अन्तर्वाता मा एउटा कुरा गजव लाग्यो * विदेश पढ्न गएकाहरु पढ्न भन्दा पैसा कमाउन दौडिदा अध्ययन मा रुचि कमि र पैसामा मात्र दौडिदा बिधार्थी भिसा मा गएकाहरु ज्ञान सहित सीप को उर्जाले जहांपनि टिक्न सकिन्छ भन्ने उदाहरण तिलक पुन जी बाट सिकौं 🙏खुशी लाग्यो
Bhusan sir ko yeuta old video thiyo Ras Al Khaimah UAE ko sano huda TV ma aauthyo ahile khojda vetinna youtube ma kasai sanga vaya uplado garidinu hola
ठाउँ अनुसार पेसाको कदर हुन्छ नेपालमा खान बनाउने कामलाइ आर्मीमा फलोर्स (लान्ग्री) भन्छ प्रहरी तिर भान्से भन्छ क्यारे बिदेसमा सेफ ओहो सम्मान छ पैसा छ यसो कहिले काही बेला मौका मिले ग्यान पेल्न पनि पाइयो ! अनि नेताहरु भन्छन नेपालमै केहि गर बिदेस किन जान्छन युबाहरु रे !
Tika dai work is all about style , His food resembles who he is “as a person” . Bhatti pasal is all about style , taste and sharing of food and stories . I been to both of bhattis and they are one to go for when you need nepalese food in town . Highly recommended
26:00 maa waha ley vandai garnu vaeko process Spherification ho. The whole idea was patented in 1942 in Britain. It’s a process to forge a gel barrier or sphere around a liquid droplet using sodium alginate + calcium chloride or calcium glucate lactate. Why is Nepalese cuisine not recognised internationally? Theres thousands of reasons. If we look at our neighbouring countries, they crossed international borders centuries ago taking with them their food and culture. We are barely foetuses if we have to look for our history on geographically spanned Nepalese community. Our authentic food culture is unique and carries unique service sequence which we need to tweak and adapt for us to grow. For instance Nepalese food isn’t fork and knife friendly would you rather be authentic and ask customers to use hands to eat or change the way food is presented. How about the skillset of Nepalese origin chefs? Are most of them qualified or trained enough? If yes why do most five star properties of Nepal still has Executive chefs from India?
Bhusan dai used to do these type of travel/interview show way long before. But what the hell. 😅 its not about format but about content. So many people of Nepalese diaspora has stories thst needs to be told.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
सबैलाई उस्तै छ नियम कानून पनि रे । बैंकले लोन दिँदा चै बिदेशीलाई गाह्रो छ रे । यत्रो सुनियो अन्तिमसम्म, नेपाली खाना कुजिन मै दर्ता छैन रे ।
अन्तर्वाता मा एउटा कुरा गजव लाग्यो * विदेश पढ्न गएकाहरु पढ्न भन्दा पैसा कमाउन दौडिदा अध्ययन मा रुचि कमि र पैसामा मात्र दौडिदा बिधार्थी भिसा मा गएकाहरु ज्ञान सहित सीप को उर्जाले जहांपनि टिक्न सकिन्छ भन्ने उदाहरण तिलक पुन जी बाट सिकौं 🙏खुशी लाग्यो
तिलक पुन जी लाई शुभकामना नेपालमा पनि लगानी बिस्तार गर्नु हाेला भूषण दाइ कथा बुन्न महाहिर हुनुहुन्छ क्षमताको कुरा पनि हाे ।
Wow 😮 brother
👏👏👏
I will def. Visit bhatti pashal
🇧🇪
intro.... was awsome bhusan dai.. jainepal
Very confident and energetic man. Well done Tika. We may pop in your Bhatti Pasal in the fullness of time ❤️❤️❤️
Sarhai2 man prafullit vayo ani sath-sathai garba pani anuvab vo yo episode herer.proud of u !!!
So this is the second sitting!? I was desperately looking for years...bravo Tika..
Bhusan dahal" The living Legend".
Inspiring video ❤
Great presentation as always
In coming holidays I will definitely visit Bhatti Pasal
Sarai Ramro Prastuti. Naman chha Bhutan Sir 🙏
Bhusan sir hola ni??
