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Promoting Indian Culinary in the world arena

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TIRYAGYONI-National Media Coverage

Project Triyagyoni was certified by Guinness World Records as the world’s highest pop-up restaurant at 5,585 metres, the first record of its kind https://t.co/QJ4Wp7WueP

— The Hindu (@the_hindu) June 14, 2018

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Tiryagyoni – Cooking Indian Fine Dining Meal at the highest altitude.

at Mount Everest Base Camp

Guinness world record attempt

It’s our pleasure to introduce to you Project Tiryagyoni, Cooking Indian Fine Dining Meal at the highest altitude (at Mount Everest Base Camp). We will make an attempt at the Guinness Book world record by cooking a fine dining Indian meal for 10 to 15 guests. This demanding project is an endeavor to create a world record for cooking a fine dining meal at the highest altitude in the world.

Location – Mount Everest Base camp

Date – 31st May 2018, 1st June 2018

Mission

Mission of Cooking Fine Dining Indian Meal at the highest altitude.(Everest base camp)
To create awareness for sustainable future with respects to the Himalayan Reserve
To scale up fine dining Indian cuisine to exceptional heights and to bring back long-lost
Respect to the cuisine and authentic organic dining
Promoting Indian Culinary in the world arena
Promoting Tourism and ties between India and Nepal
Attempt at the Guinness Book of World Record for the highest altitude pop up restaurant
First ever video documentation of the spice journey to the Everest

Team

Dr. Chef Soundararajan

Dr. Chef Soundararajan Palaniappan,

Corporate Executive Chef, Mahindra Holidays and Resorts India ltd.,
General Secretary IFCA (Indian Federation of Chefs Association) and
Chairman, Marketing committee, Worldchefs

Chef Sanjay Thakur,
Etihad Airways, Vice President Young Chef Association of India.

Organizing Committee Head – Mr. Mohan

Video documentation Head – Mr. Rajesh

Project Tiryagyoni – Vision and Origin

Chefs Soundararajan and Sanjay Thakur have conceptualized an experience that is bound to create history and a Guinness Book record for the highest pop-up restaurant.

The seed for Tiryagyoni was sown in 2016 by Chef Sanjay Thakur while in the midst of Project Himalayan Soil. He realized the impact forests had on our future and appreciated an urgent need to promote them. There are a plethora of indigenous valuable ingredients offered by Mother Nature. One could witness a slow and continuous depletion of the treasured reserves that had an adverse impact on climatic changes. Highly prevalent unscientifically framed Organic dining concepts have swept over the global market. This made Chef Thakur conspicuous to the fact that a positive intervention is imperative.

Being a member of the Indian Federation of Chefs Association, Chef Thakur took up the concept with Chef Manjit Gill and Chef Soundararajan. With enthusiastic support from them, the incubation of Project Tiryagyoni commenced. Project Tiryagyoni is dedicated not only in conserving Mother Nature but also reviving the respect of long-lost Indian and Nepalese cuisines that has an illustrious 8000-year history. Chef Thakur also wanted guests to have a memorable dining experience at the highest altitude.

Between 24th May – 05th June 2018, 10 diners will be part of this record-setting expedition and will experience the culinary journey that will have a well-researched and crafted menu by the two renowned chefs. This will surely exalt dining experience to new heights.

Foraging will be the initial part of the trek where the group will trek their way to the base camp collecting valuable herbs and other ingredients that nature offers. The fresh unadulterated ingredients will be blended in a twist of spices where cuisine is not bounded by Boundaries.