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The campaign to make Changunarayan municipality in the Bhaktapur district an avocado city has continued this year. As part of the ‘Changunarayan – Avocado City campaign,’ which started last year, free avocado seedlings are being distributed to city residents again. Last year, the campaign, which focuses on planting programs during the rainy season, distributed about 7,000 avocado plants free of charge to all city wards.

Before the Agricultural Research Center opened at Pakhribas in Dhankuta, the British brought avocados to Nepal during a feasibility study in 2014. Five years ago, Dhankuta Municipality declared the city the avocado capital to encourage commercial cultivation. The municipality conducted a baseline survey to promote commercial avocado farming and then worked on declaring the Avocado Capital, establishing an avocado image, organizing a festival, and improving nurseries.

However, these campaigners haven’t considered the relationship between avocado trees and water. Yes, avocados are in high demand, but growing them uses a lot of water. According to the Water Footprint Network, it takes about 283 liters of water to produce one kilogram of avocados. This water is from irrigation, not rainfall. On average, about 70 liters of applied water are needed to grow just one avocado.

Research by Bio Resources indicates that avocado plantations significantly impact water resources. Intensive irrigation of plantations can deplete local groundwater, threatening the water supply of local populations and farmers. The expansion of avocado plantations can lead to competition with local food crops for water, impacting the food security of local communities. Excessive use of fertilizers and pesticides in avocado orchards can pollute water and affect the quality of drinking water and aquatic ecosystems.

In 2023, Kenya exported 4,050 kilograms of avocados to Nepal. In 2021, Nepal imported avocados worth nearly $350,000, a 100 percent increase from the previous year. From July 2023 to May 2024, Nepal imported 177,260 kilograms of avocados worth Rs 786,680,000 from Uganda. This generated Rs 25,272,000 in revenue. The average price of imported avocados is Rs 587 per kilogram.

Why are avocados so popular in Nepal? Are Nepali people becoming wealthier or more health-conscious? Avocados, originally from Mexico, have become a favorite worldwide, including in Nepal.

Avocados are popular due to their nutritional benefits. It is rich in heart-healthy monounsaturated fats. It’s packed with potassium, folate, and fiber, essential for heart health and contains vitamin C, vitamin E, and lutein, which protect cells and reduce inflammation. Despite being calorie-dense, the fiber and fats in avocados help you feel full and support weight management.

The story of avocados in Nepal begins in the United Kingdom. European researchers and visitors introduced avocados to Nepal through the UK-funded Pakhribas Agriculture Research Centre nearly three decades ago. Since then, this nutrition-rich fruit has been embraced and celebrated in the region.

In the 1950s, avocados were introduced to India, starting in Kerala. By the 1980s, cultivation spread to Maharashtra and Karnataka. Farmers saw the economic potential and growing demand for this nutritious fruit. Nepal, with its varied landscapes, found avocados adaptable to different climates. In recent years, avocados have gained popularity in the hilly regions of Nepal, especially in Dhankuta. They are now widely available in local markets and are used in traditional dishes, salads, and smoothies.

Besides avocados, other fruits like kiwi are gaining popularity in Nepal. These fruits offer incredible health benefits and are changing the nutrition landscape in the country.

Avocados are more than just tasty fruits. They are a nutritional powerhouse. Including avocados in your diet can benefit your health in many ways. Whether mashed on toast or blended into a smoothie, avocados are a delicious and healthy addition to your meals. As you enjoy these benefits, remember the environmental impact and the cost involved. Stay healthy, stay vibrant, and keep exploring the wonders of nutrition.

My connection with avocados

About 32 years ago, a Nepali Burmese opened a hotel called Avocado in Hetauda, which sparked much discussion due to its unique name. More recently, my company was one of the largest users of avocados, catering to 81 airlines and some of the world’s biggest events, such as the FIFA World Cup, Formula 1, Euro Cup, and ATP Tennis. Avocados are always popular on our menus because they are healthy, versatile, and vegan-friendly, and we always include one or two avocado dishes. Personally, I love avocado as a spread and have developed my own special recipe called ‘Thicheko Avocado Chutney.’

Thicheko Avocado Chutney

Ingredients

•       3 ripe avocados

•       1 lemon, juiced

•       1 teaspoon salt

•       1 diced onion

•       3 tablespoons chopped fresh coriander

•       2 tomatoes, diced

•       1 teaspoon minced garlic

•       1 pinch timmur pepper (optional)

•       Raw mustard oil

•       Roasted sesame seeds (optional)

Instructions

Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.

Use a fork to mash the avocados to your desired consistency.

Add the lemon juice and salt to the mashed avocados. Mix well to combine.

Add the diced onion, chopped cilantro, diced tomatoes, and minced garlic to the bowl. Stir everything together.

If you like a bit of a Nepali touch, add a pinch of ground timmur pepper and mix it in.

