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Have you heard about turmeric latte? If not, it’s a milk drink with turmeric powder, ground cinnamon, honey, or maple syrup that reduces inflammation, aids digestion, and lowers cholesterol levels. Essentially, it’s a slightly tweaked version of ‘besar dudh’, providing similar benefits.

Another popular product these days is Carecumin, a liquid turmeric supplement with fruit flavor. It claims to lead to significant reductions in aches and pains, boost immunity, and improve gut health.

These are modern marketing gimmicks to sell the knowledge of our forefathers on turmeric.

Now, let’s embark on a journey to explore the fascinating world of turmeric, tracing its roots back to ancient times and following its path to kitchens around the globe.

Turmeric’s tale begins in South Asia, particularly in Nepal and India. For thousands of years, turmeric wasn’t just a flavor enhancer, it was a revered medicinal herb. People used its vibrant yellow powder to soothe aches and pains, fight infections, and add a touch of sunshine to their dishes.

But how did this golden goodness travel the world? It all comes down to the ancient spice routes. Imagine bustling marketplaces filled with exotic treasures. Traders carried turmeric along these routes, introducing it to new cultures and palates. From Arabia to China, Africa to Europe, turmeric’s unique flavor and medicinal properties spread like wildfire.

You might wonder why turmeric isn’t a star player in Chinese cuisine. While some Chinese dishes do incorporate turmeric, other spices like ginger and Sichuan peppercorns tend to dominate. This difference reflects the diverse flavor profiles that have developed in different regions around the world. Just like how some countries love the heat of chili peppers, others might prefer the earthy tones of turmeric.

Now, let’s get to the heart of the matter: Why is Nepali turmeric so special? Food enthusiasts swear by its quality. Grown in the fertile foothills of the Himalayas, Nepali turmeric boasts an intense aroma, earthy flavor, and higher content of curcumin. Curcumin is the golden hero within turmeric, packed with potential health benefits.

This exceptional quality comes at a premium. Nepali farmers use sustainable methods, nurturing their crops without harsh chemicals. This translates into a higher price for exporters, but it also means a more rewarding experience for those seeking the finest turmeric on the market.

So, what makes Nepali turmeric so expensive?

First is the high altitude at which it’s cultivated. The crisp mountain air and well-drained Himalayan soil create ideal growing conditions for turmeric, contributing to its intense aroma and flavor. Then there’s the case of sustainable practices. Nepali farmers often rely on traditional methods, avoiding chemical fertilizers and pesticides. This eco-friendly approach ensures a purer product but requires more labor, impacting the cost.

As we delve into the world of turmeric, let’s not forget its intriguing cousin, white turmeric, also known as Curcuma aromatica or mango ginger. Primarily grown in the monsoon regions of Nepal’s Himalayas, white turmeric offers a unique twist on the golden spice.

While both yellow and white turmeric share curcumin as a key component, white turmeric boasts a higher concentration of other beneficial compounds, including vitamin A, protein, fatty acids, and minerals. This unique profile translates to potential health benefits similar to yellow turmeric, with a focus on skincare and throat infections.

Traditionally used in Ayurvedic medicine, white turmeric is believed to help brighten and lighten the skin. Its anti-inflammatory and antibiotic properties might aid in easing throat infections and congestion.

Unlike its yellow counterpart, white turmeric has a milder, more citrusy aroma and flavor, making it versatile for various culinary uses. It can be consumed raw, dried and powdered, or even enjoyed in tea form.

While research on white turmeric is ongoing, its potential health benefits and unique flavor profile make it an exciting addition to the turmeric family.

Interestingly, the limited availability of white turmeric due to its specific growing conditions also contributes to its value. This, along with its potential health benefits, positions white turmeric as a niche but promising player in the world of spices.

Let’s talk about the promising potential of turmeric in managing inflammation, a key player in various conditions. Studies suggest turmeric may help alleviate symptoms of arthritis, and inflammatory bowel disease, and even ease muscle soreness after exercise.

Furthermore, early research indicates turmeric’s potential role in boosting the immune system, potentially aiding in defense against common colds and flu. Additionally, some studies explore its possible involvement in weight management and even cancer prevention.

Unlike some other turmeric-growing regions, Nepal has a smaller production capacity, leading to higher prices due to limited supply and high demand.

