Nepali cuisine is gaining international recognition, thanks to the tireless efforts of globally renowned chef Ghanshyam Kandel, who has dedicated himself to promoting traditional Nepali dishes across the world. Based in Japan for several years as a professional chef, Kandel’s passion for Nepali food has now evolved into a full-fledged international campaign.
Originally from Kathekhola-6, Baglung, Kandel began his culinary journey by introducing Nepali dishes in Japanese restaurants. Over time, his work expanded beyond Japan to India, the United States, Canada, and other countries, where he has actively been advocating for Nepali cuisine through food festivals, training sessions, cookbooks, and public culinary events.
Culinary Literature as a Cultural Bridge
One of Kandel’s recent contributions to the culinary world is the publication of a world-class cookbook titled “Timur”, which showcases authentic Nepali recipes with a modern twist. In collaboration with fellow chef Durga Khadka, Kandel is also preparing to release another comprehensive cookbook that explores the rich variety of Nepali dishes in a professional and accessible manner.
Beyond books, Kandel has trained hundreds of chefs in over 40 restaurants both in Nepal and abroad. His knowledge-sharing initiative has helped many develop their culinary skills while elevating the standards of Nepali cuisine globally. Through his books and training programs, Kandel has become a pivotal figure in promoting Nepal’s gastronomic heritage on a global stage.
Collaboration and Culinary Exploration
Chef Kandel, along with Khadka, has initiated a nationwide project titled “Bhojanlipi Swad”, aimed at collecting regional Nepali recipes and giving them professional and commercial exposure. In this mission, they have collaborated with experienced culinary professionals such as Govinda Narsingh KC, Ganesh Dhakal, Laxman Prasad Bhandari, and Shivhari Ghimire, along with emerging chefs like Purna Shrestha, Ajuvee Chamling, and Ingwa Subba.
These collaborations have enriched the project, enabling an exchange of culinary knowledge across generations and regions. As a result, the Bhojanlipi Swad initiative has gained national and international acclaim in a short time for preserving, innovating, and promoting Nepali food culture.
Fusion with Authenticity
With over 18 years of experience, Kandel has operated more than half a dozen restaurants in Japan alone. His expertise lies in creatively combining Japanese, Indian, Thai, and Nepali cuisines, offering fusion dishes that retain their original essence while appealing to modern palates. His approach to transforming traditional dishes with contemporary presentation, without losing their authenticity, has made him a sought-after name in international culinary circuits.
Upcoming Event: Bhojanlipi Swad – Fourth Edition
The fourth edition of Bhojanlipi Swad is scheduled to take place on Asar 15 (coinciding with National Rice Plantation Day) in Kathmandu. According to event coordinator Deviprasad Sapkota, the program will focus on promoting dishes made from rice, dairy products, and other seasonal agricultural items. Special emphasis will be placed on indigenous ingredients such as buttermilk (mohi), honey, ghee from cow’s milk, mustard oil, and Nepali coffee.
This follows the successful third edition held on Jestha 18, which featured 25 unique dishes including local specialties like mohi, millet, maize, buckwheat, nettle, jackfruit, and mushrooms. The event also highlighted beverages like bael (wood apple) juice, and sweet delicacies like niguro (fern), khuwa, and paan-laddu.
Food as Medicine, Food as Culture
Chef Kandel believes that Nepali cuisine is more than just flavorful food – it represents culture, health, and spirituality. “In today’s world, people seek not only taste but also wellness and meaning from what they eat,” he said. Kandel emphasizes that Nepali dishes, with their use of natural, locally sourced ingredients, have the potential to serve as a medicinal gift to the world.
His vision is not only to preserve traditional recipes but also to integrate them into global wellness trends. This, he believes, will give Nepali food a unique identity and place on the international food map.
Expanding the Culinary Campaign Nationwide
Under the coordination of the Nepali Food Promotion Campaign, the Bhojanlipi Swad program has already been conducted in 35 districts including Jhapa, Ilam, Panchthar, Dolakha, Dhanusha, Chitwan, Nawalparasi, Kaski, Myagdi, Baglung, Rolpa, and Jumla. Plans are underway to expand the campaign to the seven provincial capitals and other major cities across Nepal.
The broader aim is to organize 100 events both domestically and internationally to showcase Nepali culinary art. Through such expansive outreach, the organizers hope to establish Nepali food as a proud element of the country’s cultural diplomacy.
Chef Ghanshyam Kandel’s culinary journey stands as a testament to the power of food as a cultural ambassador. With a deep respect for tradition and a visionary approach to innovation, his work is placing Nepali cuisine on the global map. As food becomes a key pillar of tourism and wellness, efforts like Bhojanlipi Swad are more important than ever in preserving and promoting Nepal’s culinary legacy.
