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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.
It is a staple food in these countries. Bhāt or chāwal means "boiled rice" in a number of Indo-Aryan languages. At higher elevations in Nepal, above 6,500 feet (2,000 m), where rice does not grow well, other grains such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called dhindo or atho in Nepal.
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]
Contrasting the local cuisine with those of neighbouring regions, Sri Lankan cuisine is characterized by unique spice blends with heavy use of Sri Lankan cinnamon and black pepper, as well as by the use of ingredients such as Maldives fish, goraka (Garcinia cambogia), pandan leaf, lemongrass, and jaggery made from kithul palm syrup. Sri Lanka ...
Papadam can be prepared from different ingredients and methods. One popular recipe uses flour ground from hulled split black gram [9] mixed with black pepper, salt, a small amount of vegetable oil and a food-grade alkali, and the mixture is kneaded. A well-kneaded dough is then flattened into very thin rounds and then dried and stored for later ...
العربية; Asturianu; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
It is generally thought to have originated as street food in the eastern province of Sri Lanka in the 1960s/1970s, as an inexpensive meal for the lower socio-economic classes. The basic roti is made of Gothamba flour , a wheat flour made out of a variety of grains-referring to the white flour, [ 15 ] [ 16 ] also known as wheat roti or gothamba ...