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Picture the astonishment on a traveler’s face as he witnesses a waiter at a traditional Kathmandu restaurant handling a glass of flaming raksi. Even a tentative sip of this potent, age-old distilled alcoholic concoction can prompt any newcomer to exclaim, ‘Incredible, that’s remarkably robust!’

These ‘traditional’ eateries also serve a concoction known as aila. Crafted by the Newar community, aila appears to possess even more potency than paa (of Gurungs), aairak (of Tamanags), hengma (of Bantawas), sijongwaa aara (of Limbus), and raankau madda (of Magars).

Speaking of traditional raksi reminds me of the occasion when Nepali raksi secured the 41st spot in CNN World’s prestigious compilation of the 50 most delectable beverages. Tim Cheung, a CNN travel correspondent, eloquently described raksi as an alcoholic elixir crafted from millet or rice, characterized by its potent aroma and a scorching sensation upon consumption, which mellows into an unexpectedly smooth and velvety experience. This homemade elixir becomes a cherished indulgence during festivities, with some regarding the drink itself as the cause for celebration.

Every connoisseur of spirits visiting Nepal invariably develops an affinity for our indigenous alcoholic creations. Yet, it appears that we have yet to truly honor our raksi and jaad. The state’s imposition of prohibition, as stipulated by the madira (alcohol) Act of 2031, demands individuals to obtain a state license for home-brewing—a financial burden out of reach for many communities.

A Supreme Court verdict permits the annual production of up to 30 liters for family consumption. Regions like Gandaki and Lumbini Provinces have taken the initiative to legally brand local raksi. Bhirkot Municipality in Syangja has even escalated matters by embarking on the production and branding of raksi. While politicians vocalize the need for branding, no concerted endeavor to reform federal law has materialized; thus, these initiatives remain ineffectual.

Nevertheless, some politicians and entrepreneurs are striving to establish Nepali raksi as a recognized brand. The challenge lies in the dearth of scientific documentation on this traditional spirit. Some foreign enterprises have already introduced and marketed beverages in Nepal, dubiously labeled as local Nepali raksi or jaad.

Gandaki University has embarked on a journey to brand Millet raksi. A comprehensive evaluation of samples from five districts within the Gandaki province aims to ascertain their quality. Notably, there exists limited research on this subject, one of which is led by Narbada Thapa. Her team’s study reveals that the average ethanol concentration in homemade alcoholic beverages hovers around 14.0 percent (ranging from three to 40 percent) for distilled varieties and 5.2 percent (ranging from one to 18.9 percent) for non-distilled alternatives.

 The research underscores that the median ethanol concentration in homemade alcoholic beverages in Nepal surpasses the potency of factory-produced beer. The strength of these libations varies based on the type, ingredients used, production location, and regional distinctions.

Nepali raksi

In the rugged expanse and verdant hills of Nepal, the art of crafting raksi represents an exquisite blend of tradition and technique. This unique beverage, akin to rice wines across Asia, comes from grains like millet, rice, or wheat. The process commences with the fermentation of these grains, an intricate choreography of nature bestowing life upon a new libation. As time progresses, the drink matures, flavors evolving and transforming.

Tongba

In the lofty Himalayan mountains, where the cold is biting and warmth is sought, tongba becomes a cherished companion. Forged from fermented millet, this unique drink emerges from the collaboration of earth, fire, and time. Millet undergoes metamorphosis within bamboo vessels, maturing over weeks or even months to metamorphose into a comforting elixir capable of warding off the cold. Tongba transcends mere consumption; it stands as a symbol of togetherness, inviting friends and even strangers to unite.

Himalayan chang

Himalayan Chang epitomizes reverence and resilience. Made from barley, an exceptional grain, its creation involves skilled hands. A blend of cooked rice and dry wine yeast is nurtured for a week, culminating in the emergence of chang. Chang is a perennial companion, offering solace during joyous and somber moments alike. It accompanies farewells, honoring those departed, and provides solace for sorrowful hearts. During Losar, the Himalayan New Year, chang symbolizes hope and fresh beginnings. It’s a testament to the human capacity for creativity even in the harshest environs.

Jaad

Jaad, another Nepali creation, emerges from the fermentation of wheat, rice, or millet over a span of about a week to ten days. It’s tailored to be enjoyed during scorching summers, offering refreshment with a hint of coolness. With a modest alcohol content, jaad boasts a sweet yet slightly tangy flavor profile.

Within the vast embrace of the majestic Himalayas, where time takes on a different rhythm and nature bestows its unique touch upon everything, drinks such as Nepali raksi, tongba, nigaar, chang, and jaad embody the resilience, camaraderie, and sagacity of our people. These drinks harbor a narrative, a memory, and an emotion surpassing the confines of a glass. These beverages transcend mere consumption—they function as conduits bridging past, present, and future. In celebrating these traditions, we honor our origins and our trajectory.

