Rice lies at the center of cultures across South and East Asia, yet the way it is prepared varies widely thanks to differing landscapes, tools, and preferences over centuries. Among the most labor-intensive rice-manipulating methods exists hand pounding – a chore transformed into moving meditation by skilled artisans dedicated to traditional craft. At Everest Cuisine in California’s Silicon Valley, Executive Chef Sagar upholds this sacred practice through a coterie of chefs masterfully wielding wood and stone to transform whole grains Into diverse textures.
The process begins with the procurement of high-quality basmati or jasmine varieties according to seasonal availability and recipe. As with all ingredients, Chef Sagar sources organic grains locally whenever weather permits to minimize environmental impact. Upon arrival, grains are diligently sorted and soaked overnight to fully hydrate sturdy kernels for malleability under the chefs’ rhythmic strokes.
Come morning, a team gathers around rough-hewn wooden mortars called dhekis, traditionally fashioned from sustainably harvested sal trees. Within lies soaked grains soon to undergo a dance between sure hands and heavy tan wood pestles. Working in tandem, chefs raise and lower pestles with metronomic precision, coaxing treasured textures from each swollen kernel beneath.
More dramatic transformations occur for labor-intensive dishes like bhutua, a beloved special occasion breakfast across Nepal. Here, soaked rice endures hours of relentless pounding until it transforms into silky, stretchy strands resembling pasta or Korean garaetteok. Simmered briefly then dressed in spices, grated coconut, and jaggery, bhutua delights the senses with its tender chew and complex sweet-savory layers developing over generations of practice. Diners rave its texture alone and exclaims that it transports them straight to the comforts of home.
Through focus, teamwork, and respect for tradition, Everest Cuisine’s skilled dheki chefs impart subtle nuances to even humble grains. Their meditative work empowers the discovery of rice’s myriad potential overlooked in our fast-paced lives. Each innovative technique honed over centuries reverberates through every culinary vessel, connecting communities near and far. By upholding these ancestral preparations with modern sensitivities, Chef Sagar nourishes both body and spirit – may such crafts long endure through devoted hands such as his.