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The Himalayan Times : 02 November 2004
Music from the Soul

It was an enthralling evening. The clear sky and winter in its initial stage offered the perfect mood to enjoy all that jazz at Hotel Yak & Yeti on October 30th . It was delightful evening of hot jazz-fusion, funk, Latin and standards presented by Yak and Yeti in association with Cosmic Vibes. The Himalayan Times was the 0offical media of the event.

The live performance by Hilt’s foundation of Truth (HFT) – a Delhi-based band with the Mc Twisters from Nepal, entertained the crowd for about three hours with their unique fusion of jazz, blues, rock and Indian classical.

“ This Delhi-based band has done tremendously well in the last few years and has emerged as one of Delhi’s prominent bands. The idea of performing in Katmandu was exciting. It has been a great experience indeed, “ shared Isheeta Juhi, band manager.

Lou Hilt, bassitst has performed in Kathmandu several times, but each time it’s been experience that’s all new, As the band is refreshingly free from uniformity to any specific type of music and since none of the musicians desire to adhere to any sort of pre-determided dicate, the band focuses on fusion. “ It’s about musi of the world. We love playing jazz combining it with music of all sorts- be it blues, rock or classical. This offers a freshness to the listeners, as well, “ added Hilt before jumping onto the stage to continue with the show.

The Himalayan Times: 21 October, 2004
Charcoalz when it sizzles:

You’ve got to hand it to Sarafs, for not only do they create popular hotels they “do” (Americanism) great general managers including Biswajit Chakaraborty who, with a team that include food and beverage expert Rajendra Chauhan, is zooming the culinary fourtunes fo Yak and Yeti to truly high pastures.

In a scant two months they’ve invented the longest happy hours ever, introduced pub meals (Shepards Pie included) conjured up high teas and even made a happy-ever-after ending to any given day with a cognac and cigar special.

So when it comes to choosing someone to inaugurate their annual poolside barbecue, Charcoalz they invited the newly arrived Indian ambassador, Shiv S mukherjee who is passionate about the causes of the places he serves in and about food. His eclectic taste in books includes cookbooks and he is the first Indian ambassador in years to notice , with pleasure, that his embassy has a vegetable garden. The feisty, bubbly Mukherjee complained her husband never followed a recipe while cooking to relax.

Ambassador Mukherjee ignited the irst ember of Charcolz by cutting a ribbon that unleashed 39, count’em, 39 dishes to choose from. Just walking past the tables theat were not just groaning with food, they were crying for help. Was an exhausting experience. So to save time and effort you did seconds as well as first so that you did Charcoalz justice.

The seven beckoning salads had an unusual, grilled vegetable with cracked pepper and olive oil that was tart, moist and fragrant and the potato and mayonnaise combinationwas made special with dollops of Dijon mustard. In the continental BBQ the Lemon Grass Chicken was subtle fusion experience that came from somewhere betweenThailand and , I-kid-you=not, Italy. It was near Pesto.

The best of the magnificent seven on the Tandoori tables was athe Gaulati Kabab which was delicately spieced delight and I suspect Rajendra Chauhan brought it’s many splendored secrets up from The great Kabab Fatory in Delhi, which he helped commission.

My friend Caroline, who spent so many years in India who deserves her “Person of Indian Origin” status declared the Tawa Takatin, minced lievr, to be genuinely Old Delhi with it’s mélange of Mughalai spices, usually accented with a hint of cinnamon or saffron. Fortunately, the liver was pre-minced otherwise the noise of knives that is part of the mincing process is shattering.

But most unusual of all was Mongolian BBQ where you choose our vegetables from an array that includes enough greens to have Popeye high tailing it to Charcoalz. Then you choose your noodles of choice and the meats you want, add a sauce or two and top the small Himalaya you created with a variety of condiments. And then you hand the whole shebang over to a friendly, chatty chef who turns it into a miracle.

The desserts (I suggest a shot nap before descending on them) range from a Banana Crumble to the ubiquitous ice cream, chocolate sauce and nuts. Try a little of each.

The taste of Charcoalz will linger. But not for the month that The Yak and Yeti plan on keeping this fest going.

The kathmandu Post 22 November 2004
Reviving Chimney

The chimney restaurant at Yak &Yeti was re-launched, reviving the much –celebrated menu of Boris Lissanevitch. Boris, who is revered as the “ father of tourism” in Nepal, established Chimeny.

The chimney at the restaurant is lit in mid Novemner every year as part of the Yak & Yeti tradition. On November 20, the spirit of Chimeny was rekindled with an exhibition of Boris life on photograph and film.

The aim behind re-launching chimney was to revive Boris’ signature dishes, exhibit his memorabilia and to recreate a feeling of the Chimney that was. Seated in the quaint palatial wind of the hotel’s edifice, chimney holds the legend of Lissanevitch in all of its heartbeats and symbolizes the initiation of fine dining in Kathmandu. Boris’ original recipes were recreated at the Chimney, as his famous “Borscht” and “ Smoked Bekti” reappeared on the Chimeny menu –its taste and originality preserved and bettered. “Chicken a la Kiev” and the flaming baked “Alaska Sagarmatha” are back to tempt the taste buds of connoisseurs.