Watercress, a humble yet extraordinary vegetable, holds not only a rich history but also an abundance of nutritional and culinary benefits. Its value is not only evident in the UK, where 100 grams of watercress micro herb can be purchased online for £5.50, approximately Rs 900, and regular watercress costs £6.95, equivalent to Rs 1171. These microgreens have made their way into salads, garnishing seafood, and adding a sharp bite to sandwiches. Additionally, micro cress water can enhance soups, sauces like pesto, pasta dishes, and even roasted meats. Meanwhile, traditional watercress is a staple in salads, pasta dishes, casseroles, and sauces.

One might assume that watercress holds tremendous value as an herb. However, there’s more to the story. Watercress is not any herb. It doesn’t hold any special place in Nepali cuisine. It’s a neglected vegetable as it is grown everywhere in Nepal from 60 to 2000 meters from the sea level. 

It’s known as sim saag, khole saag, sim rayo, or kanchhi saag. For too long, this unassuming leafy green has been overlooked, but now it’s finally receiving the recognition it deserves. Watercress is a nutritional powerhouse, loaded with essential vitamins A, C, and K, as well as calcium and iron, making it a truly valuable addition to any diet. Its arsenal of antioxidants effectively fights free radicals, boosts immunity, and helps reduce inflammation, making it an exceptional choice for promoting overall well-being. It’s time to discover the transformative power of watercress. Your body will thank you.

Growing up, my mother used to refer to watercress as ‘hilesaag,’ which translates to ‘muddy spinach.’ We often found this wonderful green in neglected areas around our house. Different communities in Nepal have their own names for it. Watercress is found growing wild in Nepal, and some people even indulge in foraging to gather this nutritious gem.

This rapidly growing aquatic or semi aquatic perennial plant has been tantalizing taste buds for centuries, thanks to its fiery flavor profile.Often found in muddy areas and near water sources like streams, rivers, and ponds, watercress has been an integral part of Nepali cuisine for generations. It has quietly contributed to the health and well-being of the Nepali people, despite remaining relatively unknown to many.

But what truly sets watercress apart from the rest is its exceptional nutritional profile. This humble herb is a treasure trove of vital nutrients, boasting more vitamin C than oranges, more calcium than milk, more iron than spinach, and more folate than bananas—all packed into a remarkably low-calorie package. This makes watercress an excellent addition to any diet, especially for those looking to bolster their immune system, improve bone health, and guard against chronic diseases.

Studies have also shown that watercress is abundant in antioxidants, which play a crucial role in reducing the risk of heart disease and certain types of cancer. Embracing the rejuvenating powers of watercress can indeed be a life-changing choice for one’s health journey.

The culinary possibilities of watercress are just as abundant as its health benefits. This versatile herb adds a spicy kick to soups and smoothies, complements cheese dishes and sandwiches, and makes a refreshing summer salad a pure delight with its succulent leaves.

Watercress is a versatile and nutritious leafy green that can be enjoyed in various ways. Its peppery taste makes it a delightful addition to salads, either on its own or mixed with other greens, providing a refreshing and nutritious dish. Additionally, watercress can be used to create flavorful soups, whether blended into a creamy concoction or added to vegetable-based soups for added taste and nutrition.

Furthermore, its unique flavor pairs exceptionally well with fish stews, enhancing the overall taste and nutritional value of the dish. Along with its delightful taste, watercress is rich in vitamins, minerals, and antioxidants, making it a valuable addition to any diet and offering a wide range of health benefits.

Traditionally, watercress was cultivated in waterlogged areas or streams. However, the ingenious gardeners of Nepal have discovered a more accessible way to grow this delightful green—in plastic plant pots. This simple method has made it possible for families to grow watercress at home, expanding its reach far beyond the water’s edge.

While watercress has been a hidden gem in Nepal, there is an exciting opportunity for the country to harness its potential and introduce it to the global market. With the increasing global interest in health-conscious foods, watercress could become a sought-after crop in Middle Eastern and European markets.

With the rising interest in health-conscious foods worldwide, watercress can become a sought-after crop in international markets. By establishing watercress farms and increasing its production, Nepal can export this nutritious gem to other countries, generating revenue and boosting the country’s export sector. Such a venture would not only boost the Nepali economy but also strengthen its agricultural sector, providing new avenues for prosperity and growth.

However, cultivating, harvesting, and processing watercress require a skilled labor force. Expanding watercress farming can create employment opportunities for rural communities, particularly in areas where agriculture is the primary source of livelihood. This, in turn, can help reduce rural-urban migration and alleviate poverty. Apart from fresh watercress, there is an opportunity to create value-added products such as dried watercress powder, watercress-based sauces, or watercress-infused oils. These products can fetch higher prices in both domestic and international markets, further contributing to economic growth.

Encouraging Nepalis to embrace this nutritious saag becomes even more important when considering that watercress is pesticide and chemical-free. Consuming it not only promotes good health but also supports sustainable and eco-friendly practices. So, the next time you take a leisurely stroll along a serene riverbank or spot a floating and creeping plant with its lush oval-shaped leaflets, take a moment to appreciate the unsung hero of nutrition and taste.