Beyond these factors, the future of Nepali turmeric looks bright. As people become more aware of ingredient quality and origin, the demand for authentic Nepali turmeric is likely to rise. This can empower Nepali farmers and contribute to preserving their valuable agricultural heritage.

Turmeric’s journey is a testament to the power of taste and tradition. From its South Asian roots to its global presence, this golden spice continues to add vibrancy and potential health benefits to dishes around the world. So, the next time you savor a curry or sprinkle turmeric on your veggies, remember the long and fascinating journey this wonder spice has taken.

The author is a UK-based R&D chef

Bel fruit, scientifically known as Aegle marmelos, offers a multitude of health benefits. Studies suggest that bel possesses antimicrobial properties, potentially aiding in the fight against certain bacteria and fungi. Its anti-inflammatory effects have also been noted, providing potential relief from bodily inflammation.

Moreover, bel is believed to harbor hepatoprotective properties, which could contribute to liver health, along with anti-diarrheal effects to alleviate digestive discomfort. Its anti-mutagenic properties may help prevent DNA damage.

When you delve into the study of bel, you can uncover many more claims about its health benefits. But did you know that bel patra once cooled down Lord Shiva? If it could cool down the God of Gods, then the pulp of the bel fruit can cool us down during summer. How? Let’s begin with the story of Mahadev or Shiva during the time of the churning of the ocean.

But first, let’s address the false story of bel bibaha—the misinformation about Newar girls marrying the bel fruit. The ceremony is called Ihi, and the girls are married to Suvarna Kumar, which symbolizes Lord Vishnu. It probably started to save Newar women from ‘Sati Pratha,’ where widows were forced to sacrifice themselves in the burning fire. During Ihi, bel fruit is given as a witness, as bel fruit (wood apple) has a peculiar quality of not rotting and remaining fresh forever.

Due to the release of poison during the churning of the ocean, the entire world became unable to bear its heat. Even the Sura and Asura (gods and demons) were troubled by the heat. Then everyone worshiped Lord Shiva and asked him for his help in getting rid of the heat created by the poison.

Lord Shiva drank the poison to free everyone from it. The heat of the poison was so intense that its effect did not diminish, and Mahadev’s throat turned blue. Then the Sura and Asura offered bel patra and water to Mahadev. Due to the effect of bel patra, the temperature of the poison started decreasing. Lord Shiva’s fever subsided after the offering of bel patra, and he became happy and blessed everyone, saying that from now on he would fulfill every wish of those who offer bel patra to him. Since then, the tradition of offering bel patra on Lord Shiva or one of his forms—the Shiva linga—has been ongoing.

According to another story, the leaves are dearest to Lord Shiva because the Purana mentions that once Goddess Parvati’s sweat droplets fell on the Mandrachal Mountain. It led to the growth of the bel plant. So, the Goddess is considered to reside in the bel tree in all her forms.

Bel is known as Bengal quince, stone apple, curd fruit, elephant apple, Adhararutha (Sanskrit), Iyalbudi (Tamil), Sriphalamu (Telugu), Billi (Gujarati), and Bel in Nepali, Hindi, and Bengali.

Bel possesses many medicinal values and is therefore used as an ingredient in Ayurvedic herbal medical preparations. The fruits, bark, leaves, seeds, and roots of bel contain bioactive compounds such as coumarin, xanthotoxol, imperatorin, aegeline, and marmeline.

Bel sharbat is traditionally made during summer. It’s said that if you drink bel sharbat in the morning, it will protect you from outside heat throughout the day. The plant is highly edible, and the fruit is eaten raw or made into marmalades, jams, jellies, and drinks.

In Indonesia, the fruit is opened and dressed with palm sugar for eating at breakfast. Young leaves and shoots are cooked as a vegetable in Thailand or used as a condiment in Indonesia. An infusion of the flowers is used to make a refreshing beverage. The fruit is also processed to make candied fruit and fruit toffees.

In Nepal and India, bel sharbat is quite popular during summer. There are many ways of making it. The seeded pulp is beaten also with milk and sugar to make sharbat. In the Indian state of Odisha, bel fruit pulp is mixed with fresh cheese, milk, water, sugar, crushed black pepper, and ice, and it becomes the great drink called bela pana.

