I’m a journalist by day, and I spend most of my evenings and weekends in the kitchen.
As a boy growing up in Nepal, I watched my mother in the kitchen — especially on Saturdays when she cooked an elaborate lunch. During family gatherings and festivals, my father was always the self-appointed chef because he knew how to prepare every single part of a goat, including testicles.
After I moved to America, for many years eating for me meant buying fast food and microwave meals. Occasionally when I cooked, I found myself using jarred pre-minced garlic and ginger paste and diced tomatoes from a can. It was quite depressing.
So, when I finally got a full-time job and had a decent kitchen, I made cooking properly a priority. I’m particularly obsessed with goat curry. Now when I come home to my kitchen after a long day of work, I throw my laptop and phone away and head to the kitchen. I dim the lights, put on some music, and then start chopping, sautéing and stirring.
This website is my attempt to share the things I have learned over the years — many from my mother and my father back in Nepal. I hope you enjoy them, and let me know what you think.
[Photo by Kanishk Tharoor]