Fifteen years spent learning when to stop adding things.
Nepalese, Indian and pan-Asian cooking for private tables and considered events. Menus built around the people at them — never around a printed card.
Trained in a family kitchen. Finished in a working one.
I trained the way most hill-town cooks do: by getting yelled at in a family kitchen, then getting yelled at professionally, then finally being trusted to yell at someone else. Fifteen years later I still think the second kind of yelling is the useful one.
I have cooked for weddings, birthdays, quiet dinners for six and loud ones for sixty. For two years I owned and ran a cloud kitchen — which taught me more about discipline and timing than any dining room could. With no room to charm, the food does all of the talking.
Three ways to work together
Pick the one that fits — or write to me about something none of these quite cover.
Fifteen years in, I've stopped trying to impress people with technique and started trying to remind them of something.Prajwal Kiran Sharma
Fifteen years, in short
The kitchens and chapters that got me here.
From the pass
A sense of the table.
Also true, also me
By night I write code instead of cooking it. I built plateform.cloud.