A labour of love and tradition in Newa cuisine

Takha, a Newa winter delicacy, is a gelatinous dish made from buffalo meat and bones, embodying tradition and meticulous craftsmanship.

Seventy-six-year-old Bir Krishna Maharjan has more than 50 years of experience in preparing Takha. He is also the Mu Bhalin (head cook) of Punhi Guthi of Thecho and supervises the food preparation for feasts organised by the Guthi .