During their New Year’s Day, Maha Bishuba Sankranti (on Baishakh 1 of the Nepali New Year’s day), Odia people prepare special bela pana with ripe bel, milk, black pepper, cheena (cheese curd), tiny pieces of peeled banana and honey or jaggery, yogurt, cardamom, ground cashews, and freshly grated coconut.

One popular method of making bel sharbat is to wash wood apples, cut them, and take out their pulp. Mix it with double the volume of water and mash it. Run this mashed pulp through a strainer and extract the juice by pressing it with the help of a spoon.

Add sugar to the juice. When it’s mixed in the juice properly, pour cold water or put some ice cubes in it. You can mix salt and cumin (jeera) powder as per your requirement. You can make four to five glasses of squash from one kg of wood apples.

Efforts to conserve the Bel tree are crucial as over-exploitation and habitat degradation have led to its classification as ‘near threatened’ on the IUCN Red List. To safeguard this vital aspect of culture and tradition, initiatives to plant and conserve bel trees are necessary.

 The author is a UK-based R&D chef

Biryani dominates online orders in Kathmandu, followed by momo, burgers, pizza, fried chicken, rolls, samosas, naan, chowmein, and noodles.

A few months ago, I was surprised to read news about the popularity of biryani in Kathmandu. Initially, I thought its influence might be shaping Nepali cuisine, but then I realized that food transcends geographical boundaries. I became confident that a unique variation of the biryani—Nepali biryani—would gradually emerge.

In my role as the research and development chef for a prominent airline and event company, I delved into the intricate world of biryani, uncovering its fascinating history and evolution. Biryani, a culinary gem and global sensation, has its origins shrouded in mystery, with theories pointing to its introduction by the Mughals from Persia or its creation in South India as the ‘Oon Soru’ or ‘one-pot meal.’

The Mughals, renowned for their culinary expertise, left an indelible mark on biryani by introducing Persian ingredients, cooking techniques, and the iconic ‘dum’ cooking method, similar to how we cooked ‘pakku’. In this technique, rice and meat are sealed in a pot over a low flame. Saffron and yogurt played a pivotal role in shaping the biryani we savor today.

Biryani’s historical journey through ancient India is evident in references to similar rice dishes like ‘yavasa’ mentioned in the Arthashastra, an ancient Indian book by Chanakya. The Mughals’ influence, particularly their love for saffron, yogurt, and the dum technique, significantly contributed to the rich and aromatic flavors of biryani.

Regional variations of biryani across India add to its charm, from the fragrant and sweet South Indian biryani to the globally renowned Hyderabadi biryani. In my exploration, I found that biryani has become not only a beloved dish but also a top choice for home delivery, ranking as the number one most-ordered dish on various online platforms in India. And the same thing is happening here in Nepal.

When I’m stuck or short of a dish during my food presentations for the airline, and if I have to prepare a staff meal, biryani is my problem solver. It’s a last-minute fix that is so versatile, accommodating lamb, chicken, fish, seafood, vegan, vegetarian, gluten-free, Jain Hindu, or Muslim preferences. It serves as a main dish fulfilling everyone’s desires.

Has anyone cooked biryani? There is a precise technique and process to follow, creating layers of mostly meat and rice with fried onion, mint, coriander, rose water, kewra water, yogurt, clarified butter (ghee), saffron, and a carefully selected blend of whole garam masala, finished with garam masala powder – the key to biryani, along with long-grain aged basmati rice.

In essence, biryani is a rice dish that originated in India but has spread worldwide. It’s a fragrant rice dish enjoyed with various meats, vegetables, and spices. Here, we will explore some famous biryani dishes from different countries.

In Saudi Arabia, it’s called Mandi; in Bahrain, Machboos or Machbosh; in Qatar, Mashkool. An epic Ruz Sayadeya, or Egyptian seafood rice, starts with a base of onions caramelized to perfection. In a hot pan, add a drizzle of oil and then add grated onions, spices, salt, and pepper, stirring over low heat until the onions are caramelized and have a deep amber color.

