Story by V. Michelle Bernard
After a 30-hour trip, the familiar smell and taste of food at the hospital canteen in Nepal was very comforting and reassuring to Fylvia Fowler Kline’s family, who had just arrived as missionaries from the U.S. The cafeteria delivered a plate of pakoras, an Indian snack made of vegetable chickpea fritters similar to falafels.
“Getting adjusted to a new cuisine is one of the challenges of mission service. But, it wasn’t for us,” says Kline, who adds that Nepalese food is in influenced by the flavors of India and Tibet, similar to what she ate growing up.