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When I received the Lifetime Achievement Award at the Asian Curry Awards 2024 in London on November 17, memories of my journey flooded back—from my maternal uncle’s small eatery in Malekhu to the grand gala dinners of the Western world.

My father served over 24 years in the Indian Army as a Gurkha Lahure, often far from home. This left my mother to shoulder the family and social responsibilities alone. Naturally, I found myself helping in the kitchen, cooking for the family. I proudly say, “I’m my mother’s son,” because my culinary journey began with her.

From my mother, I learned the importance of simplicity in cooking: Use what is available, cook quickly, make it healthy, and ensure every meal feels like home. She always relied on local and seasonal ingredients. This philosophy of simplicity, speed, and health became the foundation of my culinary journey.

As I grew up, I spent time at my maternal uncle’s house. Both of my uncles were hoteliers, not in the five-star sense but as owners of roadside tea stalls serving Nepali khana sets and snacks to travelers along the Prithvi Highway. One uncle, Chabilal Maraharra, was the visionary behind Malekhu Macha Bazar. He popularized Malekhu ko Macha, a local fish delicacy paired with aloo chop (crispy potato cutlet fritters) with tangy tomato chutney. This creation turned Malekhu into a culinary brand. At his eatery, I discovered the power of commercial cooking and learned the basics of the hospitality business.

Today, Malekhu is synonymous with fried fish, but it was my uncle’s goat meat curry that defined the Nepali Khana set. His expertise earned him the nickname Chop Baje. Inspired by him, my cousin opened Hilltop, a high-end roadside eatery, and other members of my family have carried forward this legacy, continuing to serve travelers along the highways connecting Kathmandu, Pokhara, and Chitwan.

I was a part of this culinary heritage. Raised in Pokhara and Malekhu’s vibrant roadside eateries, I later moved to Kathmandu. Life in the capital introduced me to Newari bhatti pasals, which I consider as integral to Nepali culture as tapas bars are to Spain or pubs to Ireland. These humble establishments are unsung heroes of our food culture, bringing people together over authentic local flavors.

Another culinary influence was my aunt, a Newar from Patan, who could whip up a traditional Nepali Khana set in minutes. Beyond her cooking skills, she was also an architect and designer. From her, I learned the art of plating, balance, and respecting local ingredients.

This boy from Malekhu eventually reached some of the world’s most prestigious kitchens. I had the honor of cooking for the Ambani family during their non-stop flight from Los Angeles to Mumbai, preparing every dish served—soups, canapés, appetizers, main courses, desserts, and breakfasts. Knowing they trusted only my food for this significant journey filled me with immense pride.

I also cooked for the former Saudi prince, now King Mohammed bin Salman, during a crucial trip to Imola, Italy, at the height of COVID-19. This mission was critical as he negotiated a Formula 1 contract for Jeddah. I’ve served at Augusta for the Gulf Masters, catered for Bernie Ecclestone and his family, and participated in events like Formula 1 and the FIFA World Cup.

Each chapter of my journey holds significance, but nothing compares to the pride I felt on award day. Receiving the Lifetime Achievement Award at the Asian Curry Awards from the Asian Catering Federation was a moment of triumph. Held in London—the curry capital of the world—the event was attended by UK ministers, Lords, mayors, and pioneers from the Asian hospitality industry, along with over 200 media personalities.

The Asian Catering Federation (ACF), representing 30,000 Asian and Oriental restaurants of the UK, organizes these awards to honor all Asian cuisines, from Bangladeshi and Indian to Korean, Japanese, Middle Eastern, and beyond.

Standing on that stage, I reflected on the journey that brought me here—from cooking simple meals with my mother to representing Nepal on a global platform. This award was not just for me. It was for my family, my community, my fraternity, and my country. This achievement is a milestone, but my journey is far from over.

After receiving this honor, my focus has shifted to nurturing the next generation. I aim to mentor young talent, guiding them to achieve greatness and take Nepal’s culinary identity to even greater heights. I envision a future where they stand on global stages, earning accolades and inspiring others.

The future of our industry lies with the next generation. They bring fresh ideas, creativity, and a drive to innovate. As seasoned professionals, it’s our duty to equip them with the tools, knowledge, and platforms they need to succeed.

My vision is to help these young chefs navigate the challenges of the culinary world while preserving the rich traditions that define our craft. I hope to see them become culinary heroes who lead with integrity, passion, and a commitment to excellence.