Add a drizzle of raw mustard oil.

Taste the chutney and adjust the seasoning as needed, adding more lime juice or salt to taste.

Serve immediately as a side dish or cover with plastic wrap (pressed directly onto the surface of the chutney) and refrigerate until ready to serve.

Sometimes, I finish with a roasted sesame seed topping for variety.

The author is UK-based research and development chef

As a chef, my culinary journey has frequently brought me face-to-face with the versatile soybean, an ingredient deeply embedded in the culinary traditions of various Asian cuisines. Whether dining at a Japanese restaurant or exploring the diverse flavors of Pan-Asian establishments, steamed soybeans, known as edamame, often grace the table as a delightful appetizer.

These tender, young soybeans, typically served with a sprinkling of sea salt, provide a subtly sweet and nutty flavor that perfectly complements the delicate yet profound essence of Japanese cuisine. The simplicity of steamed edamame, combined with its nutritional benefits, exemplifies the elegance of Japanese culinary traditions, where minimalism meets flavor.

In stark contrast, my experiences at Nepali restaurants, particularly the traditional ‘bhatti pasal’ (local taverns), have introduced me to a more robust and richly flavored application of soybeans. Here, soybeans are often marinated in a blend of Nepali spices and herbs, creating a dish that is a harmonious balance of sour, hot, and naturally sweet flavors. This preparation, deeply rooted in Nepali culinary practices, highlights the soybean’s adaptability to different spice profiles.

The marinated soybeans, infused with ingredients like timmur (Sichuan pepper), turmeric, chili, and lemon, offer a tantalizing taste experience that is both complex and satisfying. This dish not only showcases the soybean’s versatility but also underscores its importance in regional cuisine, providing a nutritious and flavorful addition to the diverse Nepali food landscape.

The historical journey of soybeans, from their domestication in the 11th century B.C. China to their pivotal role in global agriculture today, mirrors their journey through the culinary world. Soybeans were introduced to the American colonies in 1765 as ‘Chinese vetches,’ but it wasn’t until 1804 that the term ‘soybeans’ appeared in American literature.

Initially grown for forage in the United States, soybeans' significance shifted dramatically during World War II. The disruption of trade routes led to an urgent need for edible fats and oils, propelling soybeans to prominence as a vital crop. Post-World War II, soybean production expanded into the Corn Belt, and by the mid-20th century, the United States had become a dominant force in global soybean production.

Today, the soybean’s journey continues as it adapts to new culinary and agricultural landscapes. From the edamame bowls in Japanese eateries to the spice-laden dishes of Nepali bhatti pasals, soybeans have transcended their agricultural origins to become a staple in kitchens worldwide. This humble legume’s ability to harmonize with diverse flavor profiles and meet various dietary needs ensures its continued relevance and popularity in both traditional and modern culinary practices.

As an R&D chef, my culinary exploration often leads me to uncover hidden gems within traditional cuisines. Bhatmas sadeko, a lesser-known but cherished dish from Nepal, holds immense potential to become a signature starter or appetizer in Nepali restaurants and among the Nepali diaspora. This nutritious, gluten-free, and vegan salad can easily transcend cultural boundaries and establish itself as a global delicacy, much like Indian chaat. Here, I present a refined recipe for bhatmas sadeko, along with its health benefits and its promising future in global dining.

Bhatmas sadeko has the potential to become a global favorite, akin to the widespread popularity of Indian chaat. Its versatility and adaptability make it a perfect fit for modern, health-conscious dining trends. Here’s why it could succeed on the global stage:

Nutritional appeal: As more people seek nutritious, plant-based options, bhatmas sadeko offers a tasty, protein-rich alternative that can cater to diverse dietary preferences.

Customizable flavor: The salad’s core ingredients can be easily adapted to local tastes and available spices, making it a flexible addition to menus worldwide.

Ease of preparation: With simple ingredients and straightforward preparation, bhatmas sadeko can be efficiently integrated into restaurant menus and home cooking routines.

Cultural representation: Introducing bhatmas sadeko to a broader audience helps showcase the rich culinary heritage of Nepal, promoting cultural diversity in global cuisine.

Bhatmas Sadeko is not only delicious but also packed with health benefits. It’s high in protein. Soybeans are a complete source of protein, providing all essential amino acids necessary for body functions. It’s rich in micronutrients. The salad is a powerhouse of vitamins and minerals, including iron, magnesium, phosphorus, potassium, Vitamin K, and zinc. It’s also gluten-free and vegan and thus suitable for people with gluten intolerance and those following a vegan diet. Best of all, it’s good for heart health. The unsaturated fats in soybeans can help reduce bad cholesterol levels, promoting heart health.

