London-based Nepal Foods has been recognised as one of the top food and drink producers globally this year, earning prestigious 1-star and 2-star Great Taste awards for four of its Nepalese products. Out of 13,672 entries, Nepal Foods stood out with exceptional feedback.
The Hot Momo Sauce was praised as having a “beer hug of a chili sensation,” while the Chilli Oil with Shrimp was noted for being “well balanced in the mix with a flavourful heat.” The Nepali Chicken Momo was described as a “juicy, textural delight with tender pieces,” and the Flaming Akbare Sticks were recognised as “unique and interesting snacks with a perfect ratio of salty, spicy, fruity, and sour.”
Asian Voice interviewed Bikash Nepal to discuss the company's focus on Nepalese cuisine, the inspiration behind its establishment, and the broader aspects of Nepalese culinary traditions.
How did the idea for ‘NEPAL FOODS’ come about, and what was the inspiration behind it?
I arrived in the UK in October 2009 as an international student. After completing my studies, I decided to take a risk and apply for a business visa to start my own enterprise instead of pursuing a traditional job. With a background in marketing and a passion for the field, I launched Market Direct Limited in April 2014. Initially, I secured a contract with Kohinoor to promote their Namkeen range in the UK, which introduced me to the FMCG market. This experience led to opportunities with other major brands, expanding my client base to up to 23 different brands.
In 2017, inspired by my Nepalese heritage, I shifted focus to promoting Nepalese brands. I worked with brands like Wai-Wai, Khukri Rum, and Old Darbar, but I saw a need for a broader range of premium Nepalese products. Noticing that existing Nepalese products often had subpar packaging, I aimed to elevate these standards.
Thus, 'Nepal Foods' was founded in 2018 with the goal of offering high-quality Nepalese products. We started with 37 items and now offer over 300, including frozen momos, parathas, samosas, spring rolls, and various snacks. Our products are available in 25 countries worldwide, including the US, Canada, Australia, and across Europe, catering to diverse needs and bringing a premium touch to Nepalese cuisine.
Could you share more about 'NEPAL FOODS'?
‘NEPAL FOODS’ have developed a wide range of products tailored to the needs of the Nepalese community living in the UK and abroad, focusing on what’s relevant for our international customers. We collaborate closely with Chef Santosh Shah, the BBC MasterChef winner from 2020. With his recipes, we have created five different "Heat and Eat" products that are microwave-ready. We even launched these products at the House of Commons, where Nepalese Ambassador Gyan Chandra Acharya introduced them. In Nepal, there are brands that specialise in specific product categories, such as snacks or rice, but none offer such a diverse range under one umbrella. We provide everything from lentils and rice to spices and teas. Our comprehensive product range has made it easier for us to find distribution partners in countries like Australia and Japan.
Can you describe some traditionally important Nepalese dishes and their unique characteristics? What are the main flavours and culinary elements that define Nepalese cuisine?
In Nepal, the cuisine varies significantly by region, much like in India. Nepal is divided into three distinct regions: the Himalayas, the Terai, and the Hills (Pahar). Each of these areas offers unique culinary experiences. The Terai region, which borders Bihar, has cuisine that is quite similar to Indian food, with comparable spice levels and flavours due to the close proximity and cultural exchange. In contrast, the Himalayan region's cuisine is distinct due to the local ingredients and the need for warming foods. While the base of meals—curry, rice, and roti—is similar to Indian cuisine, the specific ingredients used in Nepalese dishes are different. For example, Jimbu, an herb from the onion family that grows in the Himalayas, is a staple in Nepalese dal and is essential in many households. Another unique ingredient is Timur, often compared to Sichuan pepper but with a distinct, tingling flavour. Timur is commonly used in pickles and chutneys. These regional ingredients and flavours highlight the diversity within Nepalese cuisine.
To what extent do you support the blending of traditional and Western flavours?
I’m actually completely against adapting traditional dishes to suit local tastes. Altering the level of spiciness or other key elements diminishes the authenticity of the food. For instance, consider the 80,000 British tourists who visit Nepal each year—they experience the food as it is, without any modifications for their tastes. They appreciate and enjoy the authentic flavours. I believe we should offer the same authentic experience here, rather than altering it to fit local preferences. People should be encouraged to embrace the original flavours.
