PASTA

Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Pasta is generally a simple dish, but comes in many varieties due to its versatility. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. Pasta is also…

BARA

Maas ko Baara or Woh is made from ground split Urad Beans (kaalo maas ko daal). They are light and spongy daal patties that resemble small flat pancakes. Maas ko Baara is best served fresh, but can be stored overnight. Woh is made similar to Baara, the difference is Baara is deep-fried, whereas Woh is…

Chatamari

Chatamari is a thin crepe/ pancake made with rice flour, topped with chopped or ground meat with seasoning. Chatamari looks similar to the popular south Indian dish dosa. Dosa is thinner and crisper than Chatamari and dosa is also rolled with potato masala whereas Chatamari is not rolled. This is an excellent and delicious appetizer from the Nepali cuisine. Chatamari looks…

Pani Puri

Served by vendors from a setup that gives the word ‘utilitarian’ a run for its money, pani puri  is, in every sense, a material manifestation of the elusive emotion called “simple joy.” This innocuous street snack is also a great leveller – at a pani puri stall, you will see besuited businessmen step out of…

Masyaura, the old Nepali cuisine

Masyaura (or maseura are the lentil nuggets prepared in most of the Nepalese houses during winter. It is prepared in winter and store in airtight container and consumed by preparing soupy curry in later days. Based on different places, masyaura are made of different lentils mixing with taro stem, yam, potatoes, cauliflowers or spinach. The most common masyura…

Shaphale, A Tibetan cuisine

SHAPALE is an authentic Tibetan food. It is now a days highly popular in South Asian countries as well. Shapale is mostly found in Nepal’s street and hugely enjoyed by the street food lovers. It is mostly famous in the himalayan part of the country, the crisps it carries and the inside the meat taste…

Chatpate, Nepali special dish

Well, in the month of monsoon, the favorite dish that we Nepali prefer is chatpate. An easier to make food can suit any weather. from a children to an adult chatpate is very famous.Chatpate is one of the most popular and desired junk (street) foods in Nepal. Be it inside or outside the Kathmandu valley,…

MOMO

Momo are Nepal’s version of dumplings, and usually contain steamed vegetables or meat. Momo are usually accompanied by one or two dips, often with tomato base or fermented vegetables. Condiments in Nepal are sometimes quite spicy and often contain raw chili and garlic. Similar to the gyoza found in Japan, momo are also consumed in…

YAMARI

Popular in the Newar community, yomari is a steamed dumpling that consists of an external covering of rice flour and an inner content of sweet substances such as chaku. The delicacy plays a very important role in Newaa society, and is a key part of the festival of Yomari punhi. According to some, the triangular…

SEKUWA

Anlayzing the busy street in Basantapur, my foot took me to a small shop with lot of smoke coming out of it. The smell went to my nose and filled me with hunger. The sekuwa cooked in the natural log fire has the best taste in itself. Sekuwa is generally very popular in Nepal. At…

Tandoori Chicken

The heart of many non-vegetarians: “chicken”. Many mouthwatering dishes are the chicken items. People normally tend to order more chicken stuff while going out. So today it’s about a chicken item – chicken tandoori. So here’s the recipe for all the food lovers: 1. Make small gashes in the chicken pieces for the marinade to…

Falafel

Many of us have not heard about falafel, have we? Well it’s actually is a deep-fried ball, doughnut or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, commonly served in a pita, which acts as a pocket, or wrapped in a flatbread. It is typically and a…