Is paella, the national dish of Spain, related to Spain? Although both are very popular rice dishes, paella is a dish from Spain that originated after the Arabians invaded and ruled the Iberian Peninsula. Paella is usually made with bomba rice, which is highly water-absorbent, giving the dish a mushy texture. Apart from meat, lots of seafood like oysters, crab, prawns, etc., are used in this dish. It’s conventionally cooked in a paella pan, a flat-bottomed, broad dish with handles on both sides. Traditionally, it was cooked on weekends by men who used to rest on weekends.

Did pulao become paella? With Arabs bringing rice to Spain, it’s likely they also brought numerous rice dishes. Imported dishes get ‘translated’ by local ingredients and culture. I’m confident that Arab predecessors didn’t include pork sausage in their rice dishes. Given some Muslims’ aversion to shellfish and other non-fish sea creatures, black paella may be indigenous to Spain.

But dishes like Arroz con Pollo? They’re likely just minor variations on the theme of pulao, pilow, pilaf, and biryani.

Biryani’s history reflects dynamic evolution, adapting to changing tastes and preferences. Modern variations include different meats, the incorporation of vegetables, and the creation of fusion biryanis. Chefs and home cooks have showcased their creativity with innovations such as biryani bowls, wraps, and healthier alternatives like quinoa biryani.

The journey of biryani from ancient India to its current global popularity is a testament to its enduring charm and the adaptability of this timeless culinary delight. As a chef, I’m excited by the continued innovation and creativity surrounding biryani.

Due to its growing popularity, biryani can even be found in unique variations in countries like Sri Lanka, Burma, Brunei, and even Thailand. Biryani spread like wildfire through India and eventually found its way up to Nepal.

The author is a UK-based R&D chef 

In many Nepali communities, ‘jaad’ (beer) holds deep associations with God and nature worship. It features prominently in various rituals, from birth to death, and is even considered a purifier of spirit and body. You could say jaad holds a sacred status within many Nepali communities.

Nepali alcoholic beverages primarily fall into two categories: fermented (commonly called jaaḍ) and fermented and distilled (known as raksi). Raksi, scientifically classified as ethyl alcohol, is derived from jaad, earning it the title “mother of all raksi.” But what gives life to jaad? Grains like corn, millet, wheat, barley, and rice, or perhaps fruits, or the special yeast called ‘marcha’?

The jaad-making process begins with the meticulous cleaning of the chosen grains. These are then boiled in a metal pot (preferably copper) until cooked through and imbued with a delightful flavor. This cooking breaks down the starch in the grains, preparing them for the next crucial step which is fermentation.

Once the cooked grains cool to room temperature, the unique marcha (yeast) is introduced. The mixture is thoroughly stirred and sealed in a container for fermentation, which can last anywhere from two weeks to even longer.

During fermentation, the marcha devours the natural sugars present in the grains, transforming them into alcohol. This is precisely why marcha plays such a vital role in crafting this alcoholic beverage. To accelerate this process and ensure the yeast thrives, the container is kept in a warm environment, providing the ideal temperature for the chemical reaction.

Fruits like apples, bananas, peaches, wild berries, and apricots can also be substituted for grains. However, when using fruits, the cooking process is skipped. Instead, the fruits are mixed directly with marcha to initiate fermentation.

Fermentation is a fascinating process where microscopic organisms like yeast or marcha (sometimes even bacteria) act like miniature chefs, using the sugars in ingredients to bake a unique treat: alcohol, the ‘fizz’ we enjoy in the drink. While it may seem simple, this process demands days of dedicated effort, traditionally carried out by the skilled hands of Nepali women.

Marcha, known as ‘okhati’ in the local language, translates to ‘medicine.’ The quality of jaad directly depends on the quality of this yeast cake. Some even use charcoal to enhance the jaad’s flavor. The scientific rationale behind this lies in charcoal’s ability to absorb unwanted odors and colors, similar to how good wines and whiskeys are aged in charred oak barrels.

Many have documented the okhati (marcha) making process, traditionally passed down from mothers to daughters. The sheer variety of plants and herbs used is extensive. Food scientists and students of the Himalayan region often cite the research article ‘Plants used in murcha preparation in Eastern Nepal’ by J. B. KC, D. K. Subba, and B. K. Rai (published in 2001) for the raw materials involved. This paper lists 38 diverse species, ranging from Abhijalo (Drymaria cordata), Adhuwa (Zingiber officinale), Anaras (Ananas comosus), shoots of Ghodtapre (Centella asiatica L), Wild Leaf (Kurilo Asparagus racemosus) to many types of Unyu (Pteridium revolutum). The paper focuses solely on the eastern region, highlighting the vastness of marcha knowledge waiting to be explored across Nepal.

