Gundruk Bhatmas pickle holds a special place in Nepali cuisine, especially in hilly and mountain regions where fermented foods are a traditional way to preserve vegetables. In Thakali households, it is a regular part of the meal and adds a bold flavor that complements simple rice and lentil dishes. The process of making gundruk involves community and family traditions passed down through generations. This pickle represents the creativity and resourcefulness of Nepali food culture, using seasonal vegetables and local ingredients to create nutritious and tasty dishes that can be stored for months.