KATHMANDU — Across the premier restaurant kitchens of Kathmandu, Lalitpur, and Pokhara, top chefs are turning away from generic imported spices to champion indigenous Himalayan herbs. Wild mountain greens, high-altitude alliums, and native pepper are emerging as the defining pillars of modern Nepali dining, bridging the gap between ancestral village hearths and contemporary urban gastronomy. At the center of this movement are timmur and jimbu—two botanical staples deeply em

Patan has been named among Condé Nast Traveler’s 10 Best Places to Eat in 2026, placing the historic Nepali city on the global culinary map and bringing new international attention to Nepal’s rich gastronomic heritage. The recognition celebrates destinations around the world where food has become a compelling reason to travel. Patan earned its place through a distinctive combination of centuries-old Newari food traditions, neighbourhood eateries, tea culture, indigenous ingre

Kathmandu, May 7 — Renowned culinary author and food heritage advocate Rohini Rana officially launched her third cookbook, Memories on a Platter: My Fusion Cookbook, at a grand yet intimate event held at the Nepal Army Auditorium in Kathmandu on Wednesday. The event brought together close friends, family members, diplomats, distinguished guests, and notable personalities from Nepal’s social and culinary circles. Finance Minister Dr. Swarnim Wagle attended the ceremony as the

Chef Purnima Lama is a dedicated and emerging culinary professional who represents the new generation of Nepal’s hospitality industry with passion, discipline, and a strong commitment to growth. Beginning her journey as an entry-level commis chef, she has steadily developed her skills through hands-on experience across multiple departments, building a well-rounded foundation in both kitchen operations and overall hospitality service. Originally from Pokhara, Purnima pursued h

There are foods that fill the stomach, and there are foods that carry memory, philosophy, and time within them. Khichadi belongs firmly to the second kind. Known in Sanskrit as “khichcha” - literally meaning rice and legumes cooked together - "khichadi" is one of South Asia’s most ancient and enduring food ideas. Over centuries, it has travelled across regions, languages, religions, and households, becoming khichdi, khichri, khichuri, khichadi, and more. From India, Nepal,