Having been raised in the surroundings of the mountains and rivers in Nepal, Rajiv grew up using fresh herbs and spices for cooking that were often obtained through foraging. He began cooking from a very early age from observing his mum, aunts, uncles and grandma. Nepal was a remote kingdom – in some ways it still is – that had to rely on what nature provided, sometimes in harsh conditions, and hence innovation and improvisation was required.Nepalese cuisine is an expression of a unique culture. It’s a style of food forged on the roof of the world, often in harsh mountainous conditions; it’s a cuisine born in the lap of the Himalayas. It is fresh, generous, unpretentious and made with lots of care which reflects the love and unity Nepal stands for with simple yet complex layers of flavours.