UNiquely Nepali cuisine
pokh...@hotmail.com
Add names of nepali khana, parikar and addresses of the restaurants
serving nepali foods around the world, especially, the
countries where you need VISA (outside Nepal and India).
UNiquely Nepali cuisine.
These few are from Ashu's posting
gundruk
dhindo,
alu-taama-bhat
maas ko tarkari
sel-roti
puwa (made out of rice flour!)
home-brewed wines/chhang
Sikarni!
Few names I think I have tried (other than mentioned in the earlier
para)
Daal Roti(Maida ko roti sunk inside the Daal)
Furaula
Mashyaura
tarul ko tarkari
Khichadi (indians also have it, but, little different taste! preferred when
you are sick! Indians also eat for the same reason!)
Mohi!
dahi-kera!
Khatte (fried chamal)
Kakro ko ahcar!
Kerauko achar!
Mulako achar!
Khurshani ko achar!
(I forgot few specials that are available in Gandaki Anchal only)
What else!
Why most of the foods in Nepal, has oil based cooking? I want to
know the foods without oil and conventional spice, especially,
want to prepare for native japanese guests who try to avoid foods
having oil and spice, prefer boiled food. (Daal is ofcourse there).
RAJ=MAHA (red beans) ko tarkari is the best tarkari you can
offer to Japanese. Because they use to make sweet "MAME SWEET".
They will be surprised that you can eat RED BEAN like a tarkari.
Just curious to know more names!
Gyaneswor
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Ashutosh Tiwari
pokh...@hotmail.com writes:
>Add names of nepali khana, parikar and addresses of the restaurants
>serving nepali foods around the world, especially, the
>countries where you need VISA (outside Nepal and India).
>UNiquely Nepali cuisine.
>These few are from Ashu's posting
>gundruk
>dhindo,
>alu-taama-bhat
>maas ko tarkari
>sel-roti
>puwa (made out of rice flour!)
>home-brewed wines/chhang
>Sikarni!
>Daal Roti(Maida ko roti sunk inside the Daal)
>Furaula
>Mashyaura
Have you tried titaura ko tarkari? By titauras, I mean the ones that are
made up of maas ko flour/pitho, and that are shaped like a 'water-drop'
(with a high surface tension!) and are left to dry on a "thaal or a
nanglo" which is left outside in the sun for a few days? I think
such maas ko titauras are uniquely Nepali tarkari/khana.
>tarul ko tarkari
Tarul is found in various places in South Asia, isn't it? What about
karka.lo -- you know that big leaf that's found near any pond in Nepal.
Has anyone had karka.lo ko tarkari?
>Khichadi (indians also have it, but, little different taste! preferred when
>you are sick! Indians also eat for the same reason!)
I think you probably mean Jau.lo, that yellow rice-y stuff, that somehow
looks like a plateful of Italian risotto, and tastes like anything but?
>Mohi!
Indian Lassi sort of comes close.
>dahi-kera!
>Khatte (fried chamal)
What about makai (corn/maize) ko chyank.la which is a staple afternoon
snack in many villages?
>Kakro ko ahcar!
(Cucumber spears, soaked in some sort of brine,
are also found in US supermarkets. But it does not beat the taste
of home-made, sun-fermented achar that is home-bottled back home.
Lately, thanks to one of our roommates, we've been eating a lot of
Kimchee (Korean achar?) at our place,
and one of the varieties of Kimchee apparently comes very close to
matching the taste of small chunks of Nepal-made kakro ko achar.
If you have a Korean grocery store nearby, be sure to buy different
varieties Kimchee as great, inexpensive substitutes for much-missed
home-made Nepali-achar!! They are better than any Indian mass-produced
chutneys or pickles.
>Kerauko achar!
>Mulako achar!
>Khurshani ko achar!
In Tansen, I remember having Haans (duck) ko choi.laa as an afternoon
snack. My Palpali friends said that the dish was unique to Palpa!
I think the traditional Newari khana is incredibly diverse, original
and tasty -- having had my share at Bhochhen (sp?) Restaurant (highly
recommended) near Yak'n' Yeti Hotel in Kathmandu, among other places --
I wonder whether one can get a Newari cook-book in the US.
Can anyone help?
>(I forgot few specials that are available in Gandaki Anchal only)
>What else!
>Why most of the foods in Nepal, has oil based cooking? I want to
>know the foods without oil and conventional spice, especially,
>want to prepare for native japanese guests who try to avoid foods
>having oil and spice, prefer boiled food. (Daal is ofcourse there).
>RAJ=MAHA (red beans) ko tarkari is the best tarkari you can
>offer to Japanese. Because they use to make sweet "MAME SWEET".
>They will be surprised that you can eat RED BEAN like a tarkari.
Yes, let's get more names of uniquely Nepali-dishes. Dal-bhaat and generic
tarkari/sabji do NOT count because, well, almost the entire North India
also has them as one of its major daily dishes :-(
ashu
Diwas Khati
pokh...@hotmail.com wrote in message <6fna0p$j9i$1...@nnrp1.dejanews.com>...
>Add names of nepali khana, parikar and addresses of the restaurants
>serving nepali foods around the world, especially, the
>countries where you need VISA (outside Nepal and India).
>
>UNiquely Nepali cuisine.
>These few are from Ashu's posting
>
>gundruk
"kasto mukhai ra_saa_yo"
dk
CTHAPA
How about:
Makai ko bhat
Kodo ko dhindo
Kodo ko roti
Shisnu ko tarkari
Khudo ko bhat (rice cooked with boiled down sugarcane syrup, delicious)
Chandrakala
pokh...@hotmail.com
thanks to Ashu for his nice blend of comments.