The Kathmandu Post 22 November 2004
Vive la Boris At the chimney of Hotel Yak & Yeti

For many people gathered there, it was a recollection of the good old days spent blissfully chatting around the chimney in the middle of the floor. And for others, it must have been a wonderful insight into the life and works of one person, who probably single handedly, changed the face of Nepal’s modern gourmandizing culture forever.

Therefore, amidst friends and admirers, the re-launch of Boris’s original chimney menu at Hotel Yak & Yeti on November 20 was a nostalgic gesture, which, once again brought alive the feelings of the Chimeny that was once upon a time in the 1970s and before.

Occupying one quaint palatial wing of the hotel’s edifice, chimney holds the legend of Boris Lissanevitch in all of its heartbeats and symbolizes the initiation of fine dining in the Kathmandu valley.

As such, many of the original and inspired recipes created by Boris have been recreated afresh at the Chimney, such as his famous Borscht and Smoked Bekti reappearing on the Chimney menu, its taste and originality preserved and bettered. Even his Chicken a la Kiev and the flaming baked Alaska Sagarmatha are back to temp your taste buds and to succumb to their tasteful delights.

And don’t forget Boris’s signature recipes such as the Crepes a’la Boris, both of which once festooned most of Kathmandu’s Official banquets.

Revered somewhat mystically as the father of modern tourism in Nepal, the White Russian aristocrat émigré Boris established chimney at a time when the longest standing restaurant of quality was just a series of diet lanes winding between stone houses in the medieval Kathmandu Valley. The name Boris alone conjures up legends of this un heeded extravagance and enigmatic adventures as a famed Russian Ballet dancer, big game hunter, master chef, entrepreneur and entertainer of royalty. Thus the tradition of the unprecedented Boris and his chimney Restaurant lives on.

And even today, vestiges of his reign over kathmandu’s social scene, like the original copper chimney fireplace from Boris’ Yak and Yeti Bar are still preserved at the Chimeny Restaurant. Legend has it that aspiring Everesters tried to scale this metal tube holding on to the small niches that seem to serve no other practical function.

Every year as part of the Yak and Yeti ritual, this chimney is lit in the mid of November. This time, the honor was being done by His excellency Valery V. Nazaroc, the Russian Ambassador to Nepal. An exhibition of Boris’ life on photographs and films was also unveiled at the occasion.

Indeed it seems that rekindled, restored and revitalized, the celebrated experience of the Chimney, and that of Boris Lisanevitch himself, has been recreated once more.

Nepal Travel Trade Reporter: October 11- 17, 2004
Exquisite Outlet..

The Hotel Yak & Yeti’s exquisite outlet, Chimeny has launched ‘Sizzlers and Flambe’ its array of exotic Sizzlers, that would be serced with a choice of mashed potatoes and sauce with steamed vegetables starting from September 17, 2004. This promotion of sumptuous sizzlers is to promote Chimney restaurant for a niche market segment, young executives or businessman. The sizzlers menu consists of Steak Trio-served with pink pepper, curry and mushroom sauce, Fillet Mignon Marcopolo –served with red wind just with green pepper, Australian sirloin –served with morel jus, Bay of Bengal Bekti- served with caper butter- Norwegian Salmon- served with bacon and sweet corn pancake, Cottage Cheese Steak- serced with BBQ sauce, Polenta Triangle- served with wild mushroom pesto sauce, Soya pepper marinated Oriental Duck- served with pakchoi and garden fresh vegetables.

Also, a wide variety of mashed potatoes will served with a difference such as Pimento mash, Spinach Mash, Spring Onion, Miso Mash, Tomato Mash, Corn mash, Peas Mash and plain Mash.

Other specialty of this promotion would be a series of green vegetables served as a part of gesture at chimney s Summer Greens along with a Flambe- a desert soaked in either of rum, cognac or grand Marnier and fruit ice-cream inside at its best.

The Himalayan Times 09 October 2004
The Chimney sizzles in Flambe

The heat is on at The Chimney, Hotel Yak & Yeti. It is all set to add sizzle with its hottest food promotion – sizzlers and flambé.

An exciting array of exotic sizzlers served with mashed potatoes, sauces and steamed vegetables await those who make the trip to the restaurant with a proud history.

Enjoy piped Mexican music an the fine dinning experience that The chimney offers with some of the most brilliant concoctions. From chicken to fish and duck to cottage cheese and mushrooms, the sizzlers are a rare treat. And to top it off, the flambé items add sparkle to the festival.

The sizzler and flambé festival is on from 18.30 to 22.30 hours.

