The Ultimate High
BlackBook — India's Luxury Insider|June 2018

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 

Madhulika Dash
The Ultimate High

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.

Denne historien er fra June 2018-utgaven av BlackBook — India's Luxury Insider.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

Denne historien er fra June 2018-utgaven av BlackBook — India's Luxury Insider.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

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