Refugee chefs bring their recipes to NYC food company

The kitchen hums with activity. Rachana Rimal is at one table, making momos, the traditional dumplings from her native Nepal. Next to her, Iraqi immigrant Dhuha Jasif mixes some pureed eggplant for baba ghanouj. Containers of adas, a lentil stew from the East African nation of Eritrea, sit on a counter. The unusual mix of cuisines is how it works at Eat Offbeat, a Queens-based food delivery service. All seven employees are refugees or asylum seekers who fled their home countries.   View Article