Title:Nepalese Cook Book: Flavours of Nepali Kitchen
Publisher:Dhoju Publication House
Size:146 x 104 mm
Nepali Cuisines are largely based on the recipes common in the Indian subcontinent with some variations in the method of cooking and ingredients. There are many recipes that have the influence of Tibetan and Chinese cuisines as well.
The Staple food of Nepal is Bhat (boiled rice) which is served with Dal (Lentil soup) and Tarkari (durry). Spices like fenugreek, coriander, cumin, turmeic, ginger, garlic and pepper are commonly used while preparing dishes in Nepal. As a country of diverse cultures, there are also many recipes that are associated with a certain community like the Newars and the Thakali.
Though Nepali foods have drawn their recipe influences from different cuisines found in India and other South Asian countries, they do have distinct flavor which is achieved by improvising the use of spices, splicing of different ingredients, or by serving the cuisine alongside different dish. and the best part of Nepali cuisines is that they are easy to prepare. This book will show you how.