By empowering the next generation, we ensure our legacy endures. The culinary fraternity is not just about individual achievements. It is about collective progress and shared success.

The author is a UK-based R&D chef

Recently, Chef Bikram Vaidya launched his well-researched cookbook, ‘Mystic Kitchen of Nepal’, in Nepal. However, the event received little attention from mainstream media. The cookbook had its initial release in the United States on Oct 26.

Vaidya describes the book as the culmination of over 20 years of study, research, and practice. “Mystic Kitchen of Nepal is more than just a cookbook—it’s a celebration of the deep connection between food, culture, and community, from the soil to the soul,” he says.

The book has already been recognized by the prestigious James Beard Awards, often referred to as the ‘Oscars’ of the culinary world. These awards honor excellence in the food industry, including chefs, food writers, and other leaders in the broader food system.

Featuring over 140 original recipes, Mystic Kitchen of Nepal reflects Nepal’s rich landscapes and diverse cultures. Alongside the recipes, the book provides commentary on the historical and cultural significance of each dish.

Vaidya is a graduate of the Western Culinary Institute/Le Cordon Bleu and a founding member of the Oregon Culinary Institute in the United States. He has spent decades teaching and inspiring others in the culinary field. His journey has taken him from Kathmandu’s vibrant food scene to the classrooms of prestigious institutions, blending Western culinary techniques with Nepal’s ancient traditions.

Vaidya has always been a source of inspiration, a true mentor, and a warm, guiding presence in my life. With a heart as generous as his vast knowledge, he has shaped my understanding of Nepali cuisine and culture in ways that only a brother—or ‘Kija,’ as he fondly calls me—could. From our earliest conversations, I knew he was more than just a chef; he is a cultural ambassador, a preserver of heritage, and a visionary. It’s no surprise that his book, Mystic Kitchen of Nepal, a beautifully researched and heartfelt work, embodies these qualities, encapsulating his journey from the vibrant Tom and Jerry Bar in Kathmandu to the culinary classrooms of the Oregon Culinary Institute and Le Cordon Bleu.

Mystic Kitchen of Nepal is a living narrative of Nepal’s culinary and cultural heritage, a personal biography, and a history book rolled into one. As I read through the pages, it became clear that each recipe and story is woven with a depth that only someone with his lineage could bring to life. The author, a proud member of the Vaidya family, carries a legacy of Ayurvedic knowledge and spiritual insight. His ancestors, including a great-grandfather who traveled to the UK to teach Ayurveda, planted a seed that he has nurtured throughout his life’s work.

The book represents a full-circle moment for Vaidya, as he brings his love for Nepali food and culture to a global audience. His work is rooted in his family’s legacy of Ayurvedic knowledge and spiritual insight. His ancestors, including a great-grandfather who traveled to the UK to teach Ayurveda, have deeply influenced his understanding of food as both nourishment and medicine.

Mystic Kitchen of Nepal delves into Ayurvedic principles, Newari cuisine, and Nepal’s rich culinary traditions. Vaidya explores the philosophy of ‘Aila,’ the ritual Newari rice spirit, and highlights the intricate balance between food, health, and spirituality in Nepali cooking.

For many, Vaidya’s name is synonymous with Kathmandu’s iconic Tom and Jerry Bar, a venue that earned a mention in The New York Times as a must-visit spot. Tom and Jerry Bar served as a cultural hub where Vaidya introduced authentic Nepali flavors to locals and travelers. This early success paved the way for his culinary journey, culminating in the creation of Mystic Kitchen.

The cookbook showcases dishes from every corner of Nepal, from the Himalayan regions of Mustang and Manang to the Tarai plains and the mid-hills. The recipes combine traditional Nepali flavors with influences from Vaidya’s international experiences, creating a blend that is both authentic and innovative.

Reading Mystic Kitchen of Nepal is an immersive experience. Each ingredient and recipe is presented with respect to its cultural and historical origins. A student from the Oregon Culinary Institute shared a poignant memory of Vaidya explaining the spiritual significance of spices, recounting how wars were fought and lives lost over their trade. This depth of understanding permeates the book, elevating it beyond a simple collection of recipes.

The book also celebrates beloved Nepali staples, including momo—dumplings that hold a special place in Nepali cuisine. Vaidya preserves traditional recipes while adding his own creative touch. He captures the essence of momo, from the bustling street stalls of Kathmandu to the flavorful chutneys that accompany them.

