Electric cars will cut pollution and gasoline imports, but the other deeper problems will remain.

One doesn’t have to wait for Maghe Sankranti or Maghi to eat batuk. Here’s how you can make the easy and nutritious dish.

When is borrowing a recipe a sign of respect and when a form of appropriation?

In Newa households, sometimes bone-in buffalo meat or even momo are added in kwati. Some of Kathmandu’s non-Newas cook the kwati with goat meat.

A food writer’s take on the white gaze: how western media and chefs appropriate and de-contextualise Asian food.

The festive sweets are culinary delicacies that define Newa food culture and their significance is deeply embedded in their cultural identity.

For many, food is something that connects two people. But there are some historical food practices that have been used as tools for social exclusion

How the yangben became crucial to Limbu cuisine and how you can make it at home.

A much healthier option than potato fries, Kanchemba is easy to make and delicious.

It's traditionally eaten at breakfast, but it's good for all times--especially now, with everyone locked inside.

Using local fish, one small restaurant is doing its best to maintain food practices and traditions.

The Kathmandu Valley Development Authority is largely responsible for the haphazard expansion of the roads by destroying settlements and heritage sites.

There are hidden mountainous treasures tucked away in the alleys around the stupa--it’s time to explore.

For Limbus, there is no other food that is more quintessential and defining than kinema.

Winter is here, and the air in Kathmandu has already started becoming unhealthy to breathe. The air quality will reach hazardous levels during the peak winter days. The use of cars and motorbikes has been increasing rapidly.