In my previous work, we periodically cooked something for the lunch (just among our project group). It wasn’t mandatory nor it was an everyday stuff, but eating my colleagues (primarily Americans) cookery for long time made me feel guilty and inspired me to cook something for them too. I was a mediocre cook, so the pressure of “representing Nepal” was immense. For the first time I decided to take an easier route and made momo, which I am proud to say was well received. There on, I started to be more creative 
Image source: http://www6.worldisround.com/photos/14/339/131.jpg
The biggest problem I faced was when someone asked me for the recipe. How can I produce the recipe when even I can’t duplicate the same taste, if I try again? To my surprise they had a recipe for everything, and if I asked they could simply print out from their records and give it to me in minutes. And trust me, they had very specific recipe, for example: preheat the oven for 15 minutes at 400 degrees, put the dish at middle rack for 20 minutes, let it settle for 10 minutes, apply 2 ounces of whip cream, and so on 
Today at work I was discussing about food and cooking, and again I found my cookery lacked specifics when explaining the recipe. All I could explain was: add little bit of salt, and little more of cumin, and slightly more of curry masala, then boil for few minutes, etc 
I began to worry if it’s just me or our food culture (as a whole) is not detail oriented enough. Finally, after thinking for a while I came up with a good enough line to explain my colleagues “yours cooking style is a science but ours is more of an art, you learn these from years of experience”
Very well said Prajwol ji: “yours cooking style is a science but ours is more of an art, you learn these from years of experience”.
There are recipes available for every item but if we don’t have an exact idea, what you said seems to be a perfect excuse!
What an idea!,
I’ve also noted down your ‘quotation’ (without copyright
for an instance answer.
If ever I have to ‘cope’ with similar situation, I’ll also give same answer : it’s an art, (rather abstract art sometimes
), so there are not any shortcut.
It looks great even without recipe! Especially now when I am already hungry but have to wait another 30 minutes—:)
No need to worry I belive. If it doesn’t come out exactly like expected just tell them it’s supposed to taste that way. It’s not like anyone will argue seeing as it’s your native quisine
wow nice idea ! well keep it up man n nice post
Thanks for your comment guys.
@Wyszukiwarka: That’s a good idea, no one knows what is the exact taste of a particular native food, so I might get away with it. But, I will have to make sure it’s at least decent enough to eat, so that they will not harbor any ill impression of my food for the future