Nepali Cuisines: Exploring Nepal through its Indigenous Foods

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Nepal is a land of ethnic diversity. More than 125 ethnic groups in Nepal. Nepal with diverse tribes and ethnic groups in different localities has different taste to food. Even though Western foods are prevalent in Nepal, the craving for local food still remains. Nepalalese have their own recipes for that matter. The foods are deliciously mouth-watering and yet healthy. In your visit, it might not be possible to try all the cuisines of all ethnic groups. But surely you can taste some of the widespread and loved cuisines of Valley.  Some of the popular cuisines that you can try while going on a trip to Nepal are: 

 

Newari Food: 

Newars are the indigenous people of Kathmandu. They serve the best food in Nepal. Newari cuisine is the most celebrated food variety in the country that consists of over 200 items. Newari cuisine has appetizing vegetarian dishes. Kwati, Wo, Chatamari, Yomari, and Bara are the most popular vegetarian dishes even though they can also be prepared by stuffing meat in them. Newari desert consists of Yoghurt, fruits, and sweets. Spicy pickles are also widely preferred in Newari cuisines. Most of the Newari dishes comes from buffalo meat. Some of the dishes that comes from it are Kachila, Takhaa, Hakuchoila, Bhuttan and so on. Newars are very religious people. Their tradition teaches to offer meat and alcohol (Aila). Homemade alcohol called Aila and Thwon are prepared especially during festive season. Now days, many Restaurants and hotels that offers  Newari food have opened in Kathmandu Valley. So, if you are on a trip to Nepal don’t forget the taste of Newari culture. 

 

Terai Cuisine: 

Terai lies in the lowland region of Southern Nepal and near to North India. As this place lies near to India, most of the people in Teria prefers dishes similar to Indian cuisine they love to consume sweet food items. They have a variety of sweet dishes like Jalebi, Rasbari, Lalmohan and other sweet items. The savory dish of Terai circles over vegetables locally produced. The curry is very widely eaten in Terai. Some vegetables used to make curry are Cauliflower, eggplant, cabbage and green beans. Tharus are fishers and eat freshwater crab dishes, prawns, snails and fish. The Tharus are excellent fish curry cooks. You will taste the best Nepali cuisine related to fish in the Terai region of Nepal. 

 

Tibetan Cuisine: 

Nepalese cuisine in the northern region follows a remarkable similarity to the Tibetan cuisine. Some of the most notable food items of Tibetan ethnicity are noodles, yak cheese, dumplings (Mo Mo), Tibetan bread, goat and yak meat dishes, Sherpa stew and so on. Flour milled from roasted barley, called tsampa is the staple food of himalayan region of Nepal. Tibetan bread eaten for breakfast and lunch. Various other types of balep bread and fried pies are consumed. Thukpa is a dinner staple consisting of vegetables, meat and noodles of various shapes in broth. Tibetan cuisine is traditionally served with bamboo chopsticks, in contrast to other Himalayan cuisines, which are eaten by hand. Mustard seeds are cultivated and feature heavily in its cuisine.

Some Habitual Cuisines of Nepali People:

 

  • Dal Bhat: Dal Bhat is the daily dose of Nepali people. It is the main source of Nepali people. It is the main source of Nepali people. Bhat is plain boiled rice and dal is cooked lentils. Rice and lentils are farmed in most parts of hilly and Terai region thus have become a continually used product for daily food. A side dish of dal-bhat is the curry. Even though dal and bhat remain the same every day, the curry changes from meal to meal. People believe this is the main reason why Nepalese can eat dal-bhat every day.

 

  • Roti: Roti also known as Chapati is a flatbread made from flour. Roti is mostly preferred by most of the asian countries like India, Nepal, Srilanka, Indonesia. Many variations of flatbreads and roti pie are found in many cultures across the globe, from the Indian subcontinent to Africa to Oceania to the Malay Peninsula to the Americas.It is normally eaten with cooked vegetables or curries; it can be called a carrier for them. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. Traditionally, rotis have also been made from the flour of millet, corn, jowar and even rice. 

 

  • Gundrook-Dheedo: Gundrook is dried and fermented green vegetable leaves. It is usually prepared as soup adding beans and potatoes. It is slightly sour and tangy with very unique taste.Dheedo is a sugar-free dish made up of either wheat or maize. The food is high on nutrition level and satisfies the taste buds as well. It is usually eaten with Gundrook soup. Dheedo is considered to be very healthy especially for diabetic people. This dish is also called as the national food of Nepal which can be found in typical Nepalese cuisine restaurants and the local homes of the villages.

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