Home Cooking In Nepal

What are the flavors and aromas of home cooking in Nepal? Join Babita Shrestha, the author of “Plant Based Himalaya,” for a journey through one of the world’s most mountainous countries.

From mouthwatering curries to hearty dal and punchy sauces, the food of this ecologically and culturally diverse region has something for everyone. We’ll start with a cauliflower curry made fragrant by cumin seeds, garlic and ginger sizzled in coconut oil.

With the addition of creamy cauliflower and a few big handfuls of green peas, this versatile curry is something you’ll soon be able to whip up without even glancing at the recipe. Babita will clue you into the spices that are—and are not—commonly used in Nepali home cooking and give you ideas on how to adapt the combination of aromatics and vegetables according to the season.

To go with our curry, you’ll learn a classic Nepali flatbread that has just two ingredients. That’s right: there’s no leavener or fat to give this roti puff or tenderness, so all the magic is in your kneading and cooking.

Babita will walk you through the subtle techniques required to get a gently puffed, golden-brown roti. To balance it all out, you’ll learn to make a quick batch of timur ko achaar, a spicy combination of tomatoes, timur—also called Sichuan peppercorns—garlic and chilies.

You’ll want to have a jar of it perpetually on hand for everything from future curries to fried rice to simple scrambled eggs. Don’t miss this class that is bursting with flavor and lessons about cooking and eating in Nepal.