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| View of the Himalayas |
In my GMS724: Management of International
Enterprise, Professor Adekunle presented various cases of food culture,
exploring topics such as the significance of proximity to food sources, the
importance of transparency in food production, and the challenges of achieving
certifications. The case studies brought an increased awareness of where food
comes from and how it ends up at our tables. At the end of the term, I had the
pleasure of sharing with Professor Adekunle one of Nepal’s classic dishes, momos.
Momos are a type of steamed dumpling, with the wrapper made of flour and water
and the filling made with minced meat (chicken, pork, buffalo), vegetables, and
spices, and served with a tomato-based sauce (“chutney”). However, an
iconic dish like momo does not originate from Nepal; rather, it was
adapted from Tibet and China, where a similar style of dumplings is consumed
every day and all over.
Culinary
Traditions Shaped by Geography
Nepal’s status as an agricultural nation is deeply
intertwined with its diverse terrain. The fertile plains of the Terai region
are ideal for growing rice, wheat, and other grains. The hillsides support
crops like vegetables, millet, and maize. In the high-altitude regions of the
Himalayas, enduring crops like barley, buckwheat, and potatoes thrive despite
unforgiving conditions. The diverse terrain not only provides a wide range of
ingredients and sustenance but also influences traditional culinary techniques.
Cooking methods vary by region; in high-altitude regions such as the Himalayas,
where firewood is scarce, steaming and boiling are common cooking techniques,
evident in dishes like momo and thukpa (chicken noodle soup). In
contrast, in the Terai, where fuel is easily accessible, grilling and frying
are popular methods, as seen in dishes like sukuti (dried meat) and bara
(fried lentil patties).
Chilli momo
Homemade Creations and Regional Specialties
While Nepali cuisine has been enriched by
influences from neighboring countries, it also boasts a wealth of dishes that
are uniquely Nepali in origin, made from ingredients and practices local to the
region. Examples include dal bhaat (rice and lentil soup served with
various sides), sel roti (rice flour doughnuts), dhindo (porridge
made from ground cornmeal, millet, or buckwheat), and gundruk (a classic
dish made with fermented leafy vegetables).
Materials
and Methods in Nepali Kitchens
Additionally, Nepal’s culinary tapestry is shaped
by the materials and methods used for cooking. Traditional clay pots and
vessels are commonly used in rural areas for slow-cooking stews, soups, and
rice dishes, enabled by the gentle and even heat distribution. Copper utensils
are widely preferred due to their heat conductivity and the perceived Ayurvedic
health benefits, with many homes using copper gagri to store water.
Copper and brass are both culinarily and culturally significant, used in both
cooking and religious practices. Lastly, cast iron vessels such as the Karahi
are widely used due to their perceived health benefits of fortifying the foods
with iron.
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Various cookware,
from left to right (top row): amkhora (brass pot for drinking from), cast iron
karahi, brass karahi, bhaddu (cooking pot), brass kasoudi (cooking pot), ketli
(kettle), copper kasoudi, pictured at the International Mountain Museum in Pokhara,
Nepal. Bottow row
Bridging
Borders Through Food
Nepal’s rich agricultural heritage and diverse
terrain, from the rugged peaks of the Himalayas to the fertile flatlands of the
Terai, have long played a central role in shaping its vibrant culinary
traditions. This varied geography not only dictates the types of ingredients
available but also influences the methods of cultivation and cooking techniques
used by citizens. Additionally, Nepal’s proximity to neighboring nations like
China, Tibet, India, and Pakistan has resulted in a fascinating fusion of flavors
and culinary traditions, leading to a diverse array of dishes that reflect the
nation’s tapestry. This culinary diversity underscores how ideas and methods
seamlessly move between borders, creating a common language of food. Moreover,
Nepal’s position at the crossroads of Asia has facilitated a rich array of
culinary influences from neighboring countries, such as the adoption of staple
dishes like momo (dumplings), thukpa (noodle soup), and chow
mein (stir-fried noodles) from Tibet and China, as well as popular dishes
like samosas (potato-filled pastry) and chicken tikka masala (also
the national dish of the United Kingdom) from India. These culinary borrowings
underscore the cultural interconnectedness of the region and the adaptability
of Nepali cuisine, reflecting the flow of ideas and practices across borders,
driven by trade, travel, and globalization on a global scale.
Ichhya Thapa
Undergraduate
Research Assistant, ECVOntario
Global
Management Studies & Psychology Student|TMU|Canada.