Nepali women begin by collecting herbs from the jungle, followed by a meticulous cleaning and drying process. Ground rice or millet is then mixed with these herbs, sometimes incorporating a touch of old Marcha (Joran) for added depth. Round-shaped cakes are formed and placed in dry locations, often on rice hay or phiraunay leaves, before being stored in a warm environment. In some villages, these cakes are covered with rice hay or cloth to simulate a ‘fever’ of 38-40°C, providing the ideal warm temperature. After seven to eight days, the marcha is ready for use.

This generational knowledge of home brewing, including marcha making, has thrived even without formal scientific understanding. While the general masses who practice it may not grasp the intricacies of fermentation, their cultural heritage keeps this tradition alive.

A recent news story mentioned Minister for Industry, Commerce, and Supplies Ramesh Rijal’s plan to promote the sale of domestic liquor through product branding. He aims to support small and domestic industries in this endeavor, considering Nepal’s annual imports of alcoholic beverages reach nearly two billion Nepali rupees.

However, before commercialization, it’s crucial to safeguard the knowledge behind these traditions. We must document the scientific understanding of the process, and its raw materials, and develop standardized production procedures and quality control systems. We need to develop a scientific production process and a quality management system. I believe we are a bit lagging on issues related to hygiene, so we should also focus on hygienic design, packaging, and distribution systems.

The government should determine production standards and quality for domestic alcohol, and also make arrangements for promoting sales in a way that benefits actual farmers. This will ensure the cultural knowledge of brewing and marcha making is preserved as well as help the industry flourish.

The author is a UK-based R&D chef

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

In the monsoon season, the rainfall transforms our land into a vibrant and lush green landscape. After a few weeks of rain, we can harvest an attractive green product—hariyo bhatmas. The color of these green soybeans is brighter and the taste is smoother than any other variety of beans.

Hariyo bhatmas sadeko (soybean salad) is one of the most famous dishes in the local eateries of Kathmandu. It goes well with everything, from chiura (beaten rice) to even regular daal bhat. And it’s one of the best snacks for those who like a drink in the evening.

Hariyo bhatmas is rich in protein, calcium, vitamins, fiber, and other nutrients like vitamin K, vitamin B6, thiamine, vitamin C, iron, manganese, phosphorous, copper, potassium, magnesium, zinc, selenium, and calcium. It’s a good source of antioxidants, which boost metabolism.

Hariyo bhatmas helps boost metabolism, reduces heart problems, protects against cancer, improves digestion, and enhances bone health. It also lowers the risk of diabetes. Making Hariyo bhatmas sadeko is easy. You just have to boil green beans for 10 to 15 minutes on medium flame, ensuring you don’t boil it for too long to preserve the real taste. Add salt to the water while boiling. Meanwhile, prepare other spices by cutting ginger and garlic into thin strips, adding salt and juice of half a lemon, and let it sit for 10 minutes.

 Afterward, add cut green chili and mix well. Remove the cover from soybeans, add it to the ginger-garlic mixture. Adjust salt, chili, and lemon juice according to your taste. Heat oil in a pan, fry fenugreek seeds until black, turn off the flame, add turmeric powder, and pour the oil into the mixture. Garnish with coriander leaves and delicious Sadeko Bhatmas is ready to serve.

Now, what about Edamame? Edamame is essentially green soybeans with great branding. It has global recognition and a written history, unlike our hariyo bhatmas sadeko, which lacks branding, and history, and is served as a simple Nepali snack in local eateries.

Edamame is immature green soybeans, widely used in Asian cuisine and recently gaining popularity in the West as a snack. Edamame is typically sold in pods, but unlike peapods, the pods are not meant to be eaten. Instead, the soybeans are boiled in the pods and then eaten separately. In the US, you can find edamame in the frozen food section, and some stores, especially health food stores, might also sell it in the snack aisles.

