Even though scholarship on the culinary history of India and various culinary cultures (specially those peoples called 'scheduled tribes' in India) is not as great as that for the West, there's a decent amount of writing, thanks to KT Achaya and people who came after him. Not a hundred percent of it appears to be reliable, even moreso than the standard academic malpractice, but still, vague and almost-accurate history is better than no written records.
I have been unable to find much work on similar grounds for Nepali and Tibetan cooking, and culinary histories. Considering how rich, 'concentrated' and co-mingling Nepali history and culture is compared to India, I have reasons to suspect Nepali culinary history is going to be more interesting in its journeys, the interaction of Tibeto-Burmese cooking and the aboriginal cooking and the aryan groups' cooking. Momo, for example, the national dish and the literal favouritest food of any Nepali you'll ever meet is the progeny of such a culinary melting pot, among many others, including chowmein, laphing, keema noodles and so forth.
It's clear there's not much interest in researching and publishing in this field because there's not much aid money in understanding it. I wonder, then if I'm mthe most well-placed and suited person to handle the situation, to research and write on the culinary cultures of Nepal, how they interacted, and how it can be guided to a more promising future?
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