Two Indian chefs have taken Indian fine dining into extreme sports with pop-up restaurants on Mount Everest’s 17,600 ft high base camp
Let’s face it: When it comes to Indian fine dining, our definition has been limited. Barring a few exceptionally good restaurants, there has been little to write home about. But, the status quo changed this month. Two different groups of chefs trekked to the base camp of Mount Everest and served a sumptuous meal at 17,600 ft.
The first to set camp was Triyagyoni—a group of four chefs. They trekked for eight days to build their pop-up on June 1. The team foraged for local ingredients and whipped up a seven-course, sit-down meal for 10 diners, using sous vide techniques to keep the taste of food intact. Chef Sanjay Thakur, a participant in the globally acclaimed culinary competitions Bocuse d’Or and S.Pellegrino, led the team.
هذه القصة مأخوذة من طبعة June 2018 من BlackBook — India's Luxury Insider.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة June 2018 من BlackBook — India's Luxury Insider.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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