Asian Food Primer: Nepali Food
by David Johnson
Cooking in the Himalayan Mountain country of Nepal is similar to that of Northern India and nearby Tibet. However, Nepali cooking makes use of some ingredients found only in the mountains, including jimbu, an herb, and timur, a type of pepper. Many Nepali dishes come from the Kathmandu Valley's Newari people. Drawing on their Buddhist heritage, vegetarian dishes are also common in the Himalayas. Beef is not generally eaten.
goat, pork, chicken, buffalo, freshwater fish and shrimp, potatoes, barley, onions, vegetables, mustard oil, ghee (Indian clarified butter), yak butter, curries, garlic, ginger, cumin, coriander, turmeric, black pepper, chilies, onions, cilantro, scallions
dal (lentils); bhat (steamed rice); tarkari (vegetables as a main course); curried or grilled meat or vegetables; meat marinated in mustard oil; stuffed dumplings; stewed and stir-fried noodles; sukutis (spicy and crispy meat slices); achars (chutneys); seasoned or unseasoned tea
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