Skip to main content

Cooking Around the World: Nepal


Our Cooking Around the World Adventure has brought us to Nepal. Dylan and I - a couple of years back - went to a Nepalese restaurant when we took Pia there during her Eat-Your-Way-Around-Berkeley Birthday weekend. The food was delicious.




Country: Nepal

Fun Facts:
Nepal’s local name for Mt. Everest is Sagarmatha, or “goddess of the sky.”

The flag of Nepal is the only national flag that is not quadrilateral in shape. [See right.]

Eight of the world’s highest peaks can be found in Nepal.

Touching anything with your feet is considered offensive in Nepal.

The abominable snowman, also known as the yeti, is a legendary apelike creature that is believed to frequent the high valleys of Nepal.

Greetings in Nepal are similar to the greetings in India– people put their palms together and then bow their forehead, saying “Namaste,” which directly translates to “I salute the God in you.”

Here's what we made...

Momo
Click for the original recipe post.

Dal Bhat
Click for the original recipe post.

The Netherlands is next on our list. This Global Table Ambassador is signing off for now.

Comments

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.