The Kathmandu & the Delights of Offal | Wine | Salt Lake City | Salt Lake City Weekly

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The Kathmandu & the Delights of Offal

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City Weekly reader Lisa Metcalf loves a new Salt Lake City restaurant. She says, “I’ve eaten twice at The Kathmandu (3142 S. Highland Drive, 801-466-3504). Amazing food. I ate there once for dinner and once for the lunch buffet. If you go to their Facebook page, you’ll see a photo I’ve posted. This is some of the best Indian food I’ve ever had, and beats out most competition for Indian/Nepali food. The staff is amazing. They are so friendly and helpful and will tell you anything you want to know about the dishes. I tried everything today: chutneys, rice, bread, curries and more. It’s just phenomenal food for a great lunch price. I’m planning on taking my work friends there soon. “

City Weekly reporter Stephen Dark has an offal fetish. He writes: In my continued attempts to introduce the delights of offal—or organ meat— to Utah, I’d like to sing the praises of sweetbreads. You can purchase these off-white, fibrous delights from Ream’s and some Walmarts. They are the throat gland of the cow and need to be steeped in water with a healthy dash of salt for a few hours before tossing on the grill. Put them on the grill early, brown them on each side, then butterfly them and cook again, continually dousing them in lemon juice.

The result is a crispy, lemon-flavored delight, a delicacy you will not find in any Salt Lake City restaurant I have visited. While not the healthiest of morsels, in small doses they make a delightful addition to your barbecue.

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