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Nepali Cuisine is an Integral Part of Adventure Travel

Part of adventure travel involves eating ethnic food which is generally unique to a place. Chances are that even in an ethnic restaurant in a large American city you will not get very authentic cuisine. Make the most of your adventure travel to Nepal and enjoy their traditional Nepali food. Standard fare at a Nepali home would be daal, bhaath and tarkari, which is lentil curry, rice and a vegetable curry.

There are various styles of cooking meat and vegetable in Nepal, many of which are quite unique to the Kathmandu valley. Some may sound familiar as they are similar to popular Indian and Chinese dishes. Others have their special names and flavors such as Bhutuwas (stir-fried meats or vegetables), Sekuwas (grilled meats or vegetables) and Choylas (grilled meats marinated in seasoned mustard oil). The staple cereal besides rice is rotis (flat grilled wheat flour bread), momos (stuffed dumplings), and Thukpas and Chow-Chows (stewed and stir-fried noodles). Other specialties include Sukutis (smoked barbeques) and Quantees (meat or vegetable stews with sprouted beans).

There are certain herbs and spices that are found only in the Himalayas such as Timur (Szechwan pepper) and Jimbu (a Himalayan herb, used fresh or dry). The mountains do not grow much food and they have to be preserved for use all through the year by dehydrating or fermenting. Sukuti (dehydrated meat) and Gundruk (fermented vegetables) keep the people well fed in winter months.

People in Nepal drink regular or herb tea called chiya and make a potent alcoholic brew from rice called Raksi. It is exhilarating and smooth as velvet and keeps them warm through harsh winters.

Chicken Bhutuwa:

1.5 lb. Chicken, cut into one inch pieces
5 cloves of garlic, 1 in. ginger and red pepper to taste, ground
1 tablespoon cumin powder
1 teaspoon turmeric
1 cup chopped shallots
4 tablespoons oil
1 teaspoon ground black pepper
1/4 teaspoon cinnamon powder
5 cloves
1 teaspoon fenugreek seeds
Salt to taste

In a large bowl combine chicken, turmeric, cumin, chili powder, salt and pepper. Heat the oil and add fenugreek and cloves and immediately add the marinated chicken. Add garlic, ginger, and red chilies and stir-fry chicken on medium heat until cooked. Add shallots and cinnamon, stir for 2 minutes. Serve with stir-fried vegetables and rice.


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