Kathmandu, Feb 20: The Lekhali Cook Book, which focuses on mountain cuisine, was launched here on Friday.
The book, which provides cooking tips, skills and knowledge about the indigenous cuisines of mountain communities, was jointly launched by writer Binti Gurung, Vice Chair of the National Foundation for Development of Indigenous Nationalities, Resham Gurung; historian Tek Bahadur Gurung; and Director of British Council Nepal, Rustom Mody.
On the occasion, the writer said that documentation of cooking skills and knowledge related to indigenous gastronomy is relatively limited.
She added if people outside the community attempt to document such knowledge without an in-depth understanding, it may lead to factual errors. Gurung said that the book not only provides tips for preparing mountain cuisine but also presents the lifestyle of the communities living there.
Vice Chair Gurung echoed the need to integrate indigenous skills with modern practices and promote both simultaneously. “Food is closely connected to the identity of the people,” he said, adding that the book holds special significance.
Historian Gurung expressed concern that the impacts of globalization and urbanization have changed people’s lifestyles, threatening the practices and identity of indigenous cuisines.
The book, published by the Bajra Publication, highlights special cookery of the Gurung and Thakali communities residing in Gandaki Province. These communities are spread across four districts: Manang, Lamjung, Gorkha and Kaski.