The author is a UK-based R&D chef

When ‘samosas’, the beloved snack of South Asia, first made their way onto our ancestors’ plates remains a mystery. However, one thing is certain—they didn’t simply fly directly to Kathmandu or Pokhara. Instead, they gradually crossed the Indo-Nepal border and gained popularity as ‘Singada’ in the Madhes region. This delectable treat was referred to as ‘Shingaras’ or ‘Singada’ in the Indian states of Bihar, Bengal, Assam, Odisha, and Jharkhand, due to its resemblance to the shape of the local water chestnut known as ‘Sighara.’ Interestingly, when ‘Singada’ reached the hills of Nepal, it transformed into its original name samosa.

The tradition of inviting skilled craftsmen, known as ‘mistris,’ from India to learn new crafts still exists in Nepal. It’s likely that the sweetshops in Kathmandu invited ‘samosa mistris’ directly from Delhi. As a result, the snack became known as samosa in Kathmandu.

The culinary history in our region is complex and undocumented. It primarily relies on oral tradition, where knowledge is passed down from fathers to sons or through the hands-on experience gained by assisting fathers and uncles in the culinary craft. One prominent figure in this realm is ‘Ghadsiramji,’ also known as ‘Maharaj-ji,’ who introduced the art of cooking Indian dishes to Kathmandu. His renowned establishment, Amrit Bhandar, located in Chokhachhe Galli, Indra Chowk in Kathmandu, was established in 1878 and gained popularity for its delectable offerings like ‘aaludam,’ ‘furandana,’ ‘jalebi,’ and ‘halwa.’ Interestingly, there is no mention of samosas in the oral history, even by his son, the legendary BL Sharma.

Nepal’s open border policy with India has allowed a rich exchange of ideas, culture, and cuisine. Samosa represents the harmonious coexistence of different cultures and has won the hearts of both Nepalis and Indians. It has become a symbol of unity, transcending political boundaries and fostering a shared appreciation for culinary arts.

As Nepal became a popular destination for pilgrims seeking solace at sacred sites like the Pashupatinath Temple and Gautam Buddha’s birthplace in Lumbini, the samosa played an unexpected role in their journeys. Pilgrims from distant lands embarked on challenging treks, and the samosa became a convenient and portable source of sustenance for them. Some believe that the samosa arrived in Nepal with these pilgrims or skilled workers.

Today, when you stroll through the lively streets of Kathmandu, explore the enchanting landscapes of Pokhara, or visit any tiny eatery in Shaphebar or near the tea estate of Ilam, you’ll be greeted by the enticing aroma of freshly fried samosas. These delicious snacks have become popular street food in Nepal and can be found in local eateries, tea shops, and food stalls. They are often served with ‘chutney’ or ‘chhole’ and enjoyed as a snack or part of a meal.

Whether eaten as a quick bite or as part of a traditional feast, the samosa continues to evoke nostalgia, reminding Nepalis of their rich heritage and their nation’s intertwined history. Despite having worked in the UK for nearly 20 years and having traveled extensively, experiencing cuisines from around the globe, I have never encountered the level of satisfaction I experienced while dining at the ASCOL (Amrit Science Campus) canteen. Although they never served piping hot samosas, the taste still lingers in my mouth.

In a land shaped by spirituality, migration, and cultural exchange, the journey of the samosa exemplifies the power of food in bringing people together. As Nepal embraces its diverse heritage, the samosa remains an integral part of its culinary story—a story that transcends borders, unites communities, and celebrates the shared love for delicious food.

Interestingly, despite popular belief, the humble Indian samosa actually originates from Central Asia. Early medieval texts from Persia mention similar snacks called ‘sanbosag’ and ‘samsa,’ which are considered early relatives of the samosas we know today. There are also accounts of small, triangular mince-filled snacks eaten by travelers under names like ‘sanbusak,’ ‘sanbusaj,’ and ‘sanbusaq.’ During the Delhi Sultanate rule, Middle Eastern chefs migrated to India in search of work and brought the samosa with them. Over time, the snack gained favor with Indian royalty and gradually became synonymous with Indian culture and cuisine.

When British colonizers arrived in India, they developed a fondness for the samosa and brought it with them on their travels. As a result, various versions of the samosa emerged, depending on the region and country where it was prepared. For example, Middle Eastern samosas are semi-circular and filled with cheese, onions, minced meat, and spices, while Israeli samosas often feature chickpeas and pine nuts.

In India, the country most commonly associated with the samosa, the snack is often served with chutney, shaped into a triangle, and enjoyed when it is crispy and lightly golden. The most common fillings for Indian samosas include boiled potatoes, peas, green chilies, and a blend of spices. One thing is certain, the samosa represents adaptability, tolerance, and invention. Even after centuries of interpretation, it remains one of the most beloved street snacks in India today.

Although traditional variations are typically triangular, there are countless ways to create a samosa. Many skilled chefs combine the snack with other dishes to create exciting new fillings, such as the ‘samosa chaat.’ Today, in the category of vegetarian snacks, samosas are arguably the second most popular option after vegetable momos.