The Kathmandu Post 15 October 2004
Sizzling delights at THE CHIMNEY

So what’s cooking, rather sizzling, at The Chimney this autumn? Any guesses? For hints, it’s that heart-warming, month-watering, lip-smaking “thing” served sizzling on a wooden platter. Yes, it’s none other than an array of exotic sizzlers on the menu at the celebrated restaurant at Hotel Yak & Yeti all through this October!

Be it the choicest duck served with soya pepper and Pakchoi or the Norwgian salmon rih with Chives coconut cream, Master Chef Basnet has perfected each and every recipe to tingle just anyone’s taste buds. And as if that’s not good enough, you can even pick your favorite sauce to go with your choicest steak and totally have it our way.

The aromas of exotic meats, caramelized onions and glazed carrots served all under the chimney-balck ceiling inside the cozy quarters of the erstwhile Lal Durbar are some things you wouldn’t want to miss.

And even if you are a vegetarian, don’t shy away. There isa special treat of cottage cheese sizzlers served with BBQ sauce to satisfy that long-supressed gourmand in you.

Another good news is that the minimum price has been slashed down to Rs. 499 from the usual fare of Rs. 999 at the glitzy address done in traditional Nepali décor.

“The sizzler is more spicy with added pepper as compared to the kind we get back home in Australia, “ comments Alan Case over a fun-filled meal with three other friends. “But the meat here is very tender, very finely done and very delicious!” Timothy Redman, his fellow companion, adds, “It isn’t very hot either.”

The sizzlers for the season come with a selection of mashed potatoes in the olor of your choice.And t wind up the scrumptious meal, there are flaming flambes – there perfect ‘fire-and-ice’ desserts. These frosty ice creams burning in flames of the liquor they are drenched

The Boss Corporate Focus (15 Nov -14 Dec)
Hotel Yak & Yeti

In 1885, Bir Shumsher Jung Bahadur Rana, one of the most distinguished among the powerful Ranas of Nepal built the most elegant palace theatre in Kathmandu. Set among lush lawns, this architectural splendors was the Lal Durbar which today houses one of t the permier luxury hotels of the country Hotel Yak & Yeti. Gilt mirror, red velvet, marble imported from Italy, sunburst chandeliers, crystal and charming murals and the romance of history.

In the early seventies, entrepreneur Radhe Shyam Saraf saw opportunity in this beautiful place and converted it into a hotel. With time, the hotel not only gained recognition as on of the finest hotels in the country but has expanded into 270 luxurious rooms and suites, world class restaurants and banqueting, and contemporary amenities and facilities. Legends whisper in the origins of the hotel, they speak of the association of Saraf with Boris Lissanevitch who set the foundations of the hospitality industry in Nepal, then a forbidden kingdom.

The dream of this magnificent hotel was made possible by funding from the World Bank; probably the only time on record that this financial body has funded a single individual- a testimony to their faith in Saraf’s abi8lities. Today, Yak & yeti continues to be the city’s leading luxury business and leisure hotel.

In an interview with the new General Manager of the hotel, Biswajit Chakraborty we learn about the future plans and directions that Yak & Yeti is taking.

Q. Yak and Yeti is not affiliated with any international chain of hotels. Yet it has made a significant mark in the hospitality sector. Please comment.

A. Yak and Yeti has been a brand, which is been built over the years. It is singularly good for quality service, hospitality and architecture over the years. The hotel is an excellent combination of the culture of Nepal, the architecture and the warmth of the Nepalis. That is what reflected in the service and contribution to the industry. It has also been a pioneer in certain concepts such as Club floor. Club Shangri-la was the first of its kind amongst the five star hotels in Nepal. The brand is well known to Nepal. It is what Rafael Hotel is to Singapore or what Imperial is to New Delhi.

Q. Who are the promoters?

A. The promoters are the Saraf family. They own most of the Hyatt Regencies in India. Radhe Shayam Saraf is the Founder Chairman of Asain Hotels Ltd and Bazaloni Group ltd. He is also the Chairman of Saraf Industries ltd, Unison Hoetls Ltd, Taragaon Regency Hotels ltd, Hotel & Resort Ventures Pvt ltd and Yak & yet Hotel.

Q. What is the corporate mission?

A. It is excellence to all stakeholders, guests, employees and excellence to quality.

Q. Your personal background.

A. I am 41 years old. I grew up in Banglore. I did my Post Graduation in commerce. I started working in the Taj Group of Hotels in Bangalore as a Management Trainee in 1984. Later I took over the charge of manager for Sales and marketing Operation at the Taj West End Bangalore. I left Taj in 1992 and joined Oberoi group of Hotels. After working four years as the Head of Sales and marketing in the Oberoi Hotels, I was promoted to Deputy General Marketing (DGM). I worked as the DGM for two moer years with Oberoi Hotels, Bangalore and after that I was transferred to Oeroi hotels, new delhi as Director of Sales and Marketing in 1997 and later I was promoted to Head of Sales and Marketing of the entire north zone of Oberoi Group of Hotels. Oberoi group had tied up with the McKinsey, so the Oberoi property has became the Mckinsey property as well and Oberoi Tower had become the McKinsey tower. I was given a special assignment to oversee the transition process between the tow groups. In the mean time, I was in Mumbai when I was head hunted. I did know Umesh Saraf who offered me this position. I called up a lot of my friends, international hoteliers and corporate people. Everybody has heard of Yak and Yeti as a brand and recommended my joining in. I consider this property as on of the most wonderful hotels in the world.

