Himalayan Spice

A recent buzz surrounding one of Shanghai's Nepalese restaurants compelled us to give it a go. With very few Nepalese restaurants in the city offering a taste of Nepalese cuisine, we arrived at Nizang ready for just about anything. A glimpse at the menu revealed a wide selection of dishes laden with chili, cumin, fragrant curries and more. Fried and roasted papad (YY10), cheese balls with chili sauce (YY40) and paneer chili (YY45) warmed us up, literally, for the spicy feast ahead. The main dishes immediately followed--meatballs (YY45), sautéed spinach with cumin seeds (YY28) and prawn chili with capsicum, onion, chili and tomatoes (YY55), all recommended as authentic Nepalese fare. The cheese balls and meatballs were a tad uncharacteristic. The prawns (or rather shrimp) looked curiously like sweet and sour pork, but one bite revealed a fresh prawn dipped in batter and dressed with spice, proving that appearances can be pleasantly deceiving. Chicken kurma or boneless chicken with cashew nut gravy (YY48) and chicken butter masala (YY50) added some texture to the meal with rich flavors seeped in creamy sauces that went well with our garlic naan (YY20). Interestingly, the mutton curry (YY50), tender and very flavorful, had a tomato-based gravy, differentiating it from the other curries with flavors similar to their Indian counterparts. Nizang's very own brewed beer (fruit, yellow and dark, YY58) is a must-try and a great relief to burning tongues. The restaurant's modest interior, outstanding service and reasonable prices make it worth a visit for those who enjoy both fragrant and piquantly spiced meals. --Sabine Chichioco