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, …
Soya Milk This is a non-animal derived milk often used as substitute for other milks by vegans and by those allergic to …
Kachilaa – Chef Bal Krishna Shrestha Kachilla is the Nepalese way steak tartare is made with freshly chopped buffalo or lamb meat and Himalayan spices. …
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 …
Newari Aalu Cha – Chef Binod Baral Ingredients 800 gm Baby potato, I love Jersey Royal 60ml / 4 tbs pure mustard oil 3 gm / 1 …
Workshop On Newari Cuisine – Chef Arun Manandhar The Newar community is known for its culture and tradition in Nepal. For centuries they have lived in the central …
Kwati – A Full Moon Festive Newari Soup – Chef Bal Krishna Shrestha Kwati is an Authentic Newari festive soup base main dish, mainly eaten on the festival of Janai Purnima (full-moon festival …
Chatamari Newari Food – Chef Bal Krishna Shrestha This is an Authentic Newari food made by a Newa family. Chatamari is usually eaten on special occasions and festivals. …
Kachila A Popular Dish of The Newar Community – Chef Binod Baral I love using every part of the animal from nose to tail. They make delicacy from each part. That’s why …