In addition to food, Mystic Kitchen highlights Nepal’s drinking culture, particularly the Newari tradition of Aila. By including this, Vaidya introduces readers to an essential yet often overlooked aspect of Nepali dining, emphasizing the interplay between food and drink in traditional meals.

Vaidya’s book has the potential to elevate Nepal’s culinary heritage to the global stage. Its meticulous research and focus on preservation align with efforts to have Newari cuisine recognized as UNESCO Intangible Cultural Heritage. By documenting traditional recipes and rituals, Mystic Kitchen ensures that these cultural treasures are not lost to time.

The book also serves as a love letter to old Kathmandu, capturing the sensory richness of its streets, spice markets, and traditional bars. Vaidya recounts memories of places like Ason and Basantapur, painting a vivid picture of the city’s food culture. He introduces readers to hidden momo stalls and historic Bhattis, preserving a piece of Nepal’s history through his storytelling.

Beyond its focus on Nepal, Mystic Kitchen highlights the influence of neighboring cultures on the country’s cuisine. Vaidya’s 15 years of research reveal how regional and cross-border connections have enriched Nepali dishes, making his book a bridge between traditions.

Mystic Kitchen of Nepal is a cultural milestone. Through his work, he has captured the soul of Nepal and shared it in a way that will inspire generations. This book is a testament to the power of tradition, the depth of Nepali culture, and the enduring connection between food and identity.

The author is a UK-based R&D chef

As a lover of international cuisine and a Nepali-British chef, I have been on a journey of exploration into the secrets of Thakali cuisine. This ancient culinary tradition, originating from the Mustang district of Nepal, has proven to be more than just a mouthwatering experience. It represents a rich cultural heritage and holds significant potential for socio-economic impact.

Thakali cuisine, rooted in the Thak-Khola region of Mustang, is a remarkable blend of simplicity and sophistication. The Thakali people have preserved their culinary heritage through a unique combination of local ingredients and traditional cooking techniques passed down through generations. Central to this cuisine is the Thakali thali—a carefully arranged plate featuring ‘dal’ (lentil soup), ‘bhaat’ (rice), ‘tarkari’ (vegetables), and specialties like ‘kanchhemba’ (buckwheat finger chips), ‘Mustang aloo’, and ‘jimbu’ (Himalayan leaf garlic), all enhanced with a dollop of ghee.

Thakali cooking distinguishes itself by its distinctive ingredients, such as ‘sukuti’ (dried goat/yak meat), ‘gundruk’ (fermented leafy greens), and ‘sichuan timmur’ (a unique Himalayan spice pepper). These ingredients impart a unique aroma and flavor to the dishes, reflecting the rugged terrain and vibrant culture of Nepal.

While Thakali cuisine is celebrated locally, it has the potential to make a significant impact on the international food scene. Introducing Thakali cuisine to world markets, especially to the second generation of the Nepali diaspora and international food enthusiasts, could serve as a powerful economic driver for Nepal. By positioning Thakali as a premium culinary experience, Nepal can tap into new revenue streams through culinary tourism, exports, and global brand partnerships.

The global growth of Thakali cuisine can have profound socio-economic implications for Nepal. Thakali cuisine can stimulate local economies in Mustang and other regions of Nepal. By fostering a market for local products like Himalayan jimbu, ghee, black lentils, and timmur, it can create new economic opportunities for farmers and producers. This not only boosts local incomes but also preserves traditional farming practices and local biodiversity.

The growing global interest in Thakali cuisine can provide new avenues for employment and entrepreneurship. Youth and women in Nepal can be empowered through training programs in culinary arts, food production, and hospitality. This could lead to the creation of new businesses, such as local restaurants, export ventures, and artisan food products, providing meaningful employment and fostering economic independence.

Himalayan jimbu, ghee, black lentils, timmur, and other Nepali spices are integral to Thakali cuisine. By elevating these ingredients to international markets, we can create a robust export industry that benefits local farmers and producers. Establishing quality standards and certifications for these products will enhance their marketability and ensure fair trade practices.

Thakali cuisine can also contribute to food diplomacy, a powerful tool for fostering understanding and cooperation between communities and nations. Food festivals, cooking demonstrations, and culinary tours featuring Thakali cuisine can create cultural exchanges that deepen mutual understanding. Collaborations between Nepali culinary experts and international chefs can lead to innovative fusion dishes that celebrate both Nepali and global culinary traditions.

