’re settled and have responsibilities, there’s no escape from any household chores,” he says. But it wasn’t hard for Shakya to adapt to the kitchen and cooking. His observation in the kitchen when his sisters used to cook while he was young turned out to be very handy to know the basics of the cookery.
Married to a Spanish senorita, Shakya has been juggling between Spain and Nepal, his family being settled in Spain. However, he still loves the taste of traditional Newar cuisines.
“I can’t get enough of Newar dishes, especially Chhoila and Kachila,” he says with a big grin. He adds that when he spent most of his time in Spain and visited Nepal for vacation, he rushed to Jhochhen, the street near Basantpur Durbar Square, to taste his favorite traditional dishes.
When he is in the kitchen, he loves to take time and have his own space.
“I keep everybody out and shut myself in the kitchen when I cook,” says the popular musician. However, he confesses that as much as he loves cooking, he hates cleaning.
“But in my family, the kitchen chores are always divided. So, if I cook, my wife or sons help me with the cleaning bit, which is a relief,” he says, adding, “I make sure that I get the cooking job, though.”
He learnt the know-how of Newar dishes at home, and now he’s been giving lessons for Spanish dishes to his nieces. Shakya says that though he hasn’t experimented much with foods, he loves to improvise. “I try to balance my food,’ he says.
Back in Spain, he loves to cook Newar dishes for his family during Dashain. But their favorite is Paella, a Spanish dish. Shakya, however, shares his favorite with The Week – what else but Chhoila!
Chhoila with Achar and Salad
For Chhoila
Ingredients
• 250-200 grams of buffalo meat
• 1 teaspoon soybean oil
• 1 teaspoon mustard oil
• 1 tablespoon ginger-garlic paste
• 2 dried red chilies
• Salt to taste
Methodology
• Cut the meat into small pieces and heat a pan.
• Add soybean oil to the pan and grill the meat.
• The meat is grilled very carefully till it turns dark brown or black in color.
• Now, fry dried chilies in a different pan and break it into small pieces.
• Add ginger-garlic paste, salt and the chilies to the meat.
• Then, mustard oil is sprinkled to give it a shiny finishing touch.
For Achar
Ingredients
• 2 big tomatoes
• ½ tablespoon garlic paste
• ½ tablespoon soybean oil
• Salt to taste
Methodology
• Grill the tomatoes in a frying pan.
• After the tomato skin starts to rupture, take it out of the pan and let it cool down.
• After a while, peel the skin off and smash the tomatoes in a bowl.
• Add garlic paste and salt to taste.
• Add soybean oil to the mixture and stir properly.
For Salad
Ingredients
• A few lettuces
• One chopped tomato
• ½ tablespoon olive oil
• Salt to taste
Methodology
• Put fresh lettuce leaves and freshly chopped tomatoes in a bowl.
• Sprinkle salt in the bowl.
• Add olive oil.
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