The third edition of ‘Bhojanlipi Swad’, a culinary event featuring traditional Nepali cuisine, was held in Kathmandu. The event, curated by internationally recognized chefs Ghanshyam Kandel and Durga Khadka, showcased 25 dishes prepared using primarily Nepali agricultural products. The menu included items made from mohi, millet, maize, buckwheat, nettle, jackfruit, and mushrooms, along with a variety of meat dishes including fish, duck, goat, and chicken. Dishes made from ingredients like bel sherbet, niuro (wild fern), khuwa, and paan laddoo were among the highlights.

President of the Federation of Nepalese Chambers of Commerce and Industry (FNCCI), Chandra Prasad Dhakal, inaugurated the event by sampling the dishes. Speaking at the event, he emphasized the potential of promoting agri-tourism to strengthen the national economy and highlighted the importance of investment in the hospitality sector to generate employment and income. Rudra Sharma, head of Nepal House, expressed satisfaction in collaborating on the campaign to promote Nepali cuisine and music. The event saw participation from individuals representing various sectors, including agriculture and tourism.

Chef Kandel stated that Nepali cuisine is deeply connected to culture and spirituality. He noted that in today’s world, people seek not just taste but also holistic well-being, adding that Nepali food could serve as a valuable gift to the world due to its health benefits. 

Chef Kandel has recently published a cookbook titled 'Timur'. Another cookbook, 'Bhojanlipi', co-authored with fellow chef Khadka, is set to be released soon.