By showcasing Thakali cuisine at international culinary events, Nepal can enhance its cultural profile and strengthen diplomatic relations. Culinary diplomacy can open doors for trade agreements, tourism, and cultural collaborations.

The government of Nepal, along with local stakeholders, should recognize the strategic potential of Thakali cuisine in driving economic and social progress. Developing a strong brand identity for Thakali cuisine can help position it as a premium offering in international markets. Providing support and incentives for local farmers and producers of Thakali ingredients is crucial.

Investing in culinary education and training programs can help build a skilled workforce capable of producing and promoting Thakali cuisine. Engaging with the Nepali diaspora can provide valuable insights and support for expanding Thakali cuisine globally.

Thakali cuisine stands as a proof to Nepal’s rich cultural heritage and culinary talent. By harnessing its unique flavors and traditions, Nepal can unlock significant economic and social benefits. Embracing Thakali cuisine as a cornerstone of Nepal’s food diplomacy can foster people-to-people connections, community engagement, and strengthen international relations.

As we look to the future, it’s imperative for Nepal to leverage its culinary heritage not just as a cultural asset but as a strategic tool for economic growth and social development. By promoting Thakali cuisine on the global stage, we can create new opportunities for local communities, empower youth and women, and enhance Nepal’s presence in the international culinary arena.

It would be a good idea for food enthusiasts, global travelers, and stakeholders to immerse themselves in the captivating world of Thakali cuisine. Each dish tells a story of tradition and flavor, offering a genuine taste of Nepal’s rich cultural legacy. Let us celebrate and promote this remarkable cuisine, paving the way for a brighter and more prosperous future for Nepal.

The author is a UK-based R&D chef

For me, foraging for ‘katus’ each year was something I eagerly looked forward to. It wasn’t just about the nuts—it was the challenge, the thrill, and the friendly competition with my friends. We were teenagers, full of energy and determination, racing up and down steep slopes in search of the perfect harvest.

The spiky husks of the katus nuts made them tricky to collect. No matter how carefully I tried, the sharp spines always managed to prick through my fingers. We would climb the trees or shake the branches with bamboo poles, sending nuts tumbling to the ground. To catch them, we spread mats beneath the trees, but the steep slopes often caused the nuts to roll away, adding another layer of difficulty to the task. Slipping and sliding down the hillside was inevitable, but it was all part of the fun. We would laugh at each other’s missteps, only to scramble back up and continue the race.

The competition was intense. We rushed to collect the most nuts, and even when someone fell, it was just more reason to laugh. By the end of the day, we were covered in scratches and dirt, but our baskets were full, and we were filled with a sense of accomplishment.

This is my memory of Nepali chestnuts, locally known as katus (Castanopsis indica). Katus is an essential part of the Tihar festival for hill-dwelling Hindus in Nepal.

The katus tree, part of the Fagaceae family that includes oaks and chestnuts, is a medium-sized tree growing eight to 14 meters tall. It has a dense, rounded canopy with thick, leathery evergreen leaves. The tree produces reddish-brown nuts with thin spines, which grow in small clusters. These nuts are highly valued for their nutritional benefits and are a key part of local diets.

The tree flourishes in Nepal’s mid-hill regions, between altitudes of 300 and 1,000 meters above sea level. It prefers well-drained, loamy soil and heavy rainfall, making it a common sight in mixed forests alongside other native species.

Katus nuts are typically foraged from late summer to early autumn, between August and October. The methods used to gather these nuts have been passed down through generations. One of the first steps involves identifying the right trees. Elders taught us how to spot mature, healthy trees that would yield a good harvest. Certain trees were known for producing more fruit, and those were our top priority.

When it came to harvesting, we either climbed the trees or used long bamboo poles to shake the branches and knock down the nuts. To prevent the nuts from rolling down the hill, we would lay mats under the trees to catch them. After the nuts were collected, the next task was sorting and drying. We carefully removed the spiky husks and spread the nuts out in the sun to dry, a process that could take several days.

Katus nuts are not only delicious but also highly nutritious. They are packed with carbohydrates, fats, proteins, and essential minerals like calcium, magnesium, and iron. Their slightly sweet, nutty flavor makes them a versatile ingredient in Nepali cuisine. Roasted katus nuts are a favorite snack, and they are often used in porridges, stews, and breads. I fondly remember my grandmother roasting the nuts over an open fire. The aroma would fill the air, and we would crack them open with rocks to enjoy them hot.

