Book Signing Held at Nritya Mandala Mahavihara, Portland, USA
Rabin Man Shakya
Portland, Dec 7 (Nepal Oregon News): A book-signing program of cookbook 'The Mystic Kitchens of Nepal' by noted international chef and culinary guru Bikram Vaidya was held on Saturday, Dec 7, 2024 at Nritya Mandala Mahavihara in Portland, USA.
On the occasion, co-founder of the Mahavihara Prajwal Vajracharya welcomed the guests and gave a short introduction of Bikram Vaidya.
In a wide-ranging presentation, Vaidya discussed multi-faceted diverse food patterns and culinary richness, rich food heritage and historical festivals of Nepal. He started his presentation by saying:"This is quite a journey for me. This book is not just about recipe, it is also about my extensive culinary journey to Nepal." He went on saying that the cookbook was the culmination of over 20 years of research, hard work and culinary stint.
Further, Vaidya also informed the audience that the book has been accepted as a contender for the prestigious James Beard Award. The author of the newly launched cookbook expressed his gratitude to everyone who helped bring his work to life. "Your support, guidance and encouragement made it possible for this book to finally see the light," he said. Giving details about writing his book, he said that over 150 people were involved in this book. "In fact I collected over 300 recipes. Out of that, I only put it over 140 recipes."
Talking about what inspired him to become a chef, Vaidya attributed to: (1) All the festivals and lifecycle rituals in Nepal are related to food. (2) His school days at Anandakuti Boarding School - a Buddhist school (3) His early childhood travels with his parents outside of the Kathmandu valley. Our food and culture go back to back, he added.
Throwing light on the cover page of his book, Vaidya said that 'Mystic' reflects the deep cultural and spiritual connections that food holds in Nepal. "The kitchen is the sacred part of the home. Fire has been central to human evolution, changing who we are today by allowing us to cook food, which transformed our biology and behavior. Nun symbolizes purity, devotion and spiritual discipline in cooking," he said. Vaidya also shared his memories about travels to nook and corners of Nepal.
Reiterating that Newar people are known for food heritage, Vaidya said that art of Newar cooking has been passed down for generations. When it comes to food traditions in Newar culture, there are so many rituals, and one of them is Sagun. Saying that Sagun is only found in Newar culture, Vaidya told the audience that Sagun is a giving tradition to wish good luck. "Sagun is also offered during the life cycle rituals, birthdays, coming of age rites, old age rites and the New Year etc." he informed the participants.
Underlining the importance of diversity of food according to geography, Vaidya said that Tsampa, Khapse, Dhindo, Gundruk, Tilori etc are different foods in different regions. 'Dhindo' used to be a poor-man's food in Nepal in the past. Not anymore. Now it is a rich man's food, Vaidya said, kind of, breaking the ice.
Speaking on the occasion and shedding light on the cookbook, Ravi Velhal -- Senior Director of Global Content Technologies driving innovations in content technology -- said:"The book offers a wide spectrum of recipes from Nepal's mountainous, Himalayan and Terai regions."
Other speakers on the occasion included secretary of Nepali Association of Oregon (NAO) Punam Glee and NAO former president Ganga Sharma.
At the end of the presentation, chef Vaidya replied to numerous questions of the participants. Replying to a query of Nepal Oregon News, Vaidya suggested to emphasize opening of more Nepalese restaurants, cafes, food carts in order to popularize and promote Nepalese cuisines and stressed on the need for community's support for this.
The book-signing program was jam-packed with the guests at the Portland Baha and was attended by more than 100 people: American as well as the Nepali community members. Among them were Sangha members of the Nritya Mandala Mahavihara, representatives of Nepali Association of Oregon, Nepa Chhen, NRNA-USA-Oregon chapter and Nepal Oregon News. The book signing event was followed by a pot-luck dinner.
Chef Bikram Vaidya was born and raised at Ason Tole in Kathmandu in an Ayurvedic family. Vaidya spent years in the hospitality business before starting a culinary career. His hospitality training started in Portland, USA. After graduating from Western Culinary Institute, Le Cordon Bleu, he worked at renowned restaurants and hotels with top chefs. He traveled around the world, studying international culture and cuisines with chefs and locals and working with farmers.
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