Edamame is gaining popularity in the West as a superfood because each serving of edamame contains plenty of fiber as well as omega-3 fatty acids. The American Heart Association (AHA) recommends diets high in both to reduce your risk of heart disease. In addition to being a decent source of soy protein, edamame is rich in healthy fiber, antioxidants, and vitamin K. These plant compounds may reduce the risk of heart disease and improve the blood lipid profile, a measure of fats including cholesterol and triglycerides.

Unlike other beans, edamame is low in carbohydrates, which can make eating them less likely to raise blood sugar levels. Although edamame is the same soybean that makes tofu, it has more taste than the bland bean curd. It is faintly reminiscent of peas and is buttery with a hint of sweetness and nuttiness. The texture is firmer than a pea. It’s soft but with a bite.

Edamame has a rich history in Japanese cuisine, dating back to 1638. We don’t have a written history of green soybeans, but it’s believed they might have traveled through Tibet to Nepal.

Edamame has the potential to transform Nepal’s agriculture and make a mark globally.

Edamame is a nutritional powerhouse, rich in plant-based protein, fiber, vitamins, and minerals, making it an ideal addition to a balanced diet. It’s easy to grow in Nepali soil and climate, offering farmers a sustainable and lucrative crop.

Embracing edamame as a cash crop has the potential to transform Nepal’s agricultural story. With its nutritional benefits and global demand, especially in Japanese restaurants, edamame export from Nepal can boost its economy. Imagine this nutrient-rich delight, infused with Nepali flavors—steamed, marinated with local spices like timmur-salt or roasted cumin salt—appearing on menus in Nepali restaurants worldwide.

However, unleashing this potential requires efforts like educating farmers, incentivizing cultivation, and gaining governmental support. Collaboration between farmers, industries, and governmental bodies can create a strong supply chain, showcasing ‘Produce of Nepal’ edamame as a premium product.

 Integrating edamame into Nepali restaurant menus globally can promote Nepali produce, elevate culinary identity, empower local communities, and support economic growth and agricultural sustainability.

By harnessing its nutritional benefits, exploring export opportunities, and integrating it into global cuisines, we can celebrate Nepal’s agricultural heritage and enhance its culinary presence worldwide. It’s time to embrace edamame, not just as a bean but as a symbol of Nepal’s agricultural brilliance and gastronomic innovation.

The author is a UK-based R&D chef

When I was a teenager, I visited my relatives in the hilly region of Kaski during the festive season of Tihar. For brunch, I was served a special dish called pakku meat with rice. I was quite surprised and couldn’t help but ask my aunt, “Did someone in the village make the dish for Tihar?” My aunt explained that the pakku meat had been prepared during the Dashain festival and saved for the occasion of Tihar. I felt privileged to be enjoying the delicious flavors of pakku that had been made about 20 days earlier.

In the past, many middle-class families would traditionally sacrifice a goat during Dashain, but they often couldn’t consume all of it within a few days. Meat was a rare and valuable commodity back then, so they came up with a way to cook the goat meat in fat and preserve it. This culinary tradition was born out of necessity, allowing Nepali families to make their meat last and savor its succulent taste for an extended period. The cold climate of the Nepali hills was also ideal for preserving meat, especially when it was cooked in a mixture of fat, mustard oil, and ghee. The generous use of fat, in my opinion, was the main ingredient that helped preserve the meat until winter.

In contrast to the Indian tradition, our celebration of Navaratri, the nine days of worshiping Shakti or the goddess, involves a lot of meat, alcohol, and food. We celebrate it for more than 10 days, and the most authentic food of Dashain is pakku, the slow-cooked meat in fat.

Pakku meat is a beloved dish that graces Nepali dinner tables during this special season. It’s not just a meal; it represents the heart of Nepali culinary heritage and the skill of preserving flavors.

Pakku meat, a slow-cooked goat dish, plays a pivotal role during Dashain. The preparation of this delectable treat is a labor of love, blending time-tested methods with a unique selection of spices. At the heart of pakku meat’s distinctive flavor lies the secret ingredient: pakku masala. This special spice blend is more than just a seasoning; it’s the soul of the dish, composed of a variety of spices like coriander, bay leaves, fenugreek seeds, dry ginger, garlic, cardamom, cumin, cloves, long pepper, and many more. Each spice contributes to the rich and authentic Nepali flavor that defines pakku masu.

