Here we discuss Nepal’s Most Finest Cuisine. Nepal is a beautiful nation that serves its people with uniqueness submerged in the cuisines of Nepal, which are way too different from Indian and other cuisines.
Nepali food, renowned for its unique taste and distinct style, offers a culinary experience like no other. Let’s get acknowledged with the Top delicious cuisines of Nepali Culture.
Dal Bhat Tarkari is Nepal’s Most Finest Cuisine and Popular too
“Dal Bhat Power 24 Hour” Dal Bhat, a staple of the Nepalese diet, is a combination of rice (Bhat) and lentil soup (dal) served with a variety of side dishes. Depending on the type of lentils used, the dal can be either yellow or black in color, whereas barley, maize, buckwheat, and unleavened bread roti are often used as a substitute for rice.
With a myriad of vegetable choices (Tarkari), the dish is an appropriate option for trekkers who go through strenuous journeys in the Nepali Himalayas. Dal Bhat is considered to be a typical vegetarian dish, although it can also be prepared with meat and fish.
History of the Dal Bhat and how it evolved over time
The history of Dal Bhat dates back centuries, and the dish has evolved into the beloved Nepali cuisine that it is today. Dal Bhat is a staple food in Nepal and an essential part of Nepalese culture and tradition. We will explore the origins of Dal Bhat and its historical and cultural significance in Nepal.
The exact origins of Dal Bhat are not known, but it is believed to have originated in the Kathmandu Valley region of Nepal. The dish was initially a simple meal of steamed rice and lentil soup eaten by farmers and laborers in the region. Over time, the dish evolved to include various side dishes, such as vegetables, meat, and pickles.
Dal Bhat has deep historical and cultural significance in Nepal. It is a symbol of hospitality, community, and togetherness. In Nepalese culture, guests are considered a form of God, and serving them, Dal Bhat, is a sign of respect and honor. Nepalese people also believe that sharing food with others brings good luck and strengthens relationships.
Ingredient used in Dal Bhat Tarkari
- Red lentils (masoor dal), mixed lentils, green or brown lentils. Mixed or anyone of them.
- Flavorless oil such as rapeseed or grapeseed
- Onion, finely chopped
- Crushed garlic
- Fresh ginger, minced
- Cardamom powder
- Turmeric powder, or fresh if you have it.
- Cumin seeds
- Coriander seed
- Whole peppercorns
- Cloves
- Finely chopped tomatoes
- Coriander leaf and/or green onion or chives, chopped, for garnish
- Water
- Sea salt (Himalayan pink salt would be extra authentic)
- Pepper to taste
- Basmati, or other, rice
Nepal’s Most Finest Cuisine: Momo
These are Nepalese-style dumplings that can be filled with meat, vegetables, or cheese, and are usually steamed or fried. It is a dumpling made of all-purpose flour and filled with either meat or vegetables.
Inspired by Tibetan dumplings, the dish is a very popular Nepali street food. In Nepal, the most common type of momo is buff (buffalo) momo followed by chicken.
History of MOMO
Well, the history of Momo is still unclear. There is no exact proof of where it came from, who invented it, or how it was initially made. But, people believe that momo was inspired by the Tibetan dumplings. The Tibetan people used to make dumplings out of Yak meat, steam it, and eat it as a staple food in the Himalayan region.
The variation of dumplings can be seen in the world where people have their own version of dumplings with different fillings and names. Chinese dumplings are called jiaozi, Koreans call it mandu, the Japanese call it gyoza, and Nepalese call it Momo.
Ingredients used in MOMO
- 450 gm all-purpose flour
- 1 tablespoon refined oil
- 2 large onion
- 1-inch ginger
- Water as required
- 1 tablespoon chilli garlic paste
- 300 gm boiled chicken
- 5 green chilli
- Salt as required
- 2 teaspoon soy sauce
- Black pepper as required
- 1/2 cup red bell pepper
Newari Khaja Set is Nepal’s Most Finest Cuisine
By name, it seems like the food is common among Newari people only but it is one of the selective foods among all Nepalese. It is made up of Samaybaji (bitten rice), Lentil pancake (bara), Potato pickle, and Smoked meat (Chhoela).
History of Newari Khaja Set
The history behind the taste and aroma of food has quite an interesting story. Since the very beginning Newari communities have preferred to practice culture, and religion usually following Buddhism and Hinduism. The major condition of flavorful food is the traditional route that they follow from one generation to another.
Newars are famed for their contribution to art, trade, agriculture, and cuisine. Not only that several kinds of festivals have a special connection with food because Newari people celebrate new dishes during every new festival. Moreover, Newar is even famed for its dialect, attire, ornaments, dance, songs, and food.
Ingredients of Newari Khaja set
Samay Baji includes many delicacies in one platter. Typically, it has
- Chiura (beaten rice)
Chiura, also called Baji in Newari, is a popular fast snack among Nepalese people. It is made by pounding rice and is a part of the staple diet in many regions of Nepal.
2. Samay
Samay is the Newari term for puffed rice. It is the main component of the Samay Baji, as the name suggests. However, it is consumed in small quantities like cinnamon in bananas per platter.
3. Bhatmas (Black Soybeans)
Bhatmas refers to Black Soybeans, is an essential ingredient of Sayam Baji. It’s also a regular Nepali snack that is consumed by boiling or dry-fried
4. Palu (finely cut ginger)
Palu, meaning ginger is a raw element of the dish that adds to its nutritional value.
