... in the Himalayas, says Sunil Ghai.
"In Wild Flower Hall in Mashobra, Himalayas, having a meal with my wife. The tranquil snow-capped mountains and the sunny terraces tell a story. Listening to the sound of the bell from the distant Kali Temple, while drinking a glass of cumin- and rock salt-tempered buttermilk, is reassuring that God made this world. Grilled ice-water trout on himachali stir-fried green beans is the specialty of the chef. The trout is fresh off the line from the river, on the same day, and cooked au bleu. The rhythm of Ek Gaddi, played on flute by the shepherd returning home after his day's work, relaxes the mind and body much better than any massage can. As the sun dips below the Himalayas and the sky fills with a thousand twinkling stars, we finish off our meal with sublime wholewheat pancakes with Himalayan rhododendron and rose syrup, and a comforting cup of masala chai.
BUT I'M NOT, SO . . .
"I will make my wife's favourite morel and spinach soup, with a hint of garlic and thyme. For a main course, both of us love a simple chicken dish with cilantro and cardamom. A bottle of Cloudy Bay Chardonnay will go with the meal, and dessert will be blackberry and yoghurt mouse, flambéed with cognac. I will play the CD of Piya Basanti by Ustad Sultan Khan, and then sit in my backyard in Greystones, reminiscing about my days of cooking and eating in the Himalayas.
In conversation with Marie-Claire Digby
Sunil Ghai is head chef at Ananda restaurant in Dundrum, which opens later this month. See www.anandarestaurant.ie, 01-2960099; www.oberoiwildflowerhall.com