Bikram Vaidya grew up in Kathmandu, the capital of Nepal, and ran a pub there for years before coming to the U.S. to get a culinary arts degree at Western Culinary Institute/Le Cordon Bleu in Portland, Oregon. Vaidya later went on to teach at Le Cordon Bleu and was a founding member and lead instructor at the Oregon Culinary Institute. For the last 15 years he has been dedicated to cataloguing the cuisines of his homeland. Vaidya has trekked across Nepal and spent time staying with families to learn their recipes and the cultural traditions behind their ingredients. Viadya’s new cookbook, “The Mystic Kitchens of Nepal,” came out a few months ago. He joins us to discuss the work.
