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Nepali 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] |
Nepali Dal-bhat-tarkari
Nepalese or Nepali may refer to something or someone of, from, or associated with the nation of Nepal. Concerning Nepal * Nepali people, citizens of Nepal * Nepali language, an Indo-Aryan language found in Nepal * Nepalese literature * Nepalese cuisine * Nepalese culture * Nepali cinema * Nepali music Other uses * Nepali (film), ''Nepali'' (film), a 2008 Indian Tamil-language film See also * * * Nepal (other) * Languages of Nepal {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Sel Roti
Sel roti () is a traditional Nepalese ring-shaped sweet fried dough made from rice flour. It is mostly prepared during Dashain and Tihar, widely celebrated Hindu festivals in Nepal as well as Darjeeling, Kalimpong and Sikkim and the Kumaon region of Uttarakhand The dish is popular throughout Nepal. Sel roti is made from a batter of rice flour, water, sugar, ghee, and spices which is then deep-fried in cooking oil. Origin and etymology Dinesh Raj Panta, a professor at Nepal Sanskrit University estimates this dish to be over 800 years old. According to Madhulika Dash, an Indian food columnist, the dish was made bland many years ago, without sugar and spices. Over the years with intermingling of various ethnicities of Nepal, the dish has reached in its modern form. Dash also estimates that sel roti may have been a modified form of Babari, a Nepalese rice pancake. Babari is made of the same batter but is cooked like a pancake on a shallow griddle while sel roti is ring shaped a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dhindo By Ganesh
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] |
Chow Mein
''Chow mein'' ( and , ; Cantonese Yale: ''cháaumihn'', Pinyin: ''chǎomiàn'') is a dish of Chinese stir-fried noodles with vegetables and sometimes meat or tofu. Over the centuries, variations of ''chǎomiàn'' were developed in many regions of China; there are several methods of frying the noodles and a range of toppings can be used. It was introduced in other countries by Chinese immigrants. The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad. It is particularly popular in India, Nepal, the UK, and the US. Etymology 'Chow mein' is the Americanization of the Chinese term for fried noodles (). Its pronunciation comes from the Cantonese pronunciation "chaomin"; the term first appeared in English (US) in 1906. The term 'chow mein' means 'stir-fried noodles', also loosely translated as "fried noodles" in English, ''chow'' () meaning 'stir-fried' (or "sautéed") and ''mein'' () meaning "noodles". Regional cuisin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to India. The Columbian exchange, Columbian discovery of the New World brought a number of new vegetables and fruits. A number of these such as potatoes, tomatoes, Chili pepper, chillies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibetan Cuisine
Tibetan cuisine includes the culinary traditions and practices of the Tibetan people in the Tibet region. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter, yogurt (also from animals adapted to the Tibetan climate), and soups. Vegetarianism has been debated by religious practitioners since the 11th century but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat. Crops must be able to grow at high altitudes, although a few areas are at low enough altitude to grow crops such as rice, oranges, bananas and lemons. The most important crop is barley. Flour milled from roasted barley, called '' tsampa'', is the staple food of Tibet, as well as '' Sha phaley'' (meat and cabbage in bread). '' Balep'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sel Roti
Sel roti () is a traditional Nepalese ring-shaped sweet fried dough made from rice flour. It is mostly prepared during Dashain and Tihar, widely celebrated Hindu festivals in Nepal as well as Darjeeling, Kalimpong and Sikkim and the Kumaon region of Uttarakhand The dish is popular throughout Nepal. Sel roti is made from a batter of rice flour, water, sugar, ghee, and spices which is then deep-fried in cooking oil. Origin and etymology Dinesh Raj Panta, a professor at Nepal Sanskrit University estimates this dish to be over 800 years old. According to Madhulika Dash, an Indian food columnist, the dish was made bland many years ago, without sugar and spices. Over the years with intermingling of various ethnicities of Nepal, the dish has reached in its modern form. Dash also estimates that sel roti may have been a modified form of Babari, a Nepalese rice pancake. Babari is made of the same batter but is cooked like a pancake on a shallow griddle while sel roti is ring shaped a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tihar (festival)
Tihar (also known as Yamapanchak Deepawali) is a five-day spiritual and cultural Hindu festival of lights celebrated by Nepalese as well as by the Indian Gorkhas inhabiting Sikkim state and Territories (particularly the towns of Darjeeling and Kalimpong). Tihar is analogous to the Indian festival of Diwali, the festival of lights, but both are different Festival. Tihar is referred to as Yamapanchak Tihar in Kathmandu Valley by Newari Nepalis and Dipawali Tihar in Madhesh Province by Madhesi Nepalis. In the rest of Nepal and the Indian states of Sikkim and Gorkhaland, both Nepalis and Indian Gorkhas refer to Diwali as the Tihar Parwa. Like Diwali, it is marked by lighting '' diyo'' inside and outside the home, but unlike Diwali in other parts of India, the five days of Tihar include celebration and worship of the four creatures associated with the God of death Yama, with the final day reserved for people themselves. According to the Vikram Samvat calendar, the festiv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sel Roti
Sel roti () is a traditional Nepalese ring-shaped sweet fried dough made from rice flour. It is mostly prepared during Dashain and Tihar, widely celebrated Hindu festivals in Nepal as well as Darjeeling, Kalimpong and Sikkim and the Kumaon region of Uttarakhand The dish is popular throughout Nepal. Sel roti is made from a batter of rice flour, water, sugar, ghee, and spices which is then deep-fried in cooking oil. Origin and etymology Dinesh Raj Panta, a professor at Nepal Sanskrit University estimates this dish to be over 800 years old. According to Madhulika Dash, an Indian food columnist, the dish was made bland many years ago, without sugar and spices. Over the years with intermingling of various ethnicities of Nepal, the dish has reached in its modern form. Dash also estimates that sel roti may have been a modified form of Babari, a Nepalese rice pancake. Babari is made of the same batter but is cooked like a pancake on a shallow griddle while sel roti is ring shaped a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Buffalo
The water buffalo (''Bubalus bubalis''), also called domestic water buffalo, Asian water buffalo and Asiatic water buffalo, is a large bovid originating in the Indian subcontinent and Southeast Asia. Today, it is also kept in Italy, the Balkans, Australia, North America, South America and some African countries. Two extant Type (biology), types of water buffalo are recognized, based on Morphology (biology), morphological and Ethology, behavioural criteria: the river buffalo of the Indian subcontinent and further west to the Balkans, Egypt and Italy; and the swamp buffalo from Assam in the west through Southeast Asia to the Yangtze Valley of China in the east. The wild water buffalo (''Bubalus arnee'') is most probably the ancestor of the domestic water buffalo. Results of a phylogenetic study indicate that the river-type water buffalo probably originated in western India and was domesticated about 6,300 years ago, whereas the swamp-type originated independently from Mainland Sou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Online Khabar
Online Khabar is an independent private online news portal of Nepal established in 2006, providing news in Nepali and English languages. There is no print available from this media house. In 2014, it was one of the top 10 web news portal in Nepal. By 2020, it became the most viewed news portal from Nepal. The rise in online viewing of online newspapers including Online Khabar has been partially attributed to the Gorkha earthquake of 2015 during which the print media had stopped. The news agency actively advocates free journalism by taking part against media censorship by the state. The journalist of the media has been attacked by police in some incidents. For instance, a photo journalist was attacked by a police while taking a photo of the arrest of a civil servant inside Singha Durbar. Online Khabar bought Himalaya TV to provided converged content to Nepali audiences. Arguments *While reporting the Gorkha Earthquake, the news portal was criticized for portraying the event to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
