Nepalese cuisine

Nepalese cuisine. Nepal’s cultural and geographic diversity provides ample space for a variety of cuisines based on ethnicity, soil, and climate. Nevertheless dal-bhat-tarkari (दाल भात तरकारी) is eaten throughout the country. It’s a soup made of lentils and spices. This is served over boiled grain, bhat - usually rice but sometimes another grain - with tarkari, a vegetable curry. Condiments are spicy chutney (चटनी) or pickled items (अचार). The variety of these is staggering, said to number in the thousands. Other accompaniments may be sliced lemon (nibuwa) or lime (kagati) with fresh green chili (hariyo khursani). Dhindo, similar to halva, is a traditional food of Nepal. Much of the cuisine is variation on Asian themes. Other foods have hybrid Tibetan/Indian/Thai origins. Momo, Tibetan style dumplings with Nepali spices, are one of the most popular foods. They were originally filled with buffalo meat but now also with goat or chicken, or just vegetarian. Special foods are eaten during festivals. New food varieties have been introduced such as taas, much like shish kebab. Contact with Europeans has introduced loaf bread, cheese, pastries, and ice cream, as well as restaurants serving dishes like pizza, catering originally to tourists but increasingly to local people, too.

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