You don’t have to ‘Like’ or send ‘Comment’ to my Facebook status, but I request you to read it.
To me FB is not a showcase but a forum in which I share my experience and businesslike practical knowledge.
Through FB, with a support from our Nepalese Chefs, I had launched the Globaluzation of Nepalese Heritage Food campaign which was a big success.
This time after Pandemic I am trying to promote Nepalese ethnic Immune Boosting Drinks and Cuisine to step-up our tourism. I am not a chef, but I can play a catalyst. Here I got a very encouraging response from a best known International award wining Nepali Chef Binod Baral. He sent me his views which could be helpful for introducing typical Nepalese ethnic “Immune Boosting Drinks and cuisine.
I sincerely request all Nepalese Hotel and Restaurant owners all over world, to think about Ethnic gastronomy which could be an effective booster to rescue and upgrade the culture and quality of post pandemic tourism.
Here are Binod Baral’s suggestions:-
Chef -Binod Baral
I have been travelling a lot for food and work with so many foodie globally.
First of all, we need passion on food, and it’s start from produces from farm, using coking technique, telling story about food also important and its health benefit now a days.
We have one of the best Yoghurt I it right start from breakfast to all day drinks ) – JUJU DHAU
We have various varieties of spinach, I never see that much in any country, Bethe ko saag to Pharsi Ko Munta
Herbs and spices from Himalayas to Terai Mugrelo to Timur
We one of the richest water source that mean local fishes - why trout why not Jalakapur or Shahar
English Mustard can be best in world – why not from Tokha
Basmati rice can be best in world by not Pokhreli Masina
Why Dosa – why not Chatamari
Why Kebab – why not Sekuwa /Poku
Why Dumpling – Why not MOMO
Why Cornflake / Cereal – why not Chiura / Moori
Why Protein Powder – Why not Sato
Why Donut – Why not Sel Roti / Malpuwa
Why Foreign Whisky and Liquor – why not Local Raksi / Chyang/ Tomba best may be organic )
New Zealand / Wales lamb is so popular worldwide why not Chyangrya from Manag Mustang or water buffalo from Pahad (again we have to follow current trends like organic)
We have so much Nose to Tail dishes from Newari Kitchen, we just need to bit of work (Product improvement to make palatable for everyone including tourist). We need to get confident from them and best way to do is right cleaning, right PPE, open plan kitchen, staff training, personal hygiene and bit of marketing and storytelling from government. Long story short it has to be first locally and globally.
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Following are the culinary tips that I have copied from well known cookery book. Please check it. I request all our great chefs to develop their own choice of recipes.
* Honey is rich in antioxidants and is often used to soothe sore throats. It adds a natural sweetness to the drink.
* Lemon juice is very high in vitamin C and can help to support heart and digestive health.
* Orange juice is naturally high in vitamin C, folate and potassium, as well as being a great source of antioxidants.
* Garlic is known to boost the function of the immune system, and in studies it has been shown to reduce the symptoms of a common cold.
* Ginger has a very long history of use in traditional and alternative medicine. It has been used to help digestion, reduce nausea and help fight the common cold and other illnesses, to name a few. It also gives the immune booster shot a little zing.
* Cayenne has many health benefits that is a result of the active component, capsaicin. It can boost metabolism and lower blood pressure.
* Turmeric is a great anti-inflammatory and antioxidant.
* Black Pepper is used to activate the curcumin in the turmeric.
* Apple Cider Vinegar can kill harmful bacteria.
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