Western Nepal food Very Very Good - Campaign by GNCF West Nepal Chapter

Global Nepalese Chefs Forum's Western Nepal  Ambassador Mr. Bibek Poudel, set a team with Chef LB Kaushal & Chef Pradeep Dixit to promote Western Nepal food to the world. With the main theme of "Western Nepal Food Very Very Good" Western Chapter has something to share as their first foot step in regards to promote Western Nepal Food. 

Under the revised prediction of culinary career further presenting two basic foods from the ethnic culture of Tharu and Magar. Basically one big festival Maghe falls on Maghi Sangranti which brings some ethnic food from local community are famous and commonly practiced. Out of many dishes from Tharu and Magar Cuisine Dhikri and Batuk are famous.

Dhikri is one of the famous Tharu dish made from Rice flour. It is made by steaming rice dough, specially made into elongated shape which can be in different forms as well and eaten with Spicy chutney, Lentil soup or curry. Usually utensils required to make this is very simple like pot of boiling water. A ‘Dhaki’ traditional woven fruit basket and a piece of thin cloth is sufficient to prepare dish.

Batuk roti is made from Black Lentils that have been soaked for over twenty-four hours. After removing the outer black layer, the lentils are washed thoroughly with clan water, and then ground to form a very fine paste. A batuk is not a batuk without a distinct hole. Hence, using a finger, one is created in the middle. It is fried on a deep frying pan or wok, half filled with vegetable oil. It is best to leave it for two-three minutes, until both sides turn golden brown.

Chef LB Kaushal, Board Member of Western Nepal chapter of Global Nepalese Chefs Forum brings his 19 years of experience in culinary, still learning on local foods and their history; he is very enthusiastically flourishing the goodness of western food to the world. He is excelling his caliber in Nepalgunj despite many challenges in food industry in western Nepal.