Nepal’s food is as culturally diverse as it is geographically and ethnically. But many of us are not aware of its richness and are more likely to be informed about the global cuisines than our own. Though food is an epitome of the culture and they have an intrinsic relationship, little attention is paid to understand, explore, and promote Nepali food culture, which defines who we are.

 

There are over a hundred ethnic communities in Nepal, every one of them with a food culture deeply rooted in the environment they live in. Although rice now seems to be a staple across all regions and ethnicities of Nepal, it wasn’t always the case, especially in the mountains. Even in hilly areas, only the elites who owned flat irrigated lands along the rivers had the luxury of eating rice as a staple food.

 

For others, locally-grown variety of grains well adapted to the environment and low-fertile hilly terrain used to be the staple grains—Kodo (finger millet), kaguno (foxtail millet), chino (proso millet), makai (maize), jau (barley), uwa (naked barley), phapar (buckwheat).

 

Now such traditional and nutritious grains are largely neglected and underutilised. Rice continues to be perceived as a rich man’s food and is more preferred, taking over other grains. In recent decades, rice has been flown to rural terrains by the government and donors campaigning against hunger. But little attention has been paid to encourage local varieties of grains that are more nutritious, wholesome, and sustainable.

 

Similar to other cultures around the world, food is at the centre of any festivals and celebrations in Nepali culture. This is more evident in Newa community than any other. Bhoye, a lavish elaborated Newa feast organised during festivals, jaatras and special occasions, is an integral part of the Newa culture. The rich food culture can be attributed to its fertile valley, vibrant cross-border trading and a historically well-to-do economy. Making a yomari—a steamed rice flour cake filled with chaku—and sapumicha—buffalo tripe filled with bone marrow—are examples of the ingenuity of Newa cuisine. One of the peculiar flavouring and my favorite ingredients is aromatic-nutty roasted mustard oil (buchika). The world is yet to discover its flavour.