Tourism Info Nepal

Chef Bikram Vaidya Unveils Culinary Book “The Mystic Kitchens of Nepal” Promoting Nepali Cuisine Globally

Chef Bikram Vaidya Unveils Culinary Book “The Mystic Kitchens of Nepal” Promoting Nepali Cuisine Globally

Renowned chef and culinary instructor Bikram Vaidya’s new cookbook, The Mystic Kitchens of Nepal, was launched today in a ceremony attended by Health and Population Minister Pradeep Paudel. The minister expressed optimism that the book would play a pivotal role in promoting Nepal’s rich culinary heritage internationally, emphasizing that food connects not only to sustenance but also deeply intertwines with health, culture, and tradition. He highlighted the importance of the book in preserving Nepal’s vibrant food culture and praised Vaidya’s efforts, noting, “The book could be instrumental in cultivating skilled personnel within the country and in elevating the chef profession.”

Nepal Tourism Board Vice President Ram Prasad Sapkota also spoke at the event, affirming that culinary culture is a significant facet of tourism, and that this book could substantially contribute to Nepal’s tourism promotion.

Chef Vaidya shared that the book is the culmination of over 20 years of research, study, and culinary practice. Written in English, The Mystic Kitchens of Nepal has already been released in the U.S. and is available for sale. He also announced that the book has been accepted as a contender for the prestigious James Beard Award.

The cookbook includes over 140 authentic Nepali recipes, each accompanied by insights into their cultural and historical significance. Vaidya described the work as a vivid collection that brings the rich flavors of Nepal to life, showcasing the country’s diverse culinary heritage from the bustling streets of Kathmandu to the serene mountain foothills and expansive plains of the Terai.

In addition to traditional dishes, the book explores the culinary and cultural aspects of various ethnic communities across Nepal. The event also highlighted Chef Vaidya’s significant contribution to culinary education; he has been teaching international cuisine and culinary techniques for over two decades at renowned institutions such as Le Cordon Bleu and Oregon Culinary Institute in the United States.

Press + K to search