The A-Z of Nepali Khana

FROM ISSUE # 193 (January 2012) | IN THIS ISSUE
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A for Alu Tama ko Jhol - Plain old alu ko jhol transcends into something special with the addition of tama. These tangy bits of bamboo shoot make this dish a perennial favourite.

B for Bhute ko Bhat - Having a particularly crappy day and need something to cheer you up? In all likelihood you will turn to a good old plate of bhute ko bhat to allay the pain. Our favourite comfort food is not the ubiquitous 'fried rice' served in every restaurant- it's the bhute ko leftover rice that every Nepali kid grew up with.

C for Chiura- Chiura with bhujiya and tato chiya. Chiura with omlette and khursani. Chiura with alu and bhatmas. This staple of Nepali cuisine has a place in all our kitchens and now in our earthquake kits too. And why not? It's easy, goes with everything, spoils slowly, is nutrient rich and filling to boot.

D for Daal, Bhat and Tarkari- Erroneously believed to be the ONLY thing we eat; it is unarguably the Nepali favourite across borders, ethnicities, castes and classes.

E for Eesqus- This very humble member of the squash family does not get the credit it deserves. It mixes well with everything and does not have the calories that or other favourite to mix with everything vegetable- the potato does.

F for Fing- Fing is a commonly used noodle and is served either in soup, stir-fried and dressed with a sauce, with added ingredients and condiments, including pork, dried shrimp, carrots, mushroom mixed with herbs and other seasonings.

G for Gundruk- Made from fermented green leafy vegetables, Gundruk can be served sandeko, or jhol or even raksi!

H for Haans ko choela - Haans ko choela is a typical Newari dish that consists of spiced grilled duck and considered a necessary part of the Newari diet.

I for Imli- When lemons fail, there's always Imli (tamarind).

J for Juju Dhau- There seems to be something unique about the yogurt of Bhaktapur, literally 'King Yoghurt', that it's the best anyone ever has had.

K for Karela ko achar - To the rest of the world, karela (bitter gourd) is known for its medicinal use but to us, Nepalis, we love our karela ko achar sautéed in garlic, chilli and crushed sesame seeds, with a drizzle of tori ko tel and lime juice.

L for Lefing - Lefing is a Tibetan dish made of noodles, best served in chilled radish water and hot spice. If you want to have a plate, head down to Boudha.

M for Makai Poleko-  Makai Poleko is one of the most popular street food in Nepal, that tastes delicious when dipped in a spicy pickle.

N for Nyakhuna  - Also called Sanyakhuna, this Newari dish is a jellied soup cooked with a lot of spices and small fried fishes and has a very unique taste that will make you want more.

O for Omelette- Thought, Omelette is traditionally not a Nepali food, but its importance in Nepali household cannot be ignored. Whether it is for breakfast with roti, or for lunch with Bhat, omelet has become a staple in every Nepali household.

P for Paun: Sweet, spicy, hot and sour, you can get any of these mouth-watering flavors in Paun. Also known as titaura or Lyapsi Pau in Newari, it is mostly made of lapsi fruit (Nepali Hog Plum), it continues to be a favourite among youngsters and adults alike.

Q for Qwati (Beansprout soup): A traditional soup made of a variety of beans including lentils and peas. It is mainly eaten during Janai Purnima, also known as Qwati Purni in Newari.

R for Rasbari: Sweetened milk balls served in rose-water flavoured syrup, Rasbari is delicious, and makes it presence in every joyous occasion.

S for Sukuti Sandheko: A favourite appetizer of Nepalese, Sukuti Sandheko is dried meat stir fried and then marinated with Nepali spices. It goes well with local alcohol.

T for Takhaa -  A jellied soup made of buffalo meat that is considered a not-to-miss dish of Newari cuisine in winter. 

U for Usine ko Aanda- Boiled egg, it is the simplest dish to make. Can be prepared anywhere, tastes best with pepper and salt.

V for Vegetable Momo  - Mostly known as veg. momo, this dish tops the list of a vegetarian and looks like any other normal momo except for the fact that it is stuffed with different kinds of vegetables, spices and cheese or paneer instead of meat.

W for Woh - This Newari delicacy is made of ground black lentils and is prepared during special occasions and festivals. They are also popular as street food or appetizers.

X for Xmas Cake - This Christmas special cake has become a global food item, liked by people of all religions and countries. It has a rich mix of all kinds of dry fruits like currants, raisins, cherries, almonds, nuts with other fruits, eggs, cream cheese, and heavy whipping cream.

Y for Yomari - Yomari is a sweet dish that is served hot during the cold days of winter. Its outer covering is made of rice flour and is filled with a sweet substance called Chaku inside.

Z for Zeera Aloo - Zeera aloo is made with small cut pieces of boiled potato, fried with Zeera( cumi seeds) and other spices in ghee and garnished with coriander leaves and green chilly. This delicacy serves both as a snack food or a side dish for rice.