What is your childhood memory of ‘bhogate’(pomelo)? Don’t tell me you also played with bhogate, making it into a football of sorts. There used to be lots of bhogate trees in Kathmandu Valley. Since the production of bhogate was high and demand was low, as the population was less compared to present-day Kathmandu, the best way to utilize it was to play with it. And, some bhogate trees used to produce such bitter fruit that owners would be happy to give it away for play.

Playing with bhogate was no easy feat with bare feet. It started with a bit of pain, but after many kicks, it became an enjoyable daily ritual. Each day brought a new ball for winter play, courtesy of the bhogate trees that produced bitter fruits.

Another childhood memory might involve being told that consuming pomelo increases blood quality and quantity. Turns out, a peeled pomelo weighing about 600 grams is a powerhouse of nutrition. It has 231 calories, five grams of protein, no fat, 59 grams of carbs, six grams of fiber, and a bounty of essential vitamins and minerals. It’s no wonder pomelo was believed to enhance blood health.

Bhogate sadeko, a marinated pomelo dish, is more than just a vibrant heritage of Nepali culture. It’s a tradition, a connection to our roots, and a testament to the enduring spirit of Nepali communities worldwide. Originating from Nepal, bhogate sadeko is a harmonious blend of sweet, tangy, and spicy flavors, capturing the essence of the revered pomelo fruit.

It’s a favorite during winter afternoons when families and friends gather under the warm sun to enjoy this refreshing and flavorful dish. It’s a crowd-pleasing dish, normally consumed in gatherings, especially women’s gatherings or family gatherings on sunny days. It’s a seasonal dish from Nepal.

For the Nepali diaspora, bhogate sadeko holds a special place, evoking memories of sunny days and sharing laughter with neighbors. Beyond its culinary allure, this dish packs a punch of health benefits, from immune-boosting vitamin C to fiber and potassium for digestive wellness.

Pomelo (Citrus maxima) is a large citrus fruit that belongs to the Rutaceae family. Known for its sweet and tangy flavor, it’s the largest citrus fruit, often compared to and sometimes mistaken for grapefruit (Citrus paradisi) due to its similar appearance. Varieties like Chandler, Thong Dee, Tambun, and Kao Nam Phueng each contribute their unique characteristics to the flavor palette, creating a symphony of tastes in bhogate sadeko.

Pomelo is believed to have originated in Southeast Asia, particularly in regions like Malaysia and Indonesia. It’s now widely cultivated in various tropical and subtropical regions, including Nepal, China, Thailand, Vietnam, India, and the Philippines. The fruit has also gained popularity in other parts of the world, including the Americas and certain Mediterranean countries.

 As a Product Development Chef, I’ve taken it upon myself to introduce this cultural delight to diverse menus. The nostalgic taste of bhogate sadeko transcends borders, and soon, it will find its place in a Middle Eastern menu, adding a touch of Nepali flair to the global culinary stage.

When I was the chef patron of a restaurant called Zumbura in London, I tried to link my childhood memory of bhogate to a cocktail drink. That was quite successful. Infusing pomelo juice into our cocktails wasn’t a mere quest for a refreshing drink; it was a homage to the authentic flavors that had shaped my culinary journey. Ingredients inspired by local produce, such as pomelo, became the bridge linking the diverse palette of cuisine with the traditions of my Nepali heritage.

In our fast-paced lives, preserving culinary traditions becomes paramount. Bhogate sadeko is more than a recipe. It’s a story waiting to be told, a piece of Nepal that resonates across generations. Sweet and sour pomelo is mixed with yogurt, sugar, salt, and chilies, and tempered with mustard oil and fenugreek seeds to make this afternoon snack for winter afternoons when a group of families and friends sit together under the warm sun and consume this dish. Other citrus fruits can also be added to bhogate.

The preparation is simple. Peel the pomelo, and marinate it with yogurt, salt, and chili powder, adding green chili for an extra kick. You can also add some oranges as well. Sputter fenugreek seeds until dark in hot mustard oil, add turmeric powder, and temper the marinated pomelo. Mix well and enjoy this delightful, nostalgic dish that connects us to our roots. 

 The author is a UK-based R&D chef