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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 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.
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.
Kwātī (Newar: क्वाती (where क्वा (kwā) = 'hot' and ती (tī) = 'soup'); Nepali: क्वाँटी) is a mixed soup of nine types of sprouted beans. It is a traditional Newari dish consumed on the festival of Guni Punhi, the full moon day of Gunlā which is the tenth month in the Nepal Era lunar calendar.
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.
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 ...
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