HM’s Food & Wine Magazine

Envisage someone who talks level of aerodynamics, wind tunnel and nautical miles and even keeps you affianced with wine making and spirit distillation methods. He is professionally an Aeronautical Engineer and after serving nation for years and years, now working in North Africa shares his experience as a self learned wine and spirit maker although for his self consumption.

Mr. Rajendra Kshettri currently busies himself in two nations - desert of Libya for six weeks and five weeks back in Motherland. Libya being a Muslim nation forbids the producing and selling of alcohol but his team of coworkers have liberty to do so within their premises. He learnt wine making technique from his engineer, pilot and expat friends there in desert where they make their own spirits and wine.

Honestly, being associated with wine I have never been impressed so much by fellow citizen before meeting Mr. Rajendra. Meeting him was like an encounter between two pundits of alcohol.

His accuracy in terminologies of process with right temperature and amount of solutions is impeccable. In fact it was an opportunity to learn so much from him. He proudly showed me his bar filled with world class liquors brought from abroad as he travels twice a year.

His warm hospitality as he is a bartender himself and a smooth talk on beverage while listening to his collections of Slow Rock, Metal, Ballads, Jazz, Blues and Classic Pop of Nepal by Om Bikram Bista was intoxicating like the alcohol itself. The show case below the bar is filled with his favorite music that he indulged with since his school days.

His passion does not stop there as he has utilized his land located on the way to Bhaktapur by opening a small hotel, Green Land with a vision to make it a great hospitable destination. It is our great pleasure to bring the conversation with Mr. Rajendra which can be an inspiration for thinking out of the box.

•    Be honest when did you start drinking?
During my high school days when my father used to have collections of Whiskies and he used to give few pouring, about 30 ml and top with water. He knew that restricting grown ups may be lethal but when you make them understand the freedom of responsibility then it works.

•    You have flied a lot and still you do, what would be the starting drinks up there?
We all know that Campari Orange has been popular in Nepal Airlines Corporation so during flights we are treated well. So that was the best, one could be offered up there. I am still stuck with same old routine as the bitterness and sweetness creates room for the second round.

•    Are there any cocktails that you find decent?
Bloody Marry suits all occasions, especially for the palate of spiciness. It is the best I could have. But drink slowly.

•    You spend a lot of time in desert, how does it feel to drink there?
After our work we get along with each other, as we are isolated best is to drink after work. It is so hot there and sweating makes your alcohol get out of the pores.

•    What basically goes in ingredients while making your own alcohol?
We are lucky due to our friends from United States and Europe bringing there kits along with all the required ingredients like must, malt and yeast. To follow it, we use our own kits over there.

•    Is there any special liqueur they make there that fascinated you?
Yes, it was self made Cointreau using the bitter orange hanging in nets so the steam extracts of the orange flavor was amazing. It involved many days of art and hard work.

•    Have you got any future plans to have your own vineyard or own products in market?
Not really so far. I am happy to share with my friends and families.

•    Are there any suggestions that you want to provide to beginners?
Well I am also a beginner but remember to have proper guidance and focus on temperature to begin with. You must have right kit and apparatus to start with. However I always bring my yeast from abroad and can’t trust one from here.
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