Recipe

Ingredients:

• 1 cup dried soybeans
• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 1 medium tomato, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 2 green chilies, finely chopped (adjust to taste)
• 1 tsp timmur (Nepali Sichuan peppercorn), crushed
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp red chili powder (optional)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice
• Salt to taste

Instructions:

Preparation of soybeans

Soak the dried soybeans in water overnight. Drain and rinse the soybeans. Pat them dry with a kitchen towel.

Pan frying soybeans

Heat vegetable oil in a pan over medium heat. Add the soybeans and stir-fry them until they turn golden brown and crispy. This should take about 10-12 minutes. Remove the fried soybeans from the pan and let them cool.

Mixing the salad

In a mixing bowl, combine the chopped onion, tomato, garlic, ginger, and green chilies. Add the crushed timmur, turmeric powder, cumin powder, and red chili powder (if using). Mix well. Add the cooled fried soybeans to the mixture. Drizzle with lemon juice and season with salt to taste. Toss everything together until well combined.

Serving

Garnish with fresh cilantro. Serve the bhatmas sadeko as an appetizer or side dish. It pairs wonderfully with crispy chips or as part of a larger Nepali meal platter.

Baral is a UK based R&D chef

Have you heard about Katiya mutton? Of course, you have. But have you heard about Katahariya town in the Rautahat district? Probably not. Despite being the birthplace of the Katiya mutton recipe, Katahariya has struggled to brand its culinary heritage properly. As a result, what was originally known as Katiya mutton is now gaining fame under the name Champaran meat.

Katiya mutton is a traditional dish featuring slow-cooked goat meat prepared in a ‘handi’, a type of clay pot. The meat is marinated with onions, garlic, and a blend of whole spices including ginger, coriander, bay leaf, cloves, dried chili, red chili powder, turmeric, cumin, and mustard oil. This cooking method and the unique combination of spices impart a distinct flavor to the dish.

A few years ago, Champaran meat was virtually unknown. Today, Indian chefs claim the dish originated in Ghorasahan, a village near the Indo-Nepal border in East Champaran. Renowned Indian journalist Vir Sanghvi once wrote about Champaran meat, quoting famous chef Manish Mehrotra, who is originally from Bihar. Mehrotra said, “When I was growing up in Patna, I had never even heard of this dish. Even when I traveled in Bihar, it never turned up. Yes, there were dishes like taash kabab. But this Champaran meat? Never.”

This new identity for Katiya mutton seems to be a result of rebranding. Despite this, many chefs and food writers agree that the best Champaran meat is made with Nepali goat, which is known for its superior quality.

For centuries, the people of Maithil, Bhojpuri, Rajbanshi, and Tharu communities have been cooking Katiya mutton. This dish, steeped in tradition, is prepared by slow-cooking the mutton in clay pots over a coal bed. This method is essential to achieve the dish’s rich, smoky flavor.

The transition from Katiya mutton to Champaran meat is a tale of missed branding opportunities. Despite the dish’s origins in Katahariya, the lack of proper marketing has led to its association with Champaran. This shift underscores the importance of recognizing and preserving culinary heritage.

Making Katiya mutton

Below is a detailed recipe for Katiya mutton, intended to serve three people. If you want to make it for six, just double the ingredients.

Ingredients:

•       1 head of garlic, 5-6 pieces

•       50 gm ginger paste

•       2-3 pieces dried red chili

•       1-2 bay leaves

•       4 pieces black pepper

•       2 cloves

•       1 or ½ inch cinnamon stick

•       2 cardamom pods

•       1 tablespoon coriander seeds

•       1 tablespoon cumin seeds

•       300-400 gm chopped onion

•       1 tablespoon turmeric powder

•       1 tablespoon garam masala

•       ½ tablespoon fennel seeds

•       Salt to taste

•       500 gm medium-sized mutton pieces

•       5-6 tablespoons mustard oil

•       1 tablespoon butter

Instructions:

Prepare the clay pot. Make sure your pot is of suitable size and has a lid. Immerse it in water for more than 20 minutes.

Season the pot. After soaking, dry the pot slightly by heating and apply a thin layer of mustard oil inside the pot.

Add Aromatics. Pour the garlic and ginger paste into the pot along with the dried red chili.

Add the bay leaf, black pepper, cloves, cinnamon, cardamom, coriander seeds, cumin seeds, chopped onion, turmeric powder, garam masala, fennel seeds, and salt.

Add the Mutton. Drizzle five to six tablespoons of mustard oil over the meat.

Cover the pot with its lid and place it over burnt hot coal. Cook for approximately two hours, stirring the meat two to three times during the cooking process.

While cooking, add a head of garlic and a spoonful of butter to enhance the flavor.

After two hours, remove the lid and check if the meat is tender. If not, cover and cook for another five to10 minutes. Cook uncovered for the last five minutes.

Finally, garnish the dish with fresh green coriander. Serve with salad, pickle, beaten rice, or roti.

