- Cool and serve as a spice for a rice meal.
Thakali cuisine, the transition between Himalayan cuisine and lowland cuisine, is consumed by Thakali residents in the Thak Khola Valley, an ancient and relatively easy trade route through the high Himalayas.
This kitchen is also served in inns (Bhattis) operated by Thakalis along with other trade routes, and in Pokhara and other cities in the hills of central Nepal, which are said to be the best food and lodging in the area before widespread establishment of facilities Massachusetts online installment loans direct lender. Offer foreign hikers.
The yak and yak cows’ hybrids, known locally as jhopa, were consumed by the lower castes. The entire breed eats meat from indigenous sheep called Bheda and Chyangra or Chiru imported from Tibet.
The meat is cut into thin slices and dried on thin sticks near the cooking fire. The black pudding is also prepared and dried. The dried meat is added to the vegetable curry or fried in butter and dipped in Timur Ko-Choup, a mixture of powdered red chili, Sichuan pepper, salt and native herbs.
Buckwheat, barley, millet and dal are grown locally, as well as rice, corn and dal from the southernmost regions. The grain can be ground and boiled in a thick porridge that is eaten with Dal instead of rice.
Even a species of Dal is made from dried ground buckwheat leaves. Cereals can be roasted or burst in hot sand (which is then sifted) as a snack. The Thakalis also follow the Tibetan practice of making tsampa and tea with butter and salt. Ghee is used in this tea preparation and otherwise as edible oil.
Since most of the Thakali traded, they could import vegetables, fruits and eggs from the lower regions. A large variety of vegetables was consumed every day, some, especially radish and Daikon beets, dried and often prepared with lamb meat.
The soup prepared with spinach, known as gyang-to, was served with a touch of Timur Ko-Choup. Apples were introduced after the arrival of foreign gardeners and enjoyed great popularity.
14. Juju dhau
Juju Dhau is one of the most popular dairy products in Nepal. It comes from the Newars of Bhaktapur. This rich piece of quark is prepared in clay pots. This is the obligatory element in Newars ceremonies, which resembles a great ritual significance.
It was a delicacy at the time of the Kingdom of Malla. Its sweetness, creamy flavor and delicacy make it one of the most important traditional desserts in Nepal. If you are in the Kathmandu valley, you have to taste the wealth of Juju Dhau. It is the best dessert in Nepal.
15. Aila (Liquor)
Aila is a liquor of the Newari culture. It is produced by the distillation of fermented ingredients such as rice, cereals and millet. Play a religious role in the Newari Festival and traditions.
Aila contains about 60 percent alcohol and can be found in Newari restaurants. CNN has recently ranked it among the 50 most delicious drinks in the world. Thwon is also a kind of spirit within the cultural values ??of Newari. It is made from fermented rice.
Similarly, Tongba is also an alcoholic beverage based on millet popular with Newars and Kathmandu. Although the unofficial production of spirits in Nepal is limited and has a great religious aspect, Newars does them for their cultural and traditional merits.
If you are in Kathmandu, you should try this Neva brandy. Aila is usually prepared by Newari women before any sociocultural festival or event. The rice is mixed with Marcha, a local organic fermentation compound, along with many other ingredients, and fermented for at least four to five days to ensure good quality of Aila. For an even stronger flavor millet is used instead of rice. The final product is obtained after distillation.