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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 ...
Newa cuisine is the most celebrated food variety in the country and consists of over 500 dishes. It is more elaborate than most Nepalese cuisines because the Kathmandu Valley has exceptionally fertile alluvial soil and enough wealthy households to make growing produce more profitable than cultivating rice and other staples.
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.
العربية; Asturianu; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Some argue that momos were introduced in Tibet by a Nepalese Newari princess who was married to a Tibetan king in the late fifteenth century. since in the Newar language, mome (Newar: मम) means cooking by steaming. [15] In Tibet, the filling of the dish was typically meat, such as yak and occasionally potatoes and cheese. Traditional ...
Sel roti (Nepali: सेल रोटी) is a traditional Nepalese [1] ring-shaped sweet fried dough made from rice flour. [2] It is mostly prepared during Dashain and Tihar, widely celebrated Hindu festivals in Nepal as well as Darjeeling, Kalimpong and Sikkim regions in India. The dish is popular throughout Nepal.
Samay baji (Nepal Bhasa: समय् बजि) is an authentic traditional dish of the Newar community in Nepal. In recent years, it has become one of the main attractions of Nepalese cuisine. It is considered a typical dish of the Newar community and has been passed down through generations, remaining highly appreciated by the people.
The meat is rolled into a ball to make lāgwa or formed into a round shape to make lāpi before being fried and simmered in water. Lāgwa and lāpi are required food items during certain ceremonies. [2] Chunlā is also used without first cooking it as topping for "chatānmari" rice flour crepe and "wo" lentil patties, and as filling for momos.