Nepal is also very famous for its food, although strange it may seem for an outsider, it has a very good nutritional value and these dishes have been enjoyed and passed down for generations. Using the organically grown vegetables, fresh ingredients, and the combination of several herbs and spices, Nepalese food has taken a special place inside the heart of so many travelers. Below are the 10 Nepali foods you must try on your visit to Nepal.
Chatamari is a mixture of Pizza and Crepe if one wishes to compare it to the western culture. Yet, it is so very different in taste. They are made using rice flour and topped with minced meat, vegetables, and eggs. As with Pizzas, there are several type of Chatamaris with many choices for toppings– Egg, Keema, Plain, Chhoila topping, etc.
These special dumplings are eaten in millions in an entire day. It is perhaps the most famous cherished dish in the country. Very simple in construction, delicious, served usually in soups or dipping sauces, they are steamed or sometimes fried and are usally bite-size.
Samay Baji (समय् बजि) is a traditional Newari dish. This is mostly served on auspicious occasion, get together and festivals but has grown in popularity among the travelers in the recent years.
It is perhaps the most famous appetizer in the country. Spicy for outsiders, the Chhoila is served with local liquor.
Thakali Khana is a combination of Rice, Lentil and Vegetables accompanied by meat and pickles. Bhaat or rice is usually boiled, the daal is prepared from a variety of dried beans, lentils and peas. Often accompanied by a side dish of spicy pickles, which are either freshly made or preserved to enhance the flavor of the entire meal.
Yomari, also called Yamari, is typical Newari festival delicacy,stuffed with scrumptious sesame filling. Yamari- “Ya” means “to like” and “Mari” means “Delicacy or bread”.
Similar to doughnuts, these are mostly prepared during the festival of Dashain and Tihar. Depending on the family recipe, they are sometimes crispy and sometimes very soft.
Although Laphing has its roots in the Tibetan culture, this spicy cold noodle made of Mung bean which is similar to lentil, it is gelatinous in structure but the cold soup changes everything. The ensemble of soy sauce, chilli paste, garlic, herbs and spices plays an orchestra inside your mouth. Laphing is sometimes served dry as well which has everything besides the soup.
The Curd of Kings or Juju Dhau is a thick creamy, yoghurt served in clay and are specially made using buffalo milk for its richness.
Dhindo is almost like an oatmeal. It is very exotic, there’s no doubt about it. Some even consider it a national meal. It is like a thick porridge made using cornmeal, millet or buckwheat. It is served with a dab of butter, curried vegetables and pickled dried green leaves called Gundruk.
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