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It’s amazing and different to other cuisines. But this technique is thousands of years old and typical Newari cuisine. Here we make it with lamb, beef or deer, fenugreek seed, mustard oil and mustard. We also eat raw meat, similar to beef tartare. We have similar techniques to French cooking: fermentation, slow-cooking and smoking – we smoke raw bananas.
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Those kinds of things I never forget and now when I get the chance, I cook in a modern way. I cooked hotpot for her – rice, lentils and vegetables all together.
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When I was young, between 10 and 15 years-old, I was living with my mother who was old and sick.
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LoveFOOD caught up with the standout chef a few days after the final aired on TV in December 2020, to find out how he learned to cook, what it's like to get down to the last four on the competitive cooking show and when we can expect a Nepalese restaurant from him.Ī post shared by Santosh Shah What are the first dishes you remember eating? His kind nature and exciting creations impressed judges and viewers and he was hailed the people’s champion despite missing out on the winning spot. Until recently, Nepalese food hasn't got much airtime on cooking shows and the cuisine of the small country between India and the Tibet region of China, on the slopes of the Himalayas, isn't widely represented in the mainstream food scene. That was until season 10 of MasterChef: The Professionals which saw spice-loving Santosh, head chef at Indian restaurant group Cinnamon Collection, prepping ingredients such as black stone flower, a mountain moss and aphrodisiac for monkeys. MasterChef finalist Santosh Shah talks to us about his childhood in Nepal, what it's like to cook in 5-star hotel restaurants and how he plans to introduce his home country's cuisine to the world.