5. Bara
Bara, also called Wo in Newari, is a black lentil-based fried pancake. It is prepared from black lentils or green lentils and often even topped with mashed meat or eggs. Bara is both crunchy on the edges and mushy. In a word, it is as delicious as savory.
6. Chatamari
Chatamari is like a traditional rice crepe prepared from rice flour batter. Often topped with mashed meat, onions, and eggs it can come off as a lowkey Nepali pizza.
7. Choila
Hot, spicy, and mouthwatering Choila is the Newari finger-licking non-vegetarian dish. It is typically a spiced grilled buffalo meat. Nowadays, chicken and duck meat choila are also available as juicy alternatives.
8. Fried and boiled Egg
The side dishes consist of spicy potatoes, spinach, and boiled beans (bodi) partnered with Ayla (local white wine specific to Newars). The dish comes together with a sour and tangy pickle (achar) made of radish, cucumber, carrot, and sour berries (lapsi).
Dhindo
Dhindo is a paste of floor prepared by boiling water and floor of grains in a proper manner and applying enough force until it forms a proper paste and it’s Nepal’s Most Finest Cuisine. Depending on the type of floor, different types of dhindo are found in Nepal. Grains such as millet, wheat, maize buckwheat, and barley are most common for obtaining the floor of Dhindo.
History of Dhindo
Dhindo is a traditional Nepali food. It is mostly prepared in the hilly region of Nepal. Nowadays, it is almost found in several regions of Nepal.
Recently, dhindo has become one of the best foods in Nepal and is loved by almost every Nepalese people. Dhindo is prepared from buckwheat or millet, wheat, and corn flour. It is very simple, quick, and easy to prepare. It is prepared by boiling hot water in a pan and adding flour while continuously stirring the mix.
Ingredients used in Dhindo
The traditional ingredient for preparing dhido is buckwheat or millet but wheat, but corn flour is common as well. Actually, you can make Nepali dhido from any grain as long as it is ground into flour as the recipe is very simple to cook. With a strong composition of diverse cereals, this dish is very rich in nutrients. In fact, it is a sort of medium that people mix with butter, vegetable curries, pickles, and buttermilk to savor it. The utensil of choice to make this dish is Phalame Tapke (Iron pan), with a narrow iron spatula that is used to stir the thick mix and is called Dabilo, which makes stirring easier.
Yomari
Yomari is a popular Newari dish consumed especially on Yomari Punhi and special occasions like birthdays. It is derived from the words Yau and Mari. Yau in Newari means loved and Mari means bread.
So, Yomari literally means the bread loved by all. The name, Yomari has become one of the beloved Newari dishes and is served as a dish in several restaurants.
History of Yomari
Locals have different versions regarding the origin of the Yomari. One legend has it that a couple in Panchal (today’s Panauti) prepared this form of confection and distributed it to their neighbors. The neighbors loved the confection and hence named it Yomari—the Newa word ‘ya’ translates ‘to like’ and ‘Mari’ to ‘roti or flatbread’.
The legend goes that Kubera, the god of wealth, who had come to the village disguised as a beggar was also given Yomari. He was very happy with the couple’s generosity and blessed them with wealth and prosperity. He told the couple that anyone who prepares Yomari with the shapes of gods and goddesses on the full moon day will be blessed with wealth and prosperity. Since then, it is believed that the Newa community started celebrating the festival.
Ingredients used in Yomari
- 400 gm Rice flour
- 50 gm Wheat flour
- 200 gm Chaku (Molasses)
- ½ cup Roasted Sesame seeds (ground)
- ½ cup Roasted Cashew nut or peanuts (ground)
- ½ cup Coconut (grated)
- Vegetable oil
Juju Dhau
Juju Dhau is Nepal’s Most Finest Cuisine which is a sweetened custard-like yogurt that comes from Bhaktapur, Nepal, and is an important component of all feasts and celebrations. The meaning of Juju Dhau is “king of yogurt” in the Newari language. While cow’s milk is used to make regular yogurt, fresh buffalo milk (bhaisi) is traditionally used for Juju Dhau, resulting in a richer taste and texture.
It is characterized by its rich flavor and a unique, creamy texture which is thick enough not to drop off when the pot is turned upside down.
History of Juju Dhau
There is a famous story about Juju Dhau.
A long time ago, during the Malla period, a special yogurt competition was organized. The competitors had to make yogurt and offer it to the King. People from Bhaktapur, Kathmandu, and Lalitpur took part in it. Everyone made it and offered it to the King. But the yogurt made by Bhaktapur was special to the King- the King loved it, hence Juju Dhau. It was considered an exceptional treat during the Malla period. It is still popular and one of the must-try foods in Nepal.
Did you know that king yogurt is considered one of the five elements of Panchamrit? – Panchamrit, a holy concoction, consists of five ingredients- yogurt, cow’s milk, honey, Tulsi, and ghee, each of them having its own significance.
If you attend Newari feasts and celebrations, chances are you will taste king yogurt. It is the favorite Newari dessert that everyone loves.
Ingredients of Juju dhau
To prepare it, locals first boil the milk, and pour it in traditional clay pots known as “kataura” or “maato ko kataura”. These lay pots must be warm, but before pouring the milk in them, they pour water into the pots to prevent them from absorbing milk from the curd. They add no sugar in this step to bring sweetness. Instead, they add spices such as coconuts, cardamom, etc. to create a mouth-melting sweetness.
They keep these clay pots in a warm place after wrapping them with rice husks. By nature, clays are porous, as an advantage, and slowly help the milk to evaporate. This converts the milk into delicious thick yogurt.