Home› Asia›South Asia›Nepal

Food of Nepal

Spices bloomed in hot fat, the tandoor's blistered bread, dal in a hundred versions, dosa fermented overnight, biryani layered and sealed with dough, pickles and chutneys, ghee, paneer, and the thali.

Find recipes Watch it cooked Cookbooks Show on the map

From Wikipedia

Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to cultural diversity and geography of Nepal and neighboring regions of Sikkim and Gorkhaland. Dal-bhat-tarkari is eaten throughout Nepal. Dal is a soup made of lentils and spices, bhat — usually rice but sometimes another grain — and a vegetable curry, tarkari. Condiments are usually small amounts of spicy pickle which can be fresh or fermented, mainly of dried mustard greens and radish and of which there are many varieties. Other accompaniments may be sliced lemon (nibuwa) or lime (kagati) with fresh green chilli and a fried papad and also Islamic food items such as rice pudding, sewai, and biryani. Dhindo (ढिंडो) is the national dish of Nepal, primarily made from flour of millet and is served with achar of gundruk 'dried spinach'. A typical example of Nepali cuisine is the Chaurasi Byanjan set where bhat (rice) is served in a giant leaf platter (patravali) along with 84 different Nepali dishes each served on small plates. It is mostly served during weddings and Pasni.

Nepalese cuisine on Wikipedia Text under CC BY-SA 4.0

Articles

No articles for Nepal yet. Save a Markdown file to content/articles/ with country: Nepal in its front matter.