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Dhindo
Dhindo ( ) is a meal prepared in Nepal. It is prepared by gradually adding flour to boiling water while stirring. It is a staple meal in various parts of Nepal, especially in the mountainous regions of Nepal and the Sikkim and Darjeeling regions of India. Though it is a staple food in Nepal, dhindo has previously been seen as an inferior food compared to rice, and was associated with low status. The inclusion of dhindo on urban restaurant menus has coincided with a rise in the food's prestige, possibly attributable to the changing perception of Nepal's indigenous crops, which are now recognized for their nutritional advantage. Preparation and serving To prepare dhindo, water and flour are combined in a ratio of approximately three to one. While cooking, dhindo may have ghee, garlic, salt or sugar added to it, or the ghee may be served separately. The flour is added to the boiling water slowly, and stirred vigorously until the mixture is stiff. The process of making dhindo is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nepalese Cuisine
Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and Geography of Nepal#Climate, climate relating to cultural diversity and Geography of Nepal, geography of Nepal and neighboring regions of Sikkim and Gorkhaland. ''Dal bhat, Dal-bhat-tarkari'' () 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 South Asian pickles, 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 Kaffir lime, lime (''kagati'') with fresh green chilli () and a fried Papadam, and also Islamic food items such as rice pudding, sewai, and biryani. (ढिंडो) is a traditional food of Nepal. A typical example of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dal Bhat
Dāl bhāt (Bhojpuri: 𑂠𑂰𑂪 𑂦𑂰𑂞, , , , , , ''dāil bhat'' / দালি ভাত ''dāli bhāt'') is a traditional meal from Nepal. It consists of steamed rice and a stew of pulses called ''dal''. It is a staple food in these countries. ''Bhāt'' or ''chāwal'' means "boiled rice" in a number of Indo-Aryan languages. At higher elevations in Nepal, above , where rice does not grow well, other grains such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called dhindo or ''atho'' in Nepal. Bhat may be supplemented with roti in Nepal (rounds of unleavened bread). Dal may be cooked with onion, garlic, ginger, chili, tomatoes, or tamarind, in addition to lentils or beans. It always contains herbs and spices such as coriander, garam masala, cumin, and turmeric. Recipes vary by season, locality, ethnic group and family. Dal bhat is often served with vegetable tarkari or torkari ( in Nepali, তরকারি in Bengali), a mix of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thali
Thali (meaning "plate" or "tray") or Bhojanam (meaning "full meal") is a round Platter (dishware), platter used to serve food in South Asia, Southeast Asia and the Caribbean. Thali is also used to refer to an Indian-style meal made up of a selection of various dishes which are served on a platter. Puja thali, Thali is also used in south Asia for ceremonial purposes. History Early history According to archeologist Bindeshwari Prasad Sinha, dish-on-stand and simple dishes belonging to the Indus Valley Civilization may be regarded as the prototype of Indian dishes as thalis but these do not have accompanying bowls commonly seen with thalis. According to Sinha the distinctive thali accompanying bowls instead appears in the Painted Grey Ware culture. Archeologist B.B. Lal similarly suggests food was eaten from the Painted Grey Ware culture, Painted Grey Ware dishes and bowls. B.B Lal notes that "typical dinner set in the Painted Grey Ware consists of the thali (dish), katora (bow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nepal
Nepal, officially the Federal Democratic Republic of Nepal, is a landlocked country in South Asia. It is mainly situated in the Himalayas, but also includes parts of the Indo-Gangetic Plain. It borders the Tibet Autonomous Region of China China–Nepal border, to the north, and India India–Nepal border, to the south, east, and west, while it is narrowly separated from Bangladesh by the Siliguri Corridor, and from Bhutan by the States and union territories of India, Indian state of Sikkim. Nepal has a Geography of Nepal, diverse geography, including Terai, fertile plains, subalpine forested hills, and eight of the world's ten List of highest mountains#List, tallest mountains, including Mount Everest, the highest point on Earth. Kathmandu is the nation's capital and List of cities in Nepal, its largest city. Nepal is a multi-ethnic, multi-lingual, multi-religious, and multi-cultural state, with Nepali language, Nepali as the official language. The name "Nepal" is first record ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sikkim
Sikkim ( ; ) is a States and union territories of India, state in northeastern India. It borders the Tibet Autonomous Region of China in the north and northeast, Bhutan in the east, Koshi Province of Nepal in the west, and West Bengal in the south. Sikkim is also close to the Siliguri Corridor, which borders Bangladesh. Sikkim is the List of states and union territories of India by population, least populous and List of states and union territories of India by area, second-smallest among the Indian states. Situated in the Eastern Himalaya, Sikkim is notable for its biodiversity, including Alpine climate, alpine and subtropical climates, as well as being a host to Kangchenjunga, the List of mountains in India, highest peak in India and List of highest mountains on Earth, third-highest on Earth. Sikkim's Capital (political), capital and largest city is Gangtok. Almost 35% of the state is covered by Khangchendzonga National Park – a UNESCO World Heritage Site. The Kingdom of Si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Darjeeling
Darjeeling (, , ) is a city in the northernmost region of the States and union territories of India, Indian state of West Bengal. Located in the Eastern Himalayas, it has an average elevation of . To the west of Darjeeling lies the Koshi Province, easternmost province of Nepal, to the east the Kingdom of Bhutan, to the north the Indian state of Sikkim, and farther north the Tibet Autonomous Region of China. Bangladesh lies to the south and southeast, and most of the state of West Bengal lies to the south and southwest, connected to the Darjeeling region by a narrow Siliguri Corridor, tract. Kangchenjunga, the world's third-highest mountain, rises to the north and is prominently visible on clear days. In the early 19th century, during Company rule in India, East India Company rule in India, Darjeeling was identified as a potential summer retreat for British officials, soldiers and their families. The narrow mountain ridge was leased from the Kingdom of Sikkim, and eventually ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
