Mr. Dinchen is a mixologist at Factory and also gives classes on Mixology, food pairing, and coffee art.
Back in Nepal recently, Dibash (Yonzon Dinchen) a mixologist from London, spoke with us about bartending and the crowd here. He studied hotel management in Nepal and went to London for his masters. He’s trained under influential people like Carlos. He started flaring at a young age and started training as a speeder in 2010. While a flarer juggles and is an entertainer, a speeder makes cocktails fast without having to measure drinks. He’s a mixologist at Factory, and also gives classes on Mixology, food pairing, and coffee art in the mornings there itself.
It’s all about creating and differentiating between chemicals. Playing with drinks and providing our customer with an idea of drinking socially and not getting drunk. When a couple is at the bar, to make them both drinks which complement each other is what a mixologist should know. The warmth of the room, the ambience at the bar, the people whom you are out with, and how you are feeling, all play an important role in the drink you order. The study of chemicals is key.
On the social scene here
The culture here is different. No one likes to go out to get a drink by him or herself. And even if they do, a bartender is someone who should know how to read people and make them have a good time. That art still needs to form a base here.
On a place in Kathmandu he prefers
I don’t like crowded places with loud music blaring. Sam’s is my favorite place here. You can have your own space and zone. It’s calm, with great music, and you can never have a bad time there.
On food pairing
A main course should always be paired with a heavy drink, but not a creamy one like a red Shiraz wine. Light snacks go on for longer, and hence, should be paired with iced drinks. Like Summer Beach, or Long Island. They have less alcohol and more fruit juice, and so don’t fill you up fast. A medium-body white wine is always a good idea with pizza. Your food is in sync with your drink, and you can always go for some more. Beer and sausages, sekuwa, and skewers is a basic combination. With burgers, I would recommend heavy cream based drinks.
On starting a night
Instead of starting with a heavy drink or shot, starting the night with a shot of gin with lime and sugar will help you build up to the food and drink for the entire night. The sugar helps you cut the flavor and get ready for the next drink or food.
On his favorites
I love a Caipirinha, it’s a Brazilian drink. You put lime and brown sugar and mold it. Never add sugar syrup. It should be sour. Add two shots of Cacacha(white rum) and that’s your drink. Martini is a favorite drink to make. I don’t shake or stir it. I just hold it gently for ninety seconds, just to drop the ice level and not to increase the water content of the drink. And I do it with double distillation.
On discovering his passion
My family has inspired me in most ways, because everyone’s been involved in the kitchen. I took up hotel management because I was intrigued. One time, my teacher came up to me and said, “If you want to earn money and respect, do something else. If you want to be passionate about work, then continue coming to this class, because you might know everything there is to hospitality, yet they’d still call you ‘Bhai, eta au, you’ll be treated in the back of the house.’ Then, I didn’t realize the importance of this saying. I was working in the kitchen back in 2007 at Gokarna Forest Resort. During the SAARC Gold Tournament, I had some knowledge of golf; I was appreciated by the guests there, and made to feel at home. That’s when I realized I loved what I was doing.