Q. Your experience so far in Nepal.

A. I moved here in August 2004 and so far have really enjoyed this assignment. My colleagues here are outstanding and it is one of the best teams to work with. Obviously Nepal is going through a challenging time, but working through this build the confidence. It is a balancing act but hotels are still doing well despite the situation and corporate business has not slackened.

Q. What are your personal management strengths that you bring to the Yak & Yeti?

A. Basically I bring tenacity. I am a tenacious person and I never give up. Another thing is I have a fine eye for detail. Working with the Oberoi group, I had the privilege of being sent on trips to some of the best hotels in the world. Over the years I have seen a lot of very high quality hotels and Oberoi group itself falls in the category. We are customer driven as hotels should be and offer the finest there is at par with international standards. Yak and Yeti does not take its position of leadership for granted. Almost from the beginning it has been the market leader. But we don’t it take for granted. We continuously strive to remain in the top position.

Q. Future Plan?

A. Yak & Yeti emphasizes on human resources development. It emphasizes on the training. Training forms the foundation of our detailed training charter whereby every executive and department head has to embark certain amount of training every month, every year. Our own people conduct the technical training and our executives, specially invited CEOs and other experts conduct behavioural training. Gaining knowledge is the focus. In terms of development, we plough back lot of our money into the product every year, maintaining and strengthening the infrastructure and facilities. In the near future you can look forward to two more additional outlets.

Nepal Travel Trade Reporter
(Face to Face) Aug 30 – Sept 5

I would like to see the hospitality and the travel trade work together.

Biswajit Chakraborty is the newly appointed General Manager of Hotel Yak & Yeti. Prior to his he was working for Hilton Towers, Mumbai as the Regional Director- Sales & Marketing. He completed his master’s degree in commerce in the year 1988. He started hhis creer in the year 1984 as an F & B Controller at Taj Residency, Bangalore. Since then he has been engaged in the hotel industry in various capacities with Taj and Oberoi groups of Hotels.

Q. Tell us about your professional background.

A. I have 19-year experience in the operation as well as sales and marketing of tow of India’s top chain hotels, Oberoi and Taj. Of my 19 years, 5 years was spent as operation director in sales and marketing so I am very sales and marketing oriented person. Best part of my career has been the launching of lots of new hotels like Oberoi, Bangalore. I have worked with Mackenzie Consultation for the Oberoi team. My last assignment was with the Hilton Transaction Project, Hilton towers, the biggest of Oberoi where I was incharge of sales and marketing operation. I have has very short experience with the Holiday Inn in between the low assignments in Oberoi and Taj.

Q. What is the primary role of GM?

A. I think the primary role of Gm is that he is the consent speaker. He has to deliver to all the stakeholders, be it the customer, the ownership, the employees and he should be able to deliver on his own. And Obviously the order would be customer since everything is customer since everything is customer oriented. GM is a sort of a guide; he has professionals working with his; he is a team leader, and he is a person who delivers any support to them. It’s not his job to interfere in various departments anyway. He is there to give the moral support and the lead from the front.

Q. At present situation of crisis when the oldest hotels like Soaltee has closed down, what opinion do you hold? What about the indefinite closure?

A. You se crisis happens in every country, these things keep on happening. It’s a pity that one establishment was singled out. My opinion is I hope that it sorts out fast, things are rectified because it’s good for the country and for the industry as well.

Definitely not . I would think it’s sad for the tourism of the country and we should definitely ensure that everything is totally restored.

Q. What is the present occupancy rate? Most of the hotels frame the available data to show they are doing well and when they are not.

A. Yak & yeti has been facing fluctuating business between late 50s to early 60s . It’s a nice thing that all of us are doing better than expected. I guess that there has been increase in the tourists’ arrival I the last year as well as this year. And there has been lot of unnecessary hype in the media, the real situation is not that worrisome. The rate of tourists is fine and people enjoy coming here. So I guess that the tourists aren’t scared, they are fine.

Q. How can we offset the negative media hype carried out the international media?

A. First of all I think not all the international media are negative about Nepal, only few of them are. Recently I saw a very positive clip on BBC where some tourists were interviewed who said that Nepal is fine. Yak & Yeti is no exception to this, Yak & Yeti will always want to project the positive image of the travel trade industry wand we can hope that finally things will restore to its normalcy.

