General Information On Nepali Food
Prep Time:
25 Minutes
Cook Time:
15 Minutes
Ready In:
12 Minutes
n almost all cases, it is rice, staple food of Nepal, at least in the Kathmandu Valley. It is generally boiled in its shell, roasted and finally ground in a pestle. It is always served with a sauce made of mustard oil, curry, chilli (hot pepper), or dal (lentils). It is common to see Nepalese prepare these sauces by crushing the various ingredients of the composition in a wooden mortar shot.
The Nepalese have a curious predilection for fermented radish. To powder, these radishes are also included in the composition of the curry sauce. As in India, cakes unleavened wheat and barely cooked chapatis, serve with bread. In contrast, puris, despite their name malsonnant, crispy fritters are delicious as desired.


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