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ABOUT ME

Binti Gurung is a graduate of History from New Zealand. In addition to that, she has taken a short course on Viticulture and Wine Production. In her years as a student, she found herself in many diverse multi-cultural settings where food formed a strong basis for learning & connection. In hindsight, most of her friendships have begun in this way. Then in April 2015, upon receiving the news of the massive earthquake in Nepal, food also became a powerful medium to express emotions. Within weeks of the disaster, fundraising events were organized by serving Nepali food of dal [lentil coup] and momo [a Nepali version of dumplings] to the local community.  

In the background of her childhood, food, connection to nature & rural life feature quite a lot. After working in Archiving in New Zealand, and later at Herbal Association in Nepal, she set up a startup called "Natural Roots" in Kathmandu in 2017 to revive some of the oldest, indigenous food ingredients that are gradually disappearing from the Nepalese culinary palate. 


While acknowledging the various transformative cultural processes taking place in Nepal, it is her intention as the author of this page to document, archive, and analyze from historical and cultural lens behind some of the ingredients and culinary practices shaping the food culture in Nepal. 

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