A Mosaic of Flavor: Recipes from the Himalayas of Nepal and Bhutan

All over the world, people enjoy fermented foods as part of a healthy diet that preserves and enhances a population’s nutrition, in particular during the winter when fresh food is scarce. Umesh Acarya was born in Bhutan, raised in Nepal, and is now a resident of Winooski. He will prepare gundruk, the national dish of Nepal, which is most commonly made from leafy greens that have been fermented. Umesh will also make a variation of ema datsi, the yak cheese and chili national dish of Bhutan, which he will make with yogurt and chilies. Umesh is active in the Nepali community and an eloquent spokesperson for the cultural and historical forces that continue to shape the fates of Himalayan peoples. The Mosaic of Flavor is a series of classes coordinated in collaboration with the Vermont Refugee Resettlement Program.