KATHMANDU, Jan 24: Chef Ghanashyam Kandel unveiled his latest cookbook ‘TIMUR - Prepare with Passion’, amidst a special function held in Kathmandu. The event brought together culinary enthusiasts, industry leaders and food lovers, globally celebrated chefs and cultural ambassadors.
The event highlighted Chef Kandel’s journey from his Himalayan roots to becoming a pioneer in global gastronomy and his vision for Nepali cuisine’s future. In just a short span, ‘TIMUR’ has surpassed 5,000 copies in sales, earning its place as a top-rated recipe book in the Food and Drink genre among over 2,000 publications.
The cookbook redefines culinary artistry by harmoniously blending traditional Nepali flavours with global influences, offering a fresh and innovative take on fusion gastronomy that resonates with food lovers and culinary enthusiasts alike.
Chef Kandel’s illustrious career spans continents and his culinary innovations have reshaped the global perception of Nepali cuisine. Known for consulting over 30 restaurants in Tokyo and inspiring countless entrepreneurs, Chef Kandel has masterfully combined tradition and innovation. His signature dishes - like Larv (Laab Salad) paired with Nepali achar and Thai Mango Sticky Rice reinvented with Indian Kheer - have earned him praises worldwide.
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“Cooking is about connecting people, honouring tradition, and sharing stories that transcend borders,” Chef Kandel remarked during the launch event. “With TIMUR, I hope to inspire others to explore new flavours while respecting cultural heritage.”
Chef Ganesh Dhakal, Founder and CEO of Royal Thai Hospitality, praised Chef Kandel as “an industry leader with an exceptional capacity to modernize traditional dishes while preserving their cultural authenticity.” Similarly, Chef Durga Khadka acclaimed him as “a creative thinker and an innovator who is constantly pushing the boundaries of Nepali cuisine.”
Chef Kandel’s innovative approach has not only modernized traditional Nepali dishes but has also positioned them on the global stage. “The recipes in this book are a blend of creativity and tradition,” said culinary critic Santosh Sharma. “Chef Kandel has truly elevated Nepali gastronomy to new heights,” he said.
In addition to its commercial success, TIMUR has become an invaluable resource for culinary schools, universities and aspiring chefs across Nepal. Its adoption as an educational tool highlights its impact on shaping future culinary leaders.
Govinda Prasad Rijal, Director General of the Department of Immigration, claimed, “This book can be a milestone to preserve our traditional cultural food, supporting the government’s sustainable goals to reduce poverty, increase self-employment, and reduce brain drain.”
The event concluded with a warm exchange of ideas and reflections from guests, emphasizing the importance of preserving cultural heritage while embracing innovation. Attendees were treated to a sensory journey that reflected the book’s essence: a harmonious fusion of flavours and cultures.
The book is now available nationwide and is set to become a cornerstone in the evolution of modern Nepali cuisine.
