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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.
Jhol momo (Nepali: झोल मोमो) is a Nepali soup consisting of momos in a spicy vegetable broth called jhol achar, which contains tomatoes, sesame seeds, chillies, cumin, and coriander. It is commonly eaten in Kathmandu in the winter. [21] [22] [23] Mokthuk, from Tibet, is a variation of the thukpa soup using small momos. [24]
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 ]
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.
Ghonghi (Nepali: घोंगी) is a Nepalese fresh water snail dish prepared by the Madheshi and Tharu people of southern Nepal. [1] It is eaten by sucking the snail from its shell and is found throughout the Madhesh Province and Terai districts of other states. It is also popular among Rajbanshi, Dhimals, Santhal and Danuwar people of Terai ...
Nepal Foods has a production warehouse in Kirtipur, Nepal, [8] and is headquartered in Hounslow, England. [2] The company distributes its products to various countries, including the US, Germany, Portugal, Poland, Sweden, and Denmark. [5] In 2022, the company reported a turnover of 65 crores. [1] In 2021, the company established the Nepal Foods ...
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. It is also known and widely consumed as gedagudi (Maithili: गेडागुडी) in the Mithila region of Nepal, historically aligned down to Kingdom of Nepali people.
Jhilinga is a traditional Nepalese food specially popular during festivals. [1] Jhilinga is super crunchy, and is favored by people of all age groups. [2] It is closely associated with people of different ethnicity like the Newars,Gurungs, Magars, Brahmins. [3] Popularity of Jhilinga still largely exists in villages and towns of Nepal.