Spicy Char-grilled Meat (Haku Chuya-la) – Chef Bikram Vaidya
Serves: 4-6 Ingredients 900gm pork shoulder 1 bunch scallions, cut on the bias into ¼ inch pieces 4 inches ginger, …
Author: Chef Bikram Vaidya
Chef instructor at Oregon Culinary Institute and Board Member at American Culinary Federation.
Food As A Medicine – Chef Bikram Vaidya
Today, we will learn how we can embrace food wisdom towards practicing What is Food as Medicine? “When diet is …
Stir-fried Cauliflower (Kauli Tarkari) – Chef Bikram Vaidya
Serves: 4-5 2 tablespoons vegetable oil 2 tablespoons ghee or clarified butter ½ teaspoon mustard seeds or fenugreek seeds 2 …
Why do Newar’s eat Water Buffalo? – Chef Bikram Vaidya
In the long history of the Subcontinent of India, water buffalo flesh had been consumed, dating back all the way …
Newars Are Not Only Known For Being Culinary Artisans, They Are Amazingly Skilled Craftsmen – Chef Bikram Vaidya
Newars have developed a purely urban mode of living, and society has become increasingly sophisticated as has the cuisine of …