In addition to their culinary uses, katus nuts are believed to have medicinal properties. They are traditionally used to treat colds, coughs, and digestive problems. The bark of the katus tree is also valuable, often used in tanning and made into poultices to treat skin conditions.

Katus trees, despite their cultural and nutritional value, are facing several challenges. One of the main threats is deforestation and habitat loss due to logging and expanding agricultural activities. This destruction of forests directly impacts the katus trees, reducing their natural habitat. Another significant issue is climate change. Unpredictable weather patterns, irregular rainfall, and temperature changes are affecting the growth and fruiting of these trees.

Additionally, as younger generations move to cities, traditional knowledge about katus foraging is slowly disappearing. This loss of cultural practices could weaken the sustainable harvesting methods that have been passed down for generations.

However, efforts are being made to preserve katus trees and foraging traditions. Local communities, with support from the government and NGOs, are participating in community-based conservation projects. These initiatives involve creating community forests and planting more katus trees to protect their natural habitat. There is also a push to promote katus-based products, which could provide an additional source of income for local people. By developing and marketing these products, it not only encourages conservation efforts but also helps keep the tradition of katus foraging alive.

The author is a UK-based R&D chef

The moment I entered the first-class cabin, one of the flight attendants greeted me by name and handed me a glass of champagne. And this was not just any champagne, but one of the premium brands in a sparkling crystal glass. This set the tone for the rest of the journey, a taste of the luxury that lay ahead.

Having had personal experience in airline catering and menu development for major airlines, I was eager to see and get a feel for what first-class dining would look and feel like. The meal service didn’t disappoint. First, the menu presentation at the tableside was just like one would have in a fine dining restaurant, with gourmet dishes crafted by well-known chefs.

There was smoked salmon and caviar followed by a delicate lobster salad with avocado and citrus dressing. The main course was a turbot filet with truffle mashed purple potatoes, roasted vegetables, and white wine caper sauce. The presentation was faultless and the food was bursting with flavor. I thought I was having a Michelin-star meal in the sky. For dessert, I had molten chocolate fondant with homemade vanilla bean ice cream. The freshness in ingredients and richness in flavors perfectly ended the meal.

What really made it special was the personalized attention. The cabin crew was attentive, calling me by name, seeing to my every need without being intrusive. When I mentioned a wine that I enjoyed, they quickly brought along a bottle to try. It felt like a fancy restaurant where the wait staff does everything possible to make the evening an unforgettable one.

Each meal was served on fine China (porcelain pots) with real silverware, linen napkins, and crystal glassware. Every detail was well thought out, even down to how the presentation of the bread and the serving of the butter were laid out. It was an exclusive experience that was tailored to suit my liking.

The first-class seat felt more like a private suite than a standard airplane seat. There was everything I needed to feel comfortable—a personal closet, a huge screen for entertainment, and adjustable lights. When it was time to sleep, the flight attendants transformed my seat into a fully flat bed-complete with a thick mattress, soft pillows, and a warm duvet. Pajamas and slippers were also provided.

The bed linen was such that I slept for several hours and woke up refreshed to continue the further leg of my journey. Quite frankly, it felt much more like being in a five-star hotel than on a plane. One thing that did surprise me was how functional the first class was for working professionals: high-speed internet, power outlets, and spacious tables to work on. I could see why most business executives fly first class. The quiet, private environment had me working as if I were in my office.

Having these facilities in the air was a game-changer for people who had to remain industrious during long plane flights. First class is not all about luxuries; sometimes it is actually a necessity if one is a professional who needs to work without any disturbance.

Now that I have flown first class, I can understand why people pay for it. It’s not just space and gourmet food. It’s the experience. First-class flying passengers enjoy privacy, comfort, and personal services that can never be provided in economy or even business class.

It all begins when one arrives at the airport. The journey becomes smoother and more pleasant. Exclusive access to airport lounges, priority boarding, and private check-in enhance this experience even further. The spacious and quiet setting onboard is an excellent opportunity to relax comfortably, work, or sleep. For the business traveler, at least, the productivity could well be worth the cost. For others, it’s that once-in-a-lifetime extravagance that makes a long-haul flight an unforgettable experience.

However, I found all the attention to be a little tiring. It was unlike anything I was used to so it felt strange to be pampered to this degree. I told this to one of the stewardesses and asked her if I could just be left alone for some time. And in that moment of silence, I truly appreciated the first class services. It wasn’t luxury but it was a different way of travel. Not many people can travel first class, but if the opportunity presents itself, make sure you savor every single moment.

