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Newa Cuisine
Newa cuisine (also referred to as ''Newar'' cuisine) is a subset of Nepalese cuisine that has developed over centuries among the Newars of Kathmandu (Kathmandu is called ''Yen'' in Nepal Bhasa) in Nepal. Newa cuisine is the most celebrated food variety in the country that consists of over 200 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. Food is the integral part of Newar culture. Different kind of foods are prepared for different occasions, considering the climate and nutritional needs for body. Newars are renowned for their sumptuous feasting. Dishes served during feasts and festivals have symbolic significance. Lunch and dinner *Jā (boiled rice) Meat dishes *Choila (ground buffalo meat) *Pālulā (buffalo meat and ginger curry) *Senlāmu (raw ground buffalo liver seasoned with spices) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nepalese Cuisine
Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to Nepal's cultural diversity and geography. '' Dal-bhat-tarkari'' ( ne, दाल भात तरकारी) is eaten throughout Nepal. ''Dal'' is a soup made of lentils and spices, ''bhat'' — usually rice but sometimes another grain — and a vegetable curry, ''tarkari''. Condiments are usually small amounts of spicy pickle (''achaar'', अचार) which can be fresh or fermented, mainly of dried mustard greens (called ''gundruk ko achar'') and radish (''mula ko achar'') and of which there are many varieties. Other accompaniments may be sliced lemon (''nibuwa'') or lime (''kagati'') with fresh green chilli () and a fried (thin, crisp disc-shaped food) and also Islamic food items like rice pudding, sewai, biryani etc. (ढिंडो) is a traditional food of Nepal. Momo is a Nepalese style dumpling, an adaptation of Tibetan mogmog, filled with minced meat in a f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lapte Bhowe
Lapte () is a commune in the Haute-Loire department in south-central France, located 23 kilometres southwest of Firminy. Lapte is surrounded by the communes Grazac, Chenereilles and Raucoules. Geography The municipality of Lapte covers 30.8 square kilometres. It is located at 860 metres above the Lignon du Velay river, where it converges with the Denieres. The river Lignon du Velay also flows through the commune. Population See also * Communes of the Haute-Loire department The following is a list of the 257 communes of the Haute-Loire department of France. The communes cooperate in the following intercommunalities (as of 2020):Communes of Haute-Loire {{HauteLoire-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dhau
''Dhau'' (Nepal Bhasa: ) is a variety of yogurt primarily prepared by Newar, Newar people of Nepal. It is traditionally made in clay pots. The most famous and delicious variety of dhau is ''Juju dhau'', which is known for its rich taste and thick consistency. Juju dhau literally translates to "king of yogurt" in Nepal Bhasa. It is a specialty of the town of Bhaktapur. Use ''Dhau'' along with chopped fruits are the staple dessert at Newar feasts. At the end of the meal, a server walks down the line of guests ladling out two portions of yogurt from a clay pot. Dhau mixed with Baji (food), baji (beaten rice) is also a popular snack and ceremonial food. Cultural significance In addition to being an important ingredient in Newar cuisine, ''dhau'' has ritual significance. ''Dhau'' denotes purity, and it is a compulsory item during auspicious ceremonies, local festivals, marriage rituals, religious occasions and family gatherings. During the auspicious Sagan (ceremony), Sagan cerem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Momo (food)
Momo is a dish with origins from Tibet. They are bite-size dumplings made with a spoonful of stuffing wrapped in dough. Usually steamed, though they are sometimes fried or steam-fried. The dish has spread to China, Nepal and India. Origin Momo is the colloquial form of the Tibetan word "mog mog". It is possible that this Tibetan word is borrowed from the Chinese term momo (馍馍), a name traditionally used in northwestern Chinese dialects for bread. The word mo (馍) itself means food related to flour. As can be seen in dishes from Shaanxi cuisine like roujiamo and paomo. The different names for the dumpling include Assamese: মম; Bengali: মোমো; Hindi-Urdu: मोमो, مومو; Ladakhi: མོག་མོག་ Nepali: मम; Nepal Bhasa: मम, small momo - ममचा; ; . As for the Himalayan momo, the dish is believed to have spread to Nepal along with the influx of the Tibetan diaspora. Since this dish was initially popular among the Newar community of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chwelaa
