“I was living a life that was given to me, but now I am building the life I want,” said Nayantara Chauhan, a former corporate lawyer who left behind the boardrooms to become an outdoor chef in Manali, to Outlook Traveller Eats. Raised in Delhi, Chauhan practised law for a few years, but COVID-19 pushed her to confront the unease of pursuing a path she never truly loved. What started as a break from the gruelling workload soon turned into a journey of becoming a culinary master in the breathtaking mountains of Manali.
Chauhan’s passion for food and travel gave her the identity, pride, and life she had always wished for. “When I came to Manali, I gradually realised that I had never belonged to city life. The slow life here, the people, and their lifestyle were something I was yearning for,” added Chauhan.
The scenic highlands of Manali taught her many things, from facing fears, planning her culinary expeditions, to innovating her cooking methods in nature; she mastered it all. Leaving her home and a secure job was difficult, but cooking for people and feeding them as an outdoor chef gave her real happiness. “I would choose this any day—being surrounded by mind-blowing views, where you are calm, and are served with a fresh, comforting meal. It’s like all the stars aligning. I want people to feel what it’s like when all the elements come together,” added Chauhan.
For her, the experience of being an outdoor chef is nothing short of wholesome. It’s about building meaningful bonds with the village community and embracing the freedom to create your favourite recipes in nature, far from the stress of deadlines. “Food is therapy for me, and doing everything, from chopping to cooking in nature, makes it even more magical,” said Chauhan.
Cooking In Nature’s Kitchen
Cooking outdoors was filled with exciting lessons and unforeseen conditions, which pushed her to improvise and experiment with local ingredients. “I was making a pesto recipe outdoors but had forgotten my basil, so I used Bichu Buti—a stinging nettle (Urtica dioica). It’s a plant with stinging hairs that cause a painful reaction when touched. I thought it was a green herb, and basil was a green herb, so why not innovate? And that’s how I made a pesto out of Bichu Buti,” added Chauhan.
While cooking outdoors, surrounded by mist-covered peaks, sounds romantic, it also exposes you to dangers that would never occur in an indoor kitchen. “Fears exist everywhere—whether you’re in the city or the mountains. I gradually understood how to tackle the risky terrains of the mountains,” said Chauhan.
For her, the possibility of being attacked by an animal keeps her on her feet. She recollects an incident of being attacked by monkeys. “I was standing there with a spatula in one hand and a knife in the other. But luckily, they were not as notorious as the monkeys in the city, so I was safe,” she said.
Another challenge is the unprecedented and uncontrollable weather. “I was making hot chocolate for Christmas in Sissu, a small town in Manali, in -5 degrees. Because of the wind and extreme temperature, managing the flame became cumbersome, and accidentally, my finger got stuck in the stove,” added Chauhan.
Despite these shortcomings, Chauhan’s love for cooking in the lap of nature trumps her need for comfort. She affirms that this, indeed, is her true calling.
Prawn Ghee Roast Siddu Recipe by Chef Nayantara Chauhan
Chauhan shares a recipe for a reinvented mountain favourite, Siddu. This version is a fiery, coastal-meets-mountain fusion recipe. Stuffed with delectable prawns marinated in bold Indian flavours for the ultimate fusion of spice, warmth, and Himalayan comfort. Relish this timeless favourite snack recipe from the mountains of Himachal.
