Among the handful of upscale eateries dedicated to Newa cuisine in Kathmandu is Tamarind Khaja Ghar, serving authentic food in a more exclusive setting.

Known for his effort in promoting Mithila cuisine, chef Maheshwar Shah’s second Mithila Food Festival allows one to dive into the cuisine he grew up in.

Specialising in dishes from China’s Sichuan, Canton (Guangdong) and Hunan regions, the restaurant is open for dinners on Fridays and Saturdays.

Tasneem Shahani of Tasneem’s Kings Kitchen loves that people come back for her biryanis. But she hopes customers leave with not just a satisfied tummy but with knowing a bit about her rich culinary heritage, from which her dishes are inspired.

With her technically sound, beautifully executed pictures, Mannsi Agrawal is among a handful of food photographers and food stylists in Nepal.

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.

Run by a monastery, Utpala Cafe, in Boudha, has been providing free meals to people since day one of the lockdown—feeding more than 80 people every day.

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.

Before the pandemic hit Nepal, online food delivery was doing good business. But now, with hardly any revenue, its future looks grim.

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

Chef Giri shares how he got into cooking, his view on the state of the country’s foodservice industry and what it will take for businesses to get through the lockdown.

No butter? No white flour? No problem. You might not even tell the difference with these atta-based cookies.

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

These muffins are a great way to use up leftover, overripe bananas.

They're just like gherkins, or pickles, and they're super easy to whip up.