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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.

As a young chef, I was fascinated by the idea of chaurasi byanjan, which means a grand feast featuring 84 different dishes all served at once. It’s not your typical three- or four-course meal. It’s an incredible array of flavors and textures. ‘Chaurasi’ in Nepali means 84, and ‘byanjan’ refers to various types of food. This intriguing tradition is deeply rooted in Nepali culture and is reserved for special occasions like weddings and rice-feeding ceremonies, which mark a child’s transition to solid foods.

I started looking for information about these 84 dishes in books and online, but I couldn’t find much. Gradually, I went from just being a chef to becoming a research and development chef with a hobby of exploring Nepali cuisine and promoting it internationally. When I had some free time, I searched the internet to learn more about chaurasi byanjan. I was fascinated by it and wanted to learn more.

I found something similar called ‘chhpan bhog’ in the Indian context. It was a completely vegetarian meal that used to be served to Lord Krishna. So, I wondered, did Nepali people add 28 meat dishes to the 56 dishes of chhpan bhog? The problem was I didn’t know much Sanskrit which made it really hard to access Eastern knowledge. There had to be some way for me to find out more about this elaborate feast.

I turned to people who seemed knowledgeable about chaurasi byanjan. The first theory connects it to Maharshi Charak, the father of Ayurveda, and his book Charak Samhita, but detailed information is scarce. Another theory links it to the wedding ceremony of Ram and Sita, hosted by King Janak. Yet the details are elusive. There are many other theories too but the information is either limited or vague.

The most convincing theory suggests that this tradition began during the Malla dynasty and it’s purely an indigenous way of serving a feast. It’s said that this tradition continues at Bikramshil Mahabihar (Bhagwan Bahal) in Thamel, Kathmandu.

After uncovering these facts, I sought out gurus with knowledge of chaurasi byanjan. After months of following these experts, some claimed to be writing books on the subject, promising details upon publication, while others said it was their lifelong research and chose not to share. People claimed to know about it but were hesitant to share the details.

I resumed my research and discovered that chaurasi byanjan is more than just a feast. It’s a celebration of balance and variety. Each dish on the menu holds a special significance, whether it’s the spiced lentils of bara or the fermented leafy greens of gundruk. The culinary journey begins with staples like rice and dal, representing the heart of Nepali cuisine, and extends to intricate desserts like peda and rasgulla, showcasing the country’s sweet tooth.

Chaurasi byanjan doesn’t have a fixed set of varieties. It all depends on preferences, seasonality, locality, region, and the dishes typically associated with celebrations. The choices of a multimillionaire and a middle-class family would differ. Exploring Nepal’s chaurasi byanjan is a sensory journey, offering insights into the rich tapestry of culture, the abundance of nature, and the artistry of cuisine that defines this remarkable culinary tradition. Next time you see a feast laid out, try noticing all the different food and drinks there are on the special spread.

In recent times, a significant shift has been observed in the way Nepali people acquire and prepare fish. Many are now opting to purchase live fish, which they clean at the market before bringing it home to cook. This change in consumer behavior can be attributed to concerns regarding a carcinogenic substance known as formaldehyde solution, or formalin. Indian traders and suppliers have been using formalin to extend the shelf life of fresh or chilled fish, artificially enhancing their sensory attributes.

However, Nepali suppliers have taken a different approach, transporting live fish from regions such as Janakpur, Chitwan, and even as far as Chandrapur to Kathmandu in water tanks. This practice has led to the presence of aquarium tanks in the local fish markets. And this shift in sourcing has made live fish readily available in local markets, where you can now purchase them with ease.

This transformation in the availability of live fish is a relatively recent development. Nepal, a landlocked country surrounded by majestic mountains, boasts numerous rivers but lacks access to the sea. Despite this geographical limitation, fish has always held a special place in Nepali culture. It plays a crucial role in various Nepali rituals, such as Tharu weddings and Newar Mahapuja ceremonies. Fish is an integral part of shagun, a traditional Nepali ritual that blesses individuals through food and drink.

Even though Nepal has lots of rivers and lakes, the availability of live fish has historically been a luxury in the hill regions, including Kathmandu Valley, which is far from the sea. To fulfill cultural rituals, our ancestors turned to dried fish, known as sidra, and combined it with achar, a spicy sauce. While in the Indian context, achar means spicy pickle, in the Nepali context, it can refer to a chutney, spicy sauce, or spicy pickle.

