Is it possible to taste culture? After all, why not? Deborah Cater, a travel blogger, claims that the only way to grasp a culture is to taste it. Different ethnic groups have their own specialties that reflect a significant part of their community.
Nepal has a diverse social and cultural history, as well as a diverse culinary heritage. More than dal-bhat-tarkari and momos can be found in Nepali cuisine. We’ve compiled a list of some of Nepal’s ethnic foods for you to sample:
Ghonghis are snails that live in mud-water in paddy fields and other bodies of water. The Tharu population of the Terai area eats it as a delicacy. Ghonghis are washed several times before being boiled and cooked in the same way as standard curry. The Tharu people consume these snails by sucking the meat from their shells.
Rikikur is a potato and buckwheat pancake with a savory flavor. It is one of the Sherpa community’s favorite delicacies. It’s made by combining finely grated potato, buckwheat, and seasonings in a pan and then swallow frying the mixture.
Kanchemba is a form of buckwheat-based fry. It is a common Thakali dish, served with a spicy timmur and chilly pickle. To make this Thakali snack, start by making a dough with buckwheat flour and boiling water. The dough is often used to make small fingers, which are then fried.
Dalpetti is a common dish among the Nuniya people of the Terai’s eastern and central regions. This recipe combines lentil soup with roti (chapati in the local language). When making this dish, they first make a lentil soup and then add the rest of the ingredients.
Thekuwa is one of the Maithili people’s signature dishes. Thekuwa is a sweet cookie that is deep fried in ghee or oil. The Kuwa is also associated with the Chhath festival.
Yomari is a delicate Nepalese dish associated with the Newar ethnic group. A dough is prepared in the shape of one half of a Shadkona (two overlapping triangles) and stuffed with Chaku, Khuwa, and meat, much like a dumpling. However, people have become more adventurous in recent years, and we now see Yomari stuffing Khuwa with minced meat.
Bagiya (or Pithha) is a rice flour dumpling with a sweet filling on the inside. It is a delicacy of Nepalese and Indian Maithil and Tharu cultures. Chaku, fruits, and fried things are the sweet ingredients within the dough of this meal. Bagiya is shaped like a candy bar with two tails on the opposite sides. Bagiya is a must-have during the Deepawali (Tihar) festival and plays an important role in Tharu culture.