If you ask anyone about the best food to eat in Bhairahawa, Peda from Pawan Misthan Bhandar is the one highly recommended. The city being closer to India and communities across the border have strong cultural and trade ties, the food is largely influenced by what we call Indian food. Pawan Misthan Bhandar is the popular restaurant that serves [...]
Maghe Sakranti is one of the biggest festivals of Magar communities. Growing up in the community, I remember having Batuk roti and boiled then fried Tarul (yam) with spices when kid. These are the popular ethnic delicacies of Magar communities eaten during the festival. It is very easy to make, and a little different way of eating Tarul than [...]
Nothing can beat the delicious sumptuous flavor of Thakali Khana. Daal is the major highlight of the dish. The secret of its rich flavor, creamy texture, peculiar greenish color and unique aroma lies in the way it is cooked and ingredients used for cooking.
Delicious Thakali style Mustang simi (beans) daal with ghee, wild Himalayan herb (jimb [...]
Do not throw away seeds of pumpkin. Clean, dry and store them. Roasted pumpkin seeds make delicious achaar or chutney- one of my favorite. Earlier I have posted recipes of various types achaar made from roasted tomatoes. Pumpkin seeds are good source of protein and various minerals such as manganese, phosphorous, magnesium, copper, zinc and i [...]
Tsampa is traditional staple food of Tibetan, Sherpa and Tamang communities living in upper mountainous regions of Himalayas. It is made from roasted barley. The roasted barely is traditionally pounded simply using stone grinder or water mill, and made ready-to-eat flour. It is usually eaten with butter tea and yak cheese. It has nutty flavor [...]
Bitter gourd or Karela (in Nepali) is one of my favorite vegetables. It has very bitter taste (but will reduce after cooking), and not everyone like them. It is more of an acquired taste. It is a versatile vegetable and can be made curry, pickle, salad and even soup. It has very low calorie and also has medicinal values- used for various stom [...]
Pumpkin curry is very simple and easy to prepare. When I was kid I never preferred to eat pumpkin curry because of its sweetness. My mother loves it and cooks often at home. We had a culture of eating pumpkin during Tihar festival in my maternal grandparents home. The freshly harvested fully ripen yellow pumpkin is cooked with smoke-dried buf [...]
High in antioxidants and iron (as I have been told), Sibligaam or Siprigaan is an underrated vegetables and yet to be commercially available. The young leaves of Sibligaam tree, which is generally found wild and are mid-size, are collected and consumed as vegetables. These vegetables are seasonal- young leaves come out each year during the sp [...]
Malekhu (around 3 hrs drive from Kathmandu) is renowned for its fish, but do not believe that the restaurants/eateries there sell or serve dishes of local fish from Trishuli river. Fishes are generally sourced from Janakpur or southern plains, and sold as Trishuli river fish.
Two eateries which claim and I believe to only serve fish from the [...]
Lukla simi (beans)
Lukla Simi is one of my favorite varieties of beans. The name is derived from the place: Lukla region of Solukhumbu district – gateway to Mount Everest. The flavors of the vegetables and beans grown in high altitude are generally superior to those grown in lower altitudes. It has creamy texture and sweet flavor when cooked. [...]