This section of CNN dedicated to food is referring to Neerakar Uprety’s food blog called Nick’s Palate. Uprety shared his adventure with CNN iReport as part of the Destination Adventure, an ongoing travel project.[break]
In his blog, Uprety, who has been living in Washington DC, shares recipes, discusses flavors and origins of various food items. The beautiful photographs he takes of the foods and their cooking methods work like garnishing for the blog.
Although it’s only a year and a half, his blog “Nicks Palate” boasts a fair share of followers. Once in a while, if something keeps this foodie busy and he is not able to update his blog, his Facebook account is flooded with requests for new recipes.
It’s amazing, however, that this food enthusiast was unaware of the delights of cooking until he reached America.
“I began coking because I missed my mom-made foods here,” he shares. What started as a compulsion was slowly becoming a fun activity, and before he realized it had turned into an addiction.
Now he blogs not only on authentic Nepali dishes. Scroll down the recipe list in his blog, and one can also see an array of international cuisines listed out.
The blog follows no particular order and enlists anything that catches Uprety’ eyes. From Panang Chicken Curry from Thailand, Jerk Chicken with Mango Cilantro Salsa from Mexico, Sticky Honey Lemon Ginger Chicken, Pumpkin Tarkari, or his Mom’s special, Alooko Achaar, Uprety’s discoveries are just a few of what the viewers can expect in his blog.
Alongside detailed methods of cooking, Uprety reviews restaurants and list out eateries of particular places once in a while. He shares with Republica his love for food and his blog through an email interview.
Define food for us.
Food for me is something that combines not only proficiently mixed amazing ingredients but something that requires a lot of passion. I personally use artistic techniques and knowledge passed down from elder generations. I then treat these age-old techniques with a modern spin. I blend them with new techniques and methodology, striving to create a sensation in my palate.
Do you cook a lot? What kinds of foods do like preparing?
It depends on how much time I have but I try and cook everyday. If I have a lot of time, I prepare something elaborate and during busy days, my plate has a simple dish. Cooking, however, is an art for me. So whenever I cook, I dedicate as much time as possible. I specially prefer to cook when there are people around, so that everyone can enjoy my food. As far as the kind of food I like preparing best is concerned, I explore foods from all around the world. Currently, I’m slowly venturing into Japanese, Italian and Spanish cuisines.
How long have you been blogging and what got you started? Why blog on foods?
I’ve been blogging for over a year and a half. Blogging was my way of showing people how much fun cooking can really be. I wanted it to be a platform where young Nepalis and others alike could come and easily follow cooking directions to some of the most amazing cuisines in the world. When I first came to America, I didn’t know how to cook. Apart from my home nation, what I really missed was my mom’s cooking. So I decided to learn this craft and try to replicate the dishes that I missed the most. After cooking for a while, I decided that it was time for me to share the knowledge that I’ve gained in the process with others like me.
Your favorite recipes?
I personally prefer Nepali and Thai cuisines. I love my Nepali spicy foods. If I were to mention a few of my all-time favorites, they would be Mutton Curry (Khasiko Masu). The love for the dish is such that I looked forward to Dashain just for the sake of it. The magic of the unity between family members and artistic cooking was always displayed to its fullest. Even today, every time I think about mutton curry, it brings back wonderful memories of those days when I was a young kid and in Nepal.
Another favorite of mine is the Thai dish Larb Kai – minced chicken tossed with red onion, mint leaves, ground roasted chili peppers and lime juice. A very simple, crisp and yet a vibrant dish, it’s sensational to taste.
Planning on taking this further? A book, maybe?
I really haven’t given that much thought about what I want to do in future with my cooking. However, I would like to open a Nepali fusion restaurant here in America. My eatery will combine traditional Nepali cuisine with modern techniques. I want people to understand Nepali cuisine and bring it to a platform where it can compete with some of the best cuisines in the world.
Visit Neerakar’s blog at www.nickspalate.com
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