Now, let’s delve into the story of sidra ko achar, the spicy sauce made from dry fish. Dry fish, much like sidra ko achar itself, tends to elicit strong opinions—it’s a dish you either love or love to hate. For those who appreciate it, sidra ko achar stands out for its unique blend of ingredients and distinct aroma.

In my opinion, sidra doesn’t have a bad smell; it’s all about the distinct aroma and cultural essence it brings. You don’t need many ingredients; simply take a piece of sidra and roast it over an open flame to experience the authentic taste of Nepal. You can even transform one kg of tomato chutney into sidra and tomato achar using just one piece of roasted Sidra.

Sidra ko achar isn't just a dish; it’s a culinary tradition passed down through generations. Every Nepali household takes pride in having its version of this delectable creation, reflecting family heritage and regional influences. While the recipe may vary from one kitchen to another, the essence of Sidra Ko Achar remains constant—a celebration of Nepali flavors. It has become a favorite in households across the country, showcasing the art of culinary creativity and the depth of flavor that can be achieved through the harmonious marriage of spices, vegetables, and tradition.

The heart of sidra ko achar lies in its harmonious combination of ingredients. Local sidra varieties, celebrated for their distinct flavors and textures, take center stage. Onions, garlic, green chilies, and tomatoes join the ensemble, each contributing to its unique character. Mustard oil and red dry chilies add depth and an irresistible aroma.

The preparation of sidra ko achar involves a meticulous sequence of steps that gradually build up the dish’s complex flavors. The sidra is gently fried in golden mustard oil until it reaches a tantalizing crispness, creating a flavorful foundation. The sizzle of red dry chilies adds drama to the process as their deepening color signals the imminent arrival of a captivating taste symphony. Chopped garlic and onions join the dance, filling the air with their inviting fragrance. The dish evolves further with the addition of tomatoes, turmeric powder, and cumin powder, weaving a tapestry of flavors that dance on the palate.

As the final notes of this culinary masterpiece approach, fried sidra and timmur powder, derived from Sichuan pepper, are introduced, creating a crescendo of taste that awakens the senses. A squeeze of zesty lemon juice elevates the dish to a new level of vibrancy. Chopped coriander leaves provide a burst of freshness, reminiscent of Nepal’s lush landscapes. The dish is now ready to be savored and shared, embodying the perfect fusion of tradition and innovation.

Sidra ko achar transcends its role as a mere dish; it becomes a journey of taste and togetherness. Each bite encapsulates the essence of Nepali culture, the warmth of family, and the joy of sharing. As the alluring aroma of sidra ko achar permeates Nepali households. It serves as a reminder of the richness embedded in this ancient land—a richness that extends beyond the plate, inviting everyone to savor the beauty of Nepal, one flavorful bite at a time.

In a world where culinary traditions often merge and blend, sidra ko achar remains a steadfast guardian of Nepali heritage. It testifies to the enduring power of tradition, innovation, and the shared human experience of savoring a meal together. So, as you find yourself captivated by the fragrant embrace of sidra ko achar, you not only indulge in a symphony of flavors but also join a timeless celebration of culture, family, and the simple joy of coming together over a shared love for the culinary arts.

The author is a London-based R&D chef  

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

Have you ever noticed lemons and chili peppers hanging at the doors of Hindu homes? While you might be familiar with the ‘scientific’ explanation that they help ward off flies, mosquitoes, and moths due to their aromas, there’s a deeper cultural and mythological significance to this practice.

Hindu mythology speaks of Laxmi, the goddess of prosperity, having a twin sister named Alakshmi or Jesthadevi, who is considered the goddess of poverty and deprivation. Laxmi prefers sweet dishes, while Alakshmi favors sour and spicy flavors. To attract the blessings of Laxmi while keeping Alakshmi at bay, people hang lemons and chilies outside their homes.

Beyond the mythological aspect, Nepalis share a profound love for chili peppers, which plays a significant role in their culinary traditions. Chili peppers are indeed a distant cousin to the local varieties like jyanmara, dalle, aakase, and jire. Despite its fiery reputation, chili peppers are adored for their ability to enhance the taste of dishes, striking the perfect balance of flavors in Nepali gastronomy.

Chili peppers have a captivating history that spans continents and cultures. Originally from America, these small, vibrant fruits found their way to India, where they became an integral part of the country’s diverse culinary landscape. The pungent and fiery flavor of chilies infused Indian dishes with new dimensions, enriching the complexity and depth of flavors. Over time, chili peppers spread globally, transforming regional cuisines across Europe, Africa, Southeast Asia, and beyond.