During our younger years, there were numerous sweetshops situated between Ratna Park and Rani Pokhari in Kathmandu. These sweetshops had large metal plates placed above the burning stove near the cash counter. Samosas were prepared in the enclosed kitchen and placed on these plates. They were never served hot, but the accompanying semi-liquid vegetable curry was served hot. However, everything changed when a samosa shop opened in a narrow, dimly lit alley opposite Bishal Bazaar on New Road.

Surendra Sharma, a migrant from Burma, initially went to Rajasthan in India to seek his fortune. Perhaps facing setbacks there, he eventually arrived in Kathmandu and opened a tea shop. In the 1980s, approximately 40 years ago, Surendra ventured into the samosa business and began frying them in an open kitchen. The response was instant and overwhelming as people got hot, spicy, and fresh samosa cooked in front of them. 

It’s difficult to put into words the sheer pleasure of dipping a piping hot samosa into a delightful sweet and sour sauce on a chilly day in Kathmandu. The shop had no official name, but it was located adjacent to a store called Tip Top Tailors. Consequently, people started referring to the samosas as ‘Tip Top ko samosa’ (Samosa from Tip Top). Although the owners named it Sauwgat Sweets, for us it will forever be Tip Top ko samosa.

The history of these triangular-shaped samosas holds many angles that require exploration through systematic research. From my perspective, it’s an endeavor that young culinary students should undertake. As for individuals like me who are of a certain age, our role lies in simply savoring the delightful crunch and taste of samosas.

The author is a UK-based R&D chef

On a warm Sunday in early June, the Atatürk Olympic Stadium in Istanbul, Turkey, was alive with cheers of passionate fans, all rallying for their favorite team competing in the UEFA Champions League final. It was an exciting match between the English club Manchester City and the Italian club Inter Milan. Being present at the stadium, I could hear the screaming and shouting of excited fans. Despite that, I wasn’t able to watch the actual game. I will tell you the reason later. For now, let’s break down what happened at the game. In an intense match, Manchester City triumphed, securing a 1-0 victory over Inter Milan. Rodrigo Hernández Cascante, popularly known as Rodri’s goal, secured a hard-fought victory for Manchester City. With this remarkable achievement, Manchester City now claims the title of European football champions, adding to their previous Premier League and FA Cup conquests. Manchester City rightfully became the biggest football brand in the world. A team that had recently acquired a similar feat was Real Madrid. The Atatürk Olympic Stadium is Turkey’s largest sports arena in terms of capacity and it also holds a distinguished position as the country’s prime football venue. The stadium can accommodate a staggering 76,761 spectators and it has been awarded a prestigious five-star sporting complex rating by UEFA. The name of the stadium pays tribute to the esteemed Turkish field marshal Mustafa Kemal Atatürk. I was at the game as I am working for one of the biggest catering companies, DO & CO, an Austrian company. Apart from airline catering, running restaurants, lounges and hotels, DO & CO also caters for international events such as the Champions League final. Here, I was leading a team that was responsible for providing food to esteemed guests and dignitaries, including the head of UEFA, FIFA among others. DO & CO mobilized 12 thousand staff members for this one-day event. This included all department heads and the best human resources available to cater for the event. My role is to work in a team with all stakeholders in approving the menu to prepare the plate. On this day, I was assigned to the VVIP section. I can’t disclose the names of people we catered to but I can say there were a good number of leaders from various political, social, economic, and sports backgrounds. The Champions League final is one of the biggest football events in Europe and the excitement was obviously palpable. Now let’s talk about the food. People are very curious about the food habits of celebrities. Working with celebrities and the rich for a long time has helped me realize that simple is the best. When people become so rich that they have access to everything they want, they eat simple food with good ingredients. At this event, our menu gave importance to comfort food. We cooked food which had nostalgic and sentimental value to the teams. The food had to be simple to prepare with a high caloric value and carbohydrate level. As the brief was nostalgia specific to a team or a specific culture, I cooked chicken tikka masala, pilau rice, seven spice infused oven-baked cauliflower and some green beans with cucumber ‘raita’ and ‘papadum’ that is classic in the UK. The guests loved this British classic, also one of the nation’s favorite dishes. It proved to be quite a sensation. It was served along with fish and chips and pie as snacks. For VVIP guests, one of the dishes we prepared was Thai vegetable curry—a simple but very tasty Asian-style curry. The curry was a mix of mild coconut and citrus curry, lemon grass, kaffir lime, fresh cilantro with mango tout (peas), peppers, chilies, red and spring onions, served with jasmine rice, sesame seeds, and a slice of lime. Bear in mind that in massive events such as this, food has to be easy to serve as well as eat because we have a short window of time to serve 14000 guests while the guests have a short time to eat the meal. For better management, we divided meals prepared into three categories—pre-match, half-time, and post-match. Pre-match is when everyone has time to spare so we serve a four-course menu including canapés, starter/appetizer, main course, and dessert. That’s when I prepared tikka masala. As a vegetarian option, Thai vegetable curry, a British pub favorite, was made into a vegan-friendly option to follow the current trend. During half-time, we served fish and chips, the national dish of the UK while there was arancini for vegetarians. Post-match, we served the great British classic Shepherd pie and mushroom pie for vegetarians. We also cooked vegan curry and jasmine rice to ensure our vegan guests also had a delectable meal option. Other team members also cooked Italian pasta, risotto, arancini, and gnocchi. The local team members were assigned to focus on local food. They mainly cooked Turkish mezze and braised lamb. We tried to make the meals simple, light, fresh, and healthy. We also used local produce as much as possible because we believe sustainability is key. We also practiced reducing wastage by separating recyclable and non-recyclable wastes. Not only this, the team also tried to recruit and train locals to deliver the team’s standard of service and cooking. We cooked up to 700 items on the final match day. But what bound our elaborate menu was simplicity. Akbar Al Baker, the Group CEO of Qatar Airways and the Chairman of Qatar Tourism once said to me, “to impress people with food, go to the basics”. According to him, more people crave simpler food. The rich and famous also prefer wholesome nourishing food with the option of light, fresh, and healthy vegetables. When I sat back after the day, I had a realization. Football is a game that brings together people from around the world. Massive infrastructures are made, developed, and constantly improved for this particular game. That means football lovers spend money on traveling, eating, drinking, and living. This creates a lot of job opportunities for many, including chefs like me. So, I believe football is both an emotion for millions of fans around the world and a Mecca of good opportunities.

