Nepalese cuisine
From Wikipedia, the free encyclopedia
Nepalese cuisine refers to the cuisines of Nepal. The cultural diversity of Nepal has provided an ample space for the growth of a number of cuisines based on the ethnic groups and the geographical features of the nation. Hence, Nepalese cuisine encompasses a whole array of different cuisines rather than one single type of cuisine. Dal bhat-- lentil soup served over boiled rice -- is a staple dish of Nepal.
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[edit] Types
- Newari cuisine - Newars are an ethnic group originally living in the Kathmandu Valley, now also in bazaar towns elsewhere in the hills (Himalayan foothills, up to about 10,000'/3,000m). Widespread use of water buffalo meat even though it is avoided by stricter Hindus as too cow-like. Also has various fermented preparations. In the fertile Kathmandu and Pokhara valleys this cuisine often includes a greater variety of foodstuffs -- particularly vegetables -- than are available in most of the hills.
- Khas or Pahari cuisine - Food of upper-caste Hindus in the hills, conforming to their dietary restrictions. Dal-Bhat-Tarkari is the standard meal eaten twice daily. Dal is a spicy lentil sauce poured over bhat (boiled rice). Tarkari are vegetables such as mustard greens, daikon radish, potatoes, green beans, tomatoes, cauliflower, cabbage, squash cooked with spices. Other accompaniments are a small amount of extremely spicy chutney (made from fresh ingredients) or achar (pickle), often curd, sometimes meat or fish. Alternatives to boiled rice are roti (unleavened flat wheat bread) or coarse cornmeal mush called ato. Goat and fish are the most widely eaten forms of animal flesh. Hindus never eat beef, except for untouchables possibly eating animals that have died of natural causes. Buffalo is avoided by most Hindus, except Newars and janjati (hill tribes who may not be fully hinduized). Pork is consumed only by lower castes and janjati. Chicken is usually acceptable to all but the highest Brahman caste. Fruit traditionally grown in the hills include "suntala" (mandarin orange), "kaguti" (lime), "nibuwa" (lemon), "nashpati" (asian pear), and "kaphal" (bayberry or Myrica nagi).
- Terai cuisine - cuisine of lowlands south of Mahabharat Lekh. Often indistinguishable from cuisine of adjacent parts of India, but with some variations among Tharu and other ethnic groups. Also more varied than hill cuisine with a greater variety of crops grown locally or grown in cooler climates in adjacent hill regions as cash crops and exported to the Terai.Fruit commonly grown in the terai include mango, "mewa" (papaya), "kera" (banana) and "katar" (jackfruit).
- Himalayan cuisine - Eaten by culturally Tibetan and similar ethnic groups in northern parts of the country. Barley and millet are the main grains. Heavy use of potatoes. The meat of yaks and possibly yak-cow hybrids may be used, as well as their milk.
- Snacks commonly eaten outside mealtimes include popped or parched corn, "chiura" (beaten rice), "samosa" (turnovers stuffed with meat or vegetables), biscuits (packaged cookies) and Indian-style sweets.
- Beverages - tea usually taken with milk and sugar, "jand" (homemade beer made from rice), "sarbat" (juice of sugar cane), "raksi" (spirits made in rustic distilleries). At higher elevations "chyang" (millet beer).
[edit] Etiquette
Meals are traditionally eaten seated or squatting on the floor, although urban restaurants mostly have tables and chairs. A large mound of boiled rice surrounded by smaller mounds of prepared vegetables, fresh chutney or preserved pickles, and sometimes curd, fish or meat is served on a rimmed brass or stainless steel plate about 12"/30cm. diameter. Dal and vegetables cooked in sauce will be served in separate small bowls, to be poured over the rice. Food is moved to the mouth with the fingers of the right hand. The left hand should never touch food but may be used for cups and glasses. The right hand is rinsed before and after eating.
Ritually important distinctions are made between unhusked rice ("dhan"), husked uncooked rice ("chamal") and boiled rice ("bhat"). Once rice has been cooked, it should only be touched by the one who eats it, except that a wife may finish her husband's leftovers, and small children can eat the leftovers of either parent. It is considered polluting to eat boiled rice in the presence of anyone from a lower caste so a caste-conscious individual may decline to eat rice with foreigners. Beaten rice ("chiura") is less subject to ritual pollution, as are roti or chapatis (unleavened bread) and boiled grains other than rice.
[edit] See also
[edit] External links
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