To create pakku meat, one must start with the right ingredients, particularly goat leg pieces, preferably from a young goat. The meat is then marinated with mustard oil, a blend of spices, and aromatic ginger and garlic. The slow-cooking process, often executed in a heavy-bottomed pot or a pressure cooker, allows the flavors to blend. No water is added to the pot, and onions or tomatoes are conspicuously absent during the cooking process. This extended cooking time yields tender, flavorful meat, eagerly anticipated by Nepali people during Dashain.

One notable aspect of pakku meat is the quantity in which it is prepared. This generous serving size is perfect for hosting extended family and guests who come together to celebrate Dashain. As the dish is reheated and served, its flavors deepen, creating a taste that evolves. The more you reheat it, the darker, richer, and more tender it becomes.

For many Nepali individuals living far from their homeland during Dashain, preparing pakku meat is a way to reconnect with their roots. It’s a journey back home, a method to honor cherished traditions, and a means of sharing a piece of Nepal with their loved ones, no matter where they are in the world.

Pakku meat, with its rich flavors and cultural significance, exemplifies how food can be a source of celebration, connection, and nostalgia. If you’ve never had the pleasure of savoring goat meat or are interested in exploring the diverse facets of Nepali cuisine, don’t hesitate to give pakku meat a try. It’s not just a dish; it’s a part of Nepali tradition and a flavorful celebration of Dashain. It’s worth noting that every family has its unique way of preparing Pakku, and the following is one particular recipe that I hold dear.

Ingredients

Two kg goat meat

Five gm (two tsp) cumin powder

Three gm (1.5 tsp) chili powder

Four gm (two tsp) turmeric powder

Four gm (1.5 tsp) garam masala

16 gm (one tbsp) garlic paste

12 gm (one tbsp) ginger paste

Four bay leaves

Four cloves

Two gm black peppercorns

Two cinnamon sticks

Four black cardamoms

120 ml (eight tbsp) pure mustard oil

120 ml (eight tbsp) ghee (brown butter)

20 gm salt

Method

Begin by marinating the larger pieces of goat meat with mustard oil, garlic, ginger, salt, garam masala powder, cumin powder, chili powder, turmeric powder, and ghee. Allow the meat to marinate for at least four to five hours

Once the marination is complete, place all the marinated meat in a clay pot, ensuring that the lid is tightly sealed. Some cooks add a layer of flour dough around the top to seal it and ensure an airtight vessel. Let the pot simmer over low heat for another four hours.

This recipe is incredibly straightforward, emphasizing the importance of good-quality meat and the use of high-quality ingredients. However, the true magic lies in the cooking technique employed.

Pakku meat is at its best when cooked over an open-fire stove, though this may prove challenging in a city setting. For urban dwellers, a kasaudi (a traditional wood-burning stove) is your best bet to achieve the perfect result. In the lack of these options, a pressure cooker or even a rice cooker can be used. In the case of the latter, simply place all the ingredients in the rice cooker and switch it on. Keep in mind that you may need to use a bit more oil and ghee for the rice cooker preparation.

The author is a UK-based R&D chef​​​​​​​

Nepali pickles, known locally as ‘achar’ are not just condiments; they are a window into the heart of Nepal’s food culture, a connection to one’s roots, and a testament to the country’s enduring traditions.

One of the most cherished food preservation methods in Nepal is the art of making pickles, known by various names like ‘Purano’, ‘Gadeko’, ‘Galeko’, ‘Khadeko’, or ‘Khalpi Achar’. It is a tradition that has been passed down through generations, representing a time-honored way of preserving seasonal produce for year-round enjoyment. In Nepal, it’s not uncommon to find pickles fermenting in glass jars for three to four years, with the preserved delicacies lasting for two to three years.

Few years ago I had the privilege of tasting a pickle that had matured for over twelve years in the Manakamana area of Gorkha. The depth of flavor and the sense of tradition that infused each bite left an indelible mark on my palate.

For many Nepali living abroad, these pickles serve as more than just a culinary delight. They are a tangible link to their homeland, invoking memories of childhood, family gatherings, and festive celebrations. In a foreign land, a bite of Nepali pickle can transport them back to the familiar sights and sounds of their country, providing solace in the form of spicy, tangy, and sour flavors.

