With a focus on Arogya Year 2027, Hotel Association Nepal (HAN) organized National Gundruk Workshop in Kathmandu on Thursday. The workshop was organized by Hotel Association Nepal in collaboration with the Nepal Academy of Tourism, Hotel and Mountaineering (NATHM), with technical support from the Department of Food Technology and Quality Control (DFTQC).
Welcoming at the event, Mr. Binayak Shah, President of Hotel Association Nepal, delivered the welcome remarks and highlighted Gundruk as an authentic and indigenous Nepali food product. He emphasized the need to promote Gundruk, expand its commercial use, and establish its identity at both the national and international levels. President Shah stressed the importance of enhancing the identity and marketing of Gundruk, ensuring food safety, improving storage practices, expanding international markets, and exploring the possibility of observing a national day dedicated to Gundruk.
At the workshop, Bhim Pulami, Senior Research Officer at the Department of Food Technology and Quality Control, presented a paper covering various aspects of Gundruk, including its production, quality, nutritional value, and food safety.
The paper was commented by writer and food analyst Sharada Gyawali, Senior Chef Govinda Narasingh KC, and Consulting Chef Shyam Bahadur Tamang. Following the presentation and comments, participants engaged in an extensive discussion on the production, processing, quality, preservation, commercial utilization, and promotion of Gundruk in the hotel and tourism sectors. Senior Research Officer Bhim Pulami and Consulting Chef Shyam Bahadur Tamang responded to the questions raised during the discussion.
Representing the hotel sector, Kedar Pandey of Royal Tulip Kathmandu described the national workshop on Gundruk as an important initiative and expressed a commitment to promoting Gundruk by incorporating it into hotel dishes and menus.
Divya Raj Pokharel, Executive Director and Principal of the Nepal Academy of Tourism and Hotel Management, expressed the view that Gundruk could also be incorporated into academic and professional curricula to promote it at both national and international levels.
The chief guest of the event, Ram Krishna Lamichhane, Director General of the Department of Tourism, encouraged hotels to effectively implement the provision of including authentic and indigenous Nepali dishes on their menus and to incorporate Gundruk into hotel and tourism-sector menus. He stated that promoting authentic Nepali cuisine could further enrich the overall tourism experience in Nepal.
Mohan Katuwal, Member of the CTEVT Council and Vice President of the Federation of Nepal Cottage and Small Industries, Sangharsha Bista, President of the Restaurant and Bar Association Nepal (REBAN), and Narendra Bhatt, President of the PATA Nepal Chapter, also highlighted the significance and value of Gundruk as an indigenous Nepali food.
Concluding the program, Sajan Shakya, General Secretary of the Hotel Association Nepal, stated that the key issues and recommendations raised during the workshop would be documented and taken forward for implementation. He further informed that continued discussions and collaboration would be carried out with relevant stakeholders on matters related to Gundruk’s production, quality, commercial utilization, and promotion in the tourism and hospitality sectors.
Hotel Association Nepal stated that, with a focus on Arogya Year 2027, it will continue organizing such initiatives with the objectives of promoting indigenous and authentic Nepali food products, fostering a culture of healthy eating, and establishing Nepali cuisine as a recognized culinary identity at both the national and international levels.
