Dining at the slap of Himalayas: A Journey Through a Nepali Restaurant
Nepal is a land of mountains, ancient temples, rich in culture and tradition. Nepal is also rich in culinary diversity. Here’s my recent story about a journey through a Nepali restaurant named “Everest Hotel & Restaurant” in Jomsom, Mustang.
When we were travelling towards the mountains we need a shelter at evening. We reach at Everest Hotel & Restaurant in Jomsom,
Mustang. The exterior, adorned with prayer flags and warm lights, feels like an invitation to something special. Inside the ambiance was amazing- wooden decoration, soft traditional music, and the freshly prepared spices fell by nose.
The staff, in Nepali traditional dress welcome us with warm “Namaste” and smile with unforgettable evening.
A different variety of Flavours
The menu at Everest Hotel & Restaurant, offering us about traditional foods of Nepal. Here are few must-try dishes you will like to find:
MOMO’s: It is a dumpling made with a flour and water, are typically filled with minced meat (like: chicken, mutton, pork, yak, buff) vegetable and cheese. They are usually steamed but can also fried or served with a spicy soup.
Momo’s are mostly enjoyed with a dipping on a tomato sauce called Achar.
Dal Bhat: It is a traditional meal featuring steamed rice (bhat), withlentil soup (dal),and a variety of seasonal vegetables (tarkari), pickles (achar) and sometime meat curry.
It’s highly nutritious filling and eaten daily by many Nepalese.
Sel Roti: It is a traditional Nepali sweet, ringed shaped rice bread. It’s made by grinding rice into a batter, mixing it with sugar and ghee, and then deep-frying it into a circular shape.
Sel Roti is crispy on the outside and soft inside. It is often prepared during festivals like Dashain and Tihar.
Gundruk: It isa traditional Nepali fermented leafy green vegetable, usually made from radish leaves, cauliflower leaves, mustard leaves. The leaves are wilted, crushed, fermented- naturally packed tightly in a container and wrapped in a cloth then dry in the sun.
Gundruk has a sour flavour and it is mostly used in soups (gundruk ko jhol) dine with Dal Bhat.
It’s a popular, nutritious food, rich in minerals. It is important part of Nepali cuisine mostly in rural areas of Nepal.
Sukuti: It is a traditional Nepali dried meat, usually made from buffalo, goat, lamb or yak. This meat is cut into a thin strips, seasoned with salt, turmeric, chili, and other spices, then dried over a wood fire or under the sun.
Once dried, it can be roasted, fried, or cooked with onions, tomatoes, and spices to make a spicy, chewy snacks.
Sukuti is mostly popular in Himalayan regions of Nepal and is often enjoyed with drinks.
Local Drinks: Different local alcoholic drinks are popular in Nepal, such as:
Chhyang: It isa milky, mildly alcoholic drink made from fermented rice or millet. It is commonly consumed in Himalayan region of Nepal which is popular in Sherpa and Tamang ccommunities
Tongba: It is a traditional hot alcoholic drink made by fermenting millet which is popular in the Limbu community. It is served in a wooden or metal container with a straw, hot water is poured over the fermented millet and it can also refilled multiple times.
Raksi: It is a traditional homemade distilled liquor, often made from rice, millet or barley. It is strong but smooth which is typically served in rural areas of Nepal. It is popular in Tharu community which served mostly during festivals, weddings and cultural gatherings.
Dining at a Nepali restaurant is more than just eating- it’s an experience. It’s about sharing food, stories and cultures. It is about feeling at home even if you are far from your home. It’s a unforgettable experience to dining at the slap of Himalayas.
So next time you spot a Nepali restaurant nearby to try the momo’s and other traditional cuisine and let your taste fell the heart of the Himalayas.
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