Cooking Technique Of Nepal

Nepalese cuisine is a delightful fusion of diverse cooking techniques, creating a tapestry of flavors that's uniquely its own.

Let's explore the cooking methods that define Nepalese culinary artistry, blending the rich tapestry of Nepal's own culinary traditions:

Jhaneko/Tempering: Much like the Indian subcontinent, Nepalese cuisine employs the technique of tempering. Whole spices like cumin, mustard seeds, and curry leaves dance in hot oil or ghee until they sizzle and release their aromatic essence. This fragrant concoction is then introduced to dishes, typically lentil or vegetable curries, just before they are served.

Grilling/Tawa Fry: Nepal embraces the smoky allure of grilled cooking. Meats, fish, or vegetables are bathed in a spicy marinade of mustard oil and spices before being masterfully grilled or cooked on a tawa, a flat griddle. This method imparts a distinct charred flavor, exemplified by Nepal's beloved Taas from Chitwan.

Sealed Pot: The Nepalese cherish slow-cooked dishes prepared through the sealed pot method. Here, meats, vegetables, or rice are lovingly nestled in a pot, sealed tightly with a lid, and simmered over a gentle flame. This unhurried approach allows the flavors to meld, resulting in tender, delectable creations like the revered Pakku Masu. Pakku is delicacy of Madhes.

Bhuteko: In this technique, spices and aromatics sizzle and meld their flavors in hot oil. Then, the star ingredient, whether it's succulent chicken or tender lamb, joins the aromatic medley, absorbing the vibrant spice blend's essence.

Layering: Birayani, an increasingly popular dish in Nepal recent time, biryani showcases the art of layering. Fragrant rice, kissed by spices, forms the base, which is then adorned with a variety of ingredients, from meats to vegetables, each layer delivering its unique flavor. Steamed to perfection, biryani is a gastronomic delight.

Charring/Smoking: A smoky charm graces many Nepalese dishes, thanks to charring and smoking over open flames or hot coals. This method adds depth and character to smokey meats, and vegetables. I love the Haku Choila from Newari kitchen.

Pressure Cooking: Borrowed from India, pressure cooking reigns supreme for lentils and beans. High-pressure alchemy shortens cooking times, yielding tender and flavorful results.

Frying: Frying is a beloved technique in Nepal, where ingredients are lovingly dipped in oil. Iconic dishes like fried fish from Malekhu exemplify this crispy, indulgent artistry. Sel roti is very popular in entire Nepal.

Steaming : Momo is best example , sound very healthy cooking technique. I love the Yomari from Newari kitchen.

Nepalese cuisine's allure lies in its marriage of spices, techniques, and ingredients. These diverse influences converge to create a flavorful symphony that captivates palates worldwide. So, whether you savor the sizzle of tempering, the smokiness of grilling, or the slow-cooked tenderness of sealed pot dishes, Nepalese cuisine offers a culinary journey like no other.

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