Nepalese cuisine

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Nepalese cuisine refers to the cuisines of Nepal. The cultural and geographic diversity of Nepal provide ample space for a variety of cuisines based on ethnicity, soil and climate. Nevertheless dal-bhat-tarkari () is eaten throughout the country. Dal is a soup made of lentils and spices. It is served over boiled grain, bhat -- usually rice but sometimes another grain -- with vegetable curry, tarkari. Typical condiments are a small amount of extremely spicy chutney (चटनी) or achaar (अचार). These can be made from fresh ingredients, or may be a kind of fermented pickle. The variety of these preparations is staggering, said to number in the thousands. Other accompaniments may be sliced lemon(kagati) or lime (nibua) and fresh chili peppers, khursani.


  • Newari cuisine - Newars are an ethnic group originally living in the Kathmandu Valley, now also in bazaar towns elsewhere in the Middle Hills (Himalayan foothills, up to about 6,500'/2,000m). Water buffalo meat is eaten by Newars but avoided by most observant Hindus as too cow-like. Nevertheless, less observant urbanized Hindus may in fact eat buffalo in the form of momo (potstickers) and other dishes in Newari restaurants. Newari cuisine has many fermented preparations. In the fertile Kathmandu and Pokhara valleys where cheap rice can be trucked in and local market farmers find produce more profitable than grain, the cuisine is much more varied than in more isolated parts......
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