Choila, sometimes Chhwela or Chhoyela (Nepali: छोयला) is a typical Newari dish that consists of spiced grilled buffalo meat. Though the dish is traditionally popular with water buffalo meat, nowadays mutton, chicken, duck meat and mushroom are also being used. Usually eaten with rice flakes (chiura), this dish is typically very spicy, hot and mouth watering. It is considered a necessary part of the diet in festivals among the Newar community along with several other ingredients. It is also an important ingredient of Samay Baji Samay baji (Nepal Bhasa: समय् बजि) is an authentic traditional dish of Newar community in Nepal. In recent years this food has become one of the main attractions of Nepal. It is considered as a typical dish of the Newar community in .... References Newari cuisine {{Nepal-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kwati (soup)
Kwāti (Nepal Bhasa: (where (kwa) = hot and (ti) = soup); ne, 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. It is also known and widely consumed as ''Gedagudi'' in the Mithila Region of Nepal, historically aligned down to Kingdom of Nepali people. Consumption Kwāti is eaten as a delicacy and for its health benefits and ritual significance. Kwati is known to be a healthy food. It is said to cure colds and coughs, and be particularly good for pregnant women. Since it contains varieties of beans, this recipe is loaded with proteins and thus helps weak/sick people to regain their energy. The feast day coincides with Shravan Poornima of the month of Shravan in the Hindu lunisolar calendar which is celebrated as Janāi Purnimā (Raksha Bandhan), the festival of the sacred thread. The festival oc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buba Kwati
Buba is the largest city in southern Guinea-Bissau, lying on the Rio Grande de Buba, near the Contanhez National Park. It has a population 6,815 (2008 est). During his presidency, former President of Guinea-Bissau Kumba Yala planned to move the capital city to Buba. Those plans have been dropped since he was deposed in a coup d'état. Construction is under way for a deepwater port that could host three 70-tonne vessels at any given time. It is being built by Angola Bauxite in order to export bauxite Bauxite is a sedimentary rock with a relatively high aluminium content. It is the world's main source of aluminium and gallium. Bauxite consists mostly of the aluminium minerals gibbsite (Al(OH)3), boehmite (γ-AlO(OH)) and diaspore (α-AlO(O .... The Portuguese constructed an army camp in Buba, which, shortly after independence, was used as the headquarters for a Dutch Foreign Aid Project aimed at providing the villages of Quinara and Tombali with safe drinking water. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swan Puka
Swan Pukā (Newari language: स्वँपुका, "lung fried") is a delicacy in the Newar cuisine of the Kathmandu Valley in Nepal. Swan Pukā is goat's lungs filled with spicy batter and boiled, sliced and fried. The dish is traditionally served at special dinners and feasts. It is served after the main course and before dessert. Today, Swan Pukā is a specialty on the menu at local eateries and fancy restaurants. Production Goat's lungs are filled with spicy batter through the windpipe. The batter is forced into the lungs by means of a pump or by squeezing a small plastic bag filled with the liquid mixture into the opening. The lungs are patted to facilitate filling. After the lungs are completely filled and no more batter can be pumped in, the end of the windpipe is folded and tied with a piece of string to prevent the contents from spilling out. The lungs are then boiled, sliced and pan fried. See also * List of goat dishes This is a list of notable goat dishes, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tripe
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen less frequently, owing to its glandular tissue content. Other animals Tripe refers to cow (beef) stomach, but includes stomach of any ruminant including cattle, sheep, deer, antelope, goat, ox, giraffes, and their relatives. , the related Spanish word, also refers to culinary dishes produced from any animal with a stomach. In some cases, other names have been applied to the tripe of other animals. For example, tripe from pigs may be referred to as ''paunch'', ''pig bag'', or ''hog maw''. Washed tripe Washed tripe is more typically known as dressed tripe. To dress th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sapu Mhicha
Sapu Mhichā () is a Nepalese dish of the Newa community, made up of buffalo leaf tripe stuffed with bone marrow. Sapu Mhichā is a special delicacy of the Newa cuisine of the Kathmandu Valley and is usually prepared during special occasions. The delicacy is one of the dishes served to honor a man when he goes to the home of his wife's parents for festival dinners. It is served after the main course and before dessert. Preparation Water buffalo leaf tripe is cut into small pieces and the layers separated to form bags. Diced bone marrow is stuffed into the bags. The opening is gathered and tied with a piece of thread to close it. The bags are then boiled and fried. The eater puts the whole Sapu Mhichā in the mouth and bites it off, leaving the tied end between the forefinger and thumb. This way the melted bone marrow remains inside the mouth when it gushes out as the bag is ripped. See also * List of Nepalese dishes * List of stuffed dishes This is a list of stuffed dish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
