Nepal Traditional cuisine

Nepalese cuisine is quite diverse. Traditional recipes are simple enough that the local conditions is not surprising - for centuries the Nepalese living in conditions of tough deficit of food resources (not more than 6% of the country suitable for agriculture).

The main product - a figure in various combinations with vegetables, a variety of sauces (a preference, of course, burning "curry"), sometimes with butter or slices of meat of yak, goat, or poultry (the cow - a sacred animal, eat its meat as food is considered a sacrilege) . A traditional Nepalese dish "made" ( "dhay Bhat tarakari") is boiled rice with lentils and vegetable curry, and fresh or pickled soybeans. In mountainous areas of typical meals are cooked and baked potatoes, wheat and millet porridge with butter from the milk of yak or buvola (ghiu ").

In a large number of dairy products used in the first place - cottage cheese and sour milk "Dahi", which is often mixed with crushed rice ( "Dahi-chiura") or wheat, as well as a variety of wild grasses. Drinks are served thin pancakes made from rice, corn or wheat flour rather rough grinding. The influence of neighboring India and China, notably in the form of a variety of recipes cooking vegetables and sauces, the increasing incidence of noodles and bean crops.

National drink - black tea, is used as a "pure", and with milk or cream (in mountainous areas are often added to oil). Of the alcoholic drinks consumed local brew "Lesser", an alcoholic drink made from barley "chang" (a local variety of domestic beer), rice or millet beer "raksha", rum "Kukri", as well as all kinds of imported drinks (very expensive). In Nepal, produce and good kinds of beer, San Miguel "," Carlsberg "," Tuborg "," Star, "" Tiger "and" Iceberg ".