Award & Honor : Director Shrestha and Chef Upreti awarded

Learning and Development Director of Marriott Hotel Kathmandu ,Mr Roopesh Shrestha has been awarded by ” Award of Honor ”  this Morning at Kathmandu .


IHM College – College of International Hotel Management , the top leading vocational based culinary expertise college , in association with i am with chef and project partner Hospitality Guides pvt. ltd and Karma media has jointly awarded to Mr. Shrestha and entrepreneur cum pastry Executive Chef Indra Prasad Uprety  at IHM College , Satdobato, Lalitpur.


Mr. Shrestha is very much renowned expert and consultant expertise in hospitality and tourism, operation and human resource management in Nepal  . Like wise Pasty executive chef upreti has role model for his unique ideas for hospitality business modality like ” Gari Khau Cafe ” and he has been under planing for Guinness world record.



MICHELIN Guide 2020: Stars & Awards Announced

Four New Two Star and Seven New One Star Restaurants are Featured in the Nordic Countries Guide 2020

*Seven New One Star Restaurants, including Four in Norway
*Four New Two Star Restaurants, including Two in Denmark
*A New Two Star rating, as well as the Welcome & Service Award, for Jordnær, Denmark
Alchemist, Copenhagen– Rasmus Munk (New Addition to the Guide)
Jordnær, Gentofte – Eric Kragh Vildgaard (Promoted from One Michelin Star)

RE-NAA, Stavanger – Sven Erik Renaa (Promoted from One Michelin Star)
Aloë, Älvsjö – Daniel Höglander and Niclas Jönsson (Promoted from One Michelin Star)

Inari, Helsinki (Promoted from a Michelin Plate)
Dill, Reykjavic (New Chef)
Bare, Bergen (New Addition to the Guide)
Omakase by Vladimir Pak, Oslo (Promoted from a Michelin Plate)
Speilsalen, Trondheim (Promoted from a Michelin Plate)
Under, Lindesnes (New Addition to the Guide)
Etoile, Stockholm (New Addition to the Guide)

Let’s take a look at the newly Starred restaurants in this year’s Michelin guide which announced today.


Behind, London Fields – Addition to the Guide Andy Benyon’s striking restaurant has been a long time in planning, and comes with an ersatz-industrial feel and a beautiful horseshoe counter.

The surprise tasting menu sees delicate creations with real depth of flavour proudly served by the chefs themselves. Benares, Mayfair A new team of chefs has been assembled at Benares – many of whom worked here previously, including the executive chef. Fresh, confident Indian cooking cleverly balances modern techniques with recognisable flavours and spicing.

Casa Fofō

Dalston Italian chef Adolfo de Cecco eats, sleeps and breathes his vocation. His cosy neighbourhood restaurant has a derelict-chic feel and his daring but carefully judged dishes see Asian flavours fuse with Mediterranean traditions. Cornerstone, Hackney Wick Chef-owner of Cornerstone, Tom Brown, is an alumnus of Nathan Outlaw and it shows in his team’s skilful cooking of fish and shellfish. His assured, understated dishes are led by the seasons and the latest catch, while also showing plenty of originality. Davies and Brook, Mayfair – Addition to the Guide The restaurant at Claridge’s Hotel is a grand affair. Daniel Humm – of New York’s Eleven Madison Park – leads the team, and his sophisticated, pared-back dishes take their influences from far and wide. Flavours are bold and satisfying. Muse, Belgravia – Addition to the Guide Tom Aikens is back with this discreet Georgian townhouse tucked away in a charming mews. Inside it’s small and bijoux with an exclusive feel. The sophisticated tasting menus are inspired by memories of Tom’s childhood and key events in his life.

SO|LA, Soho – Addition to the Guide Chef-owner Victor Garvey was born to a French-Spanish mother and an American father – and has spent time working in both Spain and the US. SO|LA’s playful cuisine brings a taste of California to ‘SO’ho via ‘LA’.


