The wafting aroma of toasted spices and the colorful Nepali accents throughout Rachana’s apartment will immediately envelop you in a warmth that will only become more pronounced as you get to know her. Rachana is sweet and patient, but don’t let her quiet demeanor fool you--she’s funny and sassy and tells it like it is, making you a better cook in the process. Rachana will welcome you into her home with tea, cardamom lemonade, and a welcome lunch that may include Pani Roti (Roti Soup), Chura Ka Pulao (Beaten Rice), Aloo Sadeko (Sauteed Potato), and other dishes that blend Indian, Chinese, and Tibetan influences to make a cuisine all its own.
During your workshop, Rachana will teach you how to make rahar dal (split yellow peas simmered with Indian bay leaves, cinnamon sticks, whole cloves, cardamom pods, and fresh ginger), basmati bhuja (aromatic, long-grain rice flavored with ghee), chamsur palungo (spinach stir-fried in mustard oil and spices), and sel (ground rice and sugar donuts cooked in ghee, a rare recipe from the royal court of Nepal).
You’ll leave Rachana’s home inspired to share her stories and cook her food, which we’ll make easy with a packet of Rachana’s family recipes and a shopping guide to her favorite markets.