I n Nepali cuisine, soups are often made with locally grown vegetables, legumes, and meat, all simmered together to create a wholesome and nutritious dish. These soup recipes are designed to keep ...

Fry this mixture on high heat until the meat is no longer pink, and the onions have turned translucent. Next add the tomatoes, cinnamon and star anise, cover, lower the heat and simmer for 15 to ...

Because of Hindu dietary restrictions, many Nepali restaurants do not serve beef. Thalis often come with homemade pickles, called “achaar,” made from radishes, tomatoes, mango or other foods.

From the snow-capped peaks of Ladakh to the lush valleys of Sikkim, Himalayan cuisine offers soul-soothing comfort in every ...

Thai khao tom--rice soup embellished with meat, ... Adding raisins, nuts, coconut and spices also breaks with Nepali tradition. There, sattu is frugal food, eaten plain or mixed with water.

Heat the oil in a large saucepan over medium heat. Add the spice paste and cook, stirring, for 6–7 minutes, until aromatic and the paste loses its raw smell.

Bhojan Ghar, which means "Eating Place," will concentrate on mostly takeout food, although seating will be available inside. The restaurant will be open 11 a.m. to 10 p.m., daily.

White fluffy rice (or brown, or red) flavoured with ghee, warm and hearty lentil soup, seasonal vegetables, a potato dish and achar, perhaps of gundruk, lapsi or radish. A bowl of yogurt or a glass of ...