“Nepal’s ancient city of Patan has a cobweb of alleys lined with intricate earthen buildings and temples. Down one alley, a lone blackboard signposts Raithaane, sheltered in a courtyard. It serves traditional dishes that are unrecognizable to many Nepali urbanites. There’s batuk, black lentil fritters from Magar and Khas communities in the southwest; rikkikur, potato pancakes with fermented buttermilk and yak butter from Himalayan communities; and arikanchan, pinwheels of lentil paste rolled with taro leaves, from communities along the border with India. Raithaane co-owner Prashanata Khanal wants to address the unknowing. He wants Nepal to value its own food, as well as its unique ingredients and food system. ‘Nepali people know more about other cuisines than they do about Nepali food,’ says Khanal. ‘That’s what keeps me going…'” From blog to bistro, Prashanta Khanal’s focus is Nepal’s forgotten and overlooked foods.
The Chef Preserving Dishes from Every Corner of Nepal—Via Gastro Obscura
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