Do you know what connects the art of Dolma making in Azerbaijan, the French Gastronomic meal, Singapore’s vibrant Hawker culture, and the traditional Japanese Washoku? The answer is delicious and culturally rich food. These culinary traditions are not only about food but are also proudly listed on UNESCO’s Intangible Cultural Heritage List. This list safeguards a wide range of food and food-related cultures, from Belgian Beer to the tradition of Couscous, Korean Kimchi to Neapolitan Pizza, thanks to the dedicated efforts of individuals and national and international actors.

Now, let’s bring our focus closer to home. A decade or so ago, the vibrant streets of Kathmandu Valley were filled with the aroma of Jho Bhoya, a cherished Newari feast served on Saal tree leaves. People gathered, sitting on traditional straw mats (Sukul), to indulge in this four-course extravaganza. This culinary adventure included beaten rice, meat, spinach, peas, potatoes, cucumbers, methi, pankua, yogurt, rice beer, alcohol, cauliflower, fruits, sweets, curd, and more. The feast was divided into four phases, each offering a unique array of flavors.

The food items are divided into four phases. In the first phase, beaten rice, especially radish pickle, 1-2 pieces of meat, green garlic, and more are served. The second phase features Dyakala (gravy meat), legumes, cauliflower, and potato. Moving on to the third phase, legumes, mushrooms, methi soup, pankua, radish, and chana are served. Finally, in the fourth phase, bhutaan, curd, small peas, radish, carrot, cucumber, fruits, and sweets are served.

So, what happened to Jho Bhoya? Is it expensive to organize? I don’t think so. People are paying a minimum of Rs 2,000 per plate for a regular feast, and it can be organized within that budget. The scarcity of human resources to serve these dishes may be a challenge, but the most pressing concern is the dwindling knowledge. Those who possess the culinary secrets are aging, and few young individuals are eager to inherit this invaluable heritage. It's clear that we must act to preserve it, but the question is how?

To conserve and promote our Intangible Cultural Heritage, the first step is to monetize it. This ensures that those dedicated to protecting our culture and traditional food have the means to live with dignity. A significant boost to conservation and promotion could come from adding Jho Bhoya or the entire Newari food culture to UNESCO’s Intangible Cultural Heritage List.

The registration of Nepal’s Newari cuisine as part of UNESCO’s Intangible Cultural Heritage list is indeed possible, but it requires a well-coordinated effort by the Nepali government, local communities, and cultural preservation organizations.

Achieving this recognition demands a thorough documentation of Newari cuisine. This documentation should encompass its history, traditional recipes, cooking techniques, rituals, and social customs related to food preparation and consumption. Every detail should be meticulously recorded.

The active involvement and support of the Newar community are crucial since they are the primary bearers and practitioners of this culinary tradition. Their insights, knowledge, and consent are essential in the process. Collaboration with culinary historians, ethnographers, anthropologists, and other experts is also necessary. These experts can provide a comprehensive understanding of the cultural significance and uniqueness of Newari cuisine.

We must emphasize the cultural significance of Newari cuisine, not just as a source of sustenance but as a symbol of cultural identity, community cohesion, and the preservation of local traditions.

Sustainability is another significant aspect. We should highlight the sustainable practices associated with Newari cuisine, such as the use of locally sourced and seasonal ingredients, which foster a harmonious relationship with the environment.

Newari cuisine deserves a place in the global gastronomic landscape, given that gastronomy encompasses the art and science of enjoying food and drink. It goes beyond mere consumption to include the appreciation of food, understanding its cultural and historical significance, and exploring different tastes, textures, and flavors.

Additionally, raising public awareness about the significance of Newari cuisine and the importance of its preservation, both locally and internationally, is paramount. We must develop a plan for the safeguarding of Newari cuisine, ensuring that traditional practices continue to be passed down through generations.

It’s important to note that the process of registering a cultural element as UNESCO Intangible Cultural Heritage can be complex and time-consuming. Successful nominations require a strong demonstration of community involvement, commitment to preservation, and a deep understanding of the cultural significance of the tradition.

Join this campaign for your community and savor the journey towards Culinary Nirvana while enlightening others about your heritage. This process necessitates support from the Nepali government, Guthi Sansthan, Nepal Tourism Board, cultural organizations, and international bodies that can aid in the nomination and provide financial or technical assistance.

Financial support is essential, especially considering the constraints faced by the Kathmandu Metropolitan Corporation in utilizing its budget. Therefore, we can request KMC to allocate funds for this noble endeavor. Together, we can ensure that the flavors and traditions of Newari cuisine continue to thrive and captivate the world.

In conclusion, with careful structural planning, meticulous documentation, and unwavering community support, Newari cuisine has the potential to be recognized and celebrated on the international stage as part of UNESCO’s Intangible Cultural Heritage list. This recognition will help preserve and promote this unique culinary tradition for future generations and elevate Nepal as a global tourism destination.