Cooking class experience — learning Bara properly

I took a cooking class specifically to learn how to make Bara correctly. The instructor explained why mustard oil is used the way it is — something I'd never understood from just eating it. The subtly numbing from timur result when you make it yourself is different.

Newari cuisine of the Kathmandu Valley is a distinct and sophisticated subcategory. We learned how a Sherpa kitchen in the mountains shapes the way this dish is eaten. The class ended with the meal and a glass of nimbu pani. I've made it three times since and each time it improves. Highly recommend the cooking class approach.