Ruth D’souza Prabhu visits Raithaane, a restaurant in the ancient city of Patan, in Nepal, that focuses on the preservation of ethnic Nepali cuisines and traditional ingredients. She meets Prashanta Khanal, author of the book Timmur, and co-founder of the restaurant, who is working to revive techniques and ingredients related to forgotten foods of Nepal. I came across Raithaane in Patan, when I was researching places to eat a traditional meal in Nepal. Here is a restaurant, co-founded by three friends who bonded over all things food. Of them, I connected with Prashanta Khanal, a writer who explores food cultures and whose work focuses on sustainable cities, urban mobility, and climate change. Prashanta’s food stories in the Kathmandu Post, and his blog The Gundruk that documents Nepali food, became my bedtime reading in the days leading up to our Nepal visit. I was doubly excited because Prashanta’s book Timmur: Stories and Flavours from Nepal was slated for release around the time of my visit.  We were already at the restaurant sipping on uwa raksi (alcohol distilled from naked barley) when Prashanta cycled into …