India’s prime minister Narendra Modi has a particular fondness for a mushroom known as ‘Phuikhane chyau’ in our local language. For thousands of years, shepherds in the foothills of the Himalayas have been barbecuing (phui) and eating (khane) this mushroom, and that is how it got its name. This mushroom is also called ‘Guchi’ in Hindi.  It’s reported that the Indian PM regularly enjoys guchi curry. Whenever Indian media covers these guchi mushrooms (known commonly as morel mushrooms), they often associate it with their prime minister and label it as ‘one of the most expensive vegetables.’ There are several stories of how the Indian PM might have acquired a taste for this particular mushroom. There are reports that during his teenage years Modi lived as a monk in the caves of the Himalayas for two years. This may be where he first encountered or developed a taste for the mushroom. Alternatively, he may have started consuming it during his tenure as the in-charge of party affairs in Himachal Pradesh (where these mushrooms are found aplenty) in the mid-1990s. Morel mushrooms are found in the wild in different parts of the world. They are said to be found in temperate climates near coniferous forests in various areas such as the USA, China, Bhutan, Pakistan, Afghanistan, Nepal, etc. The months of March and April mark the season for foraging Morel mushrooms in Nepal, which are known locally as khoya chyau, guchi chyau, phuikhane chyau, and chhohada chyau within different communities. But what makes this mushroom so special, and what significance does it hold for Nepal? Well, it happens to be Nepal’s most highly exported wild edible mushroom. Due to its unique taste and texture, there is a substantial demand for morel mushrooms in the European market, making morel foraging a lucrative source of income for rural communities. Currently, Nepal exports approximately nine tons of these mushrooms annually. However, by implementing sustainable foraging practices, there is potential to greatly increase export. Morchella esculenta, the variety of Morels commonly found in Nepal, is known by various names: morel, common morel, true morel, morel mushroom, yellow morel, sponge morel, Molly Moocher, haystack, and dryland fish. It gets its various eccentric names due to its unique appearance—it looks like a honeycomb with hollow white insides. Morels have many health benefits. They are rich in vitamin-D, and also contain carbohydrates, proteins, vitamins, minerals, and organic acid while being low in cholesterol. They can be substituted for meat items in a diet as they are very nutrient dense and have been known to decrease cholesterol levels and give more energy. They are said to have tumor-inhibiting properties, and also have antioxidants that protect the body from free radicals which cause heart diseases, Parkinson’s disease, type 1 and type 2 diabetes etc. Morel mushrooms are highly prized for their unique flavor and meaty texture. It can be consumed fresh and dried as well. However, they cannot be eaten raw as they cause stomach cramps. The flavor of morels is valued highly in French cuisine, and there is a huge demand for morels in the European market. Morels are great with sauteed vegetables, or cooked in butter to be made into sauces for grilled meats and pastas. It’s also used as a pizza topping. Dried morels are best used in cooking risottos, or for making sauces. Their availability is often seasonal. While March to April is considered morel season, back in the day we used to call looking for morels ‘hunting’ but I have since learned that the correct term is ‘foraging’. These wild mushrooms are foraged from wooded areas during the spring months, while March to June is usually morel foraging season in Nepal. They typically grow in areas that have recently experienced forest fires, and are found in the springtime when temperatures begin to warm. Morels are typically found in temperate climates and can be found in a variety of habitats, including wooded areas, grasslands, and even in urban areas. A study done in 2019 by Nepali scientists found that in Nepal morel foraging is mostly done in the far western region. The foragers take months to forage morels, dry them and sell them to local shopkeepers who then sell them at regional markets. These morels are then exported via Nepalgunj and Mahendranagar routes to other countries. The foragers have to sell them at a meager price compared to what the mushrooms fetch in international markets. Due to its versatility, these morels fetch a high price in international markets. It is reasonable to assume that foragers who do much of the hard work must be given a fair price. If you are interested in foraging for morels in Nepal, it’s important to be aware of the local regulations and laws related to foraging. You may also want to consult local experts or experienced foragers to learn more about where to look for morels and how to identify them. It’s also important to take precautions when foraging for mushrooms, as some varieties can be poisonous or have adverse effects if consumed in large quantities. Always be sure to properly identify the mushrooms you collect and only consume those that are safe for consumption. We have been hearing time and again of families dying of poisoning caused by consuming poisonous mushrooms. This creates a precarious situation where foraging for mushrooms requires expertise in land and plants as well. Foraging for any type of mushroom can be dangerous, so people who forage have to be able to distinguish between edible and non-edible mushrooms. Overall, morel foraging can be a fun and rewarding activity, but it’s important to approach it with caution. It can be dangerous if overexploitation leads to unsustainable practices and turns harmful to the environment. The practice of morel foraging in Nepal has not had a significant environmental impact, unlike in China, where Morel exports have nearly quadrupled in recent years. Indian media outlets have criticized the Chinese, alleging them of cultivating and selling morels as ‘wild’ mushrooms. However, the viability of these claims remains uncertain. Nonetheless, we can raise concerns regarding the sustainability of this process. Shifting homewards, the potential of these mushrooms for the benefit of Nepal’s economy has often been overlooked. Nepal is home to more than 22,200 Community Forestry Users Groups, which have primarily focused on timber production. However, there is an opportunity to shift their attention toward Non-Timber Forest Products (NTFPs), including foraging for Morel mushrooms. This shift in focus can serve as a pathway to prosperity, opening up new avenues for sustainable livelihoods and economic growth.