The unique preparation method and the distinctive taste of Katiya mutton deserve to be celebrated. As more people discover the rich flavors of this traditional dish, it is crucial to acknowledge its true origins in Katahariya. By doing so, we can ensure that the cultural and culinary heritage of this region is preserved for future generations.

Moving forward, there is a pressing need to re-establish the connection between Katiya mutton and Katahariya. This can be achieved through increased awareness, proper branding, and the celebration of this dish in its true form. By highlighting its authentic origins and the traditional methods of preparation, Katiya mutton can reclaim its rightful place in the culinary world.

In conclusion, while Champaran meat continues to gain popularity, it is essential to remember and honor its roots in Katahariya. The rich history and unique preparation of Katiya mutton make it a dish worth celebrating and preserving. I wish we could rebrand our Katiya mutton and share it with the world.

The author is a UK-based R&D chef

When the British colonized much of South Asia, they never thought that one day South Asian food, particularly curry, would conquer the hearts and minds of all the Brits. The colonized world could never have imagined that one day, a chef from never-colonized Nepal would surprise everyone by entering a curry competition and presenting ‘Jhol Momo’ as an appetizer.

In a remarkable achievement for Nepali cuisine, Chef Saroj Thapaliya secured the second runner-up position at the prestigious Asian Curry Awards, representing Panas Restaurant in London. The awards ceremony, which took place a few days ago at West London University, celebrated the culinary talents of Asian and Oriental chefs from across the UK.

The top prize of the night was awarded to Jeevan Lal from Babur Restaurant in Forest Hill, London. Dev Bishwal from The Cook’s Tale in Canterbury took the first runner-up spot. Chef Saroj wowed the nine-member judging panel with his expertly crafted dishes: Jhol Momo, an appetizer, and Farsi Masu, a main course featuring pumpkin and goat meat curry. His mastery of these traditional Nepali dishes earned him the title of Best Nepali Chef of the Year 2024.

The Asian & Oriental Chef Awards is a national competition open to professional chefs working in restaurants and takeaways representing cuisines from Bangladesh, Burma, China, the Philippines, India, Indonesia, Japan, Korea, Malaysia, the Middle East, Pakistan, Singapore, Sri Lanka, Thailand, Turkey, and Vietnam. The competition is organized by the Asian Catering Federation and judged by a panel of respected chefs, including Tony Khan, Thomas Chan, Rajesh Suri, Steve Gomes, George Shaw, Shahagir Farouk, Riya Amber Tesia, Ken Wan, Teddy KC Chan, and myself.

As one of the judges, I expressed pride in seeing Nepali cuisine gaining global recognition. Competitions like the Asian Curry Awards are crucial for promoting dishes like momo as international symbols of Nepali culinary heritage. This year’s event saw nine chefs, selected from numerous contestants across the UK, showcasing their talents in the finals.

For me, the event held particular significance. After nearly 25 years of dedicated service in the curry industry, both locally and globally, it was a great honor to serve as a judge at the Asian Curry Awards. Often regarded as the Oscars of the Asian restaurant industry in the UK, this event not only celebrates culinary excellence but also underscores the vital role of Asian cuisine in British society.

Reflecting on my roots, I’m reminded of my humble beginnings in Malekhu, where I grew up enjoying my mama’s famous ‘aloo chop’. The journey from being the nephew of a beloved street food vendor to standing in the British Parliament as a recognized culinary expert is nothing short of remarkable. It’s a story of dedication, hard work, and the unyielding support of my community.

Curry has become an integral part of British culture, yet its roots extend far beyond India. Cuisines from Nepal, Pakistan, Bangladesh, and Sri Lanka have significantly contributed to the rich tapestry of flavors that curry represents today. Notably, Thai curry has set a global standard, much like the distinctive curries from Nepal, prepared by talented Nepali chefs alongside their Bangladeshi, Pakistani, and Sri Lankan counterparts.

The Asian Curry Award celebrates this diversity and aims to empower and elevate the profile of Nepali cuisine on the global dining table. Curry has become a cornerstone of the UK’s culinary landscape, making a substantial contribution to the economy and influencing global food trends. The UK’s curry industry, valued at over five billion pounds annually, operates more than 10,000 restaurants, providing employment to approximately 100,000 people.

Having spent a quarter-century in the curry business globally, particularly within Indian, Arabic, and Oriental cuisines, I’m now incredibly proud to see Nepali curry gaining recognition on the same platform. The rise of Nepali curry is not only making a significant difference to the UK's economy but also contributing to local employment and enhancing British civilization through its rich cultural influence. It is a testament to the dynamic and inclusive nature of the UK's culinary scene that Nepali curry, alongside other Asian flavors, is celebrated and enjoyed, further enriching the nation's diverse gastronomic heritage.