In Nepal, chili peppers are cherished for their exceptional taste, and the demand for them is on the rise. One family in Palpa sold akabare (cherry chili) worth four million Nepali rupees last year. It’s expected to reach six million Nepali rupees this year. This surge in demand reflects the unwavering popularity of these spicy delights in the country.

Nepal’s culinary landscape is a reflection of its multi-ethnic, multicultural, and multi-religious fabric. The country embraces a rich tapestry of diverse eating traditions, and chili peppers play a pivotal role in many Nepali dishes. From the sweet and sour flavors of sel-roti prepared during Tihar to attract the blessings of Laxmi, to the fiery delights like ‘choyela’ and ‘nibuwa sadheko’, Nepalis have a deep-rooted love for chili-infused cuisine.

In the world of gastronomy, balancing flavors is an art, and chili peppers are an essential component of achieving that balance. The five fundamental tastes—sweet, sour, bitter, hot, and umami—come together harmoniously in Nepali dishes. Chili peppers provide the fiery element that complements the other tastes, making them a vital supporting ingredient in Nepali kitchens.

Chili peppers have long been known for their medicinal properties, particularly in Ayurveda—the ancient Indian system of medicine. Their use in traditional medicine across India and Nepal is a testament to their cultural significance beyond the realm of culinary arts.

As chili peppers made their way to different parts of the world, they seamlessly integrated into various regional cuisines, leading to culinary adaptations and the creation of unique dishes. Each culture infused its culinary traditions with chili peppers, resulting in a vibrant array of flavors and heat levels. From the smoky chipotle peppers of Mexico to the explosive Thai bird’s eye chilies, the versatility of chili peppers shines through in their adaptability to diverse culinary contexts.

While chili peppers have become an essential ingredient in cuisines worldwide, their presence in traditional European dishes may not be as prevalent compared to other regions like Asia, Africa, or Latin America. Historical factors, such as chili peppers’ introduction to Europe after Christopher Columbus’s voyages in the late 15th century, contributed to their slower integration into European cuisine.

The allure of chili peppers lies not only in the heat they bring to dishes but also in their ability to trigger the body’s natural cooling mechanisms. Despite the temporary heat sensation they create, chili peppers induce the release of endorphins, which contribute to a sense of pleasure and well-being, often referred to as a ‘spice high’ or a ‘chili rush.’

The history of chili peppers is a testament to their remarkable journey from America to becoming an integral part of cuisines worldwide. Their introduction to India and subsequent global spread transformed culinary traditions across continents. As we relish the diverse flavors and fiery sensations that chili peppers offer, let us celebrate their rich history and the culinary experiences they continue to inspire.

The author is a UK-based R&D chef

Fish and chips have long been hailed as the most iconic British dish, recognized worldwide for its appeal. However, in recent times, a South Asian culinary delight, Tikka Masala, has emerged as a strong contender for the title of ‘a true British national dish.’ Although Tikka Masala’s origins lie in South Asia, its popularity and integration into British culture exemplify the country’s rich history of multicultural influences and culinary diplomacy.

The roots of Tikka Masala can be traced back to the diverse culinary landscape of South Asia, but its journey in becoming an integral part of British cuisine is nothing short of fascinating. Various claims surround the invention of Tikka Masala, but one widely accepted narrative suggests that it originated in Glasgow, Scotland, during the 1970s. Legend has it that a customer at an Indian restaurant complained about the chicken tikka being too dry. In response, the inventive chef introduced a spiced tomato-based sauce to the dish, thus giving birth to the now-famous Tikka Masala.

British Tikka Masala boasts a captivating and often debated history, intricately linked to diplomacy and multiculturalism in the context of British culinary heritage. While it may not be a traditional British dish, its widespread popularity in the UK serves as a testament to the country’s openness to embracing diverse cultural influences.

The multiculturalism in British cuisine can be attributed to centuries of colonization, trade, and immigration, which have welcomed people from all corners of the world, bringing along their unique culinary traditions. As a result, British cuisine has evolved into a vibrant fusion of flavors and ingredients from diverse cultures. Tikka Masala perfectly embodies this culinary amalgamation, harmoniously combining South Asian spices and cooking techniques with British preferences.

The allure of Tikka Masala goes beyond the UK, with various airlines seeking their variations of this delectable dish. For instance, Arabic Chicken Tikka Masala and ‘British Airways’ Best of British’ Chicken Tikka Masala, inspired by the ‘Friday Takeaway,’ demonstrate its universal appeal. With approximately 47 different recipes in the system, ranging from variations with nuts, no nuts, sugar, honey, vegan options, low-calorie versions, saffron-infused versions, and even a Christmas Turkey Tikka Masala, Tikka Masala’s adaptability underscores its versatility and broad appeal.