If you’ve ever heard an elderly speak of his heydays, you must have heard him say, “In our youth, diseases and illnesses weren’t so common. We ate what we grew in our farms, and walked and worked day and night. It isn’t like today when all you get is packaged food, and people do not have to move an inch. And you wonder why your generation is so unhealthy!” Well, this begs us to consider the question, why are we thought of as an unhealthy generation? Does that have to do with eating or lack of eating food in season? Eating fruits and vegetables that are in season has several benefits. Some of the main advantages of eating food in season is that seasonal produce is fresher, tastes better, and contains more nutrients. This is because seasonal produce is usually harvested at its peak and doesn’t need to be transported long distances. Long distance transportation can cause food to lose its flavor and nutrients. Seasonal fruits, grains, and vegetables were sole sources of sustenance of our forefathers when transportation was difficult and agriculture wasn’t as advanced as it is today. Today, with globalization, produce can come from far-flung places. Technology has advanced so much that foods are grown in labs, greenhouses and through chemical manipulation. We get fruits such as apples, grapes and oranges all year round when they are mostly winter fruits and were traditionally found in the winter season. Cucumbers and tomatoes which used to grow in summers are found year-round too. In various cuisines around the world, seasonal fruits and vegetables are consumed in season. There are various dishes that adapt to the ingredients available in the pantry at any given time. For example, the seasonal food in Korea was based on the ingredients available in the natural environment. In summer, vegetables and grains such as green beans, cucumbers, carrots, radish, lettuces, eggplant, rice etc. were eaten along with fruits such as lemon, watermelon, plum, grapes, apricots, mulberries, nectarines. In autumn, produce used included cabbages, turnips, cauliflower, celery, millet, wheat, barley, parsnip, onions, pulses, etc. Drinks included distillation of aromatic herbs. Similarly, in Nepal, in winters, hearty soups such as kwati (nine bean soup), bodi tama (black eyed peas and bamboo shoot curry), as well as yams, sweet potatoes, turnips, radishes, spinach are eaten. In summers, fruits such as mangoes, litchis, guava and pineapple are available. Nepal is still an agrarian society with vast swathes of land being used for agriculture. Farmers have recently started adding chemicals and genetically modified seeds to enhance crop production. While this has increased efficiency in farming and this is a step to agro-development, it also takes away from the fact that food isn’t just local and seasonal anymore. The classic question of efficient production versus niche product comes to the picture. The other side of it is that produce produced in Nepal has to compete with cheaper vegetables and fruits that are brought from neighboring countries. In such a competitive climate, can we blame our farmers for effective albeit chemically enhanced farming? When fruits and vegetables are picked before they are ripe, they don’t have the chance to develop their full range of nutrients, flavor and taste. Seasonal produce, on the other hand, is allowed to ripen naturally in the sun which means that it has had more time to develop its full range of nutrients, antioxidants, and phyto-nutrients. These nutrients are essential for maintaining good health and preventing diseases. Some plants need high temperatures to bear fruits and flowers such as watermelon and cucumber whereas carrots grow in cold temperatures due to which it’s mostly available in winter. This is why most of the fruits and flowers are seasonal. They require different temperatures, soil quality and water availability to grow. Locally produced fruits and vegetables are more nutrient dense. Along with that, instead of buying the same boring vegetables you always pick out at the grocers, buying local seasonal fruits and vegetables can be exciting for its variety. Apart from that, buying locally grown fresh produce can also be cheaper. This is because additional cost of transportation isn’t included. The food made is also more flavorful, fragrant, and delicious. Seasonal foods are more flavorful. You must have noticed that when we eat mustard greens (raayo ko saag) in winter, the flavor is different. This is because spinach is fresh and grown locally. In addition to being more nutritious, seasonal produce is also more environmentally friendly. I find that to be important for me personally. When produce is transported long distances, it requires more energy and resources to keep it fresh which can have a negative impact on the environment.  There was a debate on social media that veganism, although great for the environment, isn’t environment friendly as transporting avocados, nuts and other vegan friendly produce requires air travel which greatly increases the carbon footprint of these produce. So, the answer is eating seasonal produce that is grown locally. This can help reduce the carbon footprint of our food and also support local farmers. All in all, eating seasonal fruits and vegetables is a great way to ensure that you are getting the freshest, most nutritious produce while also supporting local farmers and reducing your carbon footprint at a cheaper price. So, think globally, eat locally.

