8th November - Dinner in the Foothills of the Himalayas

Eating out...with a difference

2025 is the 90th year of His Holiness The Dalai Lama (Nobel Peace Prize awarded in 1989) so we felt it was time to bring the cuisine of the foothills of the Himalayas or, more specifically, the cuisine of Himachel Pradesh ‘Dharamshala’ - Northern India & Nepal, to the Dutch Barn and celebrate this great man’s life and the fabulous cuisine of the area in one joyous evening. Talented musician, Andrew Hurst, will be playing authentic sitar and tabla and also, amazingly, the Tibetan trumpet ‘Dungchen.’

20 yrs ago Peter travelled to Tibet, Nepal and to Dharamsala in northern India to see where many Tibetans are living in exile. He found the cuisine truly inspiring, being a blend of Punjab, Nepalese & Tibetan. It’s not hot, in terms of spice, as we often associate with Indian food. They don’t use much chilli and favour black cardamom instead of green. Dried coconut is a feature, not fresh or tinned coconut milk as, traditionally, it would need to be suitable to travel from the tropical climate of southern India.

We’ll also be giving a donation from the ticket sales to a charity we have long supported called The Nestling Trust. This was established in Wiltshire in 2013 with the aim of providing destitute children in Nepal with a secure and loving home in a village called Sarangkot Nepal.

For more info visit. www.nestlingtrust.co.uk

Venue: Dutch Barn, Owl Lodge, Forest Lane, Lacock SN15 2PN

Come dressed for AUTUMN in the countryside!

Menu

On arrival

Hot plum wine punch made from Owl Lodge Heritage Jubilee plums & greengages (non-alcoholic version also served)

Savoury Nepalese bhajis with mango and ginger relish

To start

Tibetan  Momo dumplings filled with autumn vegetables served steamed & crispy with fresh mint chutney

Pickled green walnut & wild bullace relish

Tomato sambal

All of the above are suitable for vegetarians

Mains - Himalayan Thali

Papads cooked over fire 
Himachali Madra 
(we will be serving a chicken and vegetable-based Madra on the night. It is a mild yoghurt-based curry flavoured with fenugreek & black cardamom & our unique home made garam masala)
Bhutanese Red rice pilaff with ginger & Szechuan Pepper 
Nepalese Dhal Bhat & raita 

To finish

Owl Lodge orchard spiced apple beignets with toffee & tamarind dip 

This event can be made suitable for vegetarians and gluten free. Let us know at the checkout when you book. Please note that we cannot guarantee an allergen-free environment.

If you are purchasing tickets separately but would like to be seated with some friends, please let us know at the checkout when you book.

Owl Lodge Map