Nepal’s Restaurants Serving the Same Taste, Different Names

Shivu Acharya, a disability rights advocate who has worked with the United Nations, recently returned to Nepal after four years. Over lunch at a quiet restaurant in Kupondol, Lalitpur, he expressed his disappointment with the country’s restaurant scene.

‘I’m on a break right now,’ Shivu said over the phone when we arranged to meet. ‘It’s been a long time since I’ve had a chance to catch up with you.’

As we sat down to eat, Shivu pointed out that the taste of food in Nepal’s restaurants is surprisingly uniform, regardless of the type of cuisine or restaurant. ‘Go to any restaurant and order a burger, momos, or kathi roll,’ he said. ‘The taste of the chicken or vegetables inside will be the same.’

Shivu’s observation sparked a lively discussion about the state of Nepal’s restaurant industry. We spoke with chefs and restaurant owners to understand the reasons behind this phenomenon.

The Same Base, Different Names

One reason for the uniform taste is the widespread use of pre-made ‘base gravies’ in Nepali and Indian restaurants. These gravies are prepared in large quantities and stored for later use. When a customer orders a dish, the chef simply adds a few spices or butter to the base gravy to create the desired flavor.

This practice saves time and reduces costs, but it also results in a lack of diversity in flavors. As Shivu pointed out, ‘The taste of the chicken or vegetables inside will be the same, regardless of the type of cuisine or restaurant.’

The Role of MSG and Pre-Made Spices

Another factor contributing to the uniform taste is the excessive use of monosodium glutamate (MSG) or ajinomoto. MSG is a flavor enhancer commonly used in many Nepali and Indian dishes. While it can add depth and umami flavor to food, excessive use can result in a uniform taste.

Furthermore, many restaurants use pre-made spice blends or powders, which can also contribute to the uniform taste. These spice blends are often manufactured by large companies and contain a standardized mix of spices.

The Need for Authenticity and Diversity

Shivu’s observation highlights the need for authenticity and diversity in Nepal’s restaurant industry. As he pointed out, ‘If every restaurant has the same taste, then there’s no unique identity or brand identity.’

Restaurant owners and chefs must prioritize using fresh ingredients, experimenting with new recipes, and reducing their reliance on pre-made spices and base gravies. Only then can Nepal’s restaurant industry offer a truly diverse and authentic culinary experience.