At the ongoing 43rd Sharjah International Book Fair (SIBF), acclaimed author and chef Rohini Rana captivated audiences by showcasing her mastery of Nepalese cuisine. Her demonstration of mutton pulao and a yoghurt-based vegetable salad brought the rich flavours and techniques of Nepal’s royal kitchens to life — dishes that evoke Indian influences but remain uniquely Nepalese in character.

Born into Indian aristocracy and married into Nepal’s storied Rana dynasty, which ruled the country for over a century, Rohini’s culinary journey is deeply rooted in her heritage. “I’m just a housewife who loves cooking and writing,” she remarked with humility. However, her background and experiences make her story anything but ordinary.

During her session, “Taste of Nepal: An Adventure with Chef Rohini Rana”, she shared time-honoured techniques passed down through generations. For the mutton pulao, she explained, “We use long-grain basmati rice, soaked briefly to enhance texture, and key ingredients like mustard oil and ghee, essential to Nepalese cuisine for their health benefits.”

She also highlighted the art of creating a rich stock, made by simmering spices with bone-in mutton — a process that filled the hall with an aroma that drew in additional spectators.

As she guided the audience through each step, Rohini imparted valuable insights, such as heating mustard oil until it smokes to enhance flavour and carefully adjusting salt levels due to the salt in the broth. Her approach turned a simple recipe into a culinary masterclass, showcasing how traditional cooking methods preserve the authenticity of flavour.

The meal’s side dish, a yoghurt-based salad, incorporated fresh, vibrant ingredients like onions, carrots, and cucumbers. She demonstrated a special Nepalese technique: tempering the yoghurt sauce with mustard seeds blackened in hot oil to avoid bitterness.

Rohini’s love for Nepalese cuisine began humbly with Aloo Tareko, or “Rana-style fried potatoes,” in her early days of marriage. Today, she shares recipes that were once exclusive to Nepalese royalty through her published works, The Nepal Cookbook and The Rana Cookbook: Recipes from the Palaces of Nepal, both available at SIBF 2024. These books offer readers a rare glimpse into the culinary treasures once prepared in the royal kitchens, bridging cultural divides through food.

“Nepalese cuisine is known for its fresh, light flavours in dishes that combine rice, lentils, meats, and vegetables,” she shared with the audience, who were delighted by the samples she served.

With her unique background and dedication to preserving culinary traditions, Rohini Rana exemplifies how food can be a powerful connector of people and cultures. Her cookbooks and demonstrations are a testament to her passion, honouring the legacy of Nepal’s rich culinary history while inviting others to savour it firsthand.