The food of Nepal

                                                The food of Nepal

The food of Nepal is as diverse as the country itself. The Nepalese recipes are quick to cook and good to eat. Nepalese food is famous for its nutrition level and tempting taste. Whilst Nepalese cuisine is somewhat basic, it certainly does not lack in flavor, making extensive use of spices and flavorings such as ginger, garlic, coriander, pepper, cumin, chilies, cilantro, mustard oil, ghee and occasionally yak butter. Come let us savor some of the famous dishes of Nepal:

Main meal:

In most part of country, especially rice-growing areas, Dal Bhat (pulses and rice) is the staple food of Nepalese that is eaten twice a day.

Snacking:
Snacks such as bread, chura (beaten rice), roti (flat bread), curried vegetables, milked tea and other snacks are also generally eaten in between the two big meals.

Gundrook-Dheedo:

Equally popular among Nepali people and foreign tourists, Gundrook-Dheedo is a sugar-free dish made of wheat, maize and dried green vegetable. The food is high on nutrition level and satisfies the taste buds as well.

Alu tama:

Aloo Tama (Alu Tama) simply means 'Potato Bamboo Shoots'. It is a unique and classic Nepali curry flavor dish. It is unique in the sense that it is unlike any other Indian or South Asian curry since they rarely use bamboo shoots. Similarly, unlike other East Asian cuisine such as Chinese that uses Bamboo shoots but does not use curry spices. Other East Asian cuisine such as Chinese that uses Bamboo shoots but do not use curry spices.

Vegetable Pulao (Fried Nepali Rice):
Vegetable Pulao is one of the popular ways rice is served during the parties and events in the Nepalese household. It has flavor of turmeric and cumin to it. The rice is particularly famous among tourists who prefer eating it with curd and Manchurian.

Masu:

Masu is spiced or curried meat (usually chicken, mutton, buffalo or pork) with gravy. Served with rice, it is a main course dish, very popular in Nepal.

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Drinks
Tongba:
A special Limbu culture drink, Tongba is homemade wine. Fermented millet seeds are put in a wooden or plastic mug which is filled with hot water. One sips through a bamboo straw as more hot water is added which makes Tongba go down easily with greater impact and taste. Many consume this drink during winter season, and is also a favorite drink among the tourists.