Nepal

A Nepali spiced potato salad of boiled, cubed potatoes dressed in mustard oil tempered with fenugreek and tossed with toasted sesame, timur pepper, turmeric, green chili, and lemon juice.

A tangy Nepali curry of potatoes and fermented bamboo shoots (tama) cooked with black-eyed peas, onion, tomato, and warm spices in a piquant, intentionally soupy broth.

A thin, soft rice-flour crêpe from the Newar community of Nepal, cooked on a griddle and topped with minced meat, egg, or vegetables.

A Himalayan home-fermented beer made from millet, rice, or barley inoculated with a starter culture, drunk warm — often steeped with hot water and sipped through a bamboo straw.

A South Asian staple meal of lentils simmered and tempered with spices and aromatics (dal) served alongside plain steamed rice (bhat) as a self-contained daily meal.

A dense, smooth, stiff paste made by stirring buckwheat, finger millet, or cornmeal flour into boiling water with continuous vigorous agitation until it forms a cohesive, unseasoned mass, served hot as the primary carbohydrate alongside strongly flavored accompaniments.

A dense, stiff porridge made by continuously stirring buckwheat or millet flour into boiling water until the mass pulls away from the pot into a single cohesive, spoonable mound.

Golbheda ko Achar is a traditional Nepali roasted tomato pickle condiment seasoned with toasted sesame seeds, dried red chilli, and timur pepper, preserved in mustard oil.

Gundruk is leafy greens — principally mustard leaves, radish leaves, or cauliflower leaves — that are first wilted, then packed airtight to undergo natural lactic-acid fermentation for several days, and finally sun-dried to a shelf-stable, intensely sour and pungent preserved food used as a condiment, side dish, or soup base.

A Nepali soup of mixed sprouted legumes simmered with spices, traditionally eaten at the Janai Purnima festival.

A thin-skinned wheat dough dumpling encasing a finely minced, aromatics-forward filling of meat or vegetables, characteristically steamed and served with a fiery tomato-based achar.

Newari Samay Baji is a Newar ceremonial platter built around beaten flattened rice with an array of meat, eggs, soybeans, pulses, and liquor, eaten cold at religious and festive occasions.

Nepali marinated meat skewers seasoned with local spices and grilled over wood charcoal, served hot off the fire.

A Nepali street snack of crisp deep-fried puri-style bread served with spiced potato curry and tangy chutneys.

A traditional Nepali deep-fried ring-shaped bread made from a fermented sweetened rice-flour batter, crisp outside and soft within.

Sukuti is Nepali dried meat — strips of buffalo, goat, or yak that are spiced, sun-dried and often smoked into a hard, chewy preserve eaten as a snack or cooked into spicy dishes.

A Nepali everyday vegetable curry of seasonal vegetables cooked with cumin, turmeric and other spices, typically in mustard oil, eaten as part of the daily dal-bhat meal.

A Himalayan noodle soup of wheat noodles in a spiced meat or vegetable broth with vegetables, originating in Tibet and beloved across Nepal and the eastern Himalaya.

A warm alcoholic drink of the Limbu people made by fermenting whole millet, packed into a vessel and drunk through a narrow straw as hot water is repeatedly poured over the grains.

A steamed Newari rice-flour dumpling, shaped like a fish or fig, filled with chaku (molasses/jaggery) and sesame or khuwa, made for the harvest festival Yomari Punhi.