Kathmandu, May 8 -- 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. Lat...