Spices are essential in many cuisines around the world. They greatly enhance the taste and aroma of food, add flavor, and also have potential health benefits. There are many different types and varieties of spices to choose from, so it’s important to experiment until you find the perfect combination of spices for the dish you are making. I personally love rosemary and garlic. It’s also considered a classic spice combination. I believe chili, garlic, and coriander also work very well together. The spices used in various cuisines around the world are distinct from one another, and provide the different aromas, textures and flavors. For example, in South Asian dishes there is generally heavy use of ginger, garlic, cumin, mustard seeds, fennel, fenugreek, curry leaves, coriander, turmeric, cardamom, bay leaf, etc. Spices in French cuisine are limited to ground white or black pepper, cloves, nutmeg, and ginger among a few others. Chinese spices include Schezwan peppercorn, star anise, fennel, cinnamon, clove and in the USA, dry mustard, paprika, celery salt, crushed red pepper flakes, black pepper, bay leaves, nutmeg, ginger, clove, mace, cardamom, and allspice are used. The distinct use of spices produces different flavor combinations. That is why a Filipino chicken adobo tastes very different from Indian butter chicken. It’s all in the spices. Spices also have an interesting history. Once upon a time, empires that had control over the spice trade ruled the world. Spice routes traveled by maritime routes from India, South East Asia to Africa and Europe. Spice was so precious that European countries sent sailors to Asia and Africa to bring back these natural money minting entities. Spice trade from India is one of the reasons the Dutch and British East India companies fought for colonizing India. It could be said that what motivated the European colonizers to colonize many parts of Asia and Africa was the greed to control spices trade routes around the world. Black peppercorns were traditionally found in Asia, but were so favored in European cuisine that they were considered exotic. They were transported in huge quantities, and this spice business was very profitable. When spices weren’t niche commodities anymore, the downfall of these European empires became eminent. Today, as a reminiscence of these spice traders, there are various spice markets around the world in countries such as India, Morocco, Iran, Turkey, etc. which are popular tourist attractions. In addition to their flavor-enhancing properties, spices are also known for their potential health benefits. For example, turmeric, a spice commonly used in Indian cuisine, contains a powerful anti-inflammatory compound called curcumin. Turmeric is often referred to as the ‘golden spice’ due to its vibrant yellow color, which comes from curcumin. Curcumin is also responsible for many of the health benefits associated with turmeric, such as its anti-inflammatory properties. It is considered one of the healthiest spices because in addition to its anti-inflammatory effects, turmeric might also have antioxidant properties and has been studied for its potential to improve brain function and lower the risk of certain chronic diseases. Turmeric has been used for centuries in traditional medicine and cooking, particularly in South Asian cuisine. It’s often used to flavor and color curry dishes and is also used in many other dishes around the world. I love how Malaysian cuisine uses turmeric in fresh form in their dishes. However, it’s important to note that more research is needed to fully understand the health benefits of turmeric and curcumin. Overall, turmeric is a versatile and flavorful spice that can add a pop of color to many dishes, while amping up its health quotient. Similarly, cinnamon has been shown to help regulate blood sugar levels. It is believed to have anti-inflammatory properties. Ginger is another spice that is known for its anti-inflammatory effects and it has been used for centuries to help ease nausea and stomach discomfort.  Saffron is said to enhance sleep, better mood, and relieve PMS symptoms. Rosemary and oregano help fight diseases such as obesity, liver problems, and asthma. Spices have long been used as herbal medicines in many Asian cultures. South Asian ayurveda makes use of many local spices, herbs, and medicinal plants. Ayurveda emphasizes the use of spices in enhancing digestion, increasing and stimulating appetite, and nourishment through various antioxidants, minerals, vitamins etc. Ashwagandha, ginger, turmeric, fennel seeds, amla are some of the widely used herbs and spices in Ayurvedic medicine. Similarly, traditional Chinese medicine also makes use of various herbs and spices. Licorice, ginger, ginseng root, etc. have been used for medicinal purposes for years. Cooking with unknown spices can seem intimidating, especially when you haven’t experienced how certain spices work with certain dishes. The ground rule when experimenting with spices is to start with small amounts and gradually increase it until you achieve the desired flavor. It’s also a good idea to use fresh spices whenever possible, as they have a stronger flavor and aroma than older dried and powdered spices. Overall, incorporating a variety of spices into your cooking can not only make your food taste better but can also provide potential health benefits. So don’t be afraid to be creative and innovative in experimenting with spices in different combinations to find your perfect flavor profile.

