WFF Nepal Youth Chapter marks Sustainable Gastronomy Week 2026 by celebrating Tharu food heritage

On 20 June 2026, the World Food Forum (WFF) Nepal Youth Chapter celebrated Sustainable Gastronomy Week 2026 under the theme “Celebrating Food Heritage” through an in-person event at Barghar Tharu Restaurant in Kathmandu. Bringing together youth and food enthusiasts, the event highlighted how traditional food heritage contributes to sustainable agrifood systems by promoting local ingredients, biodiversity, traditional knowledge and cultural preservation.

Over 20 participants took part in a programme exploring the culinary heritage of Nepal’s Tharu community. The event was led by Pragya Devkota, the Chapter's lead, and moderated by Prativa Shrestha, Program Focal Person from the Chapter.

Opening remarks introduced the objectives of Sustainable Gastronomy Week and emphasized the important role of young people in promoting sustainable agrifood systems through local action. Participants then shared food traditions from their own communities, creating opportunities for cultural exchange and highlighting Nepal's rich culinary diversity across the mountains, hills and Terai (plains).

A chef-led presentation by Niraj Chaudhary showcased the Tharu Special Thali Set, introducing participants to traditional dishes. The chef introduced each one, explaining the ingredients, traditional preparation methods and cultural significance. Featuring local and seasonal products, the meal demonstrated how traditional cooking practices can support biodiversity, sustainable production and local livelihoods.

The Tharu Special Thali featured Dhikri (soft steamed rice flour dumplings), Anadik Bhaat (nutritious sticky rice), Gabdak Khariya (taro leaves cooked with local spices), Anadik Bariya (crispy sweet rice cakes made from Anadi rice), Kacharik Bariya (traditional spiced lentil fritters), Bairik Chatani (sweet and tangy wild jujube chutney), Tharu Aloo (rustic potato curry prepared with traditional spices), Ghonghi Curry (freshwater snails cooked in a flavorful spice blend), Jhinga Machhi (river prawns prepared with herbs and mustard oil) and Deruwa Sidhra (pan-fried sun-dried anchovies).

Participants also learned about the significance of Barghar, a traditional Tharu leadership institution that inspired the restaurant’s identity and its commitment to preserving Tharu culture, hospitality and cuisine. Storytelling sessions, discussions and a buffet-style tasting of traditional dishes further explored the importance of safeguarding traditional knowledge for future generations.

Participants reflected on the opportunity to experience Tharu cuisine for the first time, noting that the event deepened their appreciation for Nepal's diverse food heritage and demonstrated how traditional food practices can contribute to more sustainable consumption.

The event concluded with a call to action encouraging participants to champion sustainable gastronomy within their own communities. Chef testimonials, photographs and participant reflections will contribute to the global Sustainable Gastronomy Week campaign, showcasing local experiences across the world.