Q. What kind of security do the hotels expect from the government at present?

A. I am sure that the government has its own security plans for various establishment. One would expect, whenever hotel needs the security from the government, or whenever there is an important event, we would like them to provide requisite cover. No any extra forces or something for the hotel for full time is required.

Q. What perception do Indians have on Nepal? Has it been affected due to the conflict in Nepal?

A. Indians are very fond of Nepal because it’s a single Hindu Kingdom and there is tremendous love for the people, its culture, language, food and besides everything is quite similar. Actually I too feel very much like being at home. Indians have very special place for Nepal in their heart.

In fact India is a vast country and this type of problem exists in every second state and it could be even get worse than here. So Indians are pretty used to these kinds of problems, yet there are times when you get phone calls from your friend and family, checking if everything is okay or not. Once you tell them that things are fine then there is no problem. And you can see that lots of Indians and corporate too have been coming in these days.

Q. Can you compare the standard of hospitality between India and Nepal? What further improvements would you like to suggest?

A. One things is very common you can easily feel the warmth people of India and Nepal have for the guests. In fact both these countries share almost the same kind of hospitality. The tradition of Hindu saying ‘Athiti devo bhava’ is common to both the countries so the philosophies are the same. Nepal has some great hotels, Yak & yeti has become a perfect brand name. My staffs here are as good as any international staff and I gave been delighted to work with them. I find them very professional, very warm. Hotel systems are changing day by day in terms of standards and technology. Yes, India is probably large interms of homegrown chains hotels like Oberoi and Taj. Nepal continues to be one of the best destination, it will improve and the things will be better.. I thin we have very focussed travel trade here. If hotel and travel trade could work together in terms of hospitality then that could be more better.

Q. What changes are you planning to make during your tenure?

A. Obviously every new person wants to do a lot overnight, so I do have a lots of ideas with me too. We at the hotel like to phrase them out. I have planned to bring some trendy food and beverage. I want to keep my staff really motivated and keep them trained, ensure the level of happiness and increase their moral.

Nepal Travel Trade Reporter (Aug 30 – Sept 5 2004)
Tapas & Margaritas at Hotel Yak & Yeti
A unique name in town.

The olden time is back in Hotel Yak & Yeti. Yak &Yeti with a very innovative idea is organizing an event in its Paino Bar & Poolside on 3, 4 & 5th September 2004 (Friday, Saturday & Sunday) from 11am until 6 pm. Yak & Yeti is the first hotel in the city to float this unique concept catering to the niche market.

Guest going in for a Tapas would be offered Magarita of Various flavours and exotic cocktails, a second order for cocktail would be at an extra price. To your amazement you are entitled to enjoy one cocktail, snack, a Carlsberg pint and a dip in the swimming pool for just NRs. 500 nett. Piano Bar will be given a Mexican theme. The waiters will be attired in Mexican hats and sandals panchos and piñatas and piñatas and short white trousers with piped Mexican music.

I olden times, after a hard day work, the entrepreneurs ofter used to go to Tascas (tavern) for a well-earned drink which was usually covered by a piece of bread. Gradually they started placing things on top of the bread like cured meats and sausages to accompany the drink which later was termed as Tapas. Tapas were simply a few olives or almonds and a selection of cheese, sausages, Serrano ham and possibly cubes of tortilla served, often free to accompany a glass of fino sherry. But now Tapas comprise more or less any hot or cold dish that can be served in small portions and my be quite substantial.Tapas is displayed along the length of counter of a bar, although quintessentially Spanish, Tapas is well suited today’s style of eating. Tapa is a Spanish word, which means ‘lid’, and its concept originated many years ago. Hola! Taste the La Carta and bid Adios!

The Himalayan times ( 8th October 2004)
A birthday at the Chimney

The menu at the Yak and Yeti’s chimney Room sums it up rather well. “This restaurant was founded by Boris Lissanavitch. Boris, now known as the father of tourism in Nepal, who came to Kathmandu from Russia via Diaghlev’s Ballet Ruses, the opera of Monte Carlo, a cabaret stint in Shanghai and a club ownership of Calcutta.

Boris’s efforts heralded the opening of the city…

The Chimney restaurant takes its name from the copper chimney and open brick fireplace…

For those who want to know about one of the great gastronomic, Kathmandu pioneer, Boris, read ‘Tiger for Breakfast’ by Michel Pissel. You’ll meet kings, queen, presidents, film stars and the worlds’ super elite. All of them broke bread with Boris.

In the restaurant, many years ago I saw prince Charles, Imelda Marcos, Gina cooch Behar and luminaries that were attracted to the food, the Chimney and Boris.

Boris would have approved of my hostess of the other evening, American – Iranian lawyer and writer Afschineh Latifi who was en-route to Tibet after a treak in Bhutan and she was giving a party for her Bali based friends, photographer Cyril Schneider and jewellery designer, Lois Hill who birthday it was. The youngest diner was Patrick Buckley- a budding engineer.

