Nepal, Feb. 7 -- Chef Ghanashyam Kandel's culinary journey spans three countries: Nepal, India, and Japan. Over the past thirty years, he has combined traditional Nepali flavours with international cuisines.

In a conversation with the Post's Aarya Chand, Chef Kandel shares his journey from limited educational opportunities in Nepal to becoming a culinary entrepreneur. He discusses his vision for globalising Nepali cuisine, his recently launched cookbook 'Timur', and his upcoming book, 'Bhojan Lipi'.

Tell us about your early life and how you started your culinary journey.

I grew up and completed my primary education in Baglung. However, my family's circumstances and inadequate educational facilities prevented me from continuing my studi...