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Nepali dal-bhat-tarkari 84 byanjan food with rice on a leaf platter Nepali-style momo with chili Nepali-style hot chicken chow mein. Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to cultural diversity and geography of Nepal and neighboring regions of Sikkim and Gorkhaland.
In Nepal, Tibet, Sikkim, and Bhutan common meat fillings are pork, chicken, goat and water buffalo. In the Himalayan region of Nepal and India, lamb and yak meat are more common. Minced meat is combined with any or all of the following: onions/shallots, garlic, ginger and cilantro/coriander. Some people also add finely puréed tomatoes and soy ...
Nepali/Nepalese cuisine refers to the food eaten in Nepal. The country's cultural and geographic diversity provides ample space for a variety of cuisines based on ethnicity and on soil and climate. Nevertheless, dal-bhat-tarkari (Nepali: दाल भात तरकारी) is eaten throughout the country. Dal is a soup made of lentils and ...
Maithil cuisine, also known as Mithila cuisine, is a part of Indian and Nepalese cuisine. [1] It is the traditional cooking style of Maithils residing in the Mithila region of the subcontinent. [2] Maithil cuisine comprises a broad repertoire of rice, wheat, fish and meat dishes and the use of various spices, herbs and natural edibles. [3]
Sukuti (Nepali: सुकुटी) is a dried meat product of Nepalese origin, also consumed in the Himalayan regions of India and Tibet. It is usually made from buffalo, lamb, or goat meat. It is a staple dish of the Limbu people [1] It is known as Sakhekya in the Limbu language. [2]
Chhoylā (either boiled or smoked, sliced and marinated buffalo meat) Ghalmal (mixed curry of diced lentil cake, green vegetables and leftover meat seasoned with Nepal pepper) Hāku Chhoylā (roasted, diced and marinated buffalo meat) Momochā (dumplings filled with minced buffalo or chicken meat)* Kunyā (smoked fish)
Panipuri is one of the popular chaats in South Asia. Dahi vada chaat with yogurt. The chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crisp fried bread, dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tamarind sauce), fresh green coriander ...
South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices.The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or ...