Search results
Results from the WOW.Com Content Network
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.
Aam papad is an Indian fruit leather made out of mango pulp mixed with concentrated sugar solution and sun dried. It is also known as aamba sadhaa ( Odia ), aamta ( Assamese ), amawat ( Hindi ), maanga thera ( Malayalam ), mamidi tandra ( Telugu ), aamsotto ( Bengali ) and amba vadi ( Marathi ).
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 ...
A popular cheese-based dessert, similar to a dumpling, popular in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. In Nepal it is widely known as Lalmohan, served with or without yogurt, and is a popular dessert on all occasions. It is made mainly from milk solids, traditionally from freshly curdled ...
A papadam (also spelled poppadom, among other variants), also known as papad, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used.
A typical snack of beaten rice, vegetables, roasted meat and other sides. Baji (beaten rice); Chatānmari (rice flour crepe); Chhusyā (parched wheat) Gophuki (puffed rice) ...
Khichu is a dough for making papad, however, owing to its taste it is also consumed as a snack or side dish. It is made from rice flour, however, other flours are sometimes used. It is made from rice flour, however, other flours are sometimes used.
Chaku (Nepali: चाकु pronounced ⓘ) is a Newari cuisine made from concentrated sugarcane juice, jaggery, ghee, and nuts.The mixture is cooked down until it is a solid form, and then pulled on a hook in a manner similar to making taffy and then cut into small rolls, or it may be cooked in a shallow dish and cut into small diamond shaped pieces.