Kathmandu, a city teeming with culture and evolving food trends, witnessed a rare culinary experience that brought a taste of South India to the heart of Nepal. The Banana Plant Odyssey, a thoughtfully curated pop-up dinner held only twice -once on Nepali New Year and again on Nepali Mother’s Day – invited diners to explore the rich tradition of eating on banana leaves.
Centered around the banana flower and inspired by Ayurvedic wisdom, this immersive experience bridged regional Indian flavors with Nepal’s growing appetite for plant-based and story-driven dining.
The Banana Plant Odyssey was not just a meal, but a philosophical journey rooted in sustainability, tradition, and storytelling. Designed as a multi-course dinner, the event sought to honor forgotten ingredients and ancient practices, inviting guests into an intimate space where every course carried a story.
The pop-up was a collaboration with Chef Pranathi, whose deep roots in South Indian cooking helped bring authenticity and depth to the event. From how the food was prepared to the way it was served, the dinner offered a respectful nod to culinary heritage.
At the heart of the dinner was the banana flower-a highly nutritious, yet underused ingredient in mainstream dining. In South Indian households, the banana flower is used in vadas, curries, and stir-fries, valued for its high iron content, gut-healing properties, and symbolic significance in ceremonies.
For the Odyssey, incorporating it into a full-course menu required both innovation and restraint. From crispy starters to earthy mains and floral infusions, the flower wove its way subtly and beautifully through the dining experience.
The menu paid homage to classic South Indian flavors, reimagined for a Kathmandu audience. Starters included banana leaf parcels filled with banana flower heart (veg) or tuna (non-veg)- Pathrode, moong dal and cucumber salad -Kosambari, and deep-fried lentil fritters -Ambode paired with banana flower coconut chutney.
The main course featured a comforting rice bowl with coconut curry, served with raw banana (veg) or basa fish (non-veg), accompanied by crispy plantain stir-fry.
Dessert was the beloved Pazhampori, a deep-fried banana fritter that brought the meal to a sweet close.
Guests were also treated to Bel Sharbat, a sweet and sour cooler made from the pulp of the Bel fruit, and Banana Wine, a slow-fermented blend infused with cinnamon.
Each course was thoughtfully plated on banana leaves, enhancing not only the visual but also the aromatic and spiritual connection to the food.
The venues chosen for both volumes of the pop-up were carefully curated to complement the sensory nature of the meal. Both dinners were hosted outdoors at Cinnamon Garden, where the decor was designed to offer guests an authentic and immersive South Indian experience.
Guests were welcomed into a warm, earthy ambiance with soft lighting, live storytelling, and the smell of freshly ground spices. The rustle of the banana leaf under a ladle of sambar, the sizzle of tempering ghee, and the meditative pace of eating with one’s hands created a full-body experience that went beyond taste.
Kathmandu’s culinary landscape is shifting. As diners become more conscious and curious, the city is embracing regional cuisines, sustainability, and slow dining. The Banana Plant Odyssey found fertile ground here not only for its novelty but because of the open-mindedness and cultural curiosity of its people.
For a city rooted in tradition yet open to new narratives, this dinner was a perfect fit.
From seasoned foodies to cultural explorers, the guests who attended the Banana Plant Odyssey came for more than just a meal. It was ideal for vegetarians, non-vegetarians, vegans, and those seeking mindful experiences. With thoughtful planning, the menu offered inclusive options without compromising on authenticity or flavor.
Feedback from the pop-up was heartening. Guests described it as “transportive,” “nourishing for both body and soul,” and “a cultural masterclass wrapped in a banana leaf.” The event sparked conversations online and offline about the richness of South Indian cuisine and the importance of intentional dining.
While the Banana Plant Odyssey was limited to two editions, its impact continues. The creators hope to inspire more chefs, hosts, and diners to embrace traditional ingredients, support local farms, and celebrate cuisine as cultural storytelling. Though there are no plans for future pop-ups, the legacy lives on in the memories, recipes, and conversations it sparked.
The Banana Plant Odyssey was more than a dinner; it was a return to roots, a celebration of slow food, and an invitation to connect. In just two evenings, it managed to offer Kathmandu a taste of something deeply ancient, yet strikingly relevant.
Ready to embark on a banana blossom journey? Though the pop-up has passed, the spirit of the experience continues to bloom in every mindful meal and banana leaf served.