With the cultural and geographic diversity, a number of cuisines have grown in Nepal. Nepalese cuisine encompasses a whole array of distinct regional cuisines. The flavours and aromas of Indian, Chinese and Tibetan foods are also evident in the meals served in different regions of Nepal.
Nepalese cuisine has retained its own flavours and makes use of ingredients like ginger, garlic, coriander, pepper, cumin, chillies, cilantro, mustard oil, ghee and even yak butter. In spite of the diversity in the food of Nepal, the staple diet remains to be dal-bhat-tarkari (pulses, rice and curry).
Most regions of Nepal however have their own speciality influenced by the ethnicity of people, such as Kathmandu Valley (Newars), Middle Hills (Hindus) and Nepalgunj (Muslims).
Newari cuisine, primarily available in the Kathmandu Valley and the Middle Hills, comprises water buffalo meat. Momos (potstickers) and other fermented preparations are among the popular dishes served in Newari restaurants.
Khas or Pahari cuisine on the other hand, conforms to the dietary restrictions of upper-caste Hindus in the Middle Hills. Apart from dal-bhat-tarkari, this cuisine comprises khasi (goat meat) and fish. In the Middle Hills, ethnic variations have led to the origin of different foods like domestic pork or sungur ko masu (Magars), water buffalo (Gurung) and fermented soybeans and yangben (Tamang, Rai and Limbu).
To the South of the Shivalik Hills is the outer Terai region where different Indian cuisines are available, like Maithili (east), Bihari and Bhojpuri (centre and near west) and Uttar Pradesh (west).
Terai cuisine is also influenced by the Mughlai Awadhi cuisine, mostly eaten by Muslims around Nepalgunj and beyond. Between the Shivaliks and Mahabharat Range is the Inner Terai Valley which was the stronghold of Tharu and is famous for different fish dishes.
Himalayan cuisine available in the Himalaya and Trans Himalaya is mostly eaten by Tibetans and other closely related ethnic groups. Buckwheat, barley and millet are the most essential constituents of Himalayan cuisine, often processed into noodles or tsampa (toasted flour). Meat and milk of yak are also used in these regions, especially for the preparation of momos. Potatoes also form an essential part of this cuisine.
Between the Himalayan and lowland regions, particularly in the Thak-Khola Valley, Thakali cuisine is eaten by people of Tibetan origin. The main foods of this region include meat of yak and yak-cow hybrids, locally known as Jhop.
Buckwheat, barley, millet, dal, rice and vegetables like radish and beetroot are also used in the preparation of dishes. Thakali cuisine is most popular in the cities of Kathmandu and Pokhara.
Sukuti, tareko matza, khaja, chyura and bhatmas form essential snacks of Nepal. Beverages include chiya (tea), sarbat (sugarcane juice) and mahi (buttermilk). Raksi, jard and tongba are popular alcoholic beverages available in Nepal. The most popular dishes of Nepalese cuisine include gundrook-dheedo, aloo tama, vegetable pulao, masu, vegetable thukpa (egg noodles) and chatamari (Newari pizza).
The street foods of Nepal, primarily comprising samosa and pani puri, are also famous. Among other popular street foods of Nepal, maki (corn) and chatpate (mixture of beans, corn and other ingredients) are also famous. Popular street food areas in Nepal include Jyatha Street (Kathmandu) and Freak Street (outside Thamel). Bhat Bhateni and Pulchowk, outside Thamel are famous for cafes.
Being a popular tourist destination, Nepal houses eateries serving variety of foods, other than Nepalese cuisine. These include Thai, Mexican, Indian, Japanese, Korean, Italian, Chinese and Continental foods. Thamel district is the best place for international cuisines, ranging from Middle Eastern to Mexican. With such extensive options, tourists can head to any of the restaurants, fast food joints, bakeries and pubs in Nepal.
|
