NEPAL

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Food

 

 

The diverse ethnic culture of Nepal has contributed to the great range of delicious and unique food on offer throughout the country.

 

Sherpa Tours has carefully selected food and restaurants for you to experience dining in authentic Nepali fashion through both fine dining and local food testing.

 

Nepal offers a surprisingly diverse range of food and dining options. Choose from high end fine dining in Kathmandu with high quality food and hygiene practices. Some of these restaurants also offer cultural shows with dinner. Or taste test local, authentic foods in well-known local eateries offering dishes such as meat cooked in Nepali spices and herbs. If you are an adventurous eater, why not try some local delicacies such as; goat blood pudding, fried goat testicals, brains & intestines.

 

ONE OF THE MOST COMMON MEALS IN NEPAL

A staple of Nepali cuisine is Dal, Bhat and Tarkari, (steamed rice, lentil soup and vegetables). This simple 3 dish meal is tasty and sustaining, Dal Bhat is often eaten at all meal times by the locals. It can be accompanied by meat or fish dishes (curries), homemade pickles, salad and chapatti, making it a delicious and full meal. Throughout Nepali eateries this dish is known as a Thali set and can be either vegetarian or non-vegetarian.  Roti (also called Chapatti in Southern Nepal) is a round, unleavened flatbread made from flour, simple and tasty, this can be torn into pieces and used to scoop up the meal.

 

 TIBETAN INFLUENCE

MO MOs are not to be missed! A type of dumpling native to Nepal and Tibet can be filled with a mixture of meat, vegetables or cheese (paneer). Often served with a spicy pickle or chili sauce to dip and are either steamed or fried. In the Kathmandu valley, a sweet version is becoming popular. Filled with sweetened milk solids call Khuwa. MOMOs are a great light meal or snack and perfect for sharing.

 

THAKALI INFUENCE

This cuisine comes from the Thakali people, transitional between the Himalayan and lowland cuisines. They are known for making a great goat meat curry and extra tasty dal bhat and takari. Gyang-to is a soup prepared from spinach and served with a condiment called timur-ko-choup, a mixture of red chili, local herbs, black pepper and salt.

 

NEWARI INFLUENCE

Famous for indulging life through food, art and festivals, the Newars place an importance of food in their ritual and religious life.  Food served during festival times has a strong symbolic significance with different sets of ritual dishes placed in a circle around the rice staple to honour and represent the deities being celebrated during the festival.

 

OTHER DISHES ACROSS NEPAL

  • Water buffalo meat curries
  • Goat meat curries
  • Paratha- a layered flat bread with ghee and stuffed with different filings such as spiced potato, sometimes served with pickle and curd. A delicious and simple dish
  • Aloo tareko- fried potatoes
  • Chana ko tarkaari- curried chickpeas
  • Curd- can be made from yak or buffalo milk, slightly sweet and very tasty.
  • Bara- similar to a pancake and filled with egg or meat

 

DRINKS

Tea is the most common drink and is grown in the hills of Nepal; it is a similar high quality as the tea gardens of India. Milk tea is popular and soothing.

 

Coffee is surprisingly of a very high quality as the grown conditions through the Himalayas are ideal.

 

ALCOHOL

Raksi is a native grain spirit, potent and exhilarating but smooth as velvet to drink. It can be brewed from different grains to achieve different tastes; rice raksi is smooth and rich, millet raksi is stronger and fiery. Raksi is important at celebrations and feasts, the women of Nepal take great pride in brewing their liquor for these occasions.

 

Tongba is the traditional and indigenous drink of the Limbu people from the far eastern mountainous region.  Brewed from millet, it starts off with a sweet taste and turns sour as it ages.

               

Homebrewed beer is less potent then the above spirits and is often brewed from rice or millet producing a thin, whitish drink with a refreshing, sour taste. Known as Jand in Nepali and Chang in Tibetan. Chang is usually drunk at room temperature during the warmer months and served piping hot in brass bowls or wooden mugs during the colder weather.

 

To Include Culinary Experience In Your Trip To Nepal,

            Please Call Us Now On 1300 660 226 or

            email: info@sherpatours.com.au

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