A Nepalese Dish
The plant we call Snake Gourd is probably native to India, and is popular throughout the Indian Subcontinent and Southeast Asia, with many local recipes.
A Nepalese Classic
Limes and Garam Masala Essential
Saag Panir साग पनीर is a dish made from soft Panir cheese and Spinach or other greens in the cuisines of Northern India and Nepal.
Recipe adapted from Mrs. Ratna Sarat, head of the Yak and Yeti Hotel, Kathmandu. This recipe makes enought for six to eight servings and takes about 20 minutes to prepare and anther 20 minutes cooking time. Continue reading
Green Beans Meet Sesame Seeds
This Nepalese vegetarian dish will serve 4. Recipe adapted from Jeffrey Alford and Naomi Duguid.
Green Bean and Sesame Salad
A Nourishing and Filling Dish
Formula from the Yak and Yeti
Nepalese dish of the Indian persuasion. It came from a hostess in Kathmandu, so it can be called Nepalese, but like many dishes of that country, has close affinities with similar dishes in Indian cooking.
The recipe is Continue reading
The Roof the the World
“The wildest dreams of Kew are the facts of Kathmandu.” — Rudyard Kipling 
What is Nepalese cuisine? Actually, the question should be, What Nepal? Or, what cuisine? For a relatively small country, Nepal has an astonishing variety of cuisines that can be called Nepalese.
Often thought of as a lofty, mountainous land, home of the world’s Continue reading