Stories By 'Thomas Heaton'
Ranzen’s musical journey tracks back decades, to when he was studying computer engineering in India. It was there, where he lived some 20 years, that he started his journey to making the music he has come to be known for.
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Kumar Karki rifles through a crate of grapes and selects a bunch to taste. The grapes are small and muddy green, not like the perfect looking ones you can find in stores.
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Mrigendra Pradhananga rummages through his fridge, looking for his culture. Earthen bowls full of juju dhau, stacked atop each other using triangular bamboo dhauka, sit on the large fridge door.
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Barely audible chatter emanates from nearby chowks, locals go about their daily business and visitors are hurled back through time with no reminders of modernity.
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Eating fermented foods is incredibly important to the Nepali diet for many reasons, and not just as a means for preservation.
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It’s easy to imagine Anthony Bourdain sitting in a nondescript bhatti, swilling raksi and spooning kachila into his mouth. A couple of locals might regale him with the food’s heritage, but it wouldn’t take long for the conversation to transcend taste.

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