‘The Lekhali Cookbook’ on traditional cuisine launched

At the ceremony, the book was jointly released by the author of the book, Binti Gurung, Vice President of the National Foundation for the Upliftment of Indigenous Peoples, Resham Gurung, historian Tek Bahadur Gurung, and Country Director of the British Council Nepal, Rustam Modi.

फाल्गुन ८, २०८२

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‘The Lekhali Cookbook’ on traditional cuisine launched

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The book 'The Lekhali Cookbook', which contains the taste of the traditional food of the Himalayan tribal people, was released on Friday.

At a function organized today, the book was jointly released by the author of the book, Binti Gurung, Vice President of the National Foundation for the Upliftment of Indigenous Peoples Resham Gurung, historian Tek Bahadur Gurung and Country Director of the British Council Nepal Rustam Modi.

Author Binti Gurung mentioned that the skills and knowledge related to traditional food are rarely documented in writing and that even then, there are factual errors in some cases when others write about them. According to her, the book not only presents the methods of making dishes of the Himalayan region but also the lifestyle of the region there.

Vice President of the National Foundation for the Upliftment of Indigenous Peoples Resham Gurung pointed out the need for the practice of advancing traditional indigenous knowledge and modern knowledge together. He said that this book is important because food dishes are associated with the identity of a tribe.

At the program, historian Tek Bahadur Gurung said that traditional practices and identity are being lost as people's lifestyles change due to globalization and urbanization. He expressed his belief that this book will make a significant contribution to the world in promoting the identity of indigenous food of the tribal people.

The book, published by Bajra Prakashan, includes special dishes of the Gurung and Thakali communities living in the Gandaki region. Such as ‘Karkalako Choba’, ‘Jimbu Pla’, ‘Bho Muru Khu’, ‘Tonra Kheer’, ‘Dhapra Khu’ and more than 40 dishes are included with photos and history.

Indigenous food eaten in four districts of Manang, Lamjung, Gorkha and Manang has been included.

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