Nepali History of cooking

Nepalese culinary art refers to the food eaten up in Asian nation. The country's cultural and geographic diversity provides ample area for a spread of cuisines supported quality and on soil and climate. even so dal-bhat-tarkari (Nepali: दाल भात तरकारी) is eaten up throughout the country. decalitre could be a soup product of lentils and spices. this is often served over stewed grain, bhat—usually rice however typically another grain—with vegetable curry, tarkari. Condiments area unit typically tiny amounts of extraordinarily spicy Indian relish (चटनी) or pickle (achaar, अचार) which may be contemporary or soured. the range of those is staggering, aforementioned to variety within the thousands.[1] alternative accompaniments is also sliced lemon (nibuwa) or lime (kagati) with contemporary inexperienced chili (hariyo khursani). Dhindo could be a ancient food of Asian nation.
                       

Much of the culinary art is variation on Asian themes. alternative foods have hybrid Tibetan, Indian and Thai origins. Momo—Tibetan vogue dumplings with Asian nationi spices—are one in all the foremost standard foods in Nepal. They were originally full of buffalo meat however currently conjointly with goat or chicken, furthermore as feeder preparations. Special foods like sel roti and patre area unit eaten up throughout festivals like Tihar. New food varieties are introduced like taas,[2] like kabob.

Contact with Europeans has introduced loaf bread, cheese, pastries and frozen dessert, furthermore as restaurants serving dishes like dish, job originally to tourists however progressively to native individuals too.