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In Dining

Barkha Limbu Daily loves fresh, simple fare.

What chefs eat: Barkha Limbu Daily of the cheel

There's no shortage of articles and television shows that showcase the dishes that chefs love to cook at their restaurants. But, what do they love to eat at the end of their exhausting 16-hour days? Or on their days off?

In this series, we ask Milwaukee area chefs to share their favorite dishes – both from area restaurants and for making at home. In this edition, we talked with Chef Barkha Limbu Daily of the cheel. Daily will be among eight featured chefs at the upcoming third annual Moveable Feast event at the Milwaukee Public Museum.

Barkha Limbu Daily was born and raised in Kathmandu, Nepal. Her first exposure to American food came via the cafeteria fare at Lakeland University in Sheboygan, where she attended college. It was not an appropriate introduction.

"The food seemed so bland," she recalls. Fortunately, she had a variety of friends who were kind enough to introduce her to a wider variety of cuisines, as well as shops where she could find ingredients to make her favorite dishes from home. Now she shares her inspiration through family dishes and inspired takes on Himalayan fare at the cheel in Thiensville.

"Everything" at Shah Jee's

"I first visited in 2006 when I was finishing my undergraduate degree at Lakeland University. I've traveled quite extensively in Northern and Southern India, and the food is so diverse. What I love about the food at Shah Jee's is the simplicity. The flavors are complex, but they're not overcomplicating things. And there's consistency. That's so important. I can always expect the same reaction when I eat it. I love the chana masala, the aloo gobi and the baigan (eggplant and potatoes)."

Lamb tacos at Poco Loco Cantina

"I love their Strauss lamb tacos with verde sauce. The lamb is diced and marinated; it's perfectly seasoned and just delicious. Their guacamole is also amazing; it's just simple, good avocado with tomato and cilantro. Again, it's about simplicity. The ingredients are so fresh. They make their tortillas, and it's nothing like what you know of a regular taco. They also have great fresh seafood."

Oeuf mollet avec champignons truffe at Lake Park Bistro

"This is my must-have whenever I go there. I grew up eating soft boiled eggs for breakfast. And Adam and his team make them so well, and then they fry it so it has a lot of texture. When you cut open the egg, the yolk mixes with the salad and the vinaigrette, and it's so good! And then the truffles, the mushrooms and the frisee... If I could get this as a meal, I would totally order it."

Ultimate comfort food

"Rogan Josh made with goat is one of my favorite things. When I lived in Nepal we had it almost every week. We typically only ate meat once or twice a week, and this was usually one of the dishes. Whenever I go home, it's always my first meal. My mother makes it and serves it with masoor dal (yellow lentils) or mass (black lentils), basmati rice and the rogan josh. She always uses the bone-in meat from the butcher. And it's so good; there's cinnamon, nutmeg, cloves, cardamom and red chili powder. I love those flavors together. A benefit to the bone-in meat is that you can suck on the bones to get the delicious marrow. It takes me home every time I eat it."


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