Exotic food in Nepal
Replies: 21 - Last Post: Apr 15, 2013 4:29 AM Last Post By: scoodly
Mar 27, 2013 9:09 PM
Mar 28, 2013 2:22 AM
Mar 28, 2013 9:04 AM
17i'm trying to think of the name of the place in thamel that does really good thukpa. if you go on google maps, and look for the ambassador garden home, more or less opposite is the la dolce vita restaurant. and to the right of it, down a short and dark passageway, is that place. its called old lhasa, or old tashi delek or something like that. they have (apart from tibetan food) mexican food and the likes on the menu, dont get put off by that. the place is run by a lovely tibetan couple and the thukpa is very tasty.
and definitely follow up scoodly suggestions as well (i will too the next time i am in kathmandu), bodnath is probably the most tibetan part of kathmandu, so there must be amazing thukpa there. i wish i was there...
Apr 13, 2013 1:47 PM
18I was in Nepal for two years living with local families in the foothills of the mid-region of Nepal. In addition to dhal bhat, we often ate:
gundruk - a soup of fermented and dried cauliflower leaves eaten with rice (my favorite!)
pharsi - curried pumpkin eaten with rice
pharsi-ko phul - stir fried pumpkin flowers (one of my favorites)
mula (or mula-ko dhal) - a soup of sun-dried daikon radishes eaten with rice
maseura - a dumpling soup where the dumplings are made up of red lentil or black lentil flour, eaten with rice
kukura -ko masu - chicken and watery gravy - nobody cooks chicken as tasty as the Nepalese, but watch our for bone shards
ghee - the clarified butter added to your rice is delish
acchar - a relish of fruits or veggies (mangos, lemons, hemp seeds, radishes) fermented in a jar in the sun for several days, served as a flavor enhancer (the Nepali version of a salt and pepper shaker). Very savory. Also can be made from fresh veggies and cooked at the time of the meal. Golbeda-ko (tomato) acchar is one such that is good.
If you want to get really exotic, since it is illegal to kill cows, villagers sometimes get around this law by attaching leeches to the noses of cows. When the leeches swell with blood, they are plucked off the cows and fried like sausages.
raksi - a local clear distilled spirit made (most often) from finger millet
sometimes they make a fresh acchar from the heads of fish which is supposed to increase your appetite. I didn't have this one too often
dudh chia - spiced tea made with water bufffalo milk (twice the fat content of cow's milk, so it is incredibly rich tasting).
Can you tell I miss the food? I will be in Nepal from April 29 to May 27 visiting families I worked with and I am so looking forward to the food!!!
Apr 14, 2013 4:08 PM
Apr 15, 2013 12:32 AM
20I certainly agree with Tom's point about how food can vary massively depending on the cook, the ethnic group, location and so on. When I did AC in Dec 2012, as I was getting very bored with standard lodge food (having done L-G-H before AC), through my guide we encouraged the cooks to be creative - we had quite a lot of dahl bhat, but it varied massively - some of it was very good, and very interesting.
We also had some excellent pumpkin soups - lots of pumpkins grow in Nepal.
One thing I have started doing is asking, through my guide, what they grow locally, and what dishes they specialise in - this way I got some much better food overall, than when just ordering whatever is shown on menus.
Apr 15, 2013 4:29 AM
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