7 Famous Foods of Nepal

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 enjoyed in Nepal for generations. A visit to Nepal means feasting on the most delicious organically grown vegetables, fresh ingredients, a minimum of cooking fat, and an artful combination of herbs and spices. Many visitors tell me they appreciate the freshness and healthy aspect of our food. I think this balanced, delicious cuisine is just waiting for discovery in the world!  Here are the most common top 7 famous foods of Nepal found almost in every corner.

1.Daal-Bhaat-Tarkaari-Achaar(lentil-rice-vegetable-pickle)

A common meal in many areas is the daal- bhaat-tarkaari combination. Rice is usually boiled and accompanied by a lentil soup.  The daal is prepared from a variety of dried beans, lentils and peas.  There are at least a dozen varieties of daal dishes and each has different tastes and flavors.  Daal also accompanies the rice and is often eaten mixed together.  Vegetables are the third component of this staple meal.  A variety of fresh vegetables and many leafy greens predominate Nepali meals, and their preparation is varies based on the region and season.  Many of the vegetables are cultivated, but also gathered in the wild such as young fern tips, bamboo shoots, even nettle greens.  Nepali meals are often accompanied by a side dish of spicy pickles, which are either freshly made or preserved to enhance the flavor of the entire meal.

2. Dhindo - Cornmeal, Millet or Buckwheat Porridge 

Dhindo or dhido sounds like some exotic dish, but it is simply a thick porridge or mush, made by boiling the cornmeal (millet or buckwheat flour) in hot water with salt. Dhindo has been a staple food of most rural and middle mountain-area people of Nepal, especially in dry areas where rice or wheat corps are difficult to grow. This hearty and filling dish is a nutrient powerhouse and is often eaten with a dab of homemade butter, curried vegetables, or with various pickles. Gundruk-Dhindo is the most common combination served in farming communities.  It is a not to be missed traditional food of Nepal.

3. Momo - Meat or Vegetable Filled Dumpling

When it comes to a simple, delicious, one-meal dishes of Nepal, you can't beat the famous Momos, served with a variety of dipping sauces.  Momo, also known as momo-cha, is one of the most popular and cherished dishes in Nepal.  They are bite-size dumplings made with a spoonful of stuffing wrapped in dough.  Momos are usually steamed, though they are sometimes fried or steam-fried.

4. Sel-Roti - Deep-Fried Rice Flour Bread  

You probably have seen this delicious bread while walking around Kathmandu passing by Haluwai pasal (sweet maker shop).  Sel-roti does not need any introduction in Nepali cuisine -- it is one of the most "uniquely Nepali" dishes, a sweet rice bread, distinct from any other breads of the world.  Sel-roti resembles a large thin puffed-up doughnut and has a crispy texture with reddish brown color.  It is prepared by grinding soaked rice to create a thick batter.  It is then mixed with sugar, clarified butter, mashed banana, water, poured into bubbling oil and deep-fried.  It is a popular as a festive bread for many different occasions.

5. Kwaanti - Sprouted Bean Soup

Enjoy the mixed sprouted beans soup that are built for maximum flavor with satisfying richness -  kwaanti, quaanti or biraula in Nepal 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, 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.

6. Phaapar ko Roti - Buckwheat Bread

Phaapar ko roti  is a delicious light-gray colored bread prepared from buckwheat flour. It is prepared with a very simple technique. The flour is made into a smooth batter, spiced, and griddle cooked until light golden brown. The bread is delicious by itself, or with Nepali seasoned salt, which is chili-salt-timbur (Nepali szechwan pepper) powder, or can be served accompanied with a combinations of vegetables, yogurt, and buttermilk.

7. Juju Dhau - The King Yogurt from Bhaktapur, Nepal

Discover the mouth-watering yogurt with an extraordinary taste.  Juju Dhau is a sweetened custard-like yogurt that comes from Bhaktapur, Nepal, and is an important component of all feasts and celebrations.  Juju Dhau literally means "king of yogurt" in the Newari language.  While cow's milk is used to make regular yogurt, fresh buffalo milk (bhaisi) is traditionally used for juju dhau because it has a richer taste and texture.  A visit to Bhaktapur is not complete without sampling a bowl of juju dhau.

For More : Visit TASTE OF NEPAL, a delicious and every taste of Nepal ( http://tasteofnepal.blogspot.com )