Perhaps the most frequent word in all my reviews is "Darbate" (a Nepali-style meal). I keep mentioning "Darbate" too much, and it feels a bit awkward.
Today, I was supposed to eat dishes that had nothing to do with Nepali cuisine. However, my tongue and body began craving Dalbhat. Drawn in like this, I walked for 30 minutes and finally arrived at this “New Gorka”. Perhaps my blood has already turned into a soup of beans. Maybe that’s true.
“ニューゴルカ.....。ゴルカは名駅西と池下に店舗を構えています。『新しい』ゴルカ。経営が同じだと思われます。町としてのゴルカは、ネパールの二大都市カトマンズとポカラの間に位置していますが、ニューゴルカは中学校と大学の間に位置していました。ちなみに、すぐ近くで『ゴルカマート』というアジアン食品店が約2ヶ月前にオープンしたそうです。”
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The interior of the restaurant was spacious. A large television was broadcasting a holiday-oriented variety show. I sat at a table near the window so that I could watch the television.
The lunch menu was placed on the table, so I looked through the menu book. Alright, as expected, there is a dal bhat available. I ordered from a Nepali male waiter.
★ネパールダルバートセット（ベジタリアン）1290円
The level of spiciness was medium-spicy, and I chose hot chai as my drink. Since the rice was said to be made from Japanese rice, I asked if it could be changed to basmati rice, and they agreed to do so.
When I look at the walls, I see the ancient streets of Baktaupil, the massive stupa of Bowdanaat, the daily life in Dhalbar Square... On the back of the menu book, there are numerous photos of Manaka Mana, Lumbini, Everest... images of Nepal. The atmosphere of Nepal is created in my mind. The atmosphere of Nepal touches my heart.
And so, before me stood a Dalbert. A square plate, resembling a dining table. A silver-colored container for the curry. It had a simple appearance.
・バスマティライスの量がたっぷりです。細長く、特有の弾力があります。日本の米よりも軽くて食べやすいです。この量の日本米を食べたら、おそらく胃が重くなり、体が動かなくなっていただろう。
・ダル（豆のスープ）は黄緑色をしています。ゴルカと同様にスープタイプで、胡椒の風味が効いています。細かいバスマティライスによく合います。やはりこのようなネパール風のダルが最も美味しいです。
・アチャールはペースト状の赤い漬物です。冷たくて、トマトをベースにしています。
・サーグは、ほうれん草をクミンなどの香辛料と一緒に炒めた料理です。
・野菜カレーはトマトをベースにしており、とてもスパイシーです。大きく切られたカリフラワーやジャガイモがたっぷり入っています。野菜のおかずとしては非常に優秀です。
A dessert that I didn’t expect to receive appeared. I took a bite of vanilla ice cream, allowing the cold sweetness to melt slowly between my tongue and upper jaw. Then, I added sugar to my hot chai and drank it slowly. Along with the warm sunlight at 1 PM, it warmed my body once again. I was full. Thanks to the coupon, I got a 50-yen discount.
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Upon first glance, Dalbert appears to have a dull and unremarkable color. It lacks any flashiness. However, its taste is excellent, following the proper Nepali style. You can eat it while stirring it together, just like Nepalis do. It isn’t greasy, and doesn’t cause discomfort in the stomach. It feels like a soothing drink that blends smoothly with the body, just like a Poclis Ete after a bath.
It seems that there are more and more restaurants offering Dal Bhat. However, among those, many simply serve North Indian curry with side dishes and rice. These offerings don’t truly represent the authentic Dal Bhat. While they aren’t bad, personally, I prefer to find authentic, traditional Dal Bhat.
It may seem plain, but that is precisely why it represents the true taste and craftsmanship of Nepal. It may appear ordinary, yet it possesses an extraordinary value due to its rarity. Such a dal bhat is like a quiet classmate who reads books during breaks—a dal bhat that stands out without being overly noticeable, yet remains earnest and dedicated.
Today, Dalbat once again became the source of strength. The Golka in Meiko-eki West, the Golka in Ikekami, and this new Golka—although I have only eaten Dalbat so far, all of them were delicious in Nepalese style. I really want to try other Nepalese dishes like Momomomo next time.
Dunnebird. Thank you for your hospitality.