Being a judge at the Asian Curry Awards was a significant milestone. This role not only recognized my contributions to the industry but also highlighted the importance of Asian cuisine in British culture. The experience of judging alongside legends of the curry industry and representing Nepali cuisine was incredibly rewarding.

Throughout my career, I have had the privilege of taking British-style curry around the world, embedding it as an integral part of British culture. Whether it was crafting menus for international sporting events or cooking for elite audiences, each experience contributed to my growth and the promotion of our culinary heritage.

The Asian Curry Awards serve as an inspiration of excellence, showcasing the best in the industry. This year, the competition was intense, with talented chefs from across the UK competing for top honors. The event celebrated individual achievements and highlighted the collective resilience and innovation of the Asian catering community.

Chef Saroj Thapaliya’s achievement at the Asian Curry Awards is a testament to the growing recognition of Nepali cuisine on the global stage. The event celebrated not only individual excellence but also the collective strength and innovation of the Asian culinary community. As the industry continues to evolve, initiatives like the ACF’s support program will be crucial in ensuring that the rich heritage of Asian cuisine continues to thrive and enrich British culture.

Baral is a UK-based R&D chef

If you’ve ever traveled along the Prithivi Highway, you might have noticed a small market called Baireni Bazar. About 166 years ago, Mahesh Khola, a small tributary of the Trisuli River, flowed over Baireni. Around 1858, Subba Homnath Khatiwada and his father, Mukhiya Pandit Nandalal Khatiwada, decided to connect Mahesh Khola and Trisuli in Galchhi to use the three kilometers long riverbed and valley for agriculture.

However, there was a 300-meter-high hill between these two rivers. So, Subba and his father decided to remove that hill. They were the tax collectors (mukhiya) of that area and called hundreds of volunteers from 15 villages with their traditional arms and farming equipment.

They also collected a special ingredient to melt the strong stones supporting the hill – gahat, the horse gram. It’s said that they collected 17 muri (almost 11 kilograms) and cooked it in four different vessels, using the soup to melt the foundation stones of the hill.

Gahat, also known as horse gram or kulthi in Madhesh, has a rich history in South Asia. Researchers suggest that people have been eating horse gram since 2500 BC, for over 4500 years, making it older than the Ganga Basin Civilization and the Vedic Civilization. During the time of the Saraswati River Civilization and Harappan Civilization, horse gram was commonly consumed. Evidence of this lentil has been found during excavations in Karnataka and Andhra Pradesh of India, indicating its use in the Harappan era.

The medicinal properties of horse gram are mentioned in ancient texts like the Vedas and Tamil Sangam literature. In Tamil Sangam literature, many books describe the properties of horse gram. Excavations in Payyampalli village in the Vellore district of Tamil Nadu have revealed evidence of animal domestication and plant cultivation, with pottery making and Horse gram cultivation found in the village.

Overall, horse gram has been a staple in South Asian diets for thousands of years, with its historical significance dating back to ancient civilizations.

Horse gram is considered one of the most nutritious pulses available. According to Ayurveda, it’s a superfood that offers numerous health benefits. It’s known to be effective against diabetes, cholesterol, and kidney problems. The nutrients in horse gram help reduce hunger and make you feel full faster, making it ideal for weight loss. Its name comes from its historical use as both human food and feed for horses.

Despite its nutritional value, horse gram is often seen as a food for the poor, especially in southern India. This misconception has led to less research on its benefits compared to other pulses. Ayurvedic practitioners recommend horse gram as a diuretic, which helps increase urine flow and can be consumed as a soup twice a day for four weeks to see results.

According to Ayurvedic practitioners, horse gram is known for its diuretic properties, which help increase urine flow. Consuming horse gram soup twice a day for four weeks can show visible results in this regard.

For asthmatic patients, a common Ayurvedic remedy is to consume a paste made from boiled horse gram and pepper. This can help reduce cough, cold, and congestion, providing immediate relief and aiding in managing breathing problems, although it’s not a cure for asthma.

They also suggest that due to its diuretic properties, horse gram is effective in assisting the removal of kidney stones. Including horse gram in your regular diet can also help prevent the formation of kidney stones, as it contains certain compounds that make these stones soluble.

Indian scientists have found that raw horse gram seeds have the ability to reduce high blood sugar levels after a meal. They achieve this by slowing down carbohydrate digestion and reducing insulin resistance. This makes horse gram an excellent food choice for diabetics.

Horse gram seeds are rich in polyphenols, flavonoids, and proteins, which are major antioxidants found in fruits. These antioxidants contribute to overall health and well-being. Raw horse gram is packed with polyphenols, flavonoids, and proteins, making it a nutritious option. It’s also low in fat and high in carbohydrates, which is beneficial for heart health.

