By Priyadarshani Shrestha
In 2014, the founders of bikers club ‘KTM Rebels’, also a gang of Shresthas—Shrawan, Niroj, Amrit, and Pujan—opened ‘Ride Thru’ with a goal of making the restaurant a favourite stop for riders. Later, they realised that its outlook was not on par. Today, they have renovated with a complete makeover.
Located at Thirbam Sadak, Baluwatar, Ride Thru has now become a riders hand-out place, which is reflected by their amazing playlist with songs floating in the air and aesthetic art that makes every corner picture perfect. With a bike workshop for repairs and customisation and a merchandise store for accessories; they really have created the quintessential environment for riders and enthusiasts to simply vibe in.
However, for foodies like me, the main attraction is the food. So, here are a few amazing dishes that were highly reasonable and waiting for you to try!
- Cheese Sticks Rs. 195
We love food that comes in big proportions which is why we absolutely devoured the cheese sticks. Lightly fried, huge and long chunks of cheese, the sticks were the perfect balance of cheese and butter. I used some extra flavouring for my taste.
- Sukuti Sandeko Rs. 245
Acidic and perfectly crispy, the sukuti was definitely different from the norm. Served with fried beaten rice (furan-dana) and sandeko bhatmass, the snack felt more like an actual Newari meal. Good to be shared with a group of people, this is the perfect start for a filling time meal.
- Chicken a la Kiev Rs. 415
So beautifully plated and colourful, the Chicken a la Kiev was simply exquisite. Crispy on the outside, tender chicken in the middle, and tasty salami right in the middle; this dish was complete with fries and perfectly seasoned vegetables on the side. Although the gravy seemed a little extra for the dish as the Kiev is independently good, it successfully left me licking my buttery fingers.
- Grill Chicken Rs. 395
Sided with well-seasoned boiled vegetables and mashed potatoes, the chicken was grilled well as the outside was so perfectly brown and tasted heavenly. On the inside, the chicken was a little dry; however, it was the mushroom gravy that saved this dish adding moisture and smooth texture in the chicken when drizzled all over the chicken.