Unleash the Wildness with Triyagyoni at 20,000 feet.

World’s Highest Dining comes alive to another thrilling experience this year with Chef Thomas Gugler and Chef Sanjay Thakur 

Chef Sanjay Thakur yet again is ready to admire the beauty of nature in the Himalayas with Triyagyoni Chapter 2. It’s a bigger challenge this time with a greater height to achieve and biggest names associated to it. Chef Thomas A Gugler, President, Worldchefs will be joining Chef Sanjay in this adventurous pop-up dining on the Himalayas. This event is more of a challenge because there is trekking involved in it for the people who wish to dine there. The invitees in the event are the top-notch people of the global hospitality industry. Hospitality Lexis was in conversation with. Chef Thomas Gugler and Chef Sanjay Thakur to know about this adventurous dining. 

Chef Thomas Gugler is quite excited about this pop-up. He has been to Indian several times and finds the Indian cuisine quite fascinating. He said, “It is very important that we are creating awareness about the beauty of the region and definitely about the food. ” Gugler further added, “I have seen that there are so many hidden treasures still in the country which are unknown to the entire world”. Gugler indeed has done his research in the area thoroughly with Chef Sanjay. Both of them are ready to achieve this new height. 

This adventurous dining pop-up will begin with trekking which is an optional thing for the people who wish to do so. The height to achieve this time is 20,000 feet. The dining this time is not associated with any country or region. It will not be dedicated to any particular cuisine. The menu will be designed solely on the ingredients available locally in that area. When asked about the same, Thakur stated, “Triyagyoni this time is completely about the ingredients found in that country. We are not connecting it to curries or Italian food. It will be totally about whatever nature provides us. We are going to make sure to take care of whatever nature gives us in that climate or at that sought of altitude. We are going to create a menu out of those forest ingredients”.

This Live Life Thrill has three options for the guests to dine there. As informed by Thakur, a lot of people he came across are willing to trek in that area. Secondly, the way they’ll be selecting ingredients on their way and will be done in an organic manner. Thakur feels till now is only discussed in conferences. Therefore, this time they want people to experience what real sustainability is. People need to know how important, beautiful and useful the ingredients of nature are. 

Dining at such a high altitude seems interesting but cooking at such an altitude is a challenge in itself. When asked about the challenge in cooking, Gugler stated, “Definitely, it’s a very big challenge. At such a height, you have to have special food to cook properly. We are doing some food preparations in advance in a high camp which would be good for us”. But Thakur is determined to represent these ingredients at a global level and give another accomplishment to India. Thakur said, “We’ll showcase that Indian food or the region food which they think this side is all about curries and kebabs. We are going to change that perspective. Something new is on the way. We are gonna showcase how beautiful ingredients which are present in the Himalayas or in that region can be showcased in a very versatile manner”. 

When discussing the safety measures taken for the same, Sanjay said, “If they don’t want to trek, they can take their helicopter from Lukla. They can stay down at Namche, relax for a day and then go get another stop which is Dingboche. We can keep them very comfortable. This is what safety is about. If they stay around those climates and altitudes, at a certain point of time they will be climatized. It will then be safe enough for them to come and dine at a higher altitude”. So trekking is an option for the adventure-loving people. The food lover can just enjoy the weather there and dine directly at the final destination. 

HospiBuz is excited about this adventurous pop-up which has trekking, cold weather, the beauty of nature and great food to eat. To know more about it, read the exclusive interview of Chef Thomas Gugler and Chef Sanjay Thakur in the March Issue of Hospitality Lexis. 

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