Nepali cuisine is as diverse as the country itself. Extensive use of spices and flavourings such as ginger, garlic, coriander, pepper, cumin, chilies, cilantro, mustard oil, ghee and occasionally yak butter is used. Daily staple Nepali cuisine consists of cooked rice (bhat) or a thick paste of maize or millet powder called dhedo, with some dal, or lentil soup, and vegetable curry and pickle, which is eaten twice a day. Between the two big meals snacks such as bread, chura (beaten rice), roti (flat roti made of wheat flour), curried vegetables, milked tea and other snacks are eaten.
Nepali Specials
Gundrook-Dheedo: is a sugar free dish made of wheat, maize and dried green vegetable. It is high on nutrition level and very popular in Nepal
Alu/Aloo Tama: means ‘Potato Bamboo Shoots’, which is a unique and classic Nepali dish. It is unique in the sense that bamboo shoots are used in very little quantity, unlike other Asian dishes.
Vegetable Pulao (Fried Nepali Rice): is served during parties and events in Nepali households. It has flavor of turmeric and cumin to it, and is served with curd and Manchurian.
Masu: is spiced or curried meat (usually chicken, mutton, buffalo or pork) with gravy. It is a main course dish served with rice.
Vegetable Thupka (Egg Noodles): is a seasonal dish which is part of Tibetan New Year celebration ‘Losar’.
Chatamari: is a flat bread made from rice flour with or without toppings (meat, vegetables, eggs and sugar).
Momos and Chhoyela: momos are dumplings filled with meat. Chhoyela are small pieces of meat steamed or barbecued and mixed with paste of garlic and other spices.
Traditional Nepali Food
Photo Source URL: http://chhayakhanal.com/wp-content/uploads/2013/03/dal-bhat.jpg
Drinks
Tongba: is a special homemade wine of Limbu community. It is made from fermented millet seeds that are put in wooden or plastic mug which is filled with hot water, and one sips through a bamboo straw as more hot water is added to make Tongba go down easily with greater impact and taste. It is usually consumed during winter season.
Rakshi: is a millet-based distilled alcoholic drink which is an important requirement at many religious rituals and social events. It is a homemade drink having antiseptic qualities.
http://nepal.saarctourism.org/nepal-food.html
Cultural Treasures of Nepal. Nepal Tourism Board.2009.
http://www.youtube.com/watch?v=VP5Ful4ZMqI VIDEO
For Nepali Recipes: http://www.nepalhomepage.com/society/recipes/
