From city lights to mountain heights

Corporate lawyer turned outdoor chef Nayantara Chauhan found her calling after burnout from her corporate life in Delhi ldquoI was working as a corporate lawyer in Delhi and during COVID I decided to visit Manali for a solo trip I never really came backrdquo says Chauhan The mountains became her sanctuary allowing her to do what she loved mostmdashcooking ldquoThe friends I made here were into adventure sports while I preferred to do my own thing Over time I realised this was what I wanted to do COVID gave me the courage to leap because who knows what tomorrow holds Irsquod rather die doing something I loverdquo she addsChauhan shares how cooking in the wild is therapeutic ldquoItrsquos like double therapy Of course there are challenges but nothing that canrsquot be figured outrdquoHer outdoor cooking escapades arenrsquot without their hiccupsldquoI once hiked to a stunning spot for three hours only to realise I forgot the bag with spatulas and cutlery I had the stove and ingredients but couldnrsquot stop laughing and crying simultaneously Eventually I figured it out and made the best aloo parathas using tree sticksrdquoChauhan was inspired by outdoor chefs on Instagram with menwiththepot and pichit89 among her favouritesLiving in Manali has its perks ldquoThere are plants like nesting nettle mushrooms walnuts fiddlehead all around I often forage as I go and cook with what I find My favourite is red clover flower which I love adding to my saladsrdquoChauhan believes simplicity is key when cooking outdoors ldquoLess is more Especially when hiking I pack light When I picnic with village women I learn techniques from them leaving the heavy tools behind and finding ways to cook with whatrsquos available Believe me when yoursquore in the middle of nowhere even a halffried egg with toast feels like heavenrdquoOne of her best meals is charred vegetables cooked directly on a slow fire and seasoned with just salt ldquoBetter than any oven could manage Also a tropical summer salad Itrsquos simple but when prepared in Nature it becomes something specialrdquo she saysChauhan is dedicated to preserving the environment ldquoI believe in leaving no trace Nature takes care of you so itrsquos your duty to do the same I avoid using plastic as much as possible carrying only a garbage bag for waste since I havenrsquot found an alternative yetrdquoFresh bear paw prints that Nayantara Chauhan encountered on a hike while cooking outdoorsWhile cooking in the wild can get messy shersquos always mindful to clean up and forage only small amounts to understand the ingredientsrsquo characteristics ldquoThe village folks depend on these plants daily so if I need more I prefer to purchase it from themrdquoThe quiet of Nature helps her focus while cooking ldquoThe calm that settles in when a breeze hits your facemdashitrsquos unmatched It helps me focus and stay relaxed through the processrdquo She also has a checklist for safetyldquoAlways carry a Swiss knife compact multitool with an axe jet lighter and silver nitrate cream for burns Safety first alwaysrdquoThough she avoids cooking in extreme weather she ensures food hygiene remains a priority ldquoNothing should be contaminated I keep food covered use clean water and always wash utensils thoroughlyrdquoHer favourite memory ldquoOnce I was cooking momos when a group of village women came by after gathering wood They were tired and hungry but planned to eat at home I invited them to sit with me and that afternoon turned into an evening picnic Five or six women laughing and enjoying the simplest pleasures in the junglemdashit was unforgettablerdquoHazards of outdoor cooking A burn that happened in 5 degrees Celsius while checking if the stove was working Cooking outdoors is different in endless ways says Chauhan ldquoYou wonrsquot get a blender oven or domestic help for the windup To enjoy the cooking process of two hours it takes seven to eight hours to prep and wrap starting from home and reaching back A traditional kitchen is a controlled environment you donrsquot have to worry about running out of gas forgetting ingredients or any wild animal visiting you My goto recipe for cooking outdoors is Shakshuka wild style All you need is some eggs and tomatoes It is a filling yet tastiest dish to makerdquo she saysFor Chauhan nothing beats cooking over an open fire ldquoIt didnrsquot come naturally to me but with time I learned Any food prepared on fire tastes 100 times better than on a stove You must manage it with enough oxygen and use stones to shield it from strong windsrdquoDespite the growing popularity of outdoor cooking Nayantara hopes people maintain the sanctity of Nature ldquoTherersquos a difference between thinking you love Nature and truly loving it I just hope we keep it as it isrdquoIn addition to outdoor cooking she curates menus for properties works as a private chef and creates unique experiences for special occasions ldquoIrsquom planning to introduce outdoor cooking education as wellrdquoThendukVinod Kumar a passionate outdoor chef from Manali recalls how his culinary journey began in fourth grade ldquoI started cooking when Mummy wasnrsquot there Irsquod make Maggi on a kerosene stove Mumma didnrsquot knowrdquo he smilesBy sixth grade Kumarrsquos curiosity had taken him to the hills with friends experimenting with wild greens commonly eaten by villagers ldquoCooking