The birth of Russia when I came to Nepal I did not see the temples and the mountains that seemed to capture the imagination of every traveler and not, . In fact, they pulled here. You see, first Nepal caught me when I was six, so the usual tourist excitement was not interested yet. Frankly, Nepal did not care. My mother and at that time her girlfriend traveled to Nepal on vacation and visited my aunt (mother's sister), who was then Nepal's pupil at that time. Although I remember Nepal, which I saw in the '80s, it certainly did not leave me a lasting impression like FOOD; the few that I remember most had little to do with the Himalayas and Pagodas. My mother and I would later immigrate to the US and I will not give a real taste of Nepalese food except for the occasional taste of achhar (spicy Nepalese pickles) or rather a "not the same" Indian food that was 24 years old when Nepalese food again excited memories and taste buds.
When I came to Nepal, this time it changed a bit in 2007. In my family's view, it was that they had made more traffic, the cities were overcrowded now, but Nepal's core remained the same. I liked it, but what drew my attention were tourists. Nepal is certainly more popular today than it is and the flourishing tourism industry sadly, in order to accommodate the Western tourist's fears to try something new, blurred my view that the true taste of Nepal is too easy to abstain from Nepalese meals.
It's no different from the thousands who come to Nepal to experience the Himalayan treking, and I figured I did the same thing. I allowed the area I traveled to, Annapurna Conservation Area was the most advanced hiking path in Nepal, but I was silent somewhat. Villagers who once served traditional Neapolitan dishes now offer pizza and Cesar salad to other typical Western objects to accommodate the new epoch-flavored flavor.
Perhaps my opinion differs from most, but when I go to a country I would like to experience as much as the country offers. People, sights and culture, and all those who manage to achieve the above, largely come from Nepal, but at the same time leave the table (apology) on the table
. ] I have to say that what is very close to my nails on a chalkboard, this is a terrific tourist. Honestly, I can not understand that thousands of miles away in Nepal with such fears of diarrhea for small travelers that they would otherwise likely have (simply treated with anti-patient drugs and antibiotics available in Nepal) that they do not venture at Hyatt for a meal and will leave everything. As far as Nepal is culturally varied, there are as many culinary options. I think my aunt did the best: "The chances are that diarrhea caused by travelers is not from Nepalese food, but from tourists who are asked in a village in Nepal to produce fungus, sausage and olive pizza."
I do not know about you, but in a village in Nepal I can prepare a lot more that they know best and eat daily, much more than when they try to renew Western dishes with intermittent cooling and Nepal's "unnatural" ingredients. Regrettably, not everyone thinks the same way I found myself walking along the many astonishing trips who questioned how they got into the rides after hamburgers made from imported meat (beef or cows are Saints in Nepal), Swiss cheese and salad that came along the same five-day hiking path to the dining table with which they were just passing through. The moral of the story is to think about your brain, not just the stomach. The question alone, if you do not feed an ethnic food from a particular area, it would be of little importance if the problems associated with it were just the frequent breaks of the bathroom for a passing traveler. Nepal is proud of its cultural heritage, land and landscape, especially its food, but the same "ecotourism" that comes to Nepal, with the conviction that it keeps everything Nepal and "assists" the Nepalese people (this is a dubious which often french fires and chicken lettuce eat, while eating, fully aware of how this affects the immediate (still largely commercial) local economy and the environment
. the production of these batteries certainly consumes more fuel in areas where natural gas is often unavailable. If there is a higher demand for fossil fuels and uncommon foods, then these materials should be collected or obtained when available, increasing the costs that ultimately extend across the economy.
Of course, these are not just the reasons to try Nepalese foods. The mere fact that it is tasty, has a lot to do with this. So try it out that this is a mystery that many people are afraid of.
Nepal is located in the northern and southern Indian neighborhood of China (Tibetan), for thousands of years the stop is for both regions for travelers. With these travelers, food and a mixture of foreign influences have been created by the Nepalese menu, besides the local cuisine, but they do not stop.
If someone visited the Nepalese Web site, it would undoubtedly find a little bit about the fact that culturally diverse Nepal is a country with dozens of ethnic groups, many with their own specialty foods.
There is a Newari, a "sukuti" dinner snack with drinks, chopped dry meat (dashed), ginger, garlic, onions, tomatoes, salt, oil and some crushed green or red hips for heat. They throw a little in the hand, eat the pot, as if they are eating hazelnuts or chips. Of course, it seems that each country has the version of the dumpling. In Nepal, "mo-mo" is a juicy, traditionally circular steamed dumplings that are stuffed from chicken, goat, buffalo, vegetables and potatoes. Served with spicy side sauce, the food is popular between the Nepalese and the traveler, and is offered at almost every food venue.
Traveling near and around the rivers, it is almost certain that there is a delicacy in the other, that if they find out that the West is fish and chips wildly competitive. This great snack is "tareko matza" (bam), which is usually not bigger than 25 cm (though other dishes are much larger) with spices, deep-fried and whole. Really awesome at first glance, they are irresistible after the first bite after they have been dropped into the side sauce. The fish are such that there are no bones for eating and smaller pieces can be eaten. The bigger, easier to get rid of the spine, simply pulling dirty and crispy fish.
Almost all traditional Nepali dishes serve Dal Bhat Tarkari's Nepalese cut pieces. The lentil soup broth is poured on the rice and served with vegetables and / or meat in some cases. In general, vegetarian nature, food, high protein content (lentils), carbohydrates and vitamins are an important nutrient source in Nepal. In Nepal, a regular dinner or Dal Bhat and a number of side dishes to season the food. Nepal, like any other country, is not short on street food, the most popular, which in this case is either samosi or panipuri. Samosa is a pyramid shaped pastry filled with spicy potato stuffing and deep fried foods. Panipuris are a golf ball sized crispy, flower-based shells that are filled with the same potato filling that they have tapped with delicious sauce. Maize enthusiasts can find flakes on open fire at any time, the exterior of the maize with a kind of cherry, with crunchy consistency in the softer inside of the seeds, salt and rubbing if desired. "Chatpate" is also a mixture of beans, corn, and other ingredients that are mixed with spices and lime fruit and are consumed in a tapered paper.
Whatever the meal, everyone has something in common. Spice! Nepalese chefs like spices, which are more common, not only that, more spicy, not hot. Of course, the heat will never be down from the option list. Asan's colorful market in Kathmandu is popular with tourists and photographers with a wide range of spices sold there. From curry, fungus, ginger powder, garlic, caraway, valuable saffron and all the heart that your heart desires. Nutrition gives a lot of answers to what culture is like. Nepalese food is no different. There's history, tastes, textures and odors that are behind Nepal's everyday life and many other answers when you're just looking. There are religious festivals that have been celebrated for the joy of the Monsoon season, and no wonder taking into account the rice cultivation and the fact that rice is Nepal cut. Food revolves around life, and cultures shape it. If you come to Nepal, dive, do not be afraid to leave your hangman. Try the food to be good.
Source by Demitry Majors