The conversation swung from New York to tropical beaches and mountains in the
Sun, films, books and food glorious food. Three of us began with the Borscht, that hot zesty Russian Soup that gets its color from beetroot, it’s flavour from herbs and the vegetables the broth is full off. You add sour cream and chopped dill and onions. It’s as good today as when Boris concocted it.

We drank a fulsome red wine and were Boris there he would have insisted we go, “Skoll” with a bison grass flavoured vodka. Enough of those delicious but dangerous drinks and you got carried out with the empty plates.

I tried a faintly fused starter that had thinly sliced tenderloin given a slightly Eastern touch with coriander and Tibetan rock self. Lois the birthday girl had an Italian risotto flavoured with lemon grass.

Afschineh is writing a biography about her mother who fled a troubled Iran and settled in New York where memories of a distant home are expressed in banquets of Persian food.

The tangy sauce her main course of Prawn Shashlik came with, was not Persian but definitely had a oriental something about it. There were always Shahliks on Boris’s menu. Sometime, if you were very very good he’d flambé them in wine for you.

Three of us ordered steaks, grain fed and succulent, but I like to think I did the bes with a randomly ordered Char Grilled Chicken on a garlic flavoured bacon and mushroom ragout. I saw to it that everyone sampled it. Cyril the photographer, who makes a living with industrial photography, but has an independent film as a goal, declared the chicken fantastic.

I am pleased to report that Boris’s Chicken A La Kiev is still on the menu complete with its herb and mushroom flavoured butter. So is a version of his Smoked Fish – the original recipe called for a powdered bouquet garni with a deifference, from Scandinavia.

In the old days between the main course and the dessert, at lunch, Boris would order a rub-rub of barbers to give on a vodka head massage. After that you floated away with the Yeti’s Delight has been replaced with desserts like the Baked Alaska, which is basically ice cream and meringue, flambéed, and a sweet that’s a trio of different chocolates that was specially made into a cake for Lois Hills birthday. It was wondrous with a bit of a bite of bitter chocolate. I hope it made up for Lois being far away from her studio fro making jewellery, hopefully within earshot of beraking waves.

But I envied Patrick – the graduate – the most. He’s on a travel sabbatical between college and a career and I envied him for he has many memorable meals ahead like the truly great dinner Afschineh Latifi or organized in Kathmandu for her friend Lois Hill at one of the oldest establishments in Kathmandu – The chimney room.

The Kathmandu Post(Friday, November 26 2004)
UK DJs to rock Ktm

British DJs David Coker and DJ Bee are here to rock Kathmandu with the best of their music.

Opening up their tour de Nepal with the musical extravaganza “Hey Dj,” they will be performing live for five hours at the Yak and Yeti premises on the 26th of November. “Project Peace 2004” will follow the festival in Thamel the next day. Having played at venues across the globe including The Ministry of Sound (London) and Limelight (New York), the two DJs promise to create night to remember.

With R&B, Hip Hop, Disco, Pop, Trance, Techno and House to entertain the crowd, this multi genre festival has been jointly organized by the British Council, partynepal.com, Buddha Bar and Thamel Tourism board.

“You see music is like food, you stick to one and you will miss the flavor of others,” said DJ Coker on choosing the varied beats.

DJ Coker, who has been involved with music for 15 years, feels that the best part of working with artistes of different nations is learning from them. “There is no point in playing with hi-tech instruments if you make low quality music,” he said, adding, “ The Nepali music that we have heard so far is just perfect,”. He has worked with the “Futon” band of Thailand.

In thamel itself, they plan to make fusion in two zones. The first one will be at Tridevi Marg and the other at Narshima Chowk.

The program for both places will start at two in the afternoon and joining them will be DJs Ankit, Bhatte, Mahesh and Zion.

“We plan to make the festival a musical fusion, so we look froward to working with Nepali artistes,” said DJ bee who has also performed with the Thai Band “ Futon”.

The DJs will depart for Thailand on Sunday.

Casino Times December Eating Out
The Chimney Restaurant The Legends Continues

The name Hotel & Yeti conjures up mystical thoughts about Rana regality and fine dining. Seated like a gem in this old world palatial hotel is the famous Chimney Restaurant where we can undoubtedly say that fine dining is a tradition.

Established by Boris Lissanevitch, also known as the father of tourism in Nepal, the Chimney has gone through a few changes; and always for the better. When the longest standing restaurant of repute was jus a series of dirt lanes winding between stone houses Boris decided on establishing the Chimney. What Boris was famous for was his unheeded extravagance and enigmatic adventures and this he brought along with him to chimney. A famous Russian ballet dancer and entertainer of royalty, the Chimney still lives up to his reputation.

Everything about this restaurant speaks of royalty. Be it the settings or the lone violinist playinhg his haunting melodies in an unobtrusive corner. Talk about service and I personally haven’t seen any better. Midway through my dinner I had the opportunity to speak to Bhujel who has been serving the Chimney’s patrons for 35 years now. It was fun to learn a about the restaurant scenario years ago when he first joined the Chimney and as it is at present. It was like going through history. Even if you are out for a meal all by yourself there is always company with a lot to speak about he bygone era.

