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Author: A Compilation
Publisher: New Age Books
ISBN/UPC (if available): 8178222000
This treasury of recipes from the members of the Association of Nepalis in the Americas represents the best of authentic Nepali cuisine. Special cooking methods and ingredients unfamiliar to a Western audience are fully explained.
This treasury of recipes from the members of the Association of Nepal's in the Americas represents the best of authentic Nepali cuisine. From festival dishes to simple everyday favorites, the recipes included here reflect the many facets of Nepal's colorful and diverse cultures.
Nepali good, which is simple to prepare and subtle in flavor, is influenced by the cuisines of both India and Tibet. Here are recipes for all the elements of a full-course Nepali meal: appetizers, soups and lentils, vegetables, meats, pickles and chutneys, rice and breads, and desserts. The most commonly used flavorings include cumin, read and green chilies, garlic, ginger, Szechwan pepper, cilantro, and scallions. Special cooking methods and ingredients unfamiliar to a Western audience are fully explained.
Although the broad philosophy of cooking Nepali food is similar to that of Indian cooking, there are subtle, and sometimes wonderful, differences, mostly on account of what seems to be a Chinese/Western influence. For example, Spanish Kukhura Bhat (Spanish Chicken and Rice) which is a baked dish using South Asian ingredients, and extremely easy to make as well, as this reviewer can testify from having tried it out. It also makes an excellent quick-response dish in case of unexpected guests or simply as a different Sunday lunch.
- The Statesman
The Purpose of the Association of Nepalis in the Americas
Snacks and Appetizers
Soups and Lentils
Meat, Chicken, and Seafood
Chutneys and Pickles
Rice and Breads