Nepali cuisine

Nepali cooking sits between India and Tibet: dal bhat from below, momo from above, and timur pepper found nowhere else.

Dal bhat is eaten twice a day for a lifetime, and that is not an exaggeration. Only the tarkari and achar around it change; the arrangement itself stays the same.

Jhaneko — sizzling spiced fat poured into a finished dish — is the shared technique of the whole cuisine. The spices open in the fat within seconds, and that burst of aroma reaches the plate whole.