Consuming plenty of horse gram can aid in managing obesity as it has the ability to target fatty tissue, thanks to its high phenol content. Horse gram, especially when consumed as soup, can generate heat and energy in the body, keeping you warm on cold winter days. It’s rich in iron, calcium, and protein. It contains the highest calcium content among pulses and is one of the best vegetarian sources of protein. Due to its high iron content, horse gram can help cure irregular menstrual cycles and increase blood hemoglobin levels.

One downside of horse gram is its phytic acid content, which can block nutrient absorption in the body. However, soaking, sprouting, or cooking horse gram seeds before eating can significantly reduce this. Horse gram isn’t just good for humans; it’s beneficial for the land too. Its vines grow quickly and densely, helping to prevent soil erosion, particularly on sloping land with poor mineral content.

Horse Gram is tough and can withstand long periods of drought with minimal effort from farmers. It’s often grown in dry areas with limited access to technology or irrigation, making it a preferred crop. It’s also cultivated in regions where other crops may struggle due to low fertility. Because of its hardiness, it’s a great choice for land reclamation projects.

Next time you enjoy ‘gahat ko daal’, remember to appreciate our ancestors for giving us this superfood, which we seem to have ignored in recent times.

Baral is a UK based R&D chef

As I sat down to dine at the British parliament, I looked over a variety of dishes, each proudly symbolizing the best of British culture. From welcoming cocktails to chicken, pork to lamb, accompanied by refreshing locally crafted beer, every item on the menu boasted its origin from within the UK. The chicken hailed from the farms of Norfolk and Suffolk, while the turkey was sourced from Herefordshire. Even the bacon had its roots firmly planted in British soil, coming from pigs raised, slaughtered, and cured by a dedicated group of farmers primarily located in East Anglia and Southern England.

Recently, I had the privilege of visiting the British parliament with a few friends, eagerly anticipating a fine dining experience within its historic halls. Stepping into this esteemed institution, I felt as though a long-held dream had finally come to fruition. As an outsider, I’ve always been fascinated by the inner workings of this pillar of democracy, which serves as a shining example of a nation’s constitution and the embodiment of its laws, rights, and duties.

The visit was a scheduled affair, and the excitement was palpable as we looked forward to immersing ourselves in the heart of British governance. Despite a minor setback due to a colleague’s absence from our dinner reservation, the anticipation of experiencing parliamentary discourse and sampling British cuisine with a modern twist remained undiminished. The menu, though not extensive, catered to various dietary needs, showcasing meticulous engineering that represents the diversity of Great Britain’s culinary landscape.

Upon arrival, the grandeur of the architecture matched the gravity of the discussions within. Witnessing passionate debates among MPs on matters of national significance was both enlightening and inspiring. It served as a testament to the democratic process and the commitment of those entrusted with shaping the nation’s future.

During the visit, Harriet Neuman, a dedicated MP’s personal secretary, offered insight into the intricate rules and protocols governing parliamentary proceedings. Her detailed explanation shed light on the hierarchical structure and the meticulous recording of every aspect of parliamentary business.

Meanwhile, we encountered Captain James Robert Billingham, a retired army officer, who somehow was familiar with my social and charity endeavors. He mentioned that he had been following my efforts to promote food from every corner. In response, I attempted to redirect the conversation, emphasizing that momo, a traditional Nepali dish, represents just one facet of Nepal’s rich and diverse culinary heritage.

I highlighted the vastness and diversity of Nepali cuisine, suggesting that perhaps I should invite him to Nepal so he could witness and experience it firsthand. Upon his return, he could potentially serve as a goodwill ambassador for Nepal, sharing his experiences and promoting the country’s culinary richness.

Following the enriching parliamentary experience, we made our way to dinner, eager to indulge in the culinary delights awaiting us. The menu, a reflection of Britain’s culinary heritage, featured locally sourced, seasonal produce transformed into healthy and delicious dishes. The impeccable service added to the overall dining experience.

Like most foodies on the team, they offered or rather tasked me to order a meal with one condition: food must be shared. I ordered the soup of the day for everyone; it was not mentioned as actual soup – it was curried carrot soup. Curry is part of British culture. While ordering soup, I also heard stories about British heritage carrots. Carrots were introduced to Britain by the Flemings during the reign of Queen Elizabeth I and were grown mainly in Kent and Surrey. They were also worn as decoration in ladies’ hats.

I also ordered Char grilled English Asparagus with wild garlic, Severn, and Wye Smoked Salmon with horseradish cream, Prawn cocktail, another classic British dish, Pork belly, and of course Fish and Chips. Fish and Chips is like momo in Nepal. At every corner you will find these and you enjoy them with local craft beer batter. I love the tartar sauce, like our achar. What a lovely system serving a selection of warm bread with British butter. The British system knows how to spoil guests in a simple but very effective way. I also ordered green beans with roasted garlic, cauliflower with cheese, and boulangerie potato as a side, and ordered three desserts to share. I love champagne sorbet. In the end, all the plates were empty; the symbol of good food.