The author is a UK-based R&D chef

While browsing an electronic version of the book Home Chefs of the World—Rice and Rice-based Recipes, published by the International Rice Institute (IRRI) and the International Women’s Organization, I found myself captivated by this 33-year-old collection. As a lifelong lover of rice, I was thoroughly enjoying it when I came across a small write-up by Sushila Pradhan on a dish called Dhakani. I suddenly realized that I had missed out on this dish during ‘darr’, the special feast held before the fasting day of Teej which was celebrated recently.

Traditionally, Haritalika Teej celebrates the divine union of Shiva and Parvati. During this festival, Hindu women from the hills (except for Hindu Newar) fast for 24 hours without food or water, seeking special blessings from Lord Shiva for a good husband and for the longevity and prosperity of their spouse. Nowadays, however, Teej has evolved into a celebration of womanhood, observed by women across Nepal, from the Madhesh to the hills and mountains, transcending ethnic boundaries. The darr feast, which was once a single-day affair, has become a month-long gathering for women.

Dhakani was traditionally eaten at midnight before Teej because its heaviness sustained fasting women for 24 hours. During the Teej festival, women don vibrant red saris, gather to sing and dance, and fast while praying for their husband’s well-being. Before the fasting day, they indulge in a feast known as darr, where dhakani is a staple. Rich in calories and nutrients, dhakani provides the energy needed for the day-long fast.

 Dhakani, sometimes called dhakane, can be described as a sweet pulao. It’s said to have originated in eastern Nepal and is known by different names in various regions. Despite its sweetness, it’s not served as a dessert due to its heaviness. Instead, it’s usually served as dinner or lunch during festivals or special occasions.

Growing up, Teej was a distant festival for me, something I observed from afar. My father, a Gurkha lahure, was often away due to his job, but he made sure we were always well provided for. My mother, who had lived in Kashmir, understood the value of rich foods and had a unique talent for selecting the finest ingredients. My maternal family, with roots in Burma, also celebrated festivals with grandeur, and my thulo mama (uncle) was a self-taught chef who delighted in creating culinary masterpieces. Despite these rich experiences, I rarely participated directly in Teej celebrations.

 That changed during my college years in Kathmandu, Nepal. One rainy monsoon day, still dressed in our college uniforms, my cousin invited me to her home for Teej. As we walked through the rain-soaked streets, I saw women in vibrant red saris singing and dancing, their joy contagious.

 At my thulo mama’s home, I was immediately greeted by the rich aroma of something warm and sweet. It was dhakani, simmering on the stove, prepared by my uncle with his usual enthusiasm. I still remember the delight of tasting that dish for the first time—the sweetness of sugarcane molasses, the soft, creamy rice, the crunch of cashews and raisins, the fragrant hint of cardamom, and the subtle kick from black pepper. It was simple yet luxurious and, for me, a revelation.

Ingredients:

1 cup rice (Anadai ko chamal)

2 tablespoons butter (ghee)

1 cup khudo (sugarcane molasses)

4 cups milk

2 tablespoons dry coconut, grated and sliced

2 tablespoons cashews

2 tablespoons raisins

1 teaspoon black pepper

4 green cardamom pods

Steps:

• Begin by soaking the rice in water overnight. This softens the rice, allowing it to absorb flavors better during cooking. After soaking, drain the rice and set it aside.
• In a medium-sized pan, heat the butter (ghee) over medium heat. Add the drained rice and sauté for about a minute until the rice is lightly coated with butter.
• Once the rice begins to dry slightly, add the sugarcane molasses, grated and sliced dry coconut, black pepper, and crushed cardamom pods. Stir continuously for another two to three minutes to ensure the molasses dissolves and all ingredients blend well.
• Add the milk to the pan and bring it to a gentle boil. Stir occasionally to prevent the rice from sticking to the bottom.
• Once the milk comes to a boil, reduce the heat to low, cover the pan, and let it simmer. Cook until the milk is mostly absorbed and the rice becomes tender and creamy. Stir occasionally to ensure even cooking.
• Once the rice is fully cooked, remove the pan from heat. Add cashews and raisins for a delightful contrast of textures. Transfer the dhakani to a serving platter. Enjoy it warm or at room temperature.
• With proper research and promotion, Dhakani could be preserved and popularized as a Nepali food gift (koseli), similar to how peda from Barmajhiya or pustakari has gained recognition. This dish could surely become popular among national, local, and international tourists as a ready-to-eat delicacy from Nepal.