How are food and culture related? Both of these elements reinforce each other. Throughout history, the availability and accessibility of food have determined the survival and growth of civilizations. On the other hand, food has been closely associated with cultural identity and heritage. The food we eat often reflects the geography, climate, and resources of a region, and shapes local cuisines and culinary traditions. Food is also an important aspect of social gatherings and celebrations. Food is a basic human need for survival. It provides the necessary nutrients and energy for our bodies to function properly. However, time and again we see food holding cultural and historical significance. Food not only provides sustenance, but what kind of food we consume reflects the history, traditions, values, and social dynamics of a community or group of people. Historically, control over food resources was often a source of conflict and competition among civilizations. Access to fertile land, water, and other food resources have been the driving factors of conflicts, conquests, and territorial expansion. One of the many reasons Prithvi Narayan Shah wanted to conquer Kathmandu was its fertile land and easy availability of fresh produce. Whether it’s through agriculture, trade, cultural practices, or conflict, food has been a fundamental element of human civilization. It has shaped our past, continues to affect our present, and will likely play a significant role in our future as well. Control over food production and distribution has been used as a means of power and domination, shaping the political landscape of civilizations. This is one of the reasons why the oldest agrarian civilizations were found in riverbanks of great rivers such as the Nile, Yangtze, Indus etc. Throughout history, food has been at the heart of human society, and its role continues to evolve in the modern world. So, the significance of food in human civilization cannot be underestimated. It has been and will continue to be a driving force in the development and evolution of societies. So, understanding the importance of food is crucial to understanding human civilization as a whole. In recent times, an Asian wave has gripped the world which has led to massive popularity of Korean food and appreciation of Korean culture. In the USA, which is the biggest melting pot of people from different cultures and backgrounds, food from around the world can be found in the streets of New York. Moving closer to home, in Nepal, the obvious correlation between food and culture can be seen in the Newar community. Newari Bhoj is an amalgamation of culture and food that brings people from different families in a community together. It’s a cultural practice that spans generations. Here, food is an integral aspect of social gatherings, celebrations, and rituals, and it helps to define cultural practices and customs. The unique way Newar community prepares food making its taste distinct from other communities has fostered cultural identity by bringing people together and creating a sense of belonging. Food can also be a means of communication, expressing social status, hospitality, and belonging to a particular group or community. In Hindu marriage ceremonies, it’s a common practice to bring various fruits, nuts, sweets, and fish as offerings. The act of preparing food with love and care communicates the affection a person has for another. Food plays a crucial role in marketing social differences. Different cultures have unique dietary practices, food taboos, and culinary traditions that are shaped by various factors such as geography, climate, religion, and historical influences. For example, in Brahmin and Chhetri communities of Nepal, cows are considered sacred and eating, selling, and distribution of cow meat is forbidden, while some indigenous communities consider beef to be a delicacy. The ways in which food is prepared, cooked, and consumed can also vary greatly across cultures, leading to a diverse range of flavors, textures, and culinary techniques. Food is scarce in the Himalayan region, and they have dishes of potatoes, soups and teas. Traditionally, people in hilly areas consumed grains such as rice, maize, corn, wheat, pulses, etc. Tarai, with its warm and humid weather, sees the growth of varieties of fruits and vegetables. Food also strengthens social bonds by providing opportunities for communal eating and shared experiences. Many cultures have rituals and customs associated with food, such as family gatherings, festive feasts, and special occasions. These occasions often involve traditional dishes that are prepared and shared among family members, friends, and communities, creating a sense of togetherness and fostering relationships. This can be best exemplified by the Newari bhoj, a communal eating experience that is also seen as a celebration and festivity in various jatras. Food can represent a sense of belonging to a particular cultural group, and people often take pride in their traditional cuisines and culinary skills. Food can preserve and pass down cultural heritage from one generation to another. The Italians take pride in their pastas and pizzas, the Mexicans have their tacos and burritos, the Polish have their ‘peirogi’, and the Vietnamese have ‘pho’. However, it’s important to note that food can also be a source of tension and conflict, especially in multi-cultural societies where differences in food preferences, dietary restrictions, and culinary practices may clash. It’s said that one of the reasons of Hindu-Muslim conflict in India is the consumption of meat. Food can sometimes be a symbol of social status, power, and inequality, leading to issues related to access, affordability, and distribution of food resources. For instance, in the Mushahar community of Nepal’s Tarai, rat meat has been eaten as a delicacy for generations but this has affected their interactions with other communities in society. Food is a reflection of who we are as individuals and as communities, and it continues to shape our cultural heritage in profound ways. So, next time you sit down for a meal, remember that it is more than just food on your plate. It’s a reflection of the rich cultural tapestry that surrounds us. We should appreciate and celebrate the diversity and significance of food in our cultural landscape.