Nepalese cuisine refers to the cuisines of
Nepal. The
cultural and
geographic diversity of Nepal provide ample space for a variety of cuisines based on
ethnicity, soil and climate. Nevertheless
dal-bhat-tarkari (
Nepali:
दाल भात तरकारी ) is eaten throughout the country.
Dal is a soup made of
lentils and spices. It is served over boiled grain,
bhat -- usually
rice but sometimes another grain -- with vegetable curry,
tarkari. Typical condiments are a small amount of extremely spicy
chutney (चटनी) or
achaar (अचार). These can be made from fresh ingredients, or may be a kind of
fermented pickle. The variety of these preparations is staggering, said to number in the thousands.
Other accompaniments may be sliced
lemon(
kagati) or
lime (
nibua) and fresh
chili peppers,
khursani.
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