Based on ethnicity, NEPALESE cuisine is one of the most exquisite things. From hot soups to savory and sweet foods, Nepal has it all. For vegans, vegetarians, and meat eaters alike, Nepal is a veritable country of milk and honey due to the range of foods available. Nepal is well-known for its stunning scenery and mouthwatering cuisine, in addition to both. While traveling in Nepal, you can try a variety of other dishes in addition to Dal Bhat. People in hilly, Himalayan, and Terai regions have unique cuisines that reflect their respective cultures and traditions and every caste has its own ancestral dishes.
Dal Bhat
Nepalese eat Dal Bhat Tarkari as their main dish every day. More than simply rice and lentils are included. Rice is the major component of Dal Bhat, which is also served with lentil soup, vegetable curry, chicken or pork, curd, and pickles. It may be referred to as a national dish and is a source of pride for the country. Dal Bhat is also served in restaurants, hotels.
MOMO
Without a doubt, MOMO is an adored dish among Nepalese. Momos are little white flour wrappers filled with vegetables or ground lamb, beef, or chicken. Momo tastes fantastic because of the momo sauce. The noteworthy element of this dish is its sauce, which was made by blending tomatoes with a variety of fragrant spices. Mayonnaise is a distinct sauce that is also served with momo. Every momo is handcrafted and manufactured to order.
PANIPURI
A hollow, crispy-fried puff ball of mashed potato, onion, chili, and spices are wrapped up in a little puri to make the popular bite-sized chaat known as panipuri, which is usually accompanied with flavored water. Popular street cuisine in Panipuri. Because of the taste, flavor, and spicy blend, it is popular with consumers can be found in different streets in Nepal.
JUJU DHAU
The most delectable yogurt in Nepal, Juju Dhau, which takes 5 to 6 hours to transform from milk into a curd, will offer you a taste of Newari culture. Due to the addition of spices like cardamom, coconut shavings, and cloves, the yogurt has a somewhat sweet flavor. Boiling buffalo milk results in the milk being put into the customary clay pot. Participants came from Kathmandu, Lalitpur, and Bhaktapur. It was made by everyone and presented to the King. But the King loved the yogurt made at Bhaktapur, and Bhaktapur is where JuJu Dhau is centered. Juju Dhau, the king of yogurt, is a need for practically all celebrations.
GUNDRUK
A variety of pickled green leafy vegetables can be enjoyed as a side dish or condiment with a main course meal. Greens that have been crushed, compressed, and stored in a dark, warm environment for ripening. The leafy greens are removed and bleached in the sun when a sufficient amount of fermentation has been accomplished. The primary ingredients are the leaves of radish, spinach, turnip, mustard, or cauliflower. Due to the dish’s fermentation and high vitamin C contains, gundruk is also good for your digestive system. It is very authentic.
DHINDO
Cornmeal Porridge is the term for which it is known as in English as Dhindo. It is essentially a thick porridge made by combining flour with salt and boiling stone-ground cornmeal, buckwheat flour (fapar), or millet (kodo) in water. To the dhindo, you may add chopped mutton, as well as bits of powdered soft chhurpi. Magnesium and potassium are present, which can lower blood pressure. It is still provided in many hotels and is still eaten as the main course in different parts of Nepal. It is a dish from long ago.
SELROTI
During the Tihar (Dipawali) festival, selroti is made and served all over Nepal. It is also prepared for weddings and other formal occasions by combining rice flour with milk, sugar, water, ghee, cardamom, and other ingredients. Once the semi-liquid dough is prepared and the ingredients are thoroughly combined, it is deep-fried in hot oil or ghee until it turns reddish-brown. They go well with yogurt, aachar, hot drinks, and fried veggies, among other things. The majority of Nepalese cultural and traditional activities require this meal.