Nepalese Kitchen, also known as the cuisine of the Himalayas, Its uniqueness is obtained by combining the two regional culinary tradition of India and Tibet.
We have abundance variety of spices and flavor reflects the Himalayan geographic and demographic diversity. Nepal, a small country geographically, extends to the south subtropical Terai lowland northern majestic Himalayan highlands, Which is crowned by Mount Everest. Hence, Nepal has created a very unique cultural identity into a harmonious self-indigenous traditions from every corner of the Earth. Nepalese Kitchen consists mainly of rice, wheat, corn, lentils and fresh vegetables and meats. A typical Nepalese and Himalayan meals include Dal (lentil soup Or -food), Tarkari (curried vegetables or meats), Bhutuwas (stir-fried meats or vegetables), Sekuwas (grilled meats or vegetables), Naan bread, MOMO (fried "dumplings" ), Chow-Chows (Himalayan stewed in oil and fried noodle), Achars (spicy salad) Chutney (hot and Sour sauce), Chiya (spiced or regular tea), and much more snacks. Nepalese Kitchen use a wide variety of cooking techniques, such as currying (stewing), stir-frying ( "Bhuteko"), barbecue ( "Sekeko" or "POLEKO"), deep frying ( "Tareko"), marinated ( "Sadheko"), hardening ( "Jhaneko "), and vaporizing (" Baphaeko "). Nepalese food that is simple and refined taste, are prepared by the usual ingredients and spices unique Combination. The most common spices are garlic, ginger, cumin, coriander.
Note: All main course meal includes salad, basmati rice, raita, chutney and naan bread. All dishes include salad, basmati rice, naan bread, raita and chutney.