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Chef Ghanshyam Kandel, who has been making Japan a hot spot for a decade and a half, has started promoting Nepali khanki including Sisno and Dhindo. Seif Kandel, who recently published a book titled 'Timur' in Kathmandu, which contains Nepali taste, said that he has started promoting Nepali food for those who are interested in Khanki in Japan, USA, Canada and other countries.
In his book, Nepali dishes have been 'fused' with khanki of different countries. Gundruk Tako, Sisno and Dhindo with Lab Chop, Sekuwa Bito, Garlic He has 'fusion' dishes including chicken masala, naan pizza and mewalai salad in Japanese style. "Through the book, I have tried to transform each Raithane Khanki into a creative and latest taste using local ingredients," said Seif Kandele.
Kandel entered Pakshala from India's Moti Mahal Deluxe. He worked there as a kitchen trainer since January 1995 and came to Nepal after 5 years of experience.
Kandel flew to Japan in 2007 after working in Nepali and Indian recipes in various restaurants in Nepal for 7 years. After arriving there, he started his own restaurant in Tokyo in 2010. Where he preferred Indian and Nepali dishes.
He said that he is also starting the preparation of the second book by finding out what kind of flavors and ingredients Nepalis have been using since history.
