Kathmandu, Nepal — November 9, 2025 — Aloft Kathmandu Thamel proudly hosted the US–Nepal Gastronomy Exchange 2025, a landmark culinary gathering uniting Michelin-starred chefs and culinary innovators from the United States, France, Singapore, Dubai, and Nepal. The event highlighted the power of cross-cultural collaboration, creativity, and innovation through the universal language of food.
The evening’s highlight, La Grande Bhoj, took place on November 9 at Aloft Kathmandu Thamel, where guests experienced a seven-course dining journey that reimagined traditional Nepali flavors through an international perspective. The menu was co-curated by Chef Arjun Kumar Ranabhat, President of the US–Nepal Gastronomy Chefs Association, and Chef Rajeev Shrestha, Executive Chef at Aloft Kathmandu Thamel. Together, they crafted a menu that harmoniously blended local ingredients with contemporary global techniques.
“It was an honor for Aloft Kathmandu Thamel to host the US–Nepal Gastronomy Exchange 2025 and to welcome some of the most talented chefs from around the world,” said Vikram Singh, General Manager of Aloft Kathmandu Thamel. “This collaboration underscores our commitment to promoting Nepal’s culinary excellence and establishing Kathmandu as a rising destination for global gastronomy.”
Culinary Highlights from La Grande Bhoj
Guests were treated to an artfully designed menu that celebrated innovation, authenticity, and artistic presentation:
Barah — Black lentil pancake with bhang (cannabis) sauce, sisno geele, yak cheese foam, and a perfect egg; paired with Nepali Aila infused with juniper berries and ginger root.
Sous Vide Octopus Scallop — Marinated zucchini spiral in Asian broth with green tea foam and black ink tuile; paired with Gramona Gessamí, Catalunya, Spain (2023).
Sous Vide Duck Confit “Croustillant” — Served with turmeric parsnip purée, Himalayan 12-spice jus, and carrot medley; paired with Vesper Merlot I.G.P., La Carraia, Umbria, Italy (2022).
Sous Vide Lamb Loin “Chengra” — Himalayan herb-rubbed lamb loin with smoked eggplant caviar, cauliflower steak, and English pea purée — a tribute to Nepal’s mountain terroir.
Each course honored Nepal’s rich culinary traditions, elevated with modern techniques and world-class artistry — a testament to Aloft’s passion for creativity, culture, and culinary innovation.
A Defining Moment for Nepal’s Culinary Scene
The US–Nepal Gastronomy Exchange 2025 marked a milestone in Nepal’s evolving hospitality and gastronomy landscape. As the official host and hospitality partner, Aloft Kathmandu Thamel welcomed international chefs, dignitaries, and culinary enthusiasts, reinforcing Nepal’s growing stature as a dynamic hub for global culinary exchange.
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