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Momos are a type of steamed filled dumpling in Tibetan[1] and Nepali cuisine[ that is also popular in neighbouring Bhutan, Bangladesh, and India. The majority of Tibetan momos are half-moon in shape like jiaozi,
Drinking butter tea is a regular part of Nepali life. Before work, a Tibetan will typically enjoy several bowlfuls of this beverage, and it is always served to guests. Since butter is the main ingredient, butter tea provides plenty of caloric energy
Laping is a spicy cold plain flour noodle dish in Tibetan cuisine basically garnished with tsulazi (chilli oil), soy sauce, vinegar, etc,. It is made of mungbean starch. It is a street food.
Thukpa has a predominant vegetarian feature and a bit of spicier flavor. The protein ingredients of the dish are given vegetarian alternative according to availability, including beans, chickpeas, gram, kidney beans, etc.
The name of the dish is assumed to be derived from Sel, a variety of rice that grows in the foothills of Nepal. Roti in Nepali translates to bread. Another theory also suggests that the name of the dish is from Saal, Nepali word for year.
Dhau is a variety of yogurt primarily prepared by Newar people of Nepal. It is traditionally made in clay pots. The most famous and delicious variety of dhau is Juju dhau, which is known for its rich taste and thick consistency.
Chatanmari Nepal Bhas is a Nepalese rice crepe, which is a part of Newa cuisine of the Kathmandu Valley in Nepal. It is generally eaten during festivals and other special occasions.
Sekuwa is meat roasted in a natural wood fire charcoal in a traditional Nepalese country style.While the meat is still raw, it is mixed with natural herbs and spices and other ingredients.