These traditional dishes have been cooked and enjoyed in Nepal for generations. A visit to Nepal means feasting on the most delicious organically grown vegetables, fresh ingredients, a minimum of cooking fat, and an artful combination of herbs and spices. Many visitors tell me they appreciate the freshness and healthy aspect of our food. I think this balanced, delicious cuisine is just waiting for discovery in the world! Here in this blog I am posting authentic and loved original dishes to experience a true "Taste of Nepal." Please explore this blog to see if I have missed any of your favorites and write your suggestions in the comments. I am always happy to hear from you!
Nepali food is often fused or associated with North Indian food or Tibetan food, or a combination of both. Nepali food, however, has its own distinctive flavors and textures. In the southern Terai regions of Nepal, the cuisine has more of the neighboring influence from North India. Commonly used spices in both cuisines are cumin, coriander, black pepper, turmeric, red and green chilies, garlic, fresh ginger and onions. Nepali spices such as jmbu (Himalayan herb) and timbur (schewan pepper) are not seen in Indian cooking. In Kathmandu the spicing is milder and subtler. Dhindo, gundruk, lentil stews, sun dried vegetables, bamboo shoots, sukuti (dried meat) are more common in hilly areas. Tibetan influence brings momo, the stuffed dumpling, fermented bamboo shoots and such. I would say Nepali food is neither Indian nor Tibetan, but a confluence of the two with a unique twist.
Daal-Bhaat-Tarkaari-Achaar (lentil-rice-vegetable-pickle)
A common meal in many areas is the sdaal-bhaat-tarkaari combination. Rice is usually boiled and accompanied by a lentil soup. The daal is prepared from a variety of dried beans, lentils and peas. There are at least a dozen varieties of daal dishes and each has different tastes and flavors. Daal also accompanies the rice and is often eaten mixed together. Vegetables are the third component of this staple meal. A variety of fresh vegetables and many leafy greens predominate Nepali meals, and their preparation is varies based on the region and season. Many of the vegetables are cultivated, but also gathered in the wild such as young fern tips, bamboo shoots, even nettle greens. Nepali meals are often accompanied by a side dish of spicy pickles, which are either freshly made or preserved to enhance the flavor of the entire meal.
Dhindo - Cornmeal, Millet or Buckwheat Porridge
Dhindo or dhido sounds like some exotic dish, but it is simply a thick porridge or mush, made by boiling the cornmeal (millet or buckwheat flour) in hot water with salt. Dhindo has been a staple food of most rural and middle mountain-area people of Nepal, especially in dry areas where rice or wheat corps are difficult to grow. This hearty and filling dish is a nutrient powerhouse and is often eaten with a dab of homemade butter, curried vegetables, or with various pickles. Gundruk-Dhindo is the most common combination served in farming communities. It is a not to be missed traditional food of Nepal.
Khasi ko Maasu - Nepali Goat Curry
No list of foods to try in Nepal would be complete without classic goat curry. In Nepal, goat curry symbolizes a celebratory meal. The tender goat-meat is cooked with a generous amount of ginger-garlic (pounded in a stone mortar-pestle), cumin-coriander, shallots, and several other spices along with mustard oil to make this delicious flavored spicy dish. Eat the goat curry with a very Nepali way -- with a generous serving of freshly steamed rice and vegetable side dish.
Aloo ko Achaar - Spicy Potato Salad with Sesame Seeds
Potato Achaar should also definitely not be missed - a very popular incredibly delicious, flavorful and refreshing potato salad dish made with dry-roasted-ground sesame seeds, and several fresh herbs and spices. Only rarely have I come across a traditional Nepali meal that is served without potato achaar. It can be served at any time of the day as a snack food with cheura (pressed rice flakes), sel-roti (fried rice bread) and poori (deep-fried puffed bread), for family gatherings, picnics and other casual functions or festive gatherings.
Momos - Meat or Vegetable Filled Dumpling
When it comes to a simple, delicious, one-meal dishes of Nepal, you can't beat the famous Momos, served with a variety of dipping sauces. Momo, also known as momo-cha, is one of the most popular and cherished dishes in Nepal. They are bite-size dumplings made with a spoonful of stuffing wrapped in dough. Momos are usually steamed, though they are sometimes fried or steam-fried.
Sel-Roti - Deep-Fried Rice Flour Bread
You probably have seen this delicious bread while walking around Kathmandu passing by Haluwai pasal (sweet maker shop). Sel-roti does not need any introduction in Nepali cuisine -- it is one of the most "uniquely Nepali" dishes, a sweet rice bread, distinct from any other breads of the world. Sel-roti resembles a large thin puffed-up doughnut and has a crispy texture with reddish brown color. It is prepared by grinding soaked rice to create a thick batter. It is then mixed with sugar, clarified butter, mashed banana, water, poured into bubbling oil and deep-fried. It is a popular as a festive bread for many different occasions.
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