All vegetarian fare at SAARC retreat lunch

Kathmandu: From traditional Nepali thali to Gujrati Basundi with Jalebi, it was a lavish vegetarian spread of cuisines laid out for the SAARC leaders as they met in the cooler climes of exotic Dhulikhel resort for a retreat session.

The leaders, including Prime Minister Narendra Modi, arrived at the resort, around 30 kilometres from here, in the morning and held talks in informal settings with most leaders seen in a relaxed mood.

All the heads of states and governments wore long yellow scarves and posed for photographs besides engaging in chit chat as salubrious air from the Himalayas freshened the environment.

Bangladesh Prime Minister Shiekh Hasina could not join her counterparts at the retreat as she was unwell. Foreign Ministers of SAARC countries, including External Affairs Minister Sushma Swaraj and Pakistan Prime Ministers Advisor on Foreign Affairs and National Security Sartaj Aziz, were also present at the retreat.

The starter at the lunch, hosted by Nepal Prime Minister Sushil Koirala, included dumplings infused with spinach, seasonal vegetables and home-made cottage cheese. It was served with Himalayan spicy tomato pickle.

The main course included Nepali thali, cauliflower curry, cottage cheese curry, zuccini curry, spiced mushroom curry, lentil kofta, sauted palung greens, organic rice and chapatis.

The salad served at the launch comprised cucumber rolls filled with avocado, cheese and mizuna greens topped with fenugreek, fruit and edible flower and molasses.

Nettle and fenugreek soup was served with home-made assorted breads. The deserts were picked up from all the eight member countries. From India, it was Gujrati Basundi with Jalebis while Baklava from Afghanistan was also laid out. The desert from Bangladesh was Rasbari while Shahi Tukra from Pakistan was also served.

The Maldives Pirni, Nepals Sikarni and Bhutanese desert Daisee and Waterlappan from Sri Lanka comprised the desert.

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CHARLOTTE -- Organic foods are becoming more available as the healthy option grows in popularity. The USDA says organic foods account for more than four percent of all U.S. food sales.

Julia Simon takes pride in every meal she prepares. She started Nourish three years ago because she wanted to bring healthy, organic food to others.

"During the busy working week is probably when it's hardest to hold down your dietary requirements, trying to eat healthy but really busy, said founder and executive chef, Julia Simon. So what we're trying to do is get between you and the microwave burrito."

The organic, vegan delivery service will bring weekly meals directly to your doorstep. Simon says she buys as much local produce as possible, helping other small business owners.

"Not only can we get a little personalization with the produce we use, but we get to know who's growing it, said Simon. We know their standards are as high as ours. If we have trouble, they're right there.

The USDA says the demand for organic food continues to increase and is estimated to reach $35 billion in sales in 2014. Simon is trying to keep up with that demand, expanding her delivery service to across North Carolina.

"It took a few trials, but well worth it, said Nourish Fulfillment manager Erik Berns. And definitely essential. The last thing we want is a customer getting something unsatisfactory."

The company faced challenges with shipping the meals in a way that keeps them fresh and safe to eat. Simon admits eating organic, and having it delivered to your door will cost more, but she says using local companies to help with the process can help keep the cost down.

There are several organic food delivery services in North Carolina. Nourish Delivered will begin accepting statewide orders on Cyber Monday.

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Charlotte Organic Food Delivery Service Expands Across NC