Description
A teppanyaki meat dish born in 'Chitwan District' (allegedly originated at Bheri restaurant) in the southern Nepali plains, fanatically loved by drinkers nationwide. Mutton, chicken, or pork marinated in yogurt/special spices, roasted slowly on a giant thick griddle called 'Tawa' while basting with oil until crispy and aromatic.
Restaurants serving Taas (Chitwan Taas)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mutton(or Pork/Chicken)
- Yogurt(Dahi)
- Garlic
- Ginger
- Cumin
- Coriander
- Mustard oil
Instructions
- [Authentic Recipe]
- [Marinate]: Soak bite-sized mutton (or chicken/pork) for hours in garlic, ginger, cumin, coriander, turmeric, chili powder, mustard oil, and 'yogurt (Dahi)' to maximally tenderize.
- [Teppanyaki (Tawa)]: Heat a thick flat griddle (Tawa), arrange marinated meat without overlapping.
- [Finish]: Gradually baste with oil, roasting slowly until the surface chars 'crispy/crunchy' and the inside is fully cooked.
Learn more Spice, substitutes, tips
Key spices
Cumin、Coriander、Mustard oil
Substitutes at Japanese supermarkets
Use a frying pan, shallow-fry marinated mutton (or chicken) in slightly generous oil until crispy
Pairing
Nepali Beer / Raksi / Puffed Rice (Bhuja) / Mula ko Achar
Trivia
Unlike 'Sekuwa' roasted over open flame (smoke), 'Taas' is grilled on a thick griddle (Tawa) while coated in oil, making the outside crispy like 'shallow-fried' and the inside shockingly juicy due to the yogurt effect.
Eating tips & etiquette
Not eaten alone; served on a large plate (Khaja Set) with Nepali 'puffed rice' (Bhuja), Chiura (beaten rice), sour radish pickles (Mula ko Achar), and raw onion slices. Stuffing meat and puffed rice together and washing down with beer is the ultimate pleasure.
Allergen
Meat, Dairy (Yogurt)