Nepali cuisine, explained

Masterchef Santosh Shah’s cookbook ‘Ayla’ and Prashanta Khanal’s ‘Timmur’ have made a mark in the national and international culinary scenes by promoting authentic Nepali cuisines and recipes.

The diversity of Nepali food is unexplored by Nepalis. Most of us connect Nepali food with Indian or Tibetan influences. However, Nepal's many traditional and indigenous dishes remain unknown. Writer Prashanta Khanal says that food is the epitome of a country’s culture. The food that we eat is handed down from generations and embodies our history and our legacy. Our food not only tells our stories but also reflects our ethnic, geographical, and cultural differences.