Vegetarian cuisine of Nepal

Nepali cuisine, with its rich and diverse culinary traditions, offers a wide range of vegetarian dishes.

Here is a focus on the vegetarian cuisine of Nepal:

Dal-Bhat-Tarkari: This traditional Nepali meal includes dal (lentil soup), bhat (rice), and tarkari (vegetable curry). It's a staple food and forms the basis of many Nepali vegetarian meals.

Momos: These are steamed or fried dumplings filled with various combinations of vegetables like cabbage, spinach, and sometimes paneer (cottage cheese). Momos are typically served with a dipping sauce made from tomatoes, cilantro, and sesame seeds.

Sel Roti: A traditional, ring-shaped rice-based bread that is deep-fried. It's often eaten during festivals and special occasions love to serve with seasonal vegetable Achar or just Aalo Achar.

Pakoras: These are deep-fried fritters made from vegetables like potatoes, onions, spinach, and eggplants, coated in gram flour batter.

Gundruk and Sinki: These are fermented and dried leafy greens, a popular addition to many Nepali dishes, especially during the winter months when fresh vegetables are scarce.

Tarkari: Nepali vegetable curries come in various forms and can include spinach, potatoes, cauliflower, green beans, tomatoes, and more. They are typically prepared with a blend of spices and herbs. Nepalese vegetable are all about it's simplicity. Most of the cases we eat seasonal vegetable because of it's affordability.when we cook we keep simple so real taste of vegetable comes.

Achaar: Nepali pickles, often made from a variety of vegetables and sometimes dried fruits like mango and I love Amla Pickle , add a spicy and tangy flavor to meals.

Chatamari: Often referred to as the Nepali pizza, it's a kind of rice crepe with various toppings, including vegetables, eggs, and sometimes minced meat (although vegetarian options are widely available). It is my signature dish where I used marinated soy mince or pulled and tempered raw jackfruits.

Hyela: A traditional Newari dish made from fermented soybeans, often used to make a spicy sauce or chutney.

Yomari: A sweet dumpling filled with molasses and sesame seeds, typically enjoyed during the Yomari Punhi festival.

Lapsi Achar: A pickle made from lapsi, it is hug plum, a type of fruit that is sour and tangy when pickled.

Thukpa: A noodle soup of Tibetan origin, which can be made with vegetable broth and various vegetables. we can any thing crunchy vegetable.

Bamboo Shoot Curry: Commonly found in the hilly regions, this curry features tender bamboo shoots cooked with spices and herbs. Great combination is Aalu Bodi and Tama.

Kwati: A traditional mixed bean soup, often prepared during the festival of Gun Punhi, which includes nine different types of sprouted beans. This is great combination for non vegetarian pool of peoples

Soybean Products: Soybean is widely used in Nepali cuisine, with dishes like soybean curry, fried soybeans, and tofu being popular among vegetarians.

This list goes on....

Nepali vegetarian cuisine is not only delicious but also reflects the country's diverse culture and traditions. It offers a wide range of flavors and textures, making it an exciting culinary experience for vegetarians and vegans alike.