 The author is a London-based research and development chef

During our childhood, while walking around Asan in Kathmandu, we often saw a rectangular white substance immersed in buckets of water. At that time, we had no idea what it was. Much later, we realized it was tofu. For those still unfamiliar with it, tofu is a form of paneer (cottage cheese) made from soybeans. Tofu is a staple in many Asian cuisines and is a versatile, nutrient-rich food that has gained popularity worldwide, not just for its health benefits but also for its adaptability in various culinary traditions.

According to research, the creator of tofu is said to be Liu An, a Han-dynasty prince of Anhui province, who prepared soybeans in a similar fashion to grains. He followed by drying, mashing, and boiling them, with the addition of sea salt. The salt, which contains calcium and magnesium, acted as both a seasoning and a solidifying agent to form curds. Since then, sea salts have been used to process tofu from soybeans as far back as 200 BC.

Tofu is believed to have originated from Shouxian, a country within the Anhui province in Southeast China. Shouxian civilization, once known as Shouchun or Shouyang during the Zhou dynasty in 203 BC, has since been recognized as a historical and cultural town of China. In Shouxian, tofu was prepared by coagulating smashed soybeans with water and placing them into a curdling box. The technique spread throughout Asia, becoming a staple in Japan, Korea, Vietnam, and beyond. Major consumption of tofu began in the early 1980s in America.

Tofu was first introduced to Japan around the 8th century by Buddhist monks, where it became popular due to the influence of Buddhism and its vegetarian principles. In Japan, tofu became a vital part of the diet, often featured in traditional dishes like ‘miso soup’ and ‘agedashi tofu’.

When was tofu introduced to Nepal? This is a matter for systematic research, but what we can say is that tofu’s introduction to Nepal is relatively recent compared to its long history in China and Japan. With the rise of health consciousness and a growing trend toward vegetarianism, tofu has found a place in Nepali cuisine. It’s commonly used as a substitute for paneer in traditional dishes, and its popularity is growing in urban areas. Though it’s still sold in open buckets in some traditional shops in Kathmandu, you can now find many varieties of tofu in packaged form.

In Nepal, tofu is not only appreciated for its nutritional value but also for its versatility. It can be stir-fried, grilled, added to soups, or used in momo as a filling. The shift toward tofu in Nepali diets reflects broader global trends where plant-based diets are becoming more prevalent.

Tofu is praised for its impressive nutritional profile. It’s rich in protein, making it a great meat substitute for vegetarians and vegans. Additionally, tofu contains essential amino acids, calcium, iron, and magnesium. It’s also low in calories and free from cholesterol, making it beneficial for heart health and weight management.

The global tofu market is experiencing substantial growth, driven by the increasing adoption of vegetarian and vegan diets. In 2023, the market was valued at approximately US$ 274.43 billion and is expected to reach nearly US$ 391.33 billion by 2030, growing at a CAGR of 5.2%.

As more consumers become aware of the health benefits of plant-based diets, tofu’s demand has risen. The environmental impact of meat production has led many to seek sustainable protein alternatives, with tofu being a prime choice. Tofu’s integral role in Asian cuisine continues to drive its demand globally, especially as these cuisines become more popular.

Processed tofu holds the majority share due to its longer shelf life and affordability. The food and beverage sector dominates the market, with tofu being a key ingredient in various dishes. Supermarkets are the leading distribution channel, thanks to their convenience and broad product offerings.

Despite its benefits, tofu faces some challenges. There are concerns about soy’s potential effects on thyroid function and its link to breast cancer, though ongoing research aims to address these issues. Tofu’s bland taste and unique texture can be off-putting to some people unfamiliar with it, though this is mitigated by its ability to absorb flavors from seasonings and sauces.

The Asia-Pacific region holds the largest market share, particularly in countries like China, Japan, and Korea, where tofu has deep cultural roots. In North America and Europe, there is a significant demand for tofu, spurred by rising vegan populations and the increasing popularity of plant-based diets.

The tofu market is expected to continue growing as more consumers seek healthy, sustainable food options. Innovations in tofu products, such as flavored or fortified varieties, and expanding tofu’s reach into new geographic markets will likely drive future growth.