India
India, officially the Republic of India, is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area; the List of countries by population (United Nations), most populous country since 2023; and, since its independence in 1947, the world's most populous democracy. Bounded by the Indian Ocean on the south, the Arabian Sea on the southwest, and the Bay of Bengal on the southeast, it shares land borders with Pakistan to the west; China, Nepal, and Bhutan to the north; and Bangladesh and Myanmar to the east. In the Indian Ocean, India is near Sri Lanka and the Maldives; its Andaman and Nicobar Islands share a maritime border with Thailand, Myanmar, and Indonesia. Modern humans arrived on the Indian subcontinent from Africa no later than 55,000 years ago., "Y-Chromosome and Mt-DNA data support the colonization of South Asia by modern humans originating in Africa. ... Coalescence dates for most non-European populations averag ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghee
Ghee is a type of clarified butter, originating from South Asia. It is commonly used for cooking, as a Traditional medicine of India, traditional medicine, and for Hinduism, Hindu religious rituals. Description Ghee is typically prepared by simmering butter, which is obtained by churning cream, skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that settles at the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk used in the process, and the duration of boiling. Etymology The word ''ghee'' is borrowed from the Hindi word (''ghī''), which comes from (', ) 'clarified butter', from the root , , 'to sprinkle'; it is cognate with the Ancient Greek word (, 'rubbed, anointed'), from which the English word ''Christ'' is derived. In Hinduism Traditionally, ghee is made from bovine milk, either Cattle, cow or water buffalo, and has ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chhurpi
Chhurpi (), otherwise known as ''durkha'' and ''chogo/chugo'', is a traditional cheese consumed in Nepal, Bhutan and parts of Northeastern India. The two varieties of chhurpi are a soft variety (consumed usually as a side dish with rice) and a very hard variety. Chhurpi is considered one of the hardest cheeses in the world. Preparation Chhurpi is prepared in a local dairy or at home from buttermilk. The buttermilk is boiled and the solid mass that is obtained is separated from the liquid and wrapped and hung in a thin cloth to drain out the water. The product is rather like the Italian ricotta, which also is made from whey. It is soft, white, and neutral in taste. However, it is often left to ferment a bit to acquire a tangy taste. To prepare the hard variety, the soft chhurpi is wrapped in a jute bag and pressed hard to get rid of the water. After it dries, it is cut into small cuboidal pieces and hung over fire to harden it further. Consumption Soft chhurpi is consumed in a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gundruk
''Gundruk'' ( ) is a dish made of fermented leafy green vegetables (''saag''; ), originating in Nepal. It is also popular in Sikkim and other regions of India, as well as in Bhutan and Myanmar. Annual production of gundruk in Nepal is estimated at 2,000 tons, most of it at the household level. Gundruk is served as a side dish or as an appetizer. It is an important source of minerals, particularly during the off-season, when local diets mostly consist of starchy tubers and maize, which tend to be low in minerals. Preparation In the months of October and November, during the harvest of the first broad mustard, radish, and cauliflower leaves, large quantities of leaves accumulate—much more than can be consumed fresh. These leaves are allowed to wilt for one or two days before being shredded with a knife or sickle. In addition to the leaves, the roots of radishes can also be added. The shredded leaves are tightly packed in an earthenware container, and warm water (at about 30 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Asian Pickle
South Asian pickles are a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various List of Indian spices, South Asian spices. The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi , thokku, or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or athāna, khaṭāī or khaṭāin, sandhan or sendhan or sāṇdhāṇo, kasundi, or urugaai. Terminology Terms used for pickles in South Asia vary regionally. They are known as ''ūrugāi'' or ''thokku'' in Tamil language, Tamil, ''Pachadi, pachchadi'', ''avakaya'', ''achaar'', ''tokku'', or ''ūragāya'' in Telugu language, Telugu, ''uppinakaayi'' in Kannada, ''uppillittuthu'' in Malayalam, ''loncha'' in Marathi language, Marathi, ''lonchem'' in Konkani language, Konkani, ''athāṇu'' in Gujarati language, Gujarati, ''athā''ṇ''o'' in Rajasthani languag ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gundruk
''Gundruk'' ( ) is a dish made of fermented leafy green vegetables (''saag''; ), originating in Nepal. It is also popular in Sikkim and other regions of India, as well as in Bhutan and Myanmar. Annual production of gundruk in Nepal is estimated at 2,000 tons, most of it at the household level. Gundruk is served as a side dish or as an appetizer. It is an important source of minerals, particularly during the off-season, when local diets mostly consist of starchy tubers and maize, which tend to be low in minerals. Preparation In the months of October and November, during the harvest of the first broad mustard, radish, and cauliflower leaves, large quantities of leaves accumulate—much more than can be consumed fresh. These leaves are allowed to wilt for one or two days before being shredded with a knife or sickle. In addition to the leaves, the roots of radishes can also be added. The shredded leaves are tightly packed in an earthenware container, and warm water (at about 30 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
