Tharu Cuisine

Tharu are the ethnic indigenous communities from the southern foothills and inner Terai of Nepal. They have a very rich and diverse food culture. The food culture and cuisine vary according to the regions they live in. The food culture is largely characterized by the fertile flooded plains, forests, and environment they live in. Rice is the major staple, and a variety of sticky rice ‘anadi rice’ (locally known as andik) is traditionally grown by the Tharu communities. Fishes, crabs, snails, mussels, etc. from the rivers and water bodies are central to the Tharu food culture.

Thakali Cuisine

Thakali cuisine—transitional between Himalayan and lowland cuisines—is eaten by Thakali people living in Thak- Khola Valley, an ancient and relatively easy trade route through the high Himalaya. Thakali cuisine is less vegetarian than Pahari cuisine. Yak and yak-cow hybrids locally known as Jhopa were consumed by the lower castes. All castes eat the meat of local sheep called Bheda and Chyangra or Chiru imported from Tibet. Meat is sliced into thin slices and dried on thin poles near the cooking fire. Blood sausage is also prepared and dried. Dried meat is added to vegetable curries or sauteed in ghee and dipped into timur-ko-choup which is a mixture of red chili powder, Sichuan pepper, salt, and local herbs. This spice mixture also seasons new potatoes or eggs which may be boiled, fried, or made into omelets.

Nepali Cuisine

Nepali/Nepalese cuisine comprises a variety of cuisines based upon ethnicity, soil, and climate relating to Nepal's cultural diversity and geography. Dal-bhat-tarkari (Nepali: दाल भात तरकारी) is eaten throughout Nepal. Dal is a soup made of lentils and spices, served over boiled grain, bhat—usually rice but sometimes another grain - and a vegetable curry, tarkari. Condiments are usually small amounts of a spicy pickle (achaar, अचार) which can be fresh or fermented, (mainly of dried spinach called as 'gundruk ko achar') and radish is known as 'mula ko achar', and of which there are a considerable number of varieties. [1] Other accompaniments may be sliced lemon (nibuwa) or lime (kagati) with fresh green chilli (hariyo khursani) and fried papad (thin, crisp disc-shaped food). Dhindo (ढिंडो) is a traditional food of Nepal.