Chef Nepal Launches Khichadi as a Modern Fine-Dining Dish, Reviving an Ancient Culinary Wisdom

Kathmandu: Chef Nepal launched Khichadi, Nepal’s ancient one-pot rice and lentil dish, through a dedicated recipe and plating presentation in the auspicious day of Maghe Sakranti today. The initiative aims to document, revive, and respectfully reintroduce khichadi as a dignified, contemporary dish suitable for modern restaurant tables.

The launch event brought together renowned chefs, food professionals, and media representatives, marking an important step in Chef Nepal’s ongoing mission to preserve endangered and underrepresented Nepali food traditions. During the event, khichadi was presented in two vegetarian styles—one kept strictly simple and sattvic, and the other paired with mushrooms—demonstrating the dish’s versatility while maintaining its core identity.

Legendary Nepali chef Govinda Narshing KC, who was present at the event, emphasized the cultural, nutritional, and philosophical importance of khichadi. Highlighting its simplicity and balance, he noted that khichadi represents wisdom food rather than poor food, and appreciated Chef Nepal’s initiative to give visibility and dignity to a dish that has long existed in Nepali households and rituals but has largely disappeared from restaurant menus.

Renowned Chef Shyam Lama, Chef Ratna Bahadur Thapa, Chef Ram Krishna Panta, Subarna Man Maharjan, Chef Umesh BHuwai, Chef Bina Shrestha, Chef Sukra Lama, Chef Sunil Tamang, and several other culinary professionals also attended the event and shared their observations during an open discussion session. Participants reflected on khichadi’s potential to be positioned as a fine-dining comfort dish, comparable in technique and texture to international staples such as risotto, while remaining deeply rooted in Nepali culinary philosophy.

Chef Nepal clarified that the initiative does not claim ownership or reinvention of khichadi. Instead, the organization positions itself as a steward—working to document the dish, tell its story, and encourage restaurants to include khichadi on their menus while honoring its cultural and historical roots.

All invited guests were served khichadi prepared using black lentils, rice, ghee, ginger, turmeric, cumin, and gundruk, highlighting a balanced, sattvic, and seasonally appropriate approach. The recipe and plating details have been made publicly available through the Chef Nepal website as part of the broader effort to make the dish accessible to chefs, researchers, and food enthusiasts.

With this launch, Chef Nepal reiterates that Nepali cuisine extends far beyond commonly known dishes and holds a vast, underexplored culinary heritage. The khichadi initiative stands as a call to chefs, restaurants, and institutions to revive forgotten foods, respect their origins, and adapt them thoughtfully for contemporary dining without losing their soul.