Nepal's gastronomic traditions

In almost every culture, the cooking process has a secret meaning. This is a real mystery, hidden from prying eyes. According to dishes you can easily determine the country and its gastronomic tastes that have evolved over the centuries. By Anna Baklaga offers to find out what taste traditions have been formed in Nepal.

Many people consider Nepalese cuisine to be varied, while others, on the contrary, are surprisingly boring and monotonous. But as they say, the taste and color of comrades is not. The recipes of their dishes are really simple, but their palatability does not leave anyone indifferent.

The cuisine of Nepal is much less spicy and spicy than the cuisine of India

Absorbed in the outstanding gastronomic traditions of India and Tibet, the cuisine of Nepal has a special delicate taste. Give it a variety of spices and herbs. As in the related Indian cuisine, condiments are widely used here, but the cuisine of Nepal is much less spicy and spicy. The food in it is not so fat and a lot of greens are used in cooking. The indispensable ingredients of the dishes are: ginger, coriander, turmeric, nutmeg, cardamom, cinnamon, bay leaf, black pepper, chilli, cilantro, green onion, and timur (sichuan pepper) added to pickles and pickles, and jimbu - Himalayan plant , to taste reminiscent of onions and garlic at the same time, used in fresh or dry form in dishes from legumes. Each dish rely its spices, which are combined with each other and fit to the main product.

Most of the population in Nepal - vegetarians

Most of the population in the republic are vegetarians, so the basis of the dishes are rice, wheat, corn and legumes, in combination with various vegetables and sauces, as well as dairy products in various forms. Many Nepalese dishes are cooked in mustard oil, ghee (melted butter), and sometimes in yak milk butter.

The main three components that make up the daily traditional dish in Nepal are rice (bhat), legumes (dal) and all sorts of vegetables (tarkari). From Dal cooked spicy sauce. For tarkari (vegetable side dish), usually use a variety of leafy vegetables, potatoes, zucchini, green beans, cauliflower, seasoning it with spices. To the main dishes they offer in a small amount various achar - pickles, chutney - spicy sauces, as well as slices of lime and hot pepper - chili. Dairy products such as dahi (yogurt) and paneer (pressed high-fat cottage cheese) are perfectly combined with many Indian dishes or served separately to rice. Thin flat cakes made of rice, maize or wheat flour are considered to be a characteristic element, while chapati is fairly coarse.

In mountainous areas, typical food is boiled and baked potatoes, wheat and millet porridge with yak or buffalo milk butter.

On critical days, women are forbidden to cook

Habitual and the main drink in Nepal is tea, which is often consumed with milk from the republic. Also common and indispensable drink is lassi. Its classic recipe consists of yogurt, salt or sugar, spices and ice. The drink is famous for its cooling effect.

However, the taste culture of Nepal is not limited to a certain amount of food components. Consider the meal successful only by following a number of rules. For example, according to the laws of caste society, food can only be taken if it was cooked by an equal or superior person. The one who prepares it must first take a bath. In other words, the cook and the place where the food is cooked must be clean, both physically and spiritually. It should be added that it is undesirable for a woman during the critical days period, and in some regions it is strictly forbidden to take up cooking, as it is believed that by doing so she will defile the dish. Especially it concerns the dishes prepared from bean and leguminous cultures. It is believed that these products more than others absorb the energy of the cook. For the same reason, it is said that if a person cooks on an open fire, he should be as attentive as possible to his thoughts.

Meal usually takes place on the floor. Dishes are traditionally served on a round brass dish. On it, in turn, there are small cups with various dishes - boiled, stewed, pickled, salted and other fruits and vegetables. The recipient of food must be in a “clean” state, and take food only with his right hand and preferably with fingers. Cutlery, of course, is not prohibited, but mostly they are used only by tourists. The left hand serves to serve a glass of drink. By the way, people of Nepal take food, for the most part, twice a day - in the morning and shortly after sunset. During the day, they eat snacks and drink tea with milk.

In the culture of Nepal you can not try anything from someone else's dishes

Ware, which someone has already been filled with food is considered inviolable and is called "jutho" - polluted. For this reason, it is not recommended to try anything from someone else's dishes, use a common jug and offer something from your plate or glass to other participants of the meal. The Nepalese themselves, for example, drink from a jug or bowl, without touching their edges with their lips.

After the end of the meal, without fail, rinse your mouth and wash your hands. If there is any food left on the tray that is not thrown away, then only those who are lower in caste or relative position can eat it: the wife eats for her husband, small children for their parents and so on.


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