Nepa Brothers – A Collaboration To Reveal a Hidden & Forgotten Story of Nepa Valley Food

Every time we eat a piece of food, we take a bite out of the world. All these small bites tell a dozen stories. A carton of eggs presents the story of contented hens, a bottle of mustard oil the tale of our grandmothers. These days all our food comes with a story to tell. Usually, it is the story we want to hear. In the supermarket the story is about the price of food, in a restaurant or delicatessen, it is about taste and origin. But the actual story behind the food is unknown to the public. Nowadays, people enjoy the taste and flavor but didn’t care and think about the story behind it.

Likewise to introduce and share the hidden and forgotten story of food, Chef Binod Baral and Chef Bikram Vaidya are collaborating as “Nepa Brothers” with the motto of an article series of Nepa Valley Food which has a brilliant story behind every food and to introduce about our own foods to a new generation. Every food has a history which creates a beautiful moment for every eater. The articles will include, How it was introduced? From where it was came from? How it was made? Purpose of eating? Nutritional Values and health benefits and many more which was beautifully crafted for us by our ancestors.

Chef Bikram Vaidya

Chef Bikram was born and raised in Ason, Kathmandu. He spent years in the tourism and hospitality business before starting a culinary career. In 1998, he co-founded and successfully ran Tom & Jerry Pub in Kathmandu.

His hospitality training started at the Reno Hilton in Nevada. After graduating from Western Culinary Institute, Le Cordon Bleu, his cooking career began at the Bistro Roxy with Chef Troy Cannon. He worked in some renowned hotels and restaurants, like the James Beard-nominated Farallon with Chef Mark Franz and the Sheraton Palace Hotel, both in San Francisco.

He traveled around the world, studying international culture and cuisine with chefs and locals. He has traveled extensively throughout Nepal and has been researching various Nepali ethnic cuisines. His teaching career began in Nepal by teaching western food to Nepalese women. Later he returned to Portland, Oregon, and the Western Culinary Institute, Le Cordon Bleu, where he taught international cuisine. Recently, he was a lead instructor at the Oregon Culinary Institute. Pioneer Pacific College.

He is a board member of the American Culinary Federation. He has published articles about Nepalese food heritage in The Oregonian, Mix Magazine, Newa American Dabu, and several other publications.

Binod Baral was born in Pokhara in Nepal, a popular tourist destination is known for its beautiful nature. Surrounded by greenery and a maternal family that loved to cook, he grew up in a healthy and happy environment. His maternal family runs successful hotels in Nepal, the oldest one was established about 40 years ago. Binod is one of the UK’s most respected and proven talented chefs from the Nepalese community. He has more than two decades of global experience in the food industries in various operations. Passionate about food and hospitality from a very young age.

He arrived in London in 1999 and joined Zarani Haute Cuisine, Kew Garden. Promoted as Head Chef at the age of 21. In 2001, he joined Tamarind Michelin Restaurant, Mayfair as Head Chef of the Okra Team. In Early 2002, joined Delhi Deli as a Head Chef with a vision to develop a new brand of takeaway Indian outlets that deliver superb food in an entertaining and stylish manner.

In 2003, he became the youngest Group Executive Head Chef of The Bombay Bicycle Club which was then a  part of Clapham House Group. In 2010 joined Global Head Chef (Asian Cuisine) for DO & CO International. Responsible for catering of 68 International and National Airlines, Formula 1 Race, Chelsea Flower Show, and Champion league Final.

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