Chef Prakash Katuwal reaches the table of those who are enjoying the food with friends or family members. And he asks with a smile, how does it taste? Do you have any suggestions? Prakash, who is employing 42 people, has not reached this point with little effort. Prakash, who has worked in five-star hotels and restaurants in the country/abroad for the last two decades, is pouring all his experience and past here.

When Prakash entered Kathmandu after completing his 12th standard from Dhulabari in Jhapa in the year 2060, he had only one dream, to become a waiter and get a job.

An association with a friend changed his path to becoming a waiter and he went to a training center in Chabhill to get trained as a cook. After 6 months of training, he joined the Chinese restaurant China and World on Darbarmarg as a trainee. There, he used to start working in the kitchen from early in the morning. And the work could be finished at midnight. Remembering the time he worked there, he said, "There was no money, but I learned a lot from the hard work I did there."

While working in a Chinese restaurant, he reached China. Worked continuously for 6 years in a restaurant there. This opportunity gave him the courage to learn more and walk a new path. Not understanding the language in the first days, he was confused. But such harassment also became normal to him over time. From China  After returning to Kathmandu, he started working at Panchantare Hotel Hotel Ichha in Simra. But due to the sudden corona epidemic, his job was in crisis .

Even when he stayed inside the house during the epidemic, he did not sit empty . He started posting videos on social media making various dishes. Got a good response from many. At the same time, he started delivering his taste from door to door with the facility of home delivery . "Good orders came at home too." Especially that time was good for me,' he says.

While getting good response from social media, Guru Krishna Poudel told him about the plan to open a Turkish restaurant . Until then, he was only aware of Nepali and Chinese food. He didn't know much about Turkish dishes, but he agreed with the idea that if he worked hard, he could do it. He said, "I agreed with the Guru because I thought that it would be possible to learn by working hard."

He raised four and a half million investment in partnership with Krishna Prasad Poudel and Vinayak Pokhrel and opened Alev Kebab Saltnet (Turkish and Middle Eastern) restaurant  . Prakash said that everything can be done easily if there is a good team and said, "If you have faith and a good group, everything will be good." Prakash, who learned to work for three months by paying 6,000 dollars a month to Turkish Safe, learned a new taste of cooking from Turkish Safe. On the opening day, some social media influencers praised his restaurant. That was enough for its promotion. He said, "Within 15 days of opening the restaurant, there was a rush of customers due to social media. After that, the customer was never worried.'  Krishna Paudel, an investor of

restaurant, said that he opened the Turkish restaurant because he thought of bringing new flavors to Nepal and the dishes are also good in terms of health. He said, 'Since there are some foreign dishes with new flavors in Nepal, which are good for health, we have opened this restaurant with the idea of opening a Turkish restaurant.' Investor Krishna said that they are also planning to open a branch in New Delhi, India.

According to Prakash, the most sought after dish by customers at his restaurant is Sultan Grillal. This dish, popular in the royal family of Turkey, is famous among the elite families there. Sultan Grillal, which is preferred by Sultans of Turkey, includes Chicken Adana, Chicken Shish, Chicken Uins, Various Grilled Vegetables, Small Potatoes, Garlic, Pilaf Rice, Dill Rice, Turkish Bread, Various Dip Sauces, Salads, Pickles . This dish, which costs 6385 rupees, can be eaten with a family or a large group.

Turkish Grilled Meat Platter is another favorite dish here . Traditional Turkish grilled meat dishes such as: Mutton Adana Kebab, Chicken Adana Kebab, Koyun Eti Sisleri, Shish Tavuk, Meat Balls, Balik Kebab, Tavuk Kanadi Muhammara are also preferred by many. This platter, which costs 6885 rupees, includes different rice, side dishes, dip sauce, pickles, and salad.

Not only Nepali people come to Alev Kebab Saltnet, Turkish and Arabs also come . Prakash says that now on average one and a half hundred customers arrive daily. He is happy that its taste is becoming popular among many Nepalis. He recalled serving up to 500 customers in one day and said that the Turkish taste is becoming famous even among the younger generation.

So that there is no shortage of Turkish taste, he has bought most of the goods from Turkey. He said, "everything from spices will be brought from outside". We bring goods every four months.' After the restaurant was running, many people did not even ask him to sell the franchise. But he said that they are not interested in selling the franchise. Said, "If we don't pay attention to quality, what's the point of selling the franchise?" Prakash is happy that the

restaurant is doing well and many people are remembering its taste. But he is sad that the young man who learned work from him did not last long. He said, "It will feel very bad if you leave those you have taught work from scratch and go abroad." Again from zero taught to another, again he also goes, that's how time goes by.'