Osip, Bruton – Addition to the Guide Having taken London by storm with his first restaurant, Portland, Merlin Labron-Johnson moved on to open Osip in this thriving West Country market town. The restaurant’s beautiful designer interior is the envy of many and this forward-thinking chef’s harmonious dishes have a strong, inimitable style. hide and fox, Saltwood This stylish neighbourhood restaurant is run by experienced couple Alice Bussi and Allister Barsby, and the original wooden shelves attest to its former life as a village shop. Cooking features the best ingredients from Kent’s larder in refined, delicate dishes. Hjem, Wall It might be Ally Thompson and Alex Nietosvuori’s first business together but this welcoming roadside inn is proving an instant hit, testament to their determination and hard work. The surprise menu sees local ingredients prepared using Scandinavian techniques. Outlaw’s New Road, Port Isaac – Addition to the Guide It sits in the same stunning location as its predecessor, and has the same chef at the helm, but Outlaw’s New Road (formerly restaurant Nathan Outlaw) is a different restaurant. The set menu is guided by the daily catch, landed just down the road, and honest, unfussy dishes focus firmly on each main ingredient. Roots, York Sister to the Black Swan at Oldstead, Roots shares the same ethos of seasonality and sustainability. Modern tasting menus evolve in line with the availability of local produce, including ingredients from chef-owner Tommy Banks’ parents’ farm. Shaun Rankin at Grantley Hall, Ripon – Addition to the Guide Yorkshire-raised Shaun Rankin leads the team at this fine dining restaurant in the former music room of a smartly refurbished 17C mansion. His creative tasting menu is inspired by his childhood memories and superb knowledge of the surrounding area. Latymer at Pennyhill Park, Bagshot – Addition to the Guide The Latymer sits tucked away within one of the oldest parts of a sprawling hotel. Experienced Head Chef Steve Smith deploys numerous techniques, taking classic combinations and reworking them in a refined, creative modern style. Pea Porridge, Bury St Edmunds – Promotion from a Bib Gourmand to a Star Justin Sharp, chef-owner of this bohemian style neighbourhood restaurant, decided to alter his approach during lockdown. His daily changing menu of North African, Middle Eastern and Mediterranean dishes sees many ingredients cooked over charcoal, beech, oak, birch or pine cones. SCOTLAND

Cail Bruich, Glasgow Cail Bruich means ‘to eat well’ and this smart, long-standing restaurant owned by the Charalambous brothers certainly lives up to its name. Passionate Head Chef Lorna McNee has the utmost respect for the quality of her ingredients, which she brings together in perfect harmony.

REPUBLIC OF IRELAND dede, Baltimore – Addition to the Guide dede is owned by Turkish-born Ahmet

The awards were announced on Monday 17th February at a special launch event at the Olavshallen Concert Hall in Trondheim, Norway, where Gwendal Poullennec, International Director of the Michelin Guides, welcomed the new Starred chefs into the Michelin family… and what an outstanding year for Denmark and Norway! 





Today on this auspicious day of Maghe Sankrantri, our next tomorrow’s chef have served the cultural foods with eye appealing plating and presentation.

Maghe Sankranti is a Nepalese festival observed on the first of Magh in the Vikram Sambat (B.S) calendar. Tharu people celebrate this particular day as New Year. It is also regarded as the major festival of the Magar community. Maghe Sankranti is similar to solstice festivals in other religious traditions.

Maghe Sankranti is regarded as marking the beginning of an auspicious phase in Nepalese culture. It is cited as the ‘holy phase of transition’. It marks the end of an inauspicious phase. It is believed that any auspicious and sacred ritual can be sanctified in any Nepali family, this day on-wards. Scientifically, this day marks the beginning of warmer and longer days compared to the nights. In other words, Sankranti marks the termination of winter season and beginning of a new harvest or spring season.

People believe the sun is the symbol of power, divinity, and wisdom hence they worship it on this day. On this day, people take baths in the morning which is supposed to be holy, in rivers. This bath is generally performed in Triveni (the point where three rivers meet).

Tharu community have culture of cutting pigs, boars, ducks, and hens at their homes for this particular day. Tharus perform several traditional cultural shows in Maghi.

The food we eat on the day of Maghi is also very popular. The food is based on the beliefs of Surya (sun). The foodstuffs include Till ko laddu (Brown Sesame seed Fudge), Chakku (Molasses), Ghee (Clarified Butter), Tilauri. Spinach and Yam’s curry is cooked as Maghe Shankranti’s special food. A special type of Spinach called Patne Palungo specially grown in Nepal and yam (the yam is Tarul in Nepali). They are said to provide warmth and energy to the body to function properly.


