Kathmandu. There was a time when people hid their millet porridge (kodo ko dhindo) or hesitated to admit they had eaten it. Even in rural villages, dhindo was considered the food of the poor, while rice was seen as the meal of the wealthy and privileged. In some households, families quietly ate dhindo inside while feeding rice and milk to their dogs outside—an illustration of the deep-rooted social mindset of the time.
But times have changed. Today, not only villagers but also urban residents are visiting high-end restaurants in search of dhindo. Once stigmatized, dhindo has now become a preferred and even proudly shared dish—often posted on social media as a marker of healthy, mindful eating.
Rice, once a symbol of wealth and prestige, has increasingly become a secondary option. At home or in restaurants, many now avoid rice and instead choose traditional and organic alternatives such as roti, chyakhla, and dhindo. With the growing association of white rice with health risks, doctors themselves recommend reducing rice intake and opting for organic, locally sourced foods whenever possible.
Health Awareness Drives Shift Toward Indigenous Grains
Nutrition and public health expert Dr. Aruna Upreti notes that traditional foods such as millet, buckwheat, maize, gundruk, and chyakhla, along with lentils and rice, have made a strong comeback. Growing concerns over hypertension, diabetes, and lifestyle diseases have encouraged people to return to indigenous, minimally processed foods.
“In the past, eating traditional foods often invited judgment,” Dr. Upreti said. “But that has changed. Thanks to growing media coverage and health awareness, even five-star hotels now include millet and buckwheat dishes in their menus.”
With reduced physical activity and increased consumption of market-based processed products, she recommends organic and local foods for better health.
The popularity of marsī rice—cultivated in cold climates—also surged after a viral moment some years ago, when medical entrepreneur Durga Prasai served the rice to former prime ministers KP Sharma Oli and Pushpa Kamal Dahal ‘Prachanda’ at his home in Jhapa. Since then, marsī rice has been branded and commercialized, with restaurants like “Marsī Thakali” in Jhamsikhel gaining popularity for serving marsī-based dishes along with local specialties such as gundruk, kalij, bhanḍiya kukhura, battai, chyāngra sukuti, gangṭa, ghungi, and more.
Hotels Follow the Trend Toward Local and Organic Foods
At Buki Boutique Hotel in Lazimpat, manager Manish Shrestha observed a clear shift in customers’ preferences over the years. “People used to come mainly for rice meals,” he said. “Now, they look for local products like marsī rice or traditional alternatives including dhindo.”
To meet the rising demand, the hotel now sources local produce such as marsī rice, local lentils, vegetables, and varieties of gundruk. The hotel even hosts a weekly Saturday market featuring organic items from Jumla, Mustang, and nearby Kathmandu villages.
Former president of Chefs Association Nepal and current advisor at Nagarjun Resort, Govinda Narasing KC, also highlights the growing appeal of indigenous foods. “In the past, restaurant visits were rare and mostly for modern dishes,” he said. “Now, even in high-end hotels, customers prefer organic, traditional meals. It shows how health awareness has transformed eating habits.”
KC recalls that decades ago, hotel foods were less harmful due to minimal pesticide use, but modern farming practices have raised concerns. This shift in public knowledge has pushed Kathmandu residents toward countryside resorts like Nagarjun, seeking organic and local flavors.
Rise of Local Cuisine Beyond Kathmandu
Pushkal Malla, operator of Royal Villa Resort in Dandagaun, Kathmandu, shares similar observations. His resort, located near a forested area away from the city buzz, attracts guests seeking authentic Nepali taste. “Demand for dhindo, gundruk, sisnu, buckwheat items, marsī rice, and local chicken curry has risen significantly,” he said. “Traditional dishes have become the top choice.”
In recent years, more restaurants and resorts have opened in the outskirts of Kathmandu than in the city itself, and operators say they receive a high number of visitors seeking natural surroundings and local food.
Outside the capital, major tourist cities are also embracing indigenous cuisine. In Pokhara, restaurants such as Airport Thakali, Mantra Thakali in Chipledhunga, Monalisa Thakali in Lakeside, and Bhandari Bhancha Ghar in Naudanda are popular destinations for local delicacies. In Chitwan, restaurants like Pate Dhindo Thakali and Bajeko Machha Mahal continue to serve traditional flavors to enthusiastic patrons.
With growing awareness of health, heritage, and sustainability, Nepal’s indigenous foods—once overshadowed—are now reclaiming their rightful place at the center of the dining table.