with river water makes everything better Itrsquos the purest form of watermdashonce yoursquore addicted to it therersquos no looking backrdquo he says with a nostalgic grinInspired by Western influencers cooking in the wild Kumar began sharing videos of his outdoor culinary adventures ldquoPeople loved what I did and wanted to join merdquo he says But these adventures arenrsquot without challenges Carrying a 25 kg bag Kumar has had his fair share of slips and falls Yet he remains undeterred ldquoThe love I get from people is amazing It keeps me goingrdquo he smilesCooking in Nature involves obstacles like battling rain or dealing with snakes and leeches ldquoWhen it rains I gather everything wait under a tree and set up again Sometimes the recipe gets ruined and I must start from scratchrdquoBorn and raised near Manali Vinod Kumar has been cooking in the wild since the sixth gradeKumar has mastered making Himachali favourites like siddu steamed bread filled with mashed potatoes poppy seeds walnut paste and pathrode made from colocasia leaves stuffed with gram or rice flour He also cooks thenduk a noodle soup from Spiti Valley with thicker handpulled noodles simmered in a savoury broth and swears by using gheman a wild onion in the valley to give his dishes a rich earthy flavourHis deep connection to Nature is reflected in his rituals Kumar believes the hills are the home of gods and goddesses and he always offers his food to the local goddess Jogni Mata as well as the fire and river he used to cook with ldquoNature expects kindness from us he explains ldquoMy mother advised me to offer it first and things have gone smoothly ever since It may sound archaic but therersquos nothing wrong in respecting NaturerdquoLike any outdoor chef Kumarrsquos worst nightmare is forgetting essentials like spices salt or a knife ldquoWhen yoursquore in the wild therersquos no network so you either make do or hike back to get what yoursquove forgottenrdquo he laughsDuring monsoons Kumar uses a butane gas stove otherwise he prefers cooking on an open fire ldquoFood tastes better cooked over an open flame especially in brass utensils Thatrsquos what our forefathers usedmdashitrsquos healthierrdquo he notes adding that his grandparents still cook in brass and that inspired him to do the sameIn the summer flies and mosquitoes in Manali drive him to Spiti Valley where the weather is perfect yearround ldquoGarsa and Tond Valley are my favourite spots After the monsoons I return to the hills in ManalirdquoOne thing Kumar never does is share the exact location of his adventures with his audience ldquoPeople tend to spoil the sanctity of these places Come here only if you truly love Naturemdashnot just because you think you do Therersquos a differencerdquo he says And when hersquos done he leaves no trace behindldquoIf the food is not too spicy I leave the leftovers on a stone for the animals to enjoyrdquoKumar avoids modern distractions entirely ldquoI think I stopped watching TV in the sixth grade Once you get used to watching Nature up closemdashno other drama comes closerdquo he signs offWomenrsquos safety in the wildVenturing into the wild brings unique challenges particularly for women Chauhan says ldquoTherersquos always a balancing act between the fear of encountering wildlife and the potential for human encounters in remote areas While Irsquove been fortunate not to face trouble from people I never leave home without my knife and pepper spray These instincts are always with merdquoOne unforgettable moment was when her dog alerted her to something in the dense forest ldquoI braced myself for whatever might lurk behind the trees only to find a troop of monkeys It was a relief but underscored the need to stay alertrdquo Chauhanrsquos safety essentials include a whistle pepper spray and a Swiss knife ldquoKnowing how and when to use these tools is vitalrdquoShe also shares harrowing experiences with wildlife ldquoSeeing three snakes in quick succession left me trembling and finding a bearrsquos paw during a hike made me turn back immediately Attracting wildlife with food is a real concern so Irsquom meticulous about timing location and having a solid safety planrdquoHer biggest fear when cooking outdoors is drawing wildlife with the scent of food ldquoI take every precaution to ensure safety including careful planning and backup strategiesrdquoShakshukaIngredients23 big tomatoes finely diced1 onion chopped1 capsicum chopped23 garlic clovesA small piece of ginger1 green chilli4 eggs butter12 cup cheese mozzarella or any for the outdoors12 tsp black pepper12 tsp cumin powder2 tsp kashmiri laal mirch12 lemon buns 1 tsp olive oilSalt to tasteMethodAdd butter to the pan with olive oil Let it heat for a few seconds then add chopped garlic ginger and green chilli Add Kashmiri lal mirch and the onions Let it cook till translucent and then add the tomatoes Add salt and pepper as per taste Add 1 tsp cumin powder and mix Add 12 cup water and let it cook for 10 minutes on simmer till the water evaporates and you have a good tomato puree Now add the capsicum and saute for a minute Punch four holes in the puree with a spatula and break eggs in different spots Add a pinch of salt to the eggs cover them with a lid and turn off the gas after a minute Let it sit for 56 minutes and you have your shakshuka ready Add cheese generously on top with a few drops of olive oil and serve with buns