At Eastbourne Nepalese Spice Ltd., every dish tells a story—a tale of rich flavors, traditional techniques, and the dedication of our skilled chefs. But what goes on behind the scenes in our kitchen? Let’s take you on a journey through a day in the life of our culinary team as they prepare authentic Nepalese delicacies with passion and precision.
6:00 AM – The Day Begins with Fresh Ingredients
The kitchen comes to life early in the morning as our chefs arrive to start their day. The first task? Sourcing the freshest ingredients. Our suppliers deliver organic vegetables, premium cuts of meat, and fragrant spices straight from trusted local and Nepalese sources. The team carefully inspects each ingredient, ensuring top quality for our dishes.
8:00 AM – Prepping the Spices & Marinades
Nepalese cuisine is all about the perfect blend of spices, and this process takes time. Our chefs prepare freshly ground masalas, crushing coriander, cumin, turmeric, fenugreek, and timur (Nepalese pepper) to create signature spice mixes.
For dishes like Sekuwa (grilled meat) and Gorkhali curry, the meats are marinated early in the day, allowing the bold flavors to infuse deeply. This slow-marination process is key to the tenderness and taste of our dishes.
10:00 AM – Dough & Dumplings: Preparing Momos & Roti
No Nepalese meal is complete without momos—our best-selling dumplings. The kitchen team gathers to prepare dough from scratch, kneading it to the perfect consistency.
Each momo is hand-filled with seasoned meat or vegetables and folded into intricate shapes before being set aside for steaming or pan-frying. Simultaneously, the dough for Sel Roti (sweet rice bread) is rested, ready for deep frying later in the day.
12:00 PM – Lunch Rush Begins
As noon approaches, the real action starts. Orders pour in, and the kitchen becomes a symphony of sizzling pans, boiling broths, and clattering plates.
- Dal Bhat (lentils and rice) is cooked in large pots, filling the air with its warm, earthy aroma.
- Thukpa (noodle soup) is prepared fresh with handmade noodles.
- The tandoor is fired up for roasting Chatamari (Nepalese pizza) and smoky Sekuwa.
Each dish is carefully plated and garnished before being sent out to delighted customers.
3:00 PM – A Quick Break & Quality Check
After the lunch rush, the team takes a short break. But before relaxing, the head chef conducts a quality check, tasting sauces, checking spice levels, and ensuring consistency.
This is also the time when the evening prep begins. Chutneys, sauces, and dough are made in advance, ensuring a smooth dinner service.
6:00 PM – Evening Orders & Special Dishes
As the evening crowd arrives, the kitchen is back in full swing. Some of the more elaborate dishes, like Newari specialties, are prepared fresh.
- Juju Dhau (King Yogurt) is chilled to perfection for dessert lovers.
- Gundruk soup (fermented leafy greens) is simmered slowly to enhance its tangy flavors.
- Spices for the famous Gorkhali lamb curry are freshly roasted before being added to the dish.
Every plate that leaves the kitchen represents the heart of Nepalese cuisine, bringing warmth and authenticity to every diner’s experience.
10:00 PM – Closing & Clean-Up
As the last orders go out, the kitchen gradually winds down. The team meticulously cleans the workstations, ensuring hygiene and safety for the next day. Leftover ingredients are stored carefully, and a final team meeting is held to discuss the day’s performance and any customer feedback.
Final Thoughts
The heart and soul of Eastbourne Nepalese Spice Ltd. lie in its kitchen—where skilled hands, traditional recipes, and passion for food come together to create an unforgettable dining experience. From fresh ingredient selection to spice blending, dumpling folding, and fire-grilled specialties, every step is a labor of love.
Next time you visit, remember that each dish carries hours of preparation and years of culinary tradition. We hope you savor every bite as much as we enjoy crafting it for you!
