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Origins of the Delicacy: A Culinary Chronicle

Tracing the lineage of baji/chiura can be likened to piecing together a mosaic of Nepal’s agricultural tapestry. Many historians and connoisseurs, like Om Dhaubhadel, point towards the valley’s rice cultivation. With surplus grains, they were transformed into chiura through traditional tools like the okhal and dhiki, bringing forth a delightful byproduct.

The chronicles of the Lichhavi and Malla eras resonate with Baji’s esteemed stature. Kings, during grand feasts, often sought the most exquisite local baji, underscoring its cherished status. Further testimony comes from the 14th-century manuscript, Gopal Raj Vamshavali, recounting when Jayasthi Malla desired the local baji for a grand feast.

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Savoring the Many Faces of Baji at Kasthamandap

Baji’s foundational essence remains consistent – deriving from rice or paddy. But its preparation offers an array of delightful variants:

At Kasthamandap, we hold Dhaubhadel’s sentiment dear, ensuring that our baji strikes the right balance, enhancing its unique flavor. And for the ultimate gastronomic pairing, our baji from Tigani, Madhyapur Thimi, combined with Juju dhau of Bhaktapur, is an experience unto itself.

A Culinary Culture Celebrated at Kasthamandap

Baji doesn’t just grace the plates of a Newa feast; it embodies their very ethos. Its significance shines, especially when paired with dhau during Asar 15 celebrations. Moreover, it assumes an iconic stature in Newa religious offerings. Our tables at Kasthamandap echo these traditions. During Dashain, Nepal’s paramount festival, we incorporate rice and chiura in our offerings, paying homage to traditions of handing over these vessels as a symbol of blessing and responsibility. Moreover, our menu and ceremonies are inspired by the rituals of ih and bara, offering guests an authentic experience of Newa traditions.

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