Nepali soya chunks have become an important part of modern Nepali food culture, especially as a protein-rich alternative to meat. They are commonly used in curries, fried snacks, and mixed vegetable dishes across many households. Soya chunks are especially popular among vegetarian families and during religious fasting or festival periods when meat is avoided. In recent years, their use has increased due to growing awareness of health and nutrition. They are valued for their ability to absorb spices and flavors, making them a versatile ingredient in Nepali kitchens. Though not traditionally native, soya chunks have been fully embraced in everyday cooking, showing how Nepali cuisine continues to adapt while maintaining its rich flavor and cultural identity.