HOD Chef Pashupati Poudel along with Chef Laxman Pd. Bhandari and Chef Mohan Gajurel has recalled their beautiful nostalgia of Dhikki and Jatto ( Traditional and cultural Nepalese tolls of home glossary production ) . Chefs from I am with chef and IHM College has presented ‘ Yek Khasi- 51 Dishes ” for giving tribute to Masterchef Santosh Shah in Pokhara.
Happy Holi 2077 BS to all the Nepalese around the world.
Culture and cuisine are also related to each other. No culture is complete without food and food is all related to people’s habits. Every culture has its own style of food habits.
Nepal is a diversified country with 128 different community having their own eating habits with sustainability in nature. People have their food habits developed through what they get from their surroundings and what makes them sustain the climatical situation they are in. The food habit with culture and climate is what we call Gastronomy.
Nepalese Gastronomy is unique in the world. We have different communities celebrating different festivals and following different cultures staying together supporting each other. And the other most interesting thing is that different communities follow the same festival in a different way.
Holi is a festival celebrated by different communities in their own cultural trend eating their own cultural foods. Mostly in Nepal, people from the Terai region celebrate this festival more tremendously. Hence, at this festival, we have tributed the food to the people of the Terai region.
Our next tomorrows’ chef has prepared the malpuwa and other dish from the Terai belt. they are prepared for Nepalese Culture and Cuisine- Nepalese Gastronomy.
#chefbikashdangol #ihmcollege #nepalesegastronomy #tasteofnepalesefood
Wising you happy holi 2077 to all the nepalese living all over the planet . We ihm college has organized a program celebrating this very auspicious occasion of hindus , HOLI .
culinary students of ihm college has prepared taste of nepalese food , malpuwa and so on .
Nepalese Gastronomy Chef Competition and GNCF Culinary Award 2021.
Congratulations to the winners
Juhi Lochan Shrestha – first
Bindu Shrestha – second
Krishna Khadka – third
You win yourself when you enter any competition because you have defended your fear of losing and shame. So every participant has won today. Some won judges’ hearts whereas some won themselves and people.
The Day @ Aloft Hotel, Kathmandu | Nepalese Gastronomy Chef Competition 2021
Judged by Masterchef Santosh Shah, along with General Manager of Aloft Hotel , Mr. Bikram Singh |
Mentored by Chef Pashupati Poudel ( Expertise in Nepalese Food ) – HOD of IHM and Chef Khim Bahadur ( Expertise in Plating )
Culinary Award 2021 | Gncf and INCS Global jointly organized together with all major stakeholders.
Great opportunities to participate and observe the ever first gastronomy chef Champ.
We again congratulate Chef Juhi Lochan Shrestha for winning the Title and Bindu Shrestha became 1st Runner UP.
#ihmcollege #gncf #incsglobal #chefsantoshshah #nepalesegastronomychef #gastronomynepal #tasteofnepalesefood #iamwithchef #chefneverretire
Chef Mahesh Shah is very famous for indigenous food promoter . He has been continuously participated in cooking and presentation for mithila cuisine . He was very first introduced by IHM College , the event ” five course of mithila cuisine’ organized at ihm college .
‘Motivational and Inspiring Journey of Chef Santosh Shah’
Santosh was born in Karjanha, a small village in the south-eastern district of Siraha, near Nepal’s border with India. The youngest among seven children (two sisters and five brothers), he was just five when his father died. For pocket money when he was 10 he would sell plastic bags and other items at a local fair.
“With my friends, I used to walk up to 7km [about 4 miles] on foot, buy a few loaves of ‘pau roti’ [bread] and sell them at the fair,” Santosh recalls. “I also worked as a laborer at a canal construction project in my district.”
He managed to study up to class 10 when he was 15 but didn’t pass school leaving exams.
“I then went to Gujarat state in India along with friends from my village in search of a job,” Santosh said.
Hundreds of thousands of Nepalese people – from the hills and cities, as well as from the southern plains – head to India for work. Santosh began as a dishwasher at a local restaurant in Ahmedabad, the biggest city in Gujarat.
Then a food festival he organized made the news in India and brought his skills to wider attention. Shortly after, he got an unexpected call from a Gujarati businessman based in London who sent him a work permit and paid for his air fare and other expenses. Santosh arrived in London in late 2010.
This wasn’t the dream restaurant Santosh was looking for, however. So he left the job and joined Dishoom, one of a new wave of pioneering Indian restaurants winning plaudits in the UK. Later, he worked at Benares and Hotel Lalit in London, among others.
He is now working as a head chef at the Cinnamon Collection and also as executive chef at Saffron Circle UK.
“MasterChef has been an incredible and life-changing experience for me. I will continue to keep learning and experimenting to create unique Nepali dishes for global food lovers,” he says.
Given his background, his achievement in getting this far is certainly being noticed.
“Santosh is already a celebrity among the Nepali community in the UK as well as back home,” says Kul Acharya, owner of the Holy Cow fine-dining restaurant and takeaway chain in London, who also worked as a kitchen porter and chef before setting up his own business.
MasterChef shows are not aired directly in Nepal for copyright issues, so many Nepalese follow Santosh on social media and watch the show on YouTube.
He has received congratulatory messages from, among others, Binod Chaudhary, Nepal’s only dollar billionaire; and Prabal Gurung, a celebrity fashion designer originally from Nepal and now based in New York.
Whatever happens this week, the future seems bright for Santosh.
He recently met prospective investors to discuss launching a Nepali restaurant at the heart of London. “They were not interested at the beginning. But after I was selected to be on MasterChef, they have invited me for business meetings as soon as I am free.”
Santosh, who is still single, has another pressing priority too.
“This is a rare opportunity for me to showcase Nepali dishes and I will try my best to impress the judges.”