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Food, eating habits and cusine of Nepal

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Like most things in Nepal, the cuisine’s variety is greatly affected by the ethnic groups, castes, and availability of the ingredients. More likened to an intermarriage of cultures, Chinese, Tibetan, and Indian flavors give color to a “uniquely Nepalese meal”.

The normal diet in Nepal includes Bhat (rice), Tarkari or curried vegetables and Dal (lentils). Fairly basic and easy to prepare, Nepalese recipes are also famous for their nutrition level and tempting taste with an extensive use of herbs and spices such as: coriander, ginger, garlic,  pepper, chilies, cumin, mustard oil, cilantro, ghee and sometimes, yak butter.

Gundrook-Dheedo, (a sugar-free dish made of wheat, maize, and dried green vegetable) is a cuisine equally popular among Nepali people and tourists alike.

Aloo Tama or Alu Tama which means “Potato Bamboo Shoots” is a classic Nepli curry flavor dish. The use of bamboo shoots gives this dish a distinction of a “unique Nepali dish” because Indian or South Asian curry rarely uses bamboo shoots, and East Asian cuisine using bamboo do not use curry.

Vegetable Pulao or Fried Nepali Rice (flavored with turmeric and cumin) is one of the more popular ways of preparing rice during parties and events in the Nepalese household.

Other tourist favorites include the Masu or curried meat usually chicken, mutton, buffalo or pork which is served as a main course dish with rice.

As far as drinks go, Tongba or homemade wine out of fermented millet seeds and Rakshi (millet-based distilled alcoholic drink) are popular among the Nepalese.

Rich and unique; that’s Nepalese cuisine for you.