A Modern Expression of Authentic Nepali Flavor

At Hotel Crowne Imperial, Executive Chef Santosh Subedi K.C. continues to redefine Nepali cuisine with confidence and creativity. His Signature Gorkhali Grilled Chicken is more than a dish, it’s a refined celebration of tradition, technique, and bold local flavors.

Perfectly grilled chicken infused with aromatic spices is paired with Jogi Bhat, a comforting rice and lentil preparation, and the smoky intensity of Poleko Golveda ko Achar. Together, they create a balanced plate that reflects Chef Subedi’s passion, precision, and commitment to offering guests a truly memorable taste of Nepal.

The Signature Plate

A harmonious combination of:

• Gorkhali-style grilled chicken with deep spice and char
• Jogi Bhat, enriched with lentils, vegetables, and ghee
• Poleko Golveda ko Achar, delivering smoky heat and freshness

Each element is crafted to complement the other, creating a complete culinary experience.

Ingredients

Gorkhali Grilled Chicken

• 200 g boneless, skinless chicken (thighs recommended)
• 5 g cumin powder
• 2 g turmeric powder
• 10 ml lemon juice
• 2 g chili powder
• 2 g garlic paste
• 2 g ginger paste
• Salt and pepper to taste
• 10 ml mustard oil
• Fresh cilantro, chopped (for garnish)

Jogi Bhat

• 30 g rice, cleaned and washed
• 10 g red or black lentils, soaked
• 5 g potato, diced
• 5 g cauliflower, diced
• 5 g green peas
• 5 g carrot, diced
• 5 g ghee
• 3 g turmeric powder
• 3 g chili powder
• 3 g cumin powder
• 3 g coriander powder
• 5 g onion, chopped
• 3 g ginger-garlic paste
• Salt to taste
• 40 ml warm water (adjust as needed)

Poleko Golveda ko Achar

• 15 g tomato
• 2 g garlic
• 2 g green chili
• 3 g ginger
• 2 g fresh cilantro
• 1 g timmur (Nepali Szechuan pepper)
• Salt to taste

Preparation Method

Gorkhali Grilled Chicken

1. Combine all marinade ingredients in a bowl to form a smooth paste.
2. Coat the chicken thoroughly and marinate for at least 1 hour.
3. Grill until fully cooked, tender, and lightly charred for a smoky finish.

Jogi Bhat

1. Heat ghee in a pot or pressure cooker and sauté onions until lightly browned.
2. Add soaked lentils and cook, stirring, for 2 minutes.
3. Add vegetables and rice; stir well for 3 minutes.
4. Mix in all dry spices, salt, and warm water.
5. Bring to a boil, then cover and cook on low heat until fully cooked.

Poleko Golveda ko Achar

1. Char-grill tomato, garlic, ginger, and green chili until soft and smoky.
2. Grind together with cilantro, salt, and timmur into a coarse paste.

Serving & Presentation

1. Serve the Gorkhali Grilled Chicken alongside Jogi Bhat and Poleko Golveda ko Achar.
2. Garnish with fresh cilantro and enjoy hot for the full depth of flavor.

This signature creation by Chef Santosh Subedi K.C. reflects the soul of Nepali cuisine, rooted in tradition, elevated with modern technique, and crafted to leave a lasting impression.

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