FoodWorld

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.  These traditional dishes have been cooked and enj...

Newar  or Newah are the indigenous people living in Kathmandu valley. The language of Newars is Newari. They have multiple ethnicity, race (Mongolian, Aryan, Austro-Dravidian) and faith within the community united by same language .  The Newari language is called Nepal Bhasa and it has its own script. Nepal Bhasa, is of Tibeto-Burman origin. Newars are very rich in culture and traditions. Newari foods are very delicious and famous all over the world.                 Food  is very important part of the ritual and religious life of the Newars. The food items served to the guests during festivals and feasts have own symbolic significance. Different sets of ritual dishes are placed in a circle around the staple rice flakes to represent and honor different sets of deities depending on the festival or life-cycle ceremony. We can classify Newari meals into three main categor...

Mixed sprouted beans are known as  kwaanti, quaanti  (क्वाँटी), or  biraula  (बिरौला) in Nepal and are cooked a number of ways: in soups, in vegetable stir-fries, in salads, or in combination with meats.  During the Nepali festival of  Janai Purnima  or  Kwanti Purnima , a delicious stew-like soup is prepared from a colorful array of mixed sprouted beans.  Traditionally, the sprouts are prepared from a combination of nine different types of colorful beans.  This wholesome soup is highly nutritious and usually eaten with steamed rice.  Today, kwaanti   soup is cooked regularly in many Nepali households, and one does not have to wait for festival time to enjoy it.  Although this dish can be prepared quickly in a pressure cooker, some cooks believe that the sprouts do not absorb the seasoning during the shorter cooking time.  While cooking kwaanti, there is no need to mash the beans to thicken the soup.  Some sprout...