Nepalese cuisine

Brief summary - Nepalese cuisine

Nepali/Nepalese cuisine comprises a variety of cuisines based upon ethnicity, soil and climate relating to Nepal's cultural diversity and geography. Dal-bhat-tarkari (Nepali: दाल भात तरकारी) is eaten throughout Nepal. Dal is a soup made of lentils and spices, served over boiled grain, bhat€”usually rice but sometimes another grain - and a vegetable soup, tarkari. Condiments are usually small amounts of spicy pickle (achaar, अचार) which can be fresh or fermented, (mainly of dried mustard greens called as 'gundruk ko achar' and radish known as 'mula ko achar') and of which there are a considerable number of varieties. Other accompaniments may be sliced lemon (nibuwa) or lime (kagati) with fresh green chilli (hariyo khursani) and a fried papad (thin, crisp disc-shaped food). Dhindo (ढिंडो) is .

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