The spicy aroma of Nepali tadka from Aloo dum settles in young Rosdip Rai’s kitchen. His private chef is eyeballing the measurements, unlike any other chefs he sees on television. But somewhere around his chef’s cooking, a secret ingredient is already folded into the Aloo Dum; it’s the love of a mother or, as he affectionately calls her, Aamaji.

His Aamaji taught him Nepali cooking in a way no fancy recipe cookbook could. Because it was never intentional, but rather a natural inheritance of intergenerational recipes.

Rai was born in Dharan, a city celebrated for its spicy, tangy street food scene and famous thukpa. Growing up in such a vibrant culinary environment immersed him in his hometown’s rich food culture. Later, he moved to the UK with his family at the age of 17.

One of the fondest memories he holds of Nepali dishes is not something extravagant plated in a restaurant; it is his Aamaji preparing tiffin before school.

Before fully working on content creation as a chef, he worked full-time in the National Health Service (NHS) for over five years. Although the job was fulfilling, his interest in culinary arts always lingered.

“I always knew there was something inside me drawing me towards food and cooking, so I decided to follow my heart,” Rai shares, talking about his career switch.

Quitting a traditional 9-to-5 job—one Rai had invested years of education and dedication into—was not easy. However, he says his family and partner have always supported his decision, encouraging him to keep innovating and to reconnect with his homeland through food.

For him, the ideas for fusion of modern Nepali dishes are not simply born in the kitchen.

“A lot of my recipe development happens when I am walking my dog or going for a long run. I think of which Nepali ingredients I should use for my fusion dishes next,” says Rai.

Recently, he created tacos—a Mexican cuisine staple—but with a Nepali twist, blending them with momo. In doing so, he flipped a core principle of making momo: instead of steaming the filling, he pan-seared the spiced meat. The name of this dish is pork momo-taco fusion. Even though his objective is to create recipes that push creative boundaries and blend culinary cultures, maintaining the same Nepali flavour profile remains his priority.

Another one of his fusion dishes is jimboo and mushroom risotto. A recipe that leans heavily on Jimbu, a traditional herbal spice used in Nepal. It is soaked in hot water, creating a pungent golden stock that later allows the risotto’s rice to fully absorb its flavours. This dish embraces Nepal’s beloved Jimbu, creating a balance that feels both comforting and unexpected.

He has also tried out creating desserts. Sel mochi is one such dish, a sweet mixture of Nepal’s crunchy sweet snack, Sel and Japan’s chewy dessert, Mochi. With glutinous rice flour as its base, it is made to replicate the homely, festive-feeling taste of sel and the soft texture of mochi, both of which are rice-derived desserts.

The dishes he presents on social media follow a storytelling style, narrating the moments when he fell in love with food and offering personal takes on cuisines. Beyond that, he shares these fusion recipes with measurements and guided instructions in his virtual cookbook on his Substack, under the handle @rosdapper.

For him, the distinction between Western and Nepali cooking lies in the ingredients and the diversity of flavours.