From 20th November, the Chimney relaunched the original ‘Boris’ menu. The food was a real treat. The ‘Russian Bortsch’ soup was as interesting as the name. The ‘Essence of Mushroom’, a mushroom soup infused with sherry and thyme was simply great. For hors d’oeuvres we tried out ‘Asparagus Vinaigrette’- tender asparagus chilled and coated with traditional oil and vinegar dressing. The ‘ Smoked Bekti’ which is a superb Bay of Bengal fish specially smoked in the time honoured way in their own smoking kiln was another taste tantaiser. For the main course ‘Fillet of Tenderloin Strong off’ was the perfect choice. This dish is tender bite sized pieces of fillet with mushr4ooms and onions, simmered in a rice spicy sauce to which is added a little wine, topped with fresh cream and with pilaf rice.

Dining at the Chimney was an experience that will stay with me for a long, long time to come. Everything about it the ambience, the waiters, the food is all simply irresistible.

The Himalayan Times (Variety)
Spinning the rock 26th Nov 2004

There is music and there are musicians. There are the rockers and there are the spinners. Spinning music or the art of the turntable has surely come a long way. Or so it seems when on attends a programme by the dazzling duo DJ Bee and DJ Chole’s Husband. Bee and Husband are running one of the most successful club nights, Rehab, in Bangkok since 2001. After rocking the best turntable venues including Ministry of sound in London and Limelight in New York, they are here to rock the people at Yak & yeti tonight. Their show ‘Hey DJ’ has been hosted by the British Council in association with the hotel and The Himalayan Times. They will again perform at Thamel on Saturday. In a candid interview, the British pair, now based in Bangkok and managed by Chloe, the Husband’s wife, elaborate on their musical journey.

Q. You are her for the first time and have an opportunity to rock Kathmandu. Any fascination for the place?

Bee, Husband: Well the fascination does exist. This is for the first time we have been her but surely it wont be for the last time. DJing here will be full of extraordinary moments for both of us.

Q. You have been playing together for the last three years and seem to be fond of tours. How did you get together?

Bee: We met in Bangkok three years ago. As our DJing style and musical tastes matched, we decided to rock the clubs together and it’s great fun indeed.

Q. Husband, you have been involved in the heady world of dance music for the last 15 years. Tell us about your background.

Husband: I am basically from London and I was into the music since my college days. During those days, a lot of bands used to come to our college to play and influenced us a great deal.

Q. Tell us the secret of your intriguing name.

Husband: My name is David, David Coker. While in the club we thought to adopting a disguised name just for the heck of it. After all, names and stuff go with DJing, its like a jacket your put on. That’s when everybody started calling me Chloe’s husband. I thought what about Chole’s husband being my name and snap, it stuck.These days, I’ve been begun to like it, really!

Q. How did you make it big?

Husband: I hit off with my band Wubble-U- scoring a dance chart top five and UK national chart top fifty with progressive house anthem “ Petal” in 1995 (Go!Disc). My club remix work has since benefited such artists as Bryan Ferry, All Saints, the Cardigans and Madness. I pioneered live music/DJ format that led to a monthly residency at London’s Fabric and performances at The End, the ministry of Sound and Glastonbury and international shows during that late 90s.

Q. Any special Style?

Husband: We love mixing all kinds of music together. We don’t stick to one kind of music. We usually do global music and there is no hard and fast rules for us what to play. We play eclectic music. (Bee smiles)

Q. Bee, tell us something about your past.

Bee: Well, my rendezvous with music has been instinctive really. I am from a small town near London. Later I moved to London and spent most of my teenage years there. I worked with several bands in the Uk including the Charles Mansio infatuated ‘ Getting there fear’ and psychic TV. I subsequently moved to New York and worked in the Limelight at ‘Party Monster’ and Michael Alig’s Disco 2000. ( Bee’s next stop has been Bangkok which he rocked for seven years with his won Radio Show. He is also co-credited for brining in alternative music to Thailand.) This would be a wonderful chance to spin the discs here in Kathmandu We certainly would love to rock the crowd.

Q. What’s your take on DJing?

Bee: DJ-ing has come a long way. Many have tried to put in some innovation in the art of spinning and scratching. But the most important thing about Dj-ing is that one should be into it completely. Yes, some really do pretty well with there acrobatic shows while looping and scratching but I believe that breaks the flow.
Husband: There is no doubt that one should learn the basic techniques. These days, schools, too are emerging. But with that, one should have a complete understanding of music.

Q. Is there anything particular that you start with?

Both: It all depends on the mood of the crowd. We have to be a good observer as well to be a good DJ. We have listened to a couple of Nepali Traditional songs and we certainly will love to create a fusion of Nepali and British music. We hopes that we could meet some local DJs over here and we are pretty excited about that.