Dr Jyoti Prakash Tamang, a distinguished food microbiologist from Sikkim, provides insights into the traditional preparation of these pickles. According to him, “Khalpi is a non-salted fermented cucumber product, consumed by the Brahmin Nepali in Nepal, Darjeeling hills, and Sikkim. It is the only reported fermented cucumber product in the entire Himalayan region.”

The process, as described in his book “Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values,” involves ripened cucumbers collected from the fields, cut into suitable pieces, and sun-dried for two days. These dried cucumber pieces are then placed in a bamboo vessel known as a ‘dhungroo’ and sealed with dried leaves. Natural fermentation occurs at room temperature for three to five days, with longer fermentation resulting in a more pronounced sour taste. Khalpi is typically prepared during the months of September and October and is enjoyed as a pickle, served alongside steamed rice with mustard oil, salt, and powdered chilies.

While the traditional method still holds its charm, there have been notable changes in the way Nepali pickles are made today. People from various ethnicities in Nepal now prepare pickles from a wide array of vegetables, including cucumbers, radishes, and various types of gourds. The process typically involves cutting these vegetables into small pieces or thin slices and mixing them with an assortment of spices such as mustard seeds, fennel, onion seeds, ajwain, turmeric, fenugreek, chili powder, mustard oil, and salt. The mixture is then tightly packed in a jar and left to ferment for days, weeks, months, or even years, depending on the desired flavor.

During the fermentation process, beneficial bacteria work their magic, breaking down sugars and carbohydrates in the vegetables, resulting in the characteristic tangy and flavorful pickle. This fermentation not only enhances the taste but also extends the shelf life of the vegetables, preventing spoilage.

Purano Achar is more than just a condiment; it is an integral part of the Nepali meal. Each region of Nepal has its unique variations, with different vegetable choices and spice combinations. For instance, in the Madhes region, green mangoes with seeds intact are a popular choice for pickling. These regional variations add depth to the culinary landscape of Nepal, showcasing the country’s diversity in flavors and traditions.

Beyond its culinary aspects, preserving food through pickling holds cultural significance. It enables Nepalis to savor seasonal produce throughout the year and curbs the wastage of surplus crops. This tradition not only preserves the culinary heritage but also promotes sustainable practices, aligning perfectly with the principles of responsible living.

Preserving tradition through Nepali pickles is about more than just food; it’s a way of safeguarding cultural heritage, cherishing memories, and providing a taste of home, no matter where you are in the world. Nepali pickles, or ‘achar’, play a pivotal role in Nepali cuisine and are deeply ingrained in the country’s cultural fabric.

Pickles hold a special place at the dining table, and they are often prepared at home with love and care. Families pass down age-old recipes from generation to generation, creating their unique blends of flavors. These recipes are not just culinary instructions; they are a part of the family’s history, reflecting their regional, social, and cultural background.

Nepali pickles primarily feature vegetables and fruits such as mangoes, cucumbers, radishes, and lemons. These ingredients are marinated in a symphony of spices, oils, and sometimes vinegar or lemon juice. The resulting pickle is a harmonious blend of flavors and textures, a culinary masterpiece that has delighted taste buds for centuries.

Traditional pickling is an eco-friendly way of preserving food without the need for artificial preservatives. It aligns with the principles of sustainable living, reduces food waste, and conserves resources. By continuing the tradition of making Nepali pickles, younger generations can stay connected to their roots, learn valuable culinary skills, and carry forward cultural practices from their elders.

In conclusion, Nepali pickles are much more than just a condiment; they embody the richness of Nepali culture, the love of homemade food, and the joy of sharing with others. As long as people cherish and pass on these culinary traditions, the taste of home will remain alive, transcending borders and generations.

Nepali pickles are a testament to the resilience of tradition in a rapidly changing world. They remind us that even in the face of modernity, the old ways of preserving food and culture can continue to thrive, connecting generations and preserving the flavors of Nepal’s culinary heritage. So, the next time you savor a bite of Nepali pickle, remember that you are not just enjoying a delicious condiment; you are partaking in a cultural legacy that has endured for centuries.