Culinary and foods – introduction to separate, parallel information resource

Image above kindly provided by The Aile Restaurant, Reading: Newari dishes including Bara (pancakes) to centre left

The information resource has a separate Nepali food / Foods of Nepal parallel website —  — and related e-booklet.  Here though we note from across multiple major to minor UK Nepali communities locations (from Nth Hampshire, to Swindon, to SE London, to Ashford in Kent, and Dorset) that all generations of UK Nepalis, most of whom are first generation from elders to youth, maintain a great love for Nepali cuisines of general to more specialist kinds.  Image below of dried Gundruk from Kathmandu imported to the UK for use in UK Nepali families, home cooking.

Meals and food are in UK Nepali culture much more than just eating and getting nutrition; they are a fundamental part of Nepali culture for UK Nepali community members in the UK, and they involve major to minor Nepali identity preserving daily and special annual festivals level activity, through to health maintaining and health restoring. 

On the latter this involves special Nepali foods taken at need through to boiled water (ummaleko paani) lemon (kagati) and crushed/diced raw ginger (aduwa) infusions.  In practice, across all UK Nepali communities a phenomenon is clear: special Nepali foods (such as Gundruk: image above) are sought as much missed, very desirable items for UK Nepali household meals.  Relating to this is a parallel phenomenon of with such Nepal specific staple food items, and also Nepali holistic medicine (most of which are chemicals-free) items, being sought by friends or family members visiting Nepal, purchasing and bring these back to the UK.

There is a parallel book/information resource for UK, Ireland and broader English language speaking/Western audiences concerning Nepali Cuisine / traditional and contemporary home-cooked foods:  This constitutes a ground-breaking book of 100+ pages – ‘Traditional & Contemporary Home Cooking: Discovering a Little Known but Important South Asian Cuisine.’ Its compiler and editor is UKNFS Chief Executive Officer and published writer (Culture Smart – Nepal! Culture Smart global books series — — 2nd Edition: in bookshops from Kathmandu to LA, New York, London, from June 2021) Alan Mercel-Sanca, and Chief Contributor, UKNFS Arts Section officer Deepak Tamrakar). Two images from the book/resource are included above and also below:

This book/resource is a separate component of the Heritage project: and its content will also be provided online at the following website, whose address is: 

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