Bhakka Day- Culture and Cuisine

Bhakka is a steamed rice flour fluffy cake usually made by the Rajbansi community in the
eastern part of Nepal.
Bhakka is easy to cook. poured a 150gm approx. of rice flour into the cloth giving it a round
shape and about an inch thick.
Then place it over the pot of steaming hot water and leave it for about a minute and the bhakka is ready.


Basically, Bhakka has no taste, still it is popular and loved by people. Bhakka is served
along with achar (pickle) to enhance its taste.
Today is Bhakka day. In Jhapa,eastern part of Nepal, Bhakka day is celebrated by
organizing a huge event on a national level.


In a gist, IHM college has also celebrated bhakka day promoting culture and cuisine. Our

next tomorrow's chefs’ have prepared bhakka and presented it in a modern fine dining style
without losing its authentic taste.



The Himalayan Times covering IHM College event

Maithili cuisine: Plating up its delicious authenticity




The kitchen of IHM College, Satdobato which is usually filled with its students practising culinary arts, on January 6, had a team of experienced chefs preparing Maithili flavours, which not all of us might have savoured yet.

Maheshwar Shah, Senior Sous Chef of Vivanta and his teammates prepared the Maithili cuisine in an event hosted by the college, aiming to highlight and promote the cuisine’s significance.

The preparation was part of an event titled ‘Plating and Presentation: Five Delicacies Course of Maithili Cuisine’, organised by I am with CHEF in association with IHM College and Hospitality Guides.

The inspiration to prepare Maithili cuisine came from MasterChef: The Professionals finalist Chef Santosh Shah. “Chef Santosh Shah promoted Nepali cuisine on the international arena. I thought I too need do something and I decided to promote the cuisine of my community,” shared Maheshwar.

And added, “Art, literature and culture of Maithili society is remarkable and everyone has an idea about, but less people know that the Maithili cuisine too is rich in taste and reflects the wide variety of culture and traditions.”

source: The Himalayan Times (6th Jan 2021)


This richness is what he reflected in his cooking, preparing traditional dishes with a modern presentation. Mattka Chai (hot pot tea), served as a welcome drink, was flavoursome — the garam masala flavour hit the right spot in every sip.

As a starter Bagiya (rice flour dumplings) was served with Kachari (spiced onion).

Bagiya was not just scrumptious but felt healthy too.

Though it tasted like the regular pakoda, the Kachari wasn’t oily. But it was Bathuwa Saag ko Soup (soup of wild spinach) that was the winner of the day.

The creamy feel with the perfect hint of black pepper enhanced the soup’s flavour.

For the main course, he served a thali comprising authentic Maithili dishes — Taaruwa (fried potatoes), Aloo Chhokha (spiced smashed potato), Dal Jhaneko (tempered pulses), Fish Curry, Paapad, Tilaura (sweet made by mixing sesame seeds and peanuts), green chilli, Aam ko Achaar (mango pickle) and rice. The dishes were spicy but delicious — Aloo Chhokha was juicy and had the perfect blend of spices. The Fish Curry was a surprise — brimming with the taste of natural herbs and spices, the taste excited one’s palate.

Curd, Sakaarauri (gram flour pudding) and Paan (prepared betel leaf) were served as dessert. While the Sakaarauri slightly felt like rice pudding but with the right blend of almond, cashewnut, raisins, and saffron, it had an authentic flavour all its own.

The event also saw the participation of Chef Puspha Thapa Magar, Founding president of Chef Association of Nepal, Dhirendra Premarshi, Mithila Culture Expert, Chef Sandeep Khatri, Chef Mohan Gajurel, General Secretary(GNCF) among many others. Highlighting the importance of Maithili cuisine, Premarshi said, “It is a representation of people from Mithila, and its richness can be felt through the taste. Now all we need to do is promote it.” Chef Khatri added, “Maithili cuisine, if promoted well, can be the next big cuisine in the world.”

source: The Himalayan Times (6th Jan 2021)
source: The Himalayan Times (6th Jan 2021)

Culture and Cuisine with Nutritional Importance

Conversation on the Nutritional value of Mithila Cuisine


Sanju rani, Food Technician, Nepal Food Corporation

Pashupati Poudel, HOD, IHM College

Mahesh Shah, Executive Sous Chef, Vivanta Hotel



You are what you eat

Eating a healthy diet is all about feeling great, having more energy, improving your health, and boosting your mood. 

