We shared with you some time ago the Nepalese culinary specialties that you have been able or will be able to savor during your stay in Nepal. Here's a way to nourish your rich memories or prepare your future trip, to discover, beforehand, the gastronomy of the country. The markets of Kathmandu and other bazaars of Barabise abound with spices, vegetables, and condiments specific to this Himalayan region. Some are essential in the preparation of traditional dishes, but can easily be substituted with products from local stores without losing all authenticity.

One of these ingredients represents the cornerstone of Nepalese cuisine, as well as that of other countries in this region like Bhutan, India, or Tibet. Yes, you guessed it—that ingredient that makes your taste buds tremble. Chili peppers! They are culturally present in almost all Nepalese dishes. But when you cook these dishes at home, adjust the heat to your preference.

Dal Bhat

Literally "lentils and rice". This flagship dish of traditional Nepalese cuisine is enjoyed sometimes several times a day by Nepalis. It's a true institution, much like bread is in many cultures. It's one of the most famous vegetarian dishes in the country, though you can easily add meat to it. Dal Bhat is eaten very spicy in Nepal, but you can certainly reduce the heat to your taste. Habit allows people to appreciate these fiery dishes, but without it, the spice can mask all the flavors. It's also worth noting that in Kathmandu and throughout Nepal, this dish is traditionally eaten with the right hand!

Let's get to the preparation:

1. Start by mincing the tomato, onion, one garlic clove, ginger, and chili pepper. Salt and pepper everything together.

2. Heat your pot and add the mustard and cumin seeds, then add the mixture. Sweat for a few minutes over low heat, then add the lentils.

3. Salt and pepper lightly, then add the turmeric and 1 tablespoon of olive oil.

4. Once boiling, add 1 to 2 liters of water, cover, and let cook for half an hour.

5. Cook your rice in a pressure cooker or steamer while you wait.

6. Stir the lentil mixture regularly.

7. Once the dish is cooked, garnish with a few cilantro leaves. You're done!

Ingredients:

1. 1 tomato

2. 1 white onion

3. 1 garlic clove

4. 250 grams of yellow lentils

5. 1 dried chili pepper

6. 1 tablespoon of mustard seeds

7. 1/2 teaspoon of cumin seeds

8. 1 tablespoon of olive oil

9. 1 to 2 liters of water

10. Cilantro

11. Salt

12. Pepper

Thukpa

Very popular in this part of the world, here is the dish nicknamed "the noodle soup of the Himalaya". It is eaten in Bhutan, northern India, and Nepal. Rice noodles simmer and finish cooking in a poultry broth, and are accompanied by a few pieces of chicken, vegetables, and of course chili peppers.

Let's get to the preparation:

1. Using a spiralizer, or a knife if you don't have one, cut the carrots, peppers, and celery into thin julienne strips. Remove the spinach leaves from the stems and set everything aside.

2. Then thinly slice any leftover roasted chicken you can find at your local butcher.

3. Heat the chicken broth almost to boiling point, add the rice noodles and remove from heat. Let rest for 10 minutes covered. Drain the noodles and reserve the broth.

4. Blend the garlic, ginger, cherry tomatoes, shallots, cilantro, cumin, turmeric, and fresh lime juice. Salt and pepper to taste.

5. Heat olive oil in a pot. Add the mixture you've just made—it should be very smooth. Fry for 30 seconds, then pour in the chicken broth. Mix well and heat almost to boiling, then reduce heat. Add the julienne of vegetables, the chicken, and let simmer. Salt and pepper to taste.

6. Serve the soup in bowls and add the noodles. They will finish cooking in the hot broth.

Ingredients:

1. 1 carrot, 1 bell pepper, 1 celery stalk, 1 handful of spinach leaves, 1 shallot peeled, 3 to 5 cherry tomatoes

2. 100g of leftover roasted chicken

3. 1.5 liters of poultry broth

4. 200g of rice noodles

5. 10g of ginger, 10g of dried chili, 20g of cilantro

6. 1 teaspoon of cumin, 1/2 teaspoon of turmeric

7. Olive oil

8. Salt

9. Pepper