As a Brahmin from the hills, I was raised with certain dietary restrictions during certain holy days. Being told not to eat ‘impure stuff’ only fueled my curiosity and cravings for those forbidden foods. One such dish that I used to avoid as a Brahmin was Pani Roti.

However, as I delved deeper into the culinary world, I came to realize the significance and hidden treasures of Pani Roti. Many people jokingly referred to it as the ‘Bahun ko pasta’—the Brahmin version of pasta, made with vegetables but without garlic. Yet, as I expanded my knowledge of different cultures and cuisines, I discovered that Pani Roti was closely related to Thenthuk, a Tibetan hand-pulled noodle soup.

Pani Roti is primarily prepared during Ekadasi, the eleventh lunar day of each of the two lunar phases in a Vedic calendar month. On these days, fasting is observed, and food items like rice, dal, cereal grains, onion, and garlic are avoided. Some devotees consume only fruits or fast without consuming anything. In the hills of Nepal, where food scarcity has been a persistent issue, fasting is not mandatory, and Pani Roti is prepared on two significant Ekadashis called ‘Thuli Ekadashi,’ which includes Harishayani Ekadashi and Haribodhini Ekadashi.

The name ‘Pani Roti’ can be translated to ‘bread in water’ in English, but it goes beyond its simple literal meaning. Pani Roti is a traditional Nepali cuisine that is not only a simple dish but also a nutritious and flavorful one. Unlike many festival dishes that require several accompanying dishes, Pani Roti stands as a complete and satisfying meal.

The preparation of Pani Roti involves cooking wheat flour dough balls in a pressure cooker along with curry made from vegetables like leaves (karkalo ko paat), the young stalks (gaaba or gaava), and the taro tubers or corms (pidhaalu) of taro plant or unripe pumpkin, complemented by the addition of greens. This delightful combination of wheat flour balls and vegetable curry provides sustenance for an extended period, making it an ideal choice for Nepali villagers engaged in extensive farming work with limited time for cooking.

In contrast, Thenthuk, originating from Tibetan cuisine, is a versatile and heartwarming soup commonly found in the streets of Kathmandu, especially in Tibetan restaurants and small eateries. Thenthuk, also known as hand-pulled noodle soup or thukpa, is a delightful and nutritious dish popular in Amdo, Tibet, where it is often served as a comforting lunch or dinner option.

The main components of Thenthuk include wheat flour dough, mixed vegetables, and tender Himalayan goat (Chyangra), mutton, or yak meat. The adaptability of Thenthuk allows for modern variations like Vegetable Thenthuk to cater to vegetarians and those seeking a lighter option. By incorporating seasonal and local vegetables, Vegetable Thenthuk remains fresh, vibrant, and brimming with flavors.

The clear vegetable broth in Thenthuk allows the natural tastes of the vegetables to shine through, creating a light and healthy option suitable for any time of day. Whether enjoyed as a nourishing lunch or a comforting dinner, Thenthuk provides the necessary sustenance to keep individuals energized without feeling overly heavy or indulgent.

Both Pani Roti and Thenthuk embody the essence of Nepali and Tibetan comfort cuisine. These dishes carry cultural significance, evoke nostalgia, and offer heartwarming flavors and nutrition. Pani Roti and Thenthuk showcase the beauty of traditional cooking methods, the use of seasonal and local ingredients, and the power of culinary heritage in bringing families and communities together.

In a culinary landscape that often emphasizes novelty and innovation, it’s essential to celebrate and preserve the unique flavors and cultural heritage embedded in dishes like Pani Roti and Thenthuk. These traditional delicacies offer more than just sustenance; they are a reflection of our history, values, and the essence of what it means to share a meal with loved ones.

As we savor the simplicity and depth of flavors found in Pani Roti and Thenthuk, let us celebrate the culinary treasures that connect us to our roots and enrich our lives. As we gather around the table to enjoy these cherished dishes, let us also take a moment to appreciate the elders in our families who pass down these recipes, keeping the flame of tradition alive for future generations to enjoy.

In this rainy season, you can enjoy the warmth and spice of Pani Roti or Thenthuk, comforting your body and soul. For those in (or, from) Dharan, you can even compare your version of veg Thukpa with Pani Roti and Thenthuk and savor the unique delights of each dish.

As we embrace the legacy of Pani Roti and Thenthuk, let us remember that food is not just a means of sustenance, it’s a gateway to our culture, heritage, and memories that bind us together as a community. Let us cherish and celebrate these comfort cuisines that have been an integral part of our lives, connecting us to our past and infusing warmth into our present.

The author is a UK-based R&D chef