The Kathmandu Post ( City Post) December 9, 2004
BAKERES BASKET “The Bread Affair” at Hotel Yak & Yeti

By having lots of Santas Cluses and Snowman-s welcoming you, Christmas Stockings hung all over and Wreaths put up at places, Hotel Yak & Yeti displayed the true Christmas spirit on December 7. the definitely made a kick start of this festive season and it’s going o go on till December 28.

Draped all in red, the luxury hotel’s lobby has been ornately and beautifully decorated for the Christmas cheers. Placed on the round table are those munchy-crunchy goodies that are simply delightful to both look at and relish. A total of 30 verities of bakery items and confections are available for you to try out.

The Bakers Basket consists of Spiced Apple cake German Style; Sugar free Cherry Cake, Meusli Bars and many more. It also features white, light, grainy and rustic breads and baguettes, a range fo sweet pastries comprising house cakes, scrolls and scones and a warm selection of pies, quiches and gourmet pastries. Adding to this loot are Mincemeat pies, Xmas cakes, Xmas Stolen with Marzipan and other delectable particulars in the Xmas Specialties.

There’s actually just too much and too many to choose from, and every item is equally appealing to your taste buds. The luscious plum cakes, rum soaked puddings, fruit mince tarts all just melt in your mouth.

Q. And why wouldn’t they, too, when Chef Ayub Saleem and Chef Ram Lal Shrestha created all of them created all of them for the evening?

Boasting his full 20 years of experience in the world of bakery and confectionery goods, Chef Salem came all the way from The Grand Hotel in New Delhi to set the oven on fire at the Yak & yeti. Gold medalist of innumerous festivals and competitions in India, it is Chef Saleem’s first time in Nepal. And no doubt, he is a very dedicated Chef.

“I started making the confectioneries laid out today from 6 a.m in the morning,” he laughs, and talking about his weeklong stay here, he says, “ Kathmandu is a wonderful place to be in with hills and mountains every where.”

Well, if you are an epicure, then don’t you dare miss out Chef Ayub Saleem’s awesome cakes and terrific pastries. Even the Ginger Bread Houses and Christmas trees with chocolate gems made by him as edible decorations look delicious.

Almost everything is set and ready at Y & Y. what’s left now is only our presence at this Bread Affair. Starting from 12 noon, it will go on till 10 pm in the night- meaning you have all the time in the world. So just hop in at Hotel Yak & Yeti by Durbar Marg and give yourself a lavish treat you deserve some of these days before the Bread Affair ends on
December 28.

The Himalayan Times ( 9th Dec 2004)
YULETIDE at Yak & Yeti(Variety)

Do you believe in the theory of re-birth and after lives? Where have you been in your past lifetimes? If you were a millionaire during the British Raj in India, among the treasures you coveted most would surely have been a Tolles Toyce, a gold fob, amugh cook and a Muslim baker. Well chefs an confectioners from the multitudes of other races and creeds in the subcontinent have caught up with the tricks of the baker’s trade today, but the Muslims do continue to define a standard to achieve for enthusiastic newcomers. This was clear at the Yak and Yeti last evening (December 7) where Chef Ayub Saleem, bolstered by his 20 years of experience creating Christmases from New Delhi to Saudi Arabia, brought in the Christmas confectionary gala.

Chef Saleem’s medals for conjuring magical Christmases are as many as the dishes he presented. There were over 25 celebratory offerings alone on the platter. Special among the host of wonders was a sugarfree blueberry cake that fellow sampler Meri-Kay Katterson of American Embassy declared to be the best item on the table already groaning with food. Merikay said it tasted “sweet, tart and wonderful”. Her colleague Holly Holzer picked the chocolate hazelnut cake as her favorite and was last seen with a piece of the eatable in her hands, persuading others to sample it.

Difficult though it was for Chef Saleem to chose his best creation of the evening (and to be fair, he didn’t even try to do so), he seemed to be particularly proud of a cheesecake meringue, kiwis and coconut. “Four tastes in one,” he said, as the flavours mingled in my mouth.

Val Chamberlain of the British Embassy favoured the white and black chocolate fondues into which you dipped plump strawberries skewered on toothpicks.

Greta Rana, who has a best selling novel and poetry to her credits, said, “ Give me anything with chocolate.” Chocolate makes you happy and she eyed the chocolate basket full for delicious looking goodies.

For those who fancied salted savouries, there were mushroom in pastry and foccaccia bread with tomatoes or capsicum depending on choice. For those wathing their weight, there were the calorieconscious muesli bars- crunchy and delicious.

My own favorites were the unexpectedly sweet sugarfree blueberry cake and the mulit-flavored cheesecake with meringue, kiwis and coconut washed down with mulled wine hot and spicy. The warm Christmas spirit pervaded the room and seemed to include everyone in its hearty, fuzzy embrace! Happy days!

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