Joined by British, Indian, and Nepali friends, the evening at one of Britain’s most revered landmarks sparked conversations about empowering local youth and fostering economic and social growth. My focus remained on building bridges between my homeland, Nepal, and the UK, as well as the rest of the world, through the universal language of food.

As conversations flowed and laughter filled the air, surrounded by beloved friends and colleagues, the evening became an unforgettable memory. It was a perfect blend of intellectual inspiration and culinary pleasure, showcasing the richness of great British culture and hospitality.

Looking back, my visit to the House of Parliament and the subsequent dinner epitomized British tradition and hospitality. It was a journey that left a lasting impression, underscoring the importance of meaningful discourse and savoring life’s simple pleasures with loved ones.

While I was heading back home in London, a question kept nagging at me: Can the canteen of the Nepali parliament serve food produced in Nepal?

The author is a UK based R&D chef

Curry powder, the world’s most popular spice blend, takes us on a fascinating journey through taste and tradition. Forget about a single recipe, curry powder is a chameleon, adapting to local preferences and family secrets across the globe.

Imagine this: A posh London supermarket like Harrods selling fancy curry powder and a street vendor in India offering individual portions in little plastic pouches. This is the magic of curry powder – It’s everywhere, from high-end to humble beginnings.

So, what exactly is curry powder? There’s no single answer. It’s a symphony of spices, typically including turmeric, cumin, coriander, ginger, and black pepper. Some blends add garlic and cinnamon, creating a warm, inviting aroma that elevates any dish.

The beauty lies in its diversity. Unlike a standardized spice mix, curry powder is a blank canvas. Each region, community, and even family has its unique blend, reflecting local availability and taste preferences. This creates a myriad of recipes, all waiting to be explored.

You can craft your signature curry powder at home. Start with a simple base like turmeric, chili powder, and cumin – the classic Nepali way. This is what I learned from my neighbor, the Palpali Newar family. This mindset has been with me since childhood, even though I’m now the head of Indian, Arabic, and Oriental cuisine for a multinational company, surrounded by a rich array of spices from Mother Earth.

Experiment with spices like coriander seeds, fennel seeds, or mustard seeds. Want a smoky touch? Add a cinnamon stick or cloves.

I also cherish memories from my mama and uncle Chabilal Marahata, also known as ‘Chop Bhaje,’ and ‘Sharma Ji,’ who started fish and aaloo chop at Malekhu. Sharma Ji used to make a fish masala blend from roasted white sesame powder, sarsyun seed powder (yellow mustard seed), cumin powder, chili powder, turmeric powder, and a hint of timmur. This blend was one of the best sellers and a crowd-pleaser.

Despite its popularity, our family never standardized the recipe or scaled it up like the rest of the country because we lacked entrepreneurial minds like our neighboring countries. I’m reflecting on this as I recall my traveling experiences and spending time with chefs and chef entrepreneurs from various nations.

Cumin reigns supreme as the world’s favorite spice, coriander is the herb of choice, and garlic is a global staple. Black pepper, the king of spices, holds the top sales spot. Turmeric is considered the gold of spices because of its brilliant yellow color.

But curry powder’s story goes beyond taste. Following World War II, a wave of South Asian immigrants brought their love for curry to Britain. Today, curry is as British as fish and chips, with chicken tikka masala even being called a ‘true national dish.’ One of the famous dishes from Japan is Katsu curry, basically a thick curry sauce served with steamed rice and breaded and fried chicken.

The health benefits are another perk. Curry powder’s diverse spices offer a treasure trove of goodness, potentially boosting brain and digestive health, promoting fullness, lowering blood sugar, and even providing antibacterial properties.

Now, let’s not forget garam masala, another popular spice blend from Asia. This ‘hot spice mix’ is perfect for meat and chicken dishes. Some people include garam masala in curry powder too.

While pre-made curry powders are readily available, there’s something special about creating your own. Adjust the proportions to suit your palate. Like more heat? Add chili powder or black pepper. Prefer a milder flavor? Reduce it. Dislike a particular spice? Leave it out. There are no hard and fast rules.

Here’s a list of spices you can use in your curry powder mix, along with some recipe ideas.

Basic curry powder (all-purpose): Combine two tablespoons of coriander powder, one tablespoon of cumin powder, one tablespoon of turmeric powder, and one teaspoon of chili powder. This is a great base to add to any dish for a warm, savory curry flavor.

South Indian curry powder: To the basic recipe, add one teaspoon of mustard seeds, one teaspoon of fennel seeds, and a few curry leaves. This blend is perfect for lentil curries, sambar, and vegetable dishes.

Nepali curry powder: For a touch of the Himalayas, add half a teaspoon of ground timmur berry and half a teaspoon of fenugreek seeds to the basic recipe. This unique blend pairs well with lamb, goat, and stews.