That voice reminds of Ghum Gham days.....Nostalgia
great conversation n great advice too
Great story 👏
Very inspiring video. Thank you Bhusan dai and and the Pun brother. This video was equal to reading 20 motivational books.🙏🙏🙏
i will come there when I go in Amsterdam
Bhusan Sirko SHOW हेर्यो अलगैं किसिमको भाइव आँउछ।
Energetic and inspirational
very intresting video❤❤❤
passion with patience...jay nepal
Wow what a presentation
Everythings nice keep it up👍
Very confident and energetic Chef Tika keep it up.
Congratulations Mr Tika Pun!
Proud of you!
n best wishes tika bro....Jaienapl
Bhusan sir ko yeuta old video thiyo Ras Al Khaimah UAE ko sano huda TV ma aauthyo ahile khojda vetinna youtube ma kasai sanga vaya uplado garidinu hola
दाइ दुई पेग जेनिभर र होलाल्न्डि कास दिनुस है अनि र फिस उइथ ओनियन चप अन टप (हेरिङ्ग)वुड बि बेस्ट है
*Ben
Keep it up 🎉
ठाउँ अनुसार पेसाको कदर हुन्छ नेपालमा खान बनाउने कामलाइ आर्मीमा फलोर्स (लान्ग्री) भन्छ प्रहरी तिर भान्से भन्छ क्यारे बिदेसमा सेफ ओहो सम्मान छ पैसा छ यसो कहिले काही बेला मौका मिले ग्यान पेल्न पनि पाइयो ! अनि नेताहरु भन्छन नेपालमै केहि गर बिदेस किन जान्छन युबाहरु रे !
प्रहरीमा पिपा भन्छ सर
प्रहरीमा पिपा भन्छन
@@haribahadurpokharel8186 Bilkul Bilkul Thanks
reminded me of your previous show ghum gham
Bhushan dahal a respected journalist , living legend .
Keep it up tika dai😊
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Very nice sir sayed kathmandu khola lai feri jiudo garnasakyo bhaney it will same look like amsterdam
❤❤❤❤❤❤❤❤ Heartly congratulations. Piyaro. Piyaro vai
Safe. Safe shabha Tika pun
❤❤❤❤❤❤❤❤❤
❤baglung. Bazzera. NEPAL 🇳🇵 NEPAL 🇳🇵 NEPAL 🇳🇵. ❤❤❤❤❤❤
एकदम राम्रो
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👏👏👏
Lah hou it's my dream amsterdam😎🤘
Great job
nice
Program was very good..view nai bhayana kin hola 😂😂❤❤
Ghumgham revive 😊
Tika dai work is all about style , His food resembles who he is “as a person” . Bhatti pasal is all about style , taste and sharing of food and stories . I been to both of bhattis and they are one to go for when you need nepalese food in town . Highly recommended
Saulat nepali hunahar pun Bhai lai nadharland ma safal Kam gari, Nepal ko tourism,ra bedes ma Nepali cultural food ko promot garnu vayako ma
There is another restaurant called Namche Amsterdam which is equally good if not better.
Sabai kura share vayo tara khana k k paudo raixa ra menu ko explanation haru dina parni xutiyexa jasto lagyo 😢
26:00 maa waha ley vandai garnu vaeko process Spherification ho. The whole idea was patented in 1942 in Britain. It’s a process to forge a gel barrier or sphere around a liquid droplet using sodium alginate + calcium chloride or calcium glucate lactate.
Why is Nepalese cuisine not recognised internationally?
Theres thousands of reasons. If we look at our neighbouring countries, they crossed international borders centuries ago taking with them their food and culture. We are barely foetuses if we have to look for our history on geographically spanned Nepalese community. Our authentic food culture is unique and carries unique service sequence which we need to tweak and adapt for us to grow. For instance Nepalese food isn’t fork and knife friendly would you rather be authentic and ask customers to use hands to eat or change the way food is presented.
How about the skillset of Nepalese origin chefs? Are most of them qualified or trained enough? If yes why do most five star properties of Nepal still has Executive chefs from India?
Too much advertisment hate to be part of it
Namche Amsterdam is better I would say.
Hlw namaskar 🙏
rajesh dai ko copy show nagaereako vaye hunthyo sir
Bhusan dai used to do these type of travel/interview show way long before. But what the hell. 😅 its not about format but about content. So many people of Nepalese diaspora has stories thst needs to be told.
katipur mah baccha ma ghum gham herako yaad aayo
🙏❤️🙏
❤❤❤❤
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