An exciting experience of cake mixing ceremony at Radission Hotel Kathmandu


4th Nov, 2018 | Tourism Mail Crew


Going to a cake mixing that too in Radisson, was such an exciting experience of my life as I didn’t know what cake mixing was.

In all honesty, I went there expecting just the kind of expensive event an extravagant hotel can afford in the name of recreation. At the end of the day after I saw and heard everything, I realized I couldn’t have been more wrong.

I surely would have smiled back at the pretty staff welcoming us with such warm looks on their faces if my mind wasn’t preoccupied by the rainbow of a table that stood right at the centre of the terrace where the program was held. On a table covered with white sheet laid trays full of different fruits and nuts. On a nearby table there were different sweet liquids such as wine and honey, I knew I was there in the nick of time because all the participants and chefs were ready with white gloves put on. Just as I was savoring the heavenly scent of the contents on the table gave away accompanied by the music that serenaded my ears played by a two man band, a lively looking man in a chef’s uniform shouted, “Let’s begin” in great gusto. All the participants started mixing the fruits and nuts pouring honey and wine into them. The scene was both wildly elegant and gauche. The chefs almost portrayed coaches shouting instructions at players from the touchline. Participants included guests, both national and international, but the party wasn’t inclusive at all. The chefs and other staff invited everyone and anyone present to be a part of it.

After the mixing was done and my sense organs returned to normalcy, I came to know that the energetic chef was chef Uptal kumar Mondal, the executive chef of Radisson.  In the short talk I had with him he educated me about the culture that is cake mixing. Through him I came to know that this is a tradition that started in the 17th century. People started making cakes out of all the fruits, nuts and wines so that they don’t get wasted. Slowly this tradition turned into a celebration among friends and family.

This Christian celebration done during Christmas holds close resemblance with Dashain, the festival of all Nepalese since both of them are mere excuses to meet the ones that are close to you in heart but not in flesh.  Without any doubt Chef Uptal is keeping the tradition alive with all its majesty.


I was both baffled and amazed by how the chef had the time and the concern to greet everyone and insist them to a meal that consisted of sweet delicacies after the mixing. That was a rare sight to be seen from a man of his level and schedule. When I asked him where his passion of hospitality comes from he answered gracefully,“ I’m in love with food and without people food is nothing”.  What a humble man. In Chef Uptal’s exact words,“ We are living for only a few things and food is one of them. That is why it is so important to me.” He truly is a chef with the soul of a poet.

Text/Photo: Ananta Gurung