“Nepal: A Culinary Journey” by Jyoti Pathak ( Book Review)

“Nepal: A Culinary Journey” by Jyoti Pathak is a cookbook and travelogue that takes the reader on a journey through the diverse and vibrant world of Nepali cuisine. The book features over 70 recipes, as well as stories and photographs that capture the richness and beauty of Nepali culture.

The book is organized into several chapters, each of which focuses on a different region or type of cuisine within Nepal. The first chapter, “Introduction to Nepali Cuisine,” provides an overview of the key ingredients, techniques, and flavors that define Nepali food. The author explains that Nepali cuisine is influenced by the country’s geography, history, and diverse ethnic groups, which have created a unique blend of flavors and cooking styles.

The next chapter, “Himalayan Cuisine,” explores the food of the mountainous regions of Nepal. Here, the author introduces dishes such as momos (steamed dumplings filled with meat or vegetables), thukpa (a hearty soup made with noodles and meat or vegetables), and chhurpi (a type of cheese made from yak’s milk). The chapter also includes recipes for traditional Tibetan dishes such as yak butter tea and tsampa (roasted barley flour).

The third chapter, “Newari Cuisine,” focuses on the food of the Newar community, which is indigenous to the Kathmandu Valley. The author explains that Newari cuisine is characterized by its use of spices and fermented foods, as well as its emphasis on communal eating. The chapter includes recipes for dishes such as bara (a type of lentil pancake), choila (spicy marinated meat), and kwati (a soup made with nine different types of beans).

The fourth chapter, “Terai Cuisine,” explores the food of the lowlands of Nepal, which is heavily influenced by the neighboring Indian states of Uttar Pradesh and Bihar. Here, the author introduces dishes such as dal bhat tarkari (a lentil and rice dish served with vegetables), chura (beaten rice), and achar (pickle). The chapter also includes recipes for popular sweets such as rasgulla (cheese balls soaked in syrup) and laddu (sweet balls made with flour, sugar, and ghee).

The fifth chapter, “Street Food,” takes the reader on a tour of the bustling streets and markets of Nepal, where vendors sell a variety of savory and sweet snacks. The author introduces dishes such as samosas, jalebis (a type of sweet pastry), and chaat (a snack made with potatoes, chickpeas, and chutney). The chapter also includes recipes for popular street food dishes such as chow mein (stir-fried noodles) and pani puri (crispy shells filled with spiced water).

The final chapter, “Festive Cuisine,” explores the food that is served during special occasions and festivals in Nepal. The author explains that these dishes are often rich and indulgent, and are meant to be shared with family and friends. The chapter includes recipes for festive dishes such as sel roti (a sweet, fried bread), meat curry, and kheer (a type of rice pudding).

Throughout the book, the author weaves together stories and photographs that bring the cuisine and culture of Nepal to life. For example, in the chapter on Himalayan cuisine, the author describes her journey to the village of Langtang, where she learns how to make traditional Tibetan dishes from a local family. In the chapter on Terai cuisine, she shares her memories of eating dal bhat tarkari with her grandmother in the village of Janakpur.

Overall, “Nepal: A Culinary Journey” is a beautiful and informative book that offers a rich and diverse perspective on Nepali cuisine and culture. The recipes are easy to follow and include both traditional and modern twists on classic Nepali dishes. The book also includes tips on where to find ingredients and how to adapt recipes to suit different dietary requirements.

One of the standout features of the book is the author’s passion for preserving and celebrating Nepal’s culinary heritage. Throughout the book, she emphasizes the importance of using local and seasonal ingredients, as well as traditional cooking techniques, in order to keep Nepali cuisine alive and thriving. She also shares stories about the role that food plays in Nepali culture, from the communal feasts of the Newari community to the elaborate meals served during festivals and celebrations.

In addition to the recipes and stories, the book also includes beautiful photographs of the food and landscapes of Nepal. The images capture the vibrant colors, textures, and flavors of Nepali cuisine, as well as the natural beauty and cultural richness of the country.

Overall, “Nepal: A Culinary Journey” is a wonderful book for anyone interested in learning more about Nepali cuisine and culture. Whether you are a seasoned cook or a curious foodie, this book offers a wealth of information and inspiration for exploring the flavors and traditions of Nepal. The author’s passion for the cuisine shines through on every page, and her stories and recipes are sure to leave you feeling inspired to try new dishes and explore new culinary horizons.