gundruk!!!

catch_meh_if_U_can · Jan 30, 2009 10:18 AM

mula achar, teel achar, choyela, gwaramari, chatamari

mno · Jan 30, 2009 10:41 AM

kakro ko achar.... pani pani bhayo yaar mukh

catch_meh_if_U_can · Jan 30, 2009 10:44 AM

homemade newari alcohol

mno · Jan 30, 2009 10:44 AM

MOMO AND SEKUWA...I say this because Nepal has many ethnic backgrounds and thus momo and sekuwa is I BET THE MOST LOVED AND EATEN NEPALI FOOD if it isnt THAN LETS CLAIM IT AS OUR OWN FOOD BEFORE India claims it LOL.

MadDoGG · Jan 30, 2009 10:48 AM

lol maddy dai! I say lapsii ko achaar (anyone know what lapsee is called in english?) WAI WAI! - haha chyura masu achaar. bhok po lagyo!

dekchidriver · Jan 30, 2009 10:53 AM

paauh. titaura

mno · Jan 30, 2009 10:55 AM

ganesh lai chadauiney laddu.. k po bhanch teslai..yellowish orange type ko... tyo laddu.. authentic nepali ho...haha

catch_meh_if_U_can · Jan 30, 2009 10:56 AM

haha...how the fawk can u froget big ol' DHIDO...hahaha.

catch_meh_if_U_can · Jan 30, 2009 10:59 AM

Tama, Silam ko achar, Sisno ko tarkari........By the way is SISNO unique to Nepal??? I mean I havent seen it here..........SISNO was real painful .....I remember as kids while playing or running after a kite without looking falling into a sisno jhar and The Nepali remedy for sisno pain was SINGAN....yuck and at that age it was plenty available on all the friends Noses LOL

MadDoGG · Jan 30, 2009 11:18 AM

Most dishes from Newari culture are unique to our identity, although I'm not a Newari. We're talking about unique, not what is popular. Cooking a little bit different does not make it unique, concept and the ingredient are crucial. There is not whole lot of things in Nepal for that matter. Gundrunk is a fermanting/drying concept common among many other Asian countryies, started way earlier than us. Anything from sea weed to spinach can be made into gundruk. Making  Achar is a simple concept, basically you can make achar of anything. Take a look at the Kim-Chi bar in a korean store. You'll find hundread of different types- their concept of achar. However our spices may be bit different. Wai Wai is a company from Thailand. Momo is a steaming concept common in many Asian countries. Chinease call it pot sticker, Japanese call is Gyoja, Russian to all the Istans...they have a similiar concept. Alcohol---is all over the world. Unique are the those culture who makes them our of honey (Africa and Europe) and trees. For Nepal: Newari concept(not the ingredients) of foods are unique like chaatamai, kago, kachela, the momo looking ting stuffed with Haaku(sweets)....to name few. There are few other ingredient that are unique to Nepal. Laapsi....what else? Don't say Timbur....it is common in other countries. Jimbu, if the plant used are truelly from the mountain, is unique but the process of drying/aging is not anything new. Trivia: Did you know Indian civilization was introduced to Chiilie by the Portugese...

Rewire · Jan 30, 2009 11:20 AM

I remember once I took "Ghinti" at Pokhara, on the way to Baglung, one of the Thakali Hotel. Do you guys know anything about "GHINTI"

neerman · Jan 30, 2009 11:25 AM

Tas. It was good. Anyone knows how to make it??

SaagRaSisnu · Jan 30, 2009 11:44 AM

what is Ghinti? Sounds intersting.. Could you explain nerman what kind of food is this?

gc1488 · Jan 30, 2009 11:57 AM

Ghinti is thakali sausage. It is made by fillling the goat intestine with blood and meat with certain spices.

ss74k · Jan 30, 2009 12:13 PM

Lapsi ko gada  

MN_Nepali · Jan 30, 2009 3:09 PM

malpuwa and satu. My fav un every puja.

herealone · Jan 30, 2009 6:17 PM

1-khasi ko aandra bhudi 2-khasi ko tauko 3- gibro fry 4-washa/ghrpala 5-chura bhatta mas 6-sutkari ko jhol 7-aato,dhido, 8- makai ko roti-jau ko roti, 9- mohi,nauni.  

bimal_thapa_usa · Jan 30, 2009 7:51 PM