Culinary diplomacy plays a significant role in the rise of Chicken Tikka Masala as a beloved dish in the UK and beyond. By embracing and adopting this South Asian delicacy, the British people have showcased their appreciation for Indian cuisine and culture, fostering a stronger bond between the two nations and exemplifying the positive aspects of multiculturalism.

The popularity of Chicken Tikka Masala in the UK has sparked lively debates about whether it deserves the title of the country’s national dish. While some argue that it represents the nation’s rich diversity, others raise concerns that it may overshadow traditional British dishes. Nonetheless, its widespread acceptance and seamless integration into British cuisine demonstrate the profound impact of multicultural influences on modern British identity.

The journey of Chicken Tikka Masala from South Asia to become a cherished British national dish highlights the significance of multiculturalism in British cuisine. It symbolizes the power of culinary diplomacy, fostering cultural exchange and understanding between nations. As the UK continues to celebrate its diverse heritage, dishes like Chicken Tikka Masala stand as testaments to the richness and inclusivity of British food culture.

The concept of ‘Tikka Masala diplomacy’ as a means of promoting cultural exchange and understanding between nations has proven effective, extending its popularity to countries like the UK, America, and various parts of Europe. Utilizing Chicken Tikka Masala as a representation of Britishness during airline catering, events research, development, workshops, presentations, and production endeavors can be a powerful way to celebrate the multicultural influences that have shaped modern British cuisine. By serving this dish and sharing its history, British culture’s openness and inclusivity are showcased, highlighting how it has embraced and integrated culinary traditions from around the world.

Through Tikka Masala diplomacy, a positive image of the UK emerges as a country that values diversity, fosters cultural appreciation, and seeks to connect with people from different backgrounds. By sharing the story of Chicken Tikka Masala and its journey from South Asia to the UK and beyond, meaningful conversations about multiculturalism can be encouraged, motivating others to explore and celebrate their cultural heritage.

Food possesses a unique ability to unite people, and Chicken Tikka Masala’s popularity serves as compelling evidence that culinary diplomacy can effectively build bridges and foster international connections. As this dish continues to spread Britishness around the world, it is essential to approach it with respect for its origins and the cultural contributions of the Indian subcontinent. Emphasizing the fusion of flavors and cross-cultural collaboration behind Tikka Masala’s global appeal adds depth to its appreciation.

Ultimately, Tikka Masala diplomacy offers a positive and impactful approach to promoting cultural understanding and appreciation. By showcasing the multicultural influences within British cuisine and celebrating the journey of Chicken Tikka Masala, we contribute to a more interconnected and inclusive global community.

This is my version of the Chicken Tikka Masala recipe and it’s the easiest one ever.

Ingredients:

• 800 g boneless chicken, cut into bite-sized pieces

• 120 ml vegetable oil

• 800 gm | 2 cans creamy tomato soup (store-bought or homemade)

• 6 gm | 3 teaspoons garam masala

• 2.5 gm |1 teaspoon chili powder

• Salt, to taste

• Fresh cilantro (coriander leaves) for garnish

Methodology:

Marinate the chicken pieces with one teaspoon of garam masala, oil, and 10.5 gm of salt.

Preheat your grill or BBQ to medium-high heat. Grill the marinated chicken pieces until they are cooked through and have a slightly charred exterior.

For the sauce, pour in the creamy tomato soup and stir to combine with the rest of the two spoons of garam masala. Bring the mixture to a gentle simmer.

Once the sauce has thickened to your liking, add the grilled chicken pieces to the sauce and gently stir to coat the chicken with the creamy tikka masala sauce.

Taste the sauce and add salt as needed. If you prefer a richer flavor, stir in the heavy cream or coconut cream, if you have it in your kitchen cabinet, and let it simmer for an additional minute.

Garnish with fresh cilantro leaves and serve the Chicken Tikka Masala over cooked basmati rice.

Enjoy your delicious and easy-to-make Chicken Tikka Masala!

The author is a UK-based R&D chef

In Nepali society, the significance of Hing (Asafoetida) is intertwined with wealth. A well-known idiom captures this sentiment: “I do not possess Asafoetida, but I have the cloth that once wrapped Asafoetida (even after the Asafoetida is consumed, its fragrance lingers within the fabric).” This saying epitomizes the affluence of my ancestors, who could afford to season their lentils and curries with Asafoetida. While I may not enjoy the same luxury, I possess the remnants of Hing’s essence within the fabric, which exudes its unmistakable aroma. 

