by K. Kaphle
Nepal is indeed a mysterious country. Outsiders could only have a glimpse of the country as late as the 1950’s, and its fame was heightened by the quest for adventure and by seekers of a blissful retreat. Here in the lap of the Himalayas they found a unique way of life. One of the major attractions is the delicious foods that are an integral part of Nepalese tradition, and also the idea of service to guests, who are considered messengers of God. Kathmandu has been a destination for lovers of tasty nourishment for a long time. Nepalese cuisine, also known as the cuisine of the Himalayas, is unique in that it merges two great culinary traditions of the region, namely Indian and Tibetan, into a mainstream culinary culture of its own. Nepal, a tiny country by any geographic standard, stretches from the lowlands of the subtropical terai plains in the South to the highlands of the Himalayas, as dominated by majestic Mt. Everest, in the North. Hence, Nepalese culture combines different traditions rooted in all corners of the country. The Nepali staple foods are rice, wheat, corn, and lentils, coupled with fresh vegetables and meat. A typical Nepali meal can be characterized by Dal (lentil soup), Bhat (steamed rice), and Tarkari (vegetable), also known as “The Trinity,” supplemented by meat dishes. Other typical dishes are Bhutuwa (stir-fried meat or vegetables), Sekuwa (grilled meat or vegetables), Chewayala (grilled meat marinated in seasoned mustard oil), roti (breads), Momo (stuffed dumplings), Thukpa and Chow-Chow (Himalayan stewed and stir fried noodles), Sukuti (crispy and spicy meat slices), Quantee (meat or vegetable stews with bean sprouts), Achar (chutney), and Chai (seasoned or unseasoned tea). Many Nepali dishes are derived from a great culinary tradition of the indigenous Newari culture, which is considered native to the Kathmandu Valley. Nepali food is simple and subtle in flavor, and is prepared by using a unique blend of ingredients and spices. Commonly used ingredients are garlic, ginger, cumin, coriander, turmeric, black pepper, chilies, onions, cilantro, mint, basil, and scallions. Distinct Himalayan flavors are also derived from the use of such unique spices as marauti, timur (a cousin of pepper, commonly used in marinades and achars), and jimbu (a Himalayan herb, used fresh or dry). In addition, most dishes are flavored with mustard oil, clarified butter (ghee), and sometimes yak butter. Because of the harsh conditions prevailing in the highlands of the Himalayas, foods are preserved by dehydrating or fermenting staple ingredients during their growing season. Examples include Sukuti (dehydrated meat), Gundruk (fermented vegetables), and dried vegetables wrapped in bean or soy paste (Mashyura). A typical full-course Nepali meal would include an appetizer, rice and/or roti, vegetable or lentil soup, vegetables, meat, and achar, accompanied with beverages such as a yogurt drink (lassi) and/or home-made beer (Tumba, Jaad), Yak butter laced tea, tea from the organic tea gardens of Ilam and Jhapa, or organic coffee from the Amchour regions of Gulmi or Kavre. Finally let us mention the mouth watering sweets of the Nepalese plains, including rice porridge in milk (kheer), served with dry nuts and fruits. And all of this at a low price that you can barely imagine. Nepal is really a food lovers paradise. a
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May 2024
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