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By Rachel Rickard Straus. These villagers really do live the high life because the view from their front doors is right above the clouds. At a height of 2, metres - or 7, feet - the Nepalese inhabitants of Nagarkot in the Himalayas can count Mount Everest among their nearest neighbours. A hardy population of 3, people carve out an existence on the slopes of the steep mountains farming for centuries with traditional terraces to stop crops sliding away. Room with a view: Homes in Nagarkot look out onto incredible mountain views and nestling clouds. Watching the world go by: At times Nagarkot benefits from views of incredible scenery, at others the cloud closes in. Beautiful even on a cloudy day: When they open their front doors, the inhabitants of Nagarkot are greeted with a vista of clouds beneath their feet. Vivid colours: Sunlight refracts through the clouds behind the mountains viewed from Nagarkot. Renowned: Nagarkot is famous for its incredible sunrises, which tourists from around the world go there to witness. But rather than The Tube or busy traffic when these people go to work they are greeted by this incredible vista of clouds beneath their feet. Photographer Anton Jankovoy, from the Ukraine, travelled to the amazing district 20 miles east of the Nepal capital Kathmandu. Above the clouds:The village of Nagarkot in Nepal is 7, feet above sea level and not far from Mount Everest. Unique living conditions: Inhabitants have to use special farming techniques to deal with the steep terrain. Growing up in the clouds: Children of Nagarkot grow up around thickly vegetated hills and lush green valleys, while, left, fetchers and carriers work the narrow paths. Peaceful way of life: Just 3, people live in Nagarkot, growing crops and raising cattle. Young and old: The smiles of the locals tell their own happy story about life in Nagarkot. 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Watching the world go by: At times Nagarkot benefits from views of incredible scenery, at others the cloud closes in On top of the world: The village of Nagarkot peeks out through the clouds. Beautiful even on a cloudy day: When they open their front doors, the inhabitants of Nagarkot are greeted with a vista of clouds beneath their feet Vivid colours: Sunlight refracts through the clouds behind the mountains viewed from Nagarkot. Share or comment on this article: Nagarkot: Himalayan village at the top of the world where inhabitants look down at the clouds e-mail. Comments 31 Share what you think. View all. Back to top Home News Royals U.

He was an acclaimed chef. He gave up everything to find peace.

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In the corner of the serene Utpala Cafe sits KC, executive chef of the six-month-old restaurant tucked down one of the lesser-frequented lanes of Boudha. For those who know KC, the professional and personal decisions he has made in the last few months have been nothing but shocking. Joining Utpala Cafe three months ago was one of those decisions. He has also worked as a restaurant consultant for many years, a role that saw him open restaurants across India, from Delhi, Hyderabad to Chennai, and more than a dozen restaurants in Nepal. So, why would a renowned chef like KC decide to work at a relatively unknown restaurant in Boudha? Because Utpala Cafe is unlike any restaurant KC has worked at before. Unlike many of his contemporaries in Nepal, KC was born with a silver spoon in his mouth. But for most of his professional life, KC admits he was miserable. Because everybody is under immense pressure, making mistakes often means humiliation. Not long after KC started working in the industry, he found himself changing. KC was only 17 when he fell in love with cooking. The exposure to diverse cuisines, ingredients, and cooking styles was enough to make young KC very interested in cooking. Each tidbit of information would make him even hungrier for more. I would use lemongrass and lemon leaves to marinate Nepali dishes, use fresh oregano in Nepali pulao. But his love for cooking, he says, was never strong enough for his younger self to want to become a professional chef. He was even accepted into the University of South Carolina, before a minor documentation problem forced him to defer his enrollment. Instead, his father sent him to Switzerland, to study hotel management. I was making good money. And our society tends to equate money with success and happiness. To blunt his discontent, self-doubt, the pressure of the job, and continue the life he was living, KC started to abuse various substances. It began with cough syrup, marijuana, and cocaine, then it became a cocktail of them all. It took four years of drug abuse for him to realise it was all a recipe for disaster. KC, then living in Hong Kong, moved to Kathmandu at the end of He opened a wine bar to promote wine in the local dining scene. While he managed to avoid drugs and alcohol for a while, the craving soon returned. It got to a point where I would shut myself in my room for two to three days and drink myself silly. In KC left for Goa, with no future plans. In Goa, he got a job at a seafood restaurant in Calangute Beach. He was provided a place to stay, a scooter, and he was among his countrymen, chefs from the far-west. KC obliged, and over the course of the following two years across India, and more than a decade in professional cookery, he finally came to appreciate his skill set. In Delhi, KC started dabbling in recipe development for restaurants. Another aspect of the job that KC loved was how it forced him to think and focus on a much higher level. An hour into conversation, the restaurant slyly filled itself with monastery students. Having taken a short break, when he sits down again, he reveals he took the chance to visit the kitchen. I told them the stew was good, but it could have been better had they enhanced the flavour by adding herbs and balanced its acidity with some sweetness. For most chefs in the country, career progression means working at bigger and better restaurants as they go on. But choosing to work at Utpala Cafe, KC seems to be going against the grain. They asked him to quit drinking and asked if he would join dharma classes at the monastery. KC was also urged to not put too much pressure on himself and to be mindful of his physical and emotional well-being. This industry encourages hard work, which is not a bad thing, but that hard work often comes with a huge physical and emotional toll. Now KC attends dharma teaching for 90 minutes everyday, and each evening he meditates for around 30 minutes. The classes, he says, have helped a lot in deciphering a lot of internal conflicts that he had been dealing with. At the crux of what chefs strive to do is to make dishes that people would crave for. But Buddhism complicates this part a bit as the religion admonishes cravings. Buddha, in his first teaching on the Four Noble Truths, said that one of the origins of dukkha or suffering is tanha or craving. But not anymore. Nourishing body and soul goes further than nutrients however, as he lays focus on experimenting with local produce, to benefit local producers. Such a list speaks to his current vegetarian and Buddhist life, but also boasts his history as a high-end chef with a deep knowledge of diverse cuisines. I am more open to suggestions and criticisms, and this has helped me improve my cooking. The key behind the changes, says KC, is his practice of becoming more mindful. This will help make the industry more humane, more forgiving. But here at Utpala, it is completely different. Here, the focus is on teaching, training, and empowering the people you work with. This is where I feel at home, finally. Tsering Ngodup Lama was a food and travel reporter at The Kathmandu Post, focusing on food security, labour, migration, tourism and travel. Food He was an acclaimed chef. He gave up everything to find peace. Published at : December 19, Updated at : December 20, Utpala Cafe has brought a distinct change of pace, compared to Sandeep Kumar KC's past jobs in professional kitchens. After joining Utpala, KC, a devoted meat eater, became a vegetarian and converted to Buddhism. Would he have reacted to a similar situation in the same way, five years ago? It begs the question, then, how has his newfound religion impacted his cooking? Tsering Ngodup Lama Tsering Ngodup Lama was a food and travel reporter at The Kathmandu Post, focusing on food security, labour, migration, tourism and travel. Related News. Editor's Picks.

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