Nepal, May 10 -- Aditya Mishra is a Nepali chef and entrepreneur based in New York. Passionate about elevating Nepali cuisine globally, Mishra sharpened his culinary skills while staging at various Michelin-starred restaurants in the city during his time at culinary school. A recipient of the James Beard Foundation National Scholars Scholarship in 2023, Mishra's early experiences inspired him to establish his own supper club, 'The Sewing Tin', alongside co-founder Akhil Upad.

In an interview with Post's Aarati Ray, Mishra discusses his restaurant in New York, serving Nepali cuisines there and the recipe for his signature dish.

How did your cooking journey start in New York?

At 14, I told my parents I wanted to be a chef, but they prefe...