Himalayan food is a rich and peculiar cuisine that encompasses the entire Himalayan region.
native Himalayan cuisine rules from the Indian side of the Himalayas to the magnificent regions of nepal and sikkim. It offers its own traditional culture and cuisine. Here are some food recommendations from our side for you to explore and experience the beautiful charm of the Himalayas 🗻
Dal Bhat (Lentil Soup)
Dal, a prepared lentil soup, is eaten with steaming rice (Bhat). Although many people associate dal with Indian cuisine, it is actually a common side dish throughout South Asia, especially in the Himalayas, where it has become a staple dish. Although Dal Baht is inexpensive and basic, it does get a little lively with additional spices and dried chilli.
There are Momos all over the Himalayas. They make the ideal take-out fast food and are the locals' preferred snack. The strongest indication of their popularity is that momos can now be easily found across every city on the subcontinent. They are served with a rich chilli sauce or dark soy and a side of hot broth.
It is widely known that the commercial cultivation of tea in the Himalayas began in the 1800s under British rule. Assam and Darjeeling are mostly renowned for their delicious tea varieties. However, the Himalayan borders have been surrounded by rippling tea hills for a very long time. To stay warm at such high altitudes, locals in the Himalayas spend their days sitting and drinking tea.
Hard Dried Yak Cheese
Yak milk is used to make the dried cheese known as chhurpi. Curd is created from the milk and is stored at room temperature for two to three days. Once the cheese is prepared, it is cut into slices and either dried in the sun or cured in a low-heat oven. This kind of chhurpi can last up to 4-5 years before becoming quite hard.
Thukpa is a Himalayan noodle soup that tastes excellent with lean chicken. It is typically served with meat. It is well-liked in several regions of India, Bhutan, Tibet, and Nepal. It is a dish that warms the heart because "Thuk" signifies heart.
A specialty of the Kashmiri people is dum aloo, which originates from Kashmir. Most often, it is prepared for significant holidays, weddings, birthdays, and other special occasions.
Baby potatoes are used to make dum aloo. These adorable mini potatoes are first fried in oil before being boiled in a flavorful sauce prepared with cashews, almonds, and traditional Indian spices. The gravy provides the potatoes a fantastic flavour in addition to enhancing their appearance.
Aaloo Bodi Tama
A traditional Nepali cuisine called Aloo Bodi Tama is prepared with bamboo shoots, potatoes, and black-eyed peas. Naturally gluten-free and vegan. It can be eaten alone as a savory stew or as a side dish with plain rice, cauliflower fried rice, or any other grains like quinoa or couscous.
A unique Nepalese cuisine called sukuti is made of dried meat, usually lamb, which is finely chopped and marinated in a mixture of spices including cumin, turmeric, black pepper, coriander, chilli, and a paste of ginger, garlic, and onion. It is also spiced up and charbroiled before being served as an appetizer or snack and is frequently served with achar, curries, or noodles.Until next time, folks!
Happy traveling and live aastey!