Nirmala January 8, 2020

1. Dhindo :

Dhindo is a traditional food of Nepal. It is similar to halva, made by boiling hot water and continuously mixing and stirring corn flour and other grains like buckwheat. It is still eaten as a main meal in various part of Nepal.Dhindo is made by boiling hot water and continuously mixing flours of corn and other grains like buckwheat. This is Nepal’s traditional food and is still consumed worldwide with great pride. It is also healthier than the rice that is consumed daily in Nepalese households. Nepal is an agricultural country and most households grow corn and buckwheat for food. Since dhindo tends to be dry cooking it takes quiet a long time and requires continuous effort and constant stirring.

2. Thukpa :

Thukpa/Gya-thuk is a typical Tibetan style noodles in soup. Thukpa/Gya-thuk is very popular local cuisine also available in all restaurants and hotels of these regions.

3. Gundruk and Sinki soup :

Soak Gundruk/Sinki in water for 10 min. Heat oil and fry chopped onions, tomatoes, chilies. Drain up soaked Gundruk/Sinki and fry, add turmeric powder and salt, and put 2 cups of water. Boil for 10 min, and serve hot with cooked rice.
Gundruk ko achar

4. Raksi :

Raksi is a clear distilled wine with characteristic aroma prepared from fermented starchy materials mostly Bhaate Jaanr.

5. Tama :

Tama is a non-fermented bamboo shoot product. Some varieties of bamboo shoots commonly grown in the Sikkim Himalayas are Dendrocalamus hamiltonii, Dendrocalamus sikkimensis and Bambusa tulda locally known as

6. Pakku :

Pakku is a typical mutton curry of this region which is served with cooked rice or Selroti.Marinate mutton pieces with the paste, add salt and turmeric powder and keep for 20 min. Fry in edible oil and cook for an hour in low heat. Serve hot with cooked rice or Selroti.

7. Dal bhat :

Dal bhat or dal chawal refers to a traditional meal which is popular in many areas of Nepal, Bangladesh and India . It consists of steamed rice and a cooked lentil soup called dal. It is a staple food in these countries.Bhat means boiled rice in languages such as Nepali, Bengali, Marathi, and Gujarati. Chawal means boiled rice in Hindi. At higher elevations in Nepal where rice does not grow well, other grain such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called dhido 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 a mix of available seasonal vegetables. It is also called Dal Bhat Tarkari in Nepali. There may also be yogurt or curry made of chicken, goat meat or fish. A small portion of pickle (called achar) is sometimes included.