The importance of nutritious food for children especially needs to be highlighted since otherwise they may end up being prone to severe growth and developmental problems.

A balanced diet includes some specific healthy food groups under it:

  • Vegetables such as leafy greens, starchy vegetables, legumes like beans and peas, red and orange vegetables, and others like eggplant
  • Fruits that include whole fruits, fresh or frozen fruits but not canned ones dipped in syrup
  • Grains such as whole grains and refined grains. For example, oats, brown rice, barley, and buckwheat
  • Protein such as lean beef and pork, chicken, fish, beans, peas, and legumes
  • Dairy products such as low-fat milk, yoghurt, cottage cheese, and soy milk

A balanced diet typically contains 50 to 60 per cent carbohydrates, 12 to 20 per cent protein, and 30 per cent fat. All the organs and tissues need proper nutrition to work effectively by consuming the right amount of nutrients and calories to maintain an ideal weight. The overall health and well-being of a person are dependent on good nutrition, physical exercise, and healthy body weight.


The importance of a healthy lifestyle

It’s not just a balanced diet that’s enough but also healthy practices of eating. Some of them which you can follow are:

  • Eat-in smaller portions
  • Take time to eat
  • Cut down on snacks
  • Curb emotional eating

Food labelling and additives permitted in food vary from country to country. When a food additive is used, the label must list all the additives added to the food. The additive can be designated on the label by its chemical name or by a general class name.


Five Delicacies Courses of Mithila Cuisine

Mithila, A community which is famous for its arts, culture and music from prehistoric times. And while talking about culture, it is always incomplete without its cuisine. The Mithila community is very rich in cuisine as well. 

Plating, Demonstration and tasting of 5 delicacies courses from Matka chia to paan of traditional cuisine of Mithila community is presented on 6th Jan,2021 at IHM college, Sathdobato, Lalitpur.

With the Dream of promoting and presenting Nepalese ethnic delicacies from every corner of one culture to another nationally and globally, “I am with Chef” started the series Taste of Nepalese Food- The Next Destination. During the festival of Tihar, “I am with chef” organized “sel ko swad”, in Dakshinkali to encourage local food sellers, which was a massive success. 



This time “I am with chef” has organized the another series “5 delicacies courses of Maithili Cuisine”, in associated with IHM College and Hospitality guides with the team of expertise Chefs Pashupati Poudel, Mahesh Shah, Satish Mahato and Bikash Dangol. The delicacies include Matka tea, taruwa, bathuwa ko soup, Mithila thali set, ghar ko aap ko achar, aalu chokha and many more.

Honorable guests, Puspa Thapa Magar (Founder President of CAN), Dhirendra Premarsi (Cultural expertise), Ajit Sah (Mithila Painting Artist), R&D Chef Sandeep Khatri’s presence raise the level of the event. Expertise of culture and cuisine have discussed and praised Mr. Surach Prasai, CEO of IHM College that the event will definitely help in revolution of ethnic Maithili Cuisine promotion, modern plating and presentation without losing the value of authenticity. 

Chef Puspa Thapa Magar stated that Maithili cuisine belongs and represents not only Maithili community but also whole Nepalese cuisine and people. 

Cultural Expertise Mr. Premarsi explained that though the Mithila community is rich in arts, music and culture from prehistoric times, the value of cuisine has always dominated.

R&D Chef Sandeep Khatri shared his research about the relationship between Malla and Mithila dynasty with the value of cultures,arts and cuisines.

CEO of IHM College, Mr Prasai tributed the event to Chef Santosh Sah for representing Nepalese cuisine in such a huge platform of Masterchef UK, Professional. And also added the revolutionary quote, “One Person, One Practice”, for promoting Nepalese cuisine.

Mohan Gajurel, General Secretary of GNCF informed that CTEVT has started the practice of teaching Nepalese Cuisine and also requested all academic and vocational institutions to start teaching ethnic cuisine of 128 diversified culture’s cuisine. 

Artist Ajit Sah, Chef Pashupati Poudel, Chef Mahesh Shah, Reporter and Singer Rupa Jha and Reporter Amrendra Yadav gave their opinion in ethnic taste with ethnic & modern plating session.