“Tradition Served with Love: Our Unforgettable Culinary Bond”

Dashain and Tihar (Mon, Sep 22, 2025 – Wed, Oct 1, 2025) were quite different for me this year. It wasn’t celebrated in the usual way because we were not allowed to put tika due to the demise of my grandfather’s brother. So, the festivals were not as lively and exciting as before.

However, something new and special happened — I learned to cook some delicious traditional cuisines! I made Sel Roti, Arsa (made from sugarcane molasses), Anarsa (made of flour and sugar), some Namkin, Khurma, and Ghee Roti, among others. My Sel Roti didn’t come out in the perfect round shape at first, but with each try, they started getting better and more beautiful.

The preparation started a day earlier. We soaked long-grain rice overnight. Since most of the dishes and utensils hadn’t been used for months, half of the time went into cleaning them. The next day, the soaked rice was ground into a smooth, thick batter. Then we added sugar, ghee, and cardamom powder for taste and let it rest for about 45 minutes.

After that, I heated around 2 liters of oil in a pan. Once it was medium hot, I poured the batter in a circular motion to form the Sel Roti. I fried it until it turned golden brown on both sides. With the help of my parents, I also prepared all the other varieties of roti I mentioned earlier. Everyone said they tasted really good — even though the shapes weren’t perfect at first. But with more practice, I finally got them right!

I was a bit sad because before Dashain, I had promised my friends that I would make roti and let them taste it. Well, I kept my promise!

On Wednesday, October 29, 2025, when I returned to Rampur, Chitwan for my studies, all of us friends shared and enjoyed the delicacies we had each prepared during the vacation. I gave them my Sel Roti, Khurma, and other treats — and they were amazed at how tasty they were!

That moment made me truly happy. Even though this year’s Dashain and Tihar were quieter, they gave me a wonderful new memory — learning and sharing the taste of our tradition with my friends.

That day, as we all sat together sharing the delicacies we had prepared, I realized something truly special. It wasn’t just about tasting food — it was about keeping our culture alive. Every roti, every bite of those traditional sweets carried the essence of our ancestors, our traditions, and our shared love for Nepal. We weren’t simply eating; we were celebrating the spirit of togetherness and the beauty of our diverse heritage. From the hills to the plains, every flavor reminded us how rich and vibrant our country truly is. In that simple act of sharing, we were preserving our roots, strengthening our bond, and creating memories that will stay with us forever.