Global advocate of Nepali cuisine

Kathmandu, Jan. 22: With a dream of operating a five-star hotel or a high-end resort in Nepal, Chef Ghanashyam Kandel is now in Kathmandu to intensify his search for partnerships and collaborations with like-minded entrepreneurs, businesses and associations.

His dream has sprouted from his extensive experience in culinary skills in Nepal, India, Japan and elsewhere and an urge to work on developing new tastes in Nepali food through a fusion with various foreign and multinational cuisines.  

Kandel is now working on two fronts: operating a high-quality hospitality business in Nepal and promoting Nepali indigenous cuisine in international markets. "The hospitality business is fully reliant on the quality of service and care as well as catering to the gastronomic needs of the tourists," he told The Rising Nepal. 

For him, the growing demand for foreign dishes within Nepal and less attraction to Nepali cuisine in diasporas abroad are the two major challenges that demand greater attention from the government as well as the hospitality sector and cultural campaigners. He has found that the Nepali diaspora generally does not prefer Nepali food. If the attraction of diaspora and tourists who returned from Nepal visit could be increased towards Nepali food, a huge business would be created in foreign land.

"The government and stakeholder organisations should initiate a campaign to create demand for Nepali food items in international markets. We can begin by tapping on the global expansion of Momo," he said indicating the potential successful expansion of Nepali cuisine. The success of such a campaign can also support in increasing the number of tourists coming to Nepal as well. 

However, his impression of Nepal's investment environment is yet to be fully favourable to investors, especially foreign ones. He had tried to rent government land to run the resort but faced multiple obstructions from the bureaucracy. According to him, the government should offer more tax discounts and other facilities to attract Foreign Direct Investment in the hospitality sector. 

Born in Bihun in Kanthekhola Rural Municipality of Baglung district and worked in hotels and cafes in Nepal, India and Japan, Kandel has amassed a vast experience including the advisor to 30 restaurants globally in the past two and a half decades. He is supporting the restaurants in creating innovative menus and blending traditional Nepali, Japanese, Indian, and Thai flavours into unique fusion dishes.

Kandel has emerged as a global advocate for traditional Nepali cuisine. Over the past two decades, he has promoted Nepali and other culinary traditions, operating from Japan and expanding his influence to the USA, Canada and beyond.

Kadel has been running his restaurant in Tokyo since 2010 and serves as the CEO and head chef. His business operations, including the iconic Mela Restaurant in Tokyo, are run and managed under GK Corporation. He started his career in the hospitality sector as a kitchen helper in India in 1995 and climbed the culinary ladder through perseverance and passion. 

He was trained under his elder brother, Jayalal, and worked at renowned establishments like Moti Mahal Deluxe and The Mezbaan, gaining foundational skills that later propelled his success in Japan. 

To promote Nepali cuisine internationally he recently published a book 'Timur – Prepare with Passion: Asian flavors from Bihun Nepal to Haneda Japan'. The book blends tradition with innovation, offering unique recipes that connect food lovers worldwide. It could be the potential to be a valuable resource for enthusiasts of Nepali, Japanese, Thai and Indian cuisine. 

“Food is not just a dish; it is a cultural bridge that connects people," says Kandel. 

He had said during the launch of Timur that Cooking is about connecting people, honouring tradition, and sharing stories that transcend borders. “With Timur, I hope to inspire others to explore new flavours while respecting cultural heritage.”

Chef Kadel and his colleague Chef Durga Bahadur Khadka are at the final stage to publish a new culinary book Bhojanlipi which is also anticipated to play a significant role in introducing Nepali cuisine to the global market.

Kandel has also been involved in philanthropic works through Bihunkot Society Japan which works in the education, health and disaster relief sectors. He is a former president of the society and advisor to the Non-Resident Nepali Association, Japan.