Shakti Prana Lodge in Kumaon, India: Meet the Chef

Feb 10

Shakti Prana Lodge: Meet the Chef

We sat down with Executive Chef Yeshi of Shakti Prana Lodge in Kumaon, India. Chef Yeshi’s journey began as a trekking and mountaineering chef in the Himalayas, cooking in remote conditions with limited resources. Those years taught him adaptability, patience, and respect for ingredients.

Shakti Prana Lodge in Kumaon, India: Meet the Chef

Over time, his skills expanded—learning regional Indian cuisines such as Parsi, Keralan, Kumaoni, and North Indian food, as well as Western techniques under a London-trained chef. His story is one of continuous learning, cultural exchange, and quiet dedication.

Tell us about what your morning routine looks like, and how you like to end your day?

I begin my day with meditation to feel calm and focused. Then I take a short walk to the greenhouse to choose fresh ingredients for the day’s menu. After that, I head into the kitchen to start cooking. At the end of the day, I offer prayers, unwind early, and rest well. Taking care of my health helps me stay consistent and happy in the kitchen.

Do you have any awards or achievements you’d like to mention?

I don’t have formal culinary awards, but one moment is very special to me. In 2002, during a monastery film project, the Head Lama of Bhutan honored me for cooking for 150 people over two months. It was a meaningful experience focused on service and community.

Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?

I greatly admire chefs like Gordon Ramsay and Christine Manfield. I have had the privilege of cooking alongside Christine, and I truly value her creativity and depth of understanding of ingredients.

For young chefs, my advice is simple: keep your kitchen clean, present your food well. Cleanliness is the base of good cooking.

What do you typically cook at home?

At home, I enjoy cooking simple, wholesome food with minimal spices. Whether it’s a comforting bowl of thukpa, freshly made momos, or traditional Tibetan dishes, I focus on purity of flavor and nourishment. I believe simplicity allows ingredients to speak for themselves whether the dish is Tibetan or classic Indian.

What’s a food trend that you’re loving right now and why?

I don’t follow trends closely, but at the moment I’m really enjoying making homemade pasta. There’s something deeply satisfying about preparing it from scratch and savoring every bite. If that counts as a trend, it’s certainly my current culinary joy.

What’s the strangest food combination you’ve ever tried? And, did you like it?

One of the strangest experiments I tried was making a curry using watermelon. To be honest, it wasn’t the best combination—but I don’t regret trying it. I enjoy the process of experimentation, even when the result isn’t perfect. Every attempt teaches you something new.

What drink do you enjoy most?

My favourite drink is butter tea, especially in the morning. I enjoy it with sattu, a roasted barley flour. It’s my go-to comfort and something I love making myself. This classic Tibetan drink is an all-time favourite, prepared with care and love every single time.

Have you ever cooked for a celebrity? Do you have a story to tell?

Yes, I have cooked for well-known guests such as Edward Norton and William Dalrymple, but I treat every guest the same. For me, good food is always made with the same care and respect, regardless of who I am cooking for.

What’s your Instagram so readers can follow you?

I don’t have a personal Instagram, but you can follow @ShaktiHimalaya for updates and stories.

Why should readers visit Shakti Prana Lodge?

Perched at 7,000 feet, this seven-suite, solar-powered Prana Lodge is an architectural jewel of stone, glass, timber and copper, designed to frame the Himalayan panorama. Suites are appointed for comfort and quiet, while the dining room ensures a fully immersive stay. True to its name—Prana, or “breath” in Sanskrit—the lodge offers sweeping vistas of Nanda Devi and a program of seasonal culinary residencies featuring guest chefs, alongside yoga retreats led by visiting teachers.

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