Kathmandu | 3 July 2025
Once a staple in every Nepali kitchen, mohi - traditional buttermilk - is slowly vanishing from daily life, replaced by the allure of artificially flavored and sugar-laden cold drinks. The churn of the madani in the early morning, echoing through rural homes, symbolized a time when simplicity, nutrition, and culture blended harmoniously in Nepal’s food habits. Today, however, this healthy, probiotic-rich drink is fading into memory - a casualty of urbanization, changing lifestyles, and market-driven consumer choices.
In the not-so-distant past, mohi was not just a beverage - it was a ritual. Guests were welcomed with a clay mug of this cooling drink, not canned soda. After laboring under the sun, farmers quenched their thirst with mohi, not processed juices. Yet now, traditional vessels like theki and madani gather dust as refrigerators store plastic bottles filled with fizzy, chemically enhanced drinks.
Experts warn that this shift isn't just cultural - it carries significant health implications. “Buttermilk is rich in probiotics, calcium, and natural enzymes. It promotes digestion, regulates blood pressure, and cools the body,” says nutritionist Rachana Aryal. “Its decline mirrors a broader negligence toward indigenous nutrition practices.”
The root cause? A growing perception that traditional food is "rural" and less prestigious. With increased migration to cities, fast-paced lifestyles, and aggressive advertising from multinational beverage companies, urban Nepalis have traded health for convenience and image. Market dynamics have played a powerful role in this transition, often sidelining locally sustainable options.
However, there's a glimmer of hope. As awareness about lifestyle diseases and the dangers of sugary beverages grows, many health-conscious Nepalis are returning to their roots. Events, festivals, and even elite receptions are increasingly featuring mohi as a welcome drink — signaling a small but meaningful cultural revival.
Entrepreneurs and cooperatives are also catching on. In Kathmandu and other cities, buttermilk is now available in modern packaging - bottles, cartons, even tetra packs - targeting urban consumers who lack the time or tools to churn it themselves. Although these versions may lack the rustic flavor of hand-churned mohi, they represent an effort to preserve tradition in a fast-changing world.
Environmental experts also advocate for the revival of such indigenous drinks. “Promoting local beverages like mohi reduces dependence on high-carbon-footprint imported drinks and cuts plastic waste,” notes sustainable food researcher Dr. Aruna Upreti.
The return of mohi is more than nostalgia - it’s a reminder that sustainable living can begin in our kitchens. As Nepal rethinks its relationship with food, health, and heritage, the story of buttermilk offers a compelling blueprint for reclaiming both physical and cultural well-being.
Let us hope that the churn of the madani will once again echo in Nepali homes - not just as a sound of the past, but as a symbol of revival.