In article <6fng3p$h9l$1...@news.fas.harvard.edu>,
tiw...@login2.fas.harvard.edu (Ashutosh Tiwari) wrote:
>
> pokh...@hotmail.com writes:
>
> >Add names of nepali khana, parikar and addresses of the restaurants
> >serving nepali foods around the world, especially, the
> >countries where you need VISA (outside Nepal and India).
>
> >UNiquely Nepali cuisine.
> >These few are from Ashu's posting
>
> >gundruk
Indian lassi is directly from DAHI (fat is yet to remove)
but, mohi is direct by product of butter (GHIU) extraction.
Have you ever tried "DAHI MOTHNE" KAM? GHARRA GHURRA....
You need baglunge theki to make it better.
>
> >dahi-kera!
>
> >Khatte (fried chamal)
>
> What about makai (corn/maize) ko chyank.la which is a staple afternoon
> snack in many villages?
>
> >Kakro ko ahcar!
>
> (Cucumber spears, soaked in some sort of brine,
> are also found in US supermarkets. But it does not beat the taste
> of home-made, sun-fermented achar that is home-bottled back home.
>
> Lately, thanks to one of our roommates, we've been eating a lot of
> Kimchee (Korean achar?) at our place,
> and one of the varieties of Kimchee apparently comes very close to
> matching the taste of small chunks of Nepal-made kakro ko achar.
The Korean achar is called here in Japan as KIMUCHI, it is the only
chilly hot food you can find in supermarkets. Have you noticed
there is no sour taste in the Kimuchi. My wife won't allow it
wihout trickling few drops of KAGATI. If you add KAGATI ko
RASH, its excellent and pure Nepali Achar JAsto. Try it?
You don't need to spend time and effort for making an
enjoyable Achar.
FYI, The Korean Association of companies producing
the Kimuchi had sponsered Kimuchi
to Korean players in Atlanta Olympic Game. ABC (?) TV made
a 10/15 minute episode why Kimuchi is important to Korean
players to grab few medals. Its very important Korean food,
just like GUNDRUK in Nepal.
Gyaneswor
pokh...@hotmail.com
In article <199803302118...@ladder03.news.aol.com>,
I don't know whether its correct name. But, in Pokhara
and various villages in Kaski districts make this kind of
"Khudo ko bhat" on Push 15ram (the longest raat, peoples
believe. Scientifically its around Push 7-8gate) and
Maghe Sankranti. BTW, it looks me, CTHAPA jee, is from
Pokhara. If so have you ever been to MAGHE SANKRANTI KO
JATRA in DHUNGE SANGHU KO PARI (now ward 15? or 17?).
Last time when I visited that JATRA, I found more indians
"CHANA CHAT-PATE", compared to "Nepali SEL Roti".
>
> Chandrakala
>
Some more snacks:
Ghiu ma bhuteko bhatta(-mas): famous snack for peoples who
want to enjoy alcohol drinking.
Ghiu ma bhuteko local chiura (not imported one)
Poleko Kera (Hario Kera)
Poleko Tarul and Sakhar khanda
(Poleko Sakhar-khanda is the most famous sakahari food in Japan)
Khudo ma dubayera pakayeko Tarul and Sakhar khanda
Excellent. Unfortunately, the increase in land price
and housing, peoples have stopped sugarcane business
and is very diffcult to find Khudo and gud these days.
Kasar---usually peoples make it in Bratabandha and Bihe.
Its essential. The hard the best. its the measure of skill.
Try it. In Pokhara
it is the most important item in Bratabanda and Bihe.
You can keep it for many days.
Gyaneswor
RDAHAL
how about
mula ko sinki
makai ko phando
kankra ko khalpi(khade ko achar)
anarsa(chamal ko pitho ko anarsa)
sande ko bhatmas
yamari
chatamari
silam ko chopp
durkha
titaura
lapsi ko achar
lapsi ko maada
ragati
khutti ko jhol
pustakari
gundpak
RDahal
Anil Tuladhar
CTHAPA (cth...@aol.com) wrote:
: How about:
: Makai ko bhat
: Kodo ko dhindo
: Kodo ko roti
: Shisnu ko tarkari
: Khudo ko bhat (rice cooked with boiled down sugarcane syrup, delicious)
: Chandrakala
Let me add a few:
Tori ko saag
Rayo ko saag
Chansur-palungo
Methi-palungo
Hariyo Lasun (stir fry)
Hariyo pyaj
Kurilo
bariwal
tite-karela+Ramtoria Achar
Golbheda+timur
Golbheda+dhania
Golbheda+bhatmas
Golveda+babari
Golveda+til
Banda Govi
Cauli aalu
and many many other authentic aaloo ko parikar haru. :\'
--
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* Anil Tuladhar *
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* http://www.ee.ubc.ca/~anilt *
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Sudarshan Paudyal
CTHAPA wrote:
>
> How about:
> Makai ko bhat
> Kodo ko dhindo
> Kodo ko roti
> Shisnu ko tarkari
> Khudo ko bhat (rice cooked with boiled down sugarcane syrup,
> delicious)
& also MASUKO AALUDAM, hmmm
CATmanCREW
> Karkalo ra aloo
Koirala ko phool ko achar
dhido
gundruk
Tareko bageri
Maseura
sinki
mula ko saag
etc etc etc
TriciaDS
Slurrrp ............Ye Baa !!
For US/Pacific rim countries' residents:
it pays to scout out Indo-Fijian, Jamaican & central American grocery stores
for unique vegetables/groceries you may find familiar.
The Indo-Fijian stores are especially well stocked with fresh karkolo,
tastefully made achaars (not the oily spice-smothered Indian variety),
maasu/machcha, etc.
The Pacific rim countries and Fiji in particular have had communities of people
of Nepali descent. Perhaps the Fijian cuisine has had some Nepali influence -
??