|
Nepali Cuisine
|
 |
|
|
| |
Nepal’s hills and lowland dwellers,
particularly of the Kathmandu Valley, subsist on dall bhaat tarkari. As
Nepal’s most widely eaten food, it is closest to being the national
dish. A day without daal bhaat in many places in Nepal is considered
incomplete in many households. Daal bhat is commonly eaten with the
right hand rather than utensils even in the most elite circles. Nepali
food consists primarily of rice, wheat, corn, lentils and fresh
vegetables and meats. Dal, Bhat and Tarkari is "The Trinity" of a
typical Nepali every-day meal.
Typical Himalayan dishes
include Dals, Tarkaris, Bhutuwas (fried meats or vegetables), Sekuwas
(grilled meats or vegetables), Choylas (grilled meats marinated in
seasoned musturd oil), rotis (bread preparations), MOMO (stuffed
dumplings), Thukpas and Chowmein (Himalayan stewed and stir-fried
noodles), Sukuti (smoked barbeques), Quantee (meat or vegetable stews
with sprouted beans), Achars (chutney preparations), Chiya (spiced or
regular tea), and many others.
Nepali food is prepared by
using unique blend of common ingredients and spices. Commonly used
flavoring ingredients are garlic, ginger, cumin, coriander, turmeric,
nutmeg, bay leaves, black pepper, chilies, onions, cilantro, and
scallions. Timur (Szechwan pepper, commonly used in marinades and
achars) and Jimbu (Himalayan herb, used fresh or dry), found only in
the Himalayas give distinct flavors to Nepali cusine
Some
foods are preserved by dehydrating or fermenting staple ingredients
during their growing season. Sukuti (dehydrated meat) and Gundruk
(fermented vegetables) are such foods. Nepali cooking involves basic
culinary techniques, such as currying, frying grilling smoking,
deep-frying, braising , marinating, tempering, and steaming.
| |
