13/09/2020
Reposted from :
On my last post I have given a brief introduction on Nepali Cuisine. Today also I will follow the suit. It is so vast and so many facts to share that the space seems too short to cover. Food typifies everything that is different about another culture. It gives the most authentic insight into how people live. Food is a common language that communicates us to each other, however if geographical landforms have acquired the taste to grow locally and made us different, the historical invasions brought us closer by means of influencing each others food culture. Nepal, being a different country, has so many similarities with our Indian Cuisine. Call it the spices, grains, the eating habits or foraging we have lots in common. Here comes the reference of Pahari cuisine which over all dominates the Nepalese cuisine, though it has its own way to make its differences. It is properly said that when you want to know the traditions and true culture of the food habits of a place you need to explore the rural areas. The natives of Nepal largely depend on Bhat- Dal – Tarkari (Rice-Lentil soup–veg/meat curries) and cultivates micro-nutrient greens and seasonal foraged goods. Eating wild is one of the characteristics of their food culture. Nettle leaves, Fiddlehead Ferns, river seaweeds, mustard greens, foraging wild mushrooms, Fruits, Flowers, Vegetables, Pickling the vegetables, using dried meats, vegetables and fermentations define the Nepalese Cuisine. The spices they use are more or less similar to us. The contrasting climate makes the food culture quintessentially straightforward, characteristically rustic and robust.
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