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.
この記事は BlackBook — India's Luxury Insider の June 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は BlackBook — India's Luxury Insider の June 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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