Archive Of Nepali Food Culture 

"When the diet is wrong, medicine is of no use. When the diet is correct, medicine is of no need." This is an ancient Ayurvedic proverb quoted at the beginning of the book 'The Mystic Kitchens of Nepal' by Chef Bikram Vaidya. The proverb emphasises the importance of the right diet for human health, suggesting that food can be a form of medicine itself. A balanced diet is a proactive approach to maintaining a healthy life, supporting metabolism, strengthening the immune system, and promoting physical and mental well-being.

In Sanatani Vedic culture, the kitchen is not just a space for preparing food but a sacred place symbolising nourishment, purity, and harmony within the home. Traditional practices emphasise cleanliness and sanctity in the kitchen, where food preparation is not only about sustenance but also about spiritual purity. Nepal, as the place of origin of Sanatani Vedic culture, maintains these qualities in traditional Nepali kitchens. Through his cookbook, Vaidya takes readers on a cultural journey through diverse Nepali kitchens and their cuisines enriched with traditional tastes and medicinal values.

Born in a Newar family that served as Ayurvedic doctors to the former royal family of Nepal, Vaidya shares his attraction to the food culture of the Kathmandu Valley in his youth. His deep interest in food led him to the restaurant business and culinary arts studies in the United States. With direct connections to people practicing Ayurvedic healing, Vaidya sheds light on the medicinal values of Nepali traditional cuisines in his publication. 'The Mystic Kitchens of Nepal' is Vaidya's vigorous effort to archive traditional food cultures and cuisines of various ethnic communities across different regions, altitudes, and geographies of Nepal. The book invites readers on a culinary journey through Nepal's landscapes and cultures, featuring over 150 original recipes accompanied by insightful commentary on the cultural and historical significance of the dishes.

The book provides detailed information on traditional dishes, including their local names, ingredients, quantities, utensils used, preparation methods, and techniques. Additionally, it offers estimated calorie content per serving for each dish, enabling consumers to maintain a balanced diet.

The book begins with an overview of food cultures in different parts of Nepal, from Central Kathmandu Valley to Western, Far Western, Eastern, and Southern regions, including adjoining India. It discusses various dishes prepared for different occasions and festivals by different communities. The book also offers a historical overview of traditional cuisines, analysing the influence of neighbouring countries on taste and preparation methods.

The book highlights the major features of Nepali cuisine, portraying it as hygienic food passed down through generations. Before delving into the recipes, the book provides comprehensive information on basic kitchen knowledge, ingredients, equipment, kitchen organisation, rules, traditional techniques, cutting guidelines, local measuring units, conversions, spices, herbs, and blending techniques.

In the main part of the book, various food items are presented under different categories in separate sections. While presenting the recipes for each food item, the writer has also provided recipe icons indicating difficulty, serving size, preparation time, and cooking time. Under the category of basics, preparation methods for ghee, yoghurt, and paneer are presented. Snacks and appetisers, salads, rice and grains, legumes, stocks and soups, vegetables, meat, poultry, fish, and crustaceans are other categories of food presented in the book.

Under the category of snacks and appetisers, Momo (Himalayan dumplings) of different flavours, shapes, and fillings, pancakes, deep-fried lentil cakes (batuk), deep-fried meat pastries, fried eggs, among others, are included. In the salad category, pomelo, daikon radish, potato-asparagus, and banana blossom are major recipes presented in the book. Other categories of food presented in the book include chutneys, pickles, and sauces; breads and noodles; sweets; beverages; and spirits. Traditional dishes are included under all these categories.

The book showcases traditional dishes under each category, providing readers with a glimpse into the diverse culinary heritage of Nepal. It also includes the author's suggestions for classic menus, a glossary of food and cooking terms, and a comprehensive index of the book's contents.

As a professional chef with over two decades of experience in culinary arts, Vaidya simplifies the diverse food-making processes of different communities and regions, drawing from his own insights. The recipes in the book are the result of intensive research in local communities and testing in modern kitchens. The book features attractive photographs of recipes, people, festivals, and lifestyles, enhancing its appeal.

While the book primarily focuses on the food culture and recipes of the Newar communities of the Kathmandu Valley, it also includes some recipes from other communities. However, many traditional dishes from other communities remain to be covered.

Despite some limitations, the publication of 'The Mystic Kitchens of Nepal' sets a benchmark for preserving and promoting Nepali food cultures, cuisines, and dishes nationally and internationally.

In a nutshell, this cookbook is an archive of Nepali food culture, featuring original dishes and cuisines. And it will be a milestone in preserving Nepali food culture for generations to come and promoting the Nepali tourism sector.

(Khanal is a journalist at The Rising Nepal.)