Winter curry powder: Add a touch of warmth with half a teaspoon of black pepper, and a pinch of ground cloves, and a hint of nutmeg to the basic recipe. This blend is perfect for winter curries and stews.

Fish curry powder: Include half a teaspoon of fennel seeds and three green cardamom pods in the basic recipe for a seafood-friendly curry powder.

Red meat: For richer dishes, add a small cinnamon stick and a pinch of ground nutmeg to the basic recipe.

Remember, salt and lemon juice are your friends, balancing out the flavors. Don’t be afraid to experiment.

The author is a UK-based R&D chef

Have your grandfather or grandmother ever told you how they traveled for many days just to get salt and carried that heavy load in their ‘dokos’? The tale of salt travel is as salty as the drops of sweat shed while carrying the salt. It’s saltier than the tears shed due to their hardships. Listen to their stories, which serve to enhance the taste of the food we eat today. The rich flavor of our food wasn’t a given. It was the result of our ancestors’ hardships.

Did you know that the prosperity of the rich Karnali or our entire Himalayan region started to decline when China occupied Tibet? There was a huge ‘Bhote noon’ (Tibetan salt) trade cycle going on for centuries across the Nepal-Tibet border. People from the Himalayas and the Khas region used to buy many ingredients from Tibet and sell them to India, and vice versa. And the main ingredient of that trade was Bhote noon.

The salt cycle started to decline when China tightened the border policy to keep Tibet under control. The Chinese government raised taxes on Bhote noon in Tibet and introduced a quota system on salt production. This made it difficult for our Khas and Himali people to cross the border and trade, which had a huge economic impact on our Himalayan region.

Did you know that there are many remote places in Karnali Province where people still walk many miles to get a few packets of salt?

Salt, the humble ingredient found in every kitchen, holds many more stories than its tiny crystals might suggest. It’s not just about enhancing flavor; it’s a journey through history, culture, and personal connection. Here, we’ll explore the fascinating world of salts, from everyday table salt to the exotic Himalayan black salt. I’ll even tell you a heartwarming tale of nostalgia.

Let us start the journey with the most common – table salt. This finely-grained, iodized wonder is the workhorse of kitchens worldwide, adding a savory touch to countless dishes. But the world of salt extends far beyond the little shakers on your table.

Kosher salt, the gentle giant, boasts large, flaky crystals that dissolve easily, making it perfect for seasoning meat and vegetables. Sea salt, harvested from evaporated seawater, comes in various textures and boasts trace minerals that can add subtle complexity to your food.

For a touch of luxury, we have Himalayan pink salt, mined from ancient salt deposits, and the Celtic sea salt, known for its beautiful gray color and unique mineral content. These specialty salts are often used as finishing touches, adding a delicate flavor and visual appeal.

The adventure doesn’t stop there. We have smoked salt, infused with the smoky aroma of wood fire, perfect for adding depth to grilled meats. Black Hawaiian salt, made with activated charcoal, boasts an earthy flavor, while red Hawaiian salt, infused with volcanic clay, adds a stunning red hue and a nutty taste.

Flake salt, with its light and delicate flakes, is a favorite for finishing dishes, while pickling salt, free of additives, is essential for preserving vegetables. Even volcano salt, a black lava salt from Iceland, adds a dramatic touch to your culinary creations.

Now, let’s embark on a more personal journey. Black salt, also known as ‘bire noon’ in Nepal, is more than just a seasoning for me. It’s a portal to my childhood, filled with memories of winter and the arrival of the Bhote Khampa, nomadic traders from the Himalayas.

These hardy people braved the harsh winters to trade their precious Tibetan rock salt for Nepali rice. This centuries-old barter system, a fascinating branch of the Silk Road, brought bustling marketplaces alive, not with silk and spices, but with shimmering salt crystals and golden rice.

The Bhote Khampa weren’t just traders; they were storytellers, bringing tales of the majestic Himalayas and a bygone era. Their black salt, infused with the essence of the mountains, added a depth of flavor to our meals, becoming more than just a seasoning, but a symbol of connection and cultural exchange.

For my mother, buying black salt wasn’t just a transaction; it was a chance to connect with a different way of life and a reminder of the human spirit’s resilience. Though the world has changed, and the Bhote Khampa no longer traverses the mountains, the memories linger.

Every time I use black salt, it’s more than just adding flavor; it's honoring a legacy, a taste of history passed down through generations. It’s a reminder that even the simplest ingredients can hold the most profound stories.

This exploration of salts is just a glimpse into the vast and fascinating world of this seemingly ordinary ingredient. So, the next time you reach for the salt shaker, remember the stories it holds, the cultures it represents, and the personal connections it can evoke.

The author is a UK-based R&D chef