The origin of Asafoetida is probably the Farsi speaking area of Iran or Afghanistan because Asa is a latinized form of Farsi asa (or Aza) “resin”, and Latin foetidus means “smelling, fetid” It actually simply translates to “stinking resin.”

Asafetida is actually the oleo-gum resin extracted from the exudates of the rhizomes and stem of the plant species Ferula asafetida. This fragrant spice commonly found in South Asian kitchens, holds a special place in my culinary repertoire, thanks to my mother's teachings. I've become an avid enthusiast of Hing, as it effortlessly harmonizes the various components of a dish, infusing it with depth and complexity. 

It is used as a condiment in various regions of the world which provides a great flavor in cookery items Derived from the resin of the Ferula species, a perennial herb indigenous to Iran, Afghanistan, and surrounding regions, Hing has become an essential ingredient. In fact, India alone accounts for 40 percent of the world's consumption, importing all 1,500 tones yearly at a staggering cost of $130m from the desert regions in Afghanistan, Iran, Uzbekistan, or Kyrgyzstan.

While raw Hing possesses a potent, sulfurous odor, when cooked, it transforms into a more pleasant aroma and flavor. Renowned as a flavor enhancer, it gracefully complements dishes like curries, lentil daal, and pickles.

Beyond its culinary applications, Asafoetida boasts potential health benefits, making it a prominent component of traditional medicine. Believed to aid digestion, alleviate flatulence, and possess anti-inflammatory properties, it offers a holistic approach to well-being.

Asafoetida is commonly available in powdered form, often blended with rice flour, and can be found in specialty spice stores or Asian grocery outlets. Due to its intense flavor, a little goes a long way, making it ideal for culinary creations that require a nuanced touch. Personally, I prefer to use Asafoetida as a tempering spice, either at the beginning or as a finishing touch to my cooking, ensuring that every dish I prepare is imbued with its unique essence.

The Book of Spice, author John O'Connell describes how Mughals from the Middle East first brought Hing to India in the 16th century. Many Indians use Hing to add umami to an array of savory dishes, Japanese and Chinese use dashi, soya for umami same with Indian Kitchen use Hing for umami.

Asafoetida, (Hing), has long been utilized in traditional medicine for its various health benefits. While some of these claims are supported by anecdotal evidence and historical practices, further scientific investigation is necessary to validate its efficacy.

One of the traditional uses of Asafoetida is to aid digestion. It is believed to possess carminative properties, which can help alleviate flatulence and bloating. When incorporated into dishes containing legumes and beans, it is thought to reduce the digestive discomfort often associated with these foods.

Laboratory studies have indicated that Asafoetida contains compounds with potential anti-inflammatory effects. However, additional research is required to ascertain its efficacy in reducing inflammation in humans and its applicability in treating inflammatory conditions.

Another area of interest lies in the antimicrobial properties attributed to Asafoetida. It is believed to have the ability to inhibit the growth of certain bacteria and fungi. Nevertheless, most studies investigating its antimicrobial effects have been conducted in laboratory settings.

Within the realm of traditional medicine, Asafoetida has been employed to alleviate respiratory symptoms such as coughs, asthma, and bronchitis. If considering the use of Asafoetida for medicinal purposes, it is advisable to consult Ayurvedic doctors or Amchis, who can provide guidance based on their expertise.  While Asafoetida shows promise in various therapeutic areas, more rigorous scientific research is warranted to fully understand its medicinal potential and ensure safe and effective usage.

While my understanding of Asafoetida farming in Nepal is limited, my online research reveals that it is not currently conducted on a large scale. However, historical records show that herb merchants from the Karnali region used to transport Hing, along with other herbs, from the highlands to sell in the hills and plains. Their Hing gained popularity not only in Nepal but throughout the entire Gangetic Plains, suggesting limited cultivation of Asafoetida in the highland desert.

Presently, Nepali farmers are grappling with crop destruction caused by monkeys. According to agricultural experts, Ferula asafetida plants are resistant to monkeys. This presents an opportunity to delve deeper into Asafoetida farming, considering the advantageous proximity of our neighboring market, India. Additionally, with approximately five million Jain individuals worldwide who primarily rely on Hing as a key spice due to their exclusion of garlic and onion from their kitchens, the potential demand for Asafoetida is significant.

Let us embrace the essence of Hing and embark on cultivating it in our hills, mountains, and highland deserts. So that it can help to generate more income and we do not have to brag about the fabric with its aroma. 

The author is a UK based R&D chef