Tofu’s journey from ancient China to a global food staple underscores its importance in the modern diet. Its rise in Nepal reflects global trends, and its market growth signals a broader shift toward sustainable, plant-based eating. As the world embraces more health-conscious and environmentally friendly food choices, tofu’s role in the global food industry is set to expand even further.

The author is a UK-based R&D chef

Have you noticed Bollywood actors like Rakul Preet Singh, Bhumi Pednekar, Kriti Sanon, Shilpa Shetty, Malaika Arora, and Janhvi Kapoor promoting ‘ghee coffee’? This trend is gaining attention among the new generation for its touted health benefits. Not only in India, but ghee (or ‘ghyu’ in Nepali) is also becoming popular in the Western world as well.

Ghee, once dismissed by the Western oil industry as unhealthy, is now being praised for its incredible nutritional and spiritual benefits. The oil industry had heavily promoted their unhealthy oils in the large South Asian market, leading to a campaign against ghee. Many of us believed them and switched to so-called ‘banaspati’ ghee and other oils made from seeds.

However, unlike ghee, many modern oils, like hydrogenated fats and seed oils, have been linked to health issues. These oils, often genetically modified and heavily processed, can contribute to inflammation, heart disease, and other health problems. They lack the nutritional profile of ghee and have been criticized for their negative impact on overall health.

For centuries, ghee has been an integral part of South Asian kitchens and Ayurvedic medicine. It’s time to reclaim and celebrate this ancient treasure that our ancestors valued so highly.

The International Society for Krishna Consciousness (ISKCON) has played a significant role in reviving the use of ghee within the framework of a sattvic diet, which promotes physical health and spiritual well-being.

Ghee, also known as clarified butter, boasts numerous health benefits. It is packed with healthy fats essential for brain health and hormone production. These fats provide quick energy and help absorb fat-soluble vitamins like A, D, E, and K. Ghee stimulates stomach acids, aiding digestion and nutrient absorption. Its composition makes it easy to digest and beneficial for gut health.

Being free from lactose and casein, It has been used in Ayurvedic medicine for its anti-inflammatory properties, helping reduce inflammation and promoting overall well-being.. When consumed in moderation, ghee can support heart health by increasing good cholesterol (HDL) levels. It has been used in Ayurvedic medicine for its anti-inflammatory properties, helping reduce inflammation and promoting overall well-being.

The butyrate in ghee supports gut health, crucial for a strong immune system, helping the body resist infections and diseases. Ghee’s moisturizing properties make it a favorite in traditional beauty treatments, keeping skin soft and supple and nourishing the hair.

In the past, Western experts told us that ghee was unhealthy, leading many to switch to hydrogenated fats and genetically modified oils. Now, those same experts have studied and realized the value of ghee. It’s ironic that after discarding our traditions for so-called modern alternatives, we are now being advised to return to what we once knew.

It’s easy to make ghee at home. It can be done using fresh cream or high-quality butter. If you want to use fresh cream, you can use cream bought directly from the supermarket or collect it from the top of boiled milk over several days. If you are using butter, I recommend you use unsalted butter.

Using a hand whisk, electric mixer, or traditional churner, churn the cream until it separates into butter and buttermilk. Rinse the butter under cold water to remove any remaining buttermilk. Place the butter in a heavy-bottomed saucepan. Turn the heat to medium to melt the butter. Once melted, reduce the heat to low.

Let the butter simmer. It will start to bubble and foam. The milk solids will begin to separate and sink to the bottom, while the clarified butter (ghee) rises to the top. This process takes about 15-25 minutes. Stir occasionally to prevent the milk solids from sticking to the bottom of the pan and burning. As the butter continues to simmer, it will turn a golden color and develop a nutty aroma. Be careful not to let it burn. The ghee is ready when the milk solids at the bottom have turned golden brown.

Remove the saucepan from the heat and let it cool for a few minutes. Then, strain the ghee through a fine mesh strainer or cheesecloth into a clean, dry glass jar to remove the milk solids. Let the ghee cool to room temperature before sealing the jar. Store it in a cool, dark place. Ghee can be kept at room temperature for several months, or you can refrigerate it for longer shelf life.

The wisdom of our ancestors teaches us that ghee is not just a cooking ingredient but a symbol of health, spirituality, and cultural heritage. It’s time we embrace and celebrate ghee—not because Westerners now endorse it, but because it’s a part of our rich tradition that has stood the test of time.

The author is a UK-based R&D chef