All posts tagged: Nepali

Rootsandleisure_Mayur Gurung

“My Grandfather’s and My Own Feelings of Nostalgia and Longing for Our Homeland in Nepal Inspires My Work” – Meet Graphic Artist Mayur Gurung from Himachal Pradesh

Published by Vilina

They say, ‘Home is where the heart is’ and today we speak to 25-year-old graphic designer, Mayur Gurung who is rooted to that motto. He feels that living away from his home in Himachal Pradesh has left a void in him identifying his language and culture. He hopes his art can bridge the gap between his longing memories for his community, and his memories of his home country of Nepal that rests in his heart and mind. We sat down with young, talented and inspiring graphic designer, Mayur Gurung from Himachal Pradesh. He talks to R&L about why he is so passionate about his roots, his inspiration for his gorgeous artwork and much more. Mayur, so nice to speak with you! Tell us a little bit about yourself. I am Mayur Gurung. I’m 25 years old from Dharamshala, Himachal Pradesh. At present, I work in New Delhi as a graphic designer, both full-time as well as a freelancer. I also have other side projects where I feature elements from my Nepali culture. I am also very passionate …

RootsandLeisure_Recipe_SelRoti

Recipe | Nepali Sel Roti

Published by Imtee Jamir

Sel Roti, a delicious traditional Nepali fried delight, mostly prepared as a festive snack during Dashain and Tihar in Nepal and Darjeeling. It is essentially a fried sweet bread prepared using pounded rice, flour, butter, milk and a mixture of fennel seed (saunf) and cardamom for flavoring. Simple yet delectable. Today’s recipe is contributed by our lovely people at PaliGhar from Kalimpong. The making of this snack is a skill and an art in itself. Let’s get started on how it’s made! Prep time: 1 hour Cook time: 15-20 minutes Ingredients: Rice: 1 kg Maida (flour): 100 gms Sugar: 100 gms Butter: 100 gms Milk: 1 cup Water: 1 cup Oil: 1 litre Sael roti masala: mixture of  saunf (fennel seeds) and cardamom Directions to cook: Soak the rice for a minimum of 3 hours. Drain and pound it into fine powder. Sieve the powdered rice. Mix the rice powder with maida (flour), sugar, butter, and masala thoroughly and then add milk to make a semi-thick batter. Use a deep frying pan to heat oil. Once the oil is …