General Information On Nepali Food And Beverage

General Information On Nepali Food And Beverage

Here is what you will see in a Nepalese cuisine, the desire can take you a little lift the lid of the pot to see what cooked. No surprise!

In almost all cases, it is rice, staple food of Nepal, at least in the Kathmandu Valley. It is generally boiled in its shell, roasted and finally ground in a pestle. It is always served with a sauce made of mustard oil, curry, chilli (hot pepper), or dal (lentils). It is common to see Nepalese prepare these sauces by crushing the various ingredients of the composition in a wooden mortar shot.

As the Kathmandu Valley is a large-scale vegetable garden, vegetables are also on the menu, if the means of the family permit: potatoes, cauliflowers, turnips, radishes, squash, bamboo shoots, etc..

The Nepalese have a curious predilection for fermented radish. To powder, these radishes are also included in the composition of the curry sauce. As in India, cakes unleavened wheat and barely cooked chapatis, serve with bread. In contrast, puris, despite their name malsonnant, crispy fritters are delicious as desired.

But the big difference between India and Nepal in food is that, in the latter country, taboos are less stringent: they consume meat, especially buffalo, goat and chicken, pork a little too reserved for lower castes, but naturally no cow because of its sacredness.

Buffaloes yield milk that can make the ghiu, ghee, curd is sold in earthenware bowls on the market of Kathmandu. There are many ways to prepare meat dishes, dried, cooked or raw, but always mixed with spices in large doses.

It is claimed that even Newars have a weakness for rotten meat. You will see quite a number of heads of all goat coated with saffron. It also sells to the market for dried fish skewers, sins in ponds in the area.

As for sweets, they are very popular with Nepalese and less consumed as dessert at the end of a meal as an appetizer to be bought, for example, by making its market. These marhi are extremely varied and engaging in their inventory can be a formidable test for a European stomach!

Many are made of garlic, onions and very spicy. Others are very fat and sweet, like jilebis, often delicious, resembling a cluster of small red noodles, stuck together. The laddou, yellow balls made from almond paste, there are the triangle and mukdal piny, pancake flat white. The merchants, who often keep in glass jars, serving on the leaves using saucers or serve them on newspaper.

In principle, the Nepalese in the Kathmandu Valley are two meals a day: one to ten in the morning and one after sunset. The breakfast based precisely puris, and jilebis of tea, is taken out by those who can afford it. But during the lean season, in autumn, sometimes lining up at soup kitchens or for rice sold cheaply by the government, while the price of this staple mount.

In some shops they sell, on a single sheet, tiny pieces of different fruits. Yet European and tropical fruits are abundant in the valley. In Kathmandu, the square before the palace of Basantpur of Hanuman Dhoka, is held each day a large fruit market; round baskets on slatted are arranged pears and apples with a little flavor of the rennet Le Mans. The limes, chirimoya, that resemble artichokes, jacqs, looking like a big ball hedgehogs remind us that we are still in the tropics, as well as papayas, guavas and mangoes coming from Pokhara or the Terai.

In a country where the thermometer rarely falls below 25 ° in the day, between March and October, thirst is a bit of a chronic condition. How to remedy the Nepalese they? Drinking water to public fountains, often carved in the shape of sea monsters. We do not recommend it.

Tea also in chiapasal, tea houses found everywhere, welfare of Europeans as it is boiled. The glass that bends you may be a bit dodgy but when it was very thirsty …Be careful, however.

Unlike India, in fact, the prohibition does not reign in Nepal: there appreciates the chhyang, beer, rice, millet, rye, barley or corn, arrack, water spirits potatoes or rakshi, grain alcohol, the wine itself is not unknown, which is exceptional in the East. But these drinks are mostly reserved for celebrations.

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