There is a Nepali saying, “dal bhat power, 24 hour,” reflecting how central dal bhat — a traditional rice-based dish — is to everyday life. It is more than a staple food; it is deeply connected to culture, identity, and daily routines. But how is it made? Where does the rice we eat come from? While we consume it in minutes, its journey takes months. This project explores the slowness of rice growth, with a focus on Nepal. Through an interactive digital field, visitors are invited to trace this process — from planting to harvest — and reflect on the time, care, and collective effort behind something so often taken for granted. By connecting individual participation to a shared field of growth, the project reimagines rice not just as food, but as a process shaped by time and many hands.
From Seed to Grain is a bachelor project by Aachal Shrestha at Luca School of Arts.