Local Chicken vs Broiler: Why Nepalis Pay More for “Local”
On many Nepali menus there are two chicken options at two prices. Here is what the extra rupees get you.
Read the articleIngredients
The mountain ingredients behind Thakali cooking: jimbu, gundruk, buckwheat, ghee, timur and more.
October 2026
Mustang Aloo: Why Himalayan Potatoes Taste Different
Potatoes grown in the cold, dry fields of Mustang have a reputation all over Nepal. Here is why, and how we cook them.
Kanchamba and the Many Lives of Buckwheat in Thakali Cooking
In the dry fields of Mustang, buckwheat grows where little else will. Thakali cooks have turned it into everything from dhido to crispy snacks.
September 2026
Ghee in Nepali Cooking: Why a Spoonful on Your Rice Matters
In a Thakali set, ghee is not a garnish. It is the finishing touch that ties everything together.
Thakali Achar: The Pickles That Bring a Thakali Set to Life
Tangy, hot and full of character, achar is the small spoonful that wakes up the whole plate.
August 2026
Jimbu: The Himalayan Herb Behind the Flavour of Thakali Dal
A pinch of dried leaves, fried in ghee for a few seconds, changes a pot of lentils completely. Meet jimbu.
Gundruk Explained: Nepal’s Fermented Greens and Why They Matter
Sour, savoury and a little funky, gundruk is one of the oldest flavours in Nepali food. Here is how it is made and how to eat it.