Nepal – Traveling and eating for thought

The birth of Russia, when I first came to Nepal, I could not see the temples and the mountains that seemed to capture the imagination of all the travelers and not, I would not go for the meal. In fact, they pulled here. You see, first Nepal caught me when I was six, so the usual tourist excitement was not interested yet. Frankly, Nepal did not care. My mother and at that time her girlfriend traveled to Nepal on vacation and visited my aunt (mother's sister), who was then Nepal's pupil at that time. Although I remember Nepal, which I saw in the '80s, it certainly did not leave me a lasting impression like FOOD; the few that I remember most had little to do with the Himalayas and Pagodas. My mother and I would later immigrate to the US and I will not give a real taste of Nepalese food except for the occasional taste of achhar (spicy Nepalese pickles) or rather a "not the same" Indian food that was 24 years old when Nepalese food again excited memories and taste buds.

When I came to Nepal, this time it changed a bit in 2007. In my family's view, it was that they had made more traffic, the cities were overcrowded now, but Nepal's core remained the same. I liked it, but what drew my attention were tourists. Nepal is certainly more popular today than it is and the flourishing tourism industry sadly, in order to accommodate the Western tourist's fears to try something new, blurred my view that the true taste of Nepal is too easy to abstain from Nepalese meals.

It's no different from the thousands who come to Nepal to experience the Himalayan treking, and I figured it would do the same. I allowed the area I traveled to, Annapurna Conservation Area was the most advanced hiking path in Nepal, but I was silent somewhat. Villagers offering traditional Nepalese dishes now offer pizza and Cesar salad to other typical Western objects to accommodate the new epoch-flavored flavor.

Perhaps my opinion differs from most, but when I go to a country I would like to have as much experience as the country has to offer. People, sights and culture, and all those who manage to achieve the above, largely come from Nepal, but at the same time leave the table. (19659002) says that what is very close to my nails is a terrific tourist. Honestly, I can not understand that thousands of miles away in Nepal with such fears of diarrhea for small travelers that they would otherwise likely have (simply treated with anti-patient drugs and antibiotics available in Nepal) that they do not venture at Hyatt for a meal and will leave everything. As far as Nepal is culturally varied, there are as many culinary options. I think my aunt said, "The chances are that diarrhea caused by travelers is not from Nepalese food but from tourists who are asked in a village in Nepal to produce fungus, sausage and olive pizza."

I do not know about you, but in a Nepalese village I can prepare a lot more that they know best and eat daily, far more than trying to renew western meals with intermittent cooling and Nepal's "unnatural" ingredients. Regrettably, not everyone thinks the same way I found myself walking along the many astonishing trips that questioned how they got into the rides after hamburgers made from imported meat (beef or rather cows are saints in Nepal), Swiss cheese and salad that came along the same five-day hiking path to the dining table with which they were just passing through. The moral thought of your story with your brain is not just your stomach.

The problem in itself would be less important if we did not plant ethnic food in a given area if the associated problems were limited to frequent bathing raids for a passing traveler. Nepal is proud of its cultural heritage, land and landscape, especially its food, but the same "ecotourism" that comes to Nepal, with the conviction that it keeps everything Nepal and "assists" the Nepalese people (this is a dubious which is often eaten by a French fever and chicken emperor with a salad meal, which is quite aware of how this affects the immediate (still largely commercial) local economy and the environment.

The extra preparation methods needed to prepare these elements will certainly consume more fuel in areas where natural gas is often unavailable. When demand for fossil fuels and uncommon foods increases, these materials need to be collected or introduced where they are available, increasing costs that eventually leak through the entire farm.

Of course, these are not the only reason for food. The mere fact that it is tasty, has a lot to do with this. So try it out that this is a mystery that many people are afraid of.

Nepal is situated between North-South and South-Indian China (Tibet), for thousands of years it has been the travelers' stopping point from both regions. With these travelers, mixing food and alien influences with local cuisine creates the Nepalese menu, but it does not stop there.

If you have visited a Nepalese website, you will undoubtedly find a little bit of cultural diversity Nepal is a country that has dozens of ethnic groups, many with its own specialty foods.

There is a Newari, a "sukuti" which is a delicious dinner before snack, shredded dry meat (dashed), ginger, garlic, onion, tomato, salt, oil and some crushed green or red chillies of heat. Let's get out of here for a while, we've eaten the pot as if eating nuts or chips.

Of course, it seems that each country has the dumpling version. In Nepal, "mo-mo" is a juicy, traditionally circular steamed dumplings that are stuffed from chicken, goat, buffalo, vegetables and potatoes. Served with spicy side sauce, the food is popular between the Nepalese and the traveler, and is offered at almost every food venue.

Traveling to and around the rivers, you will almost certainly be into another delicacy if the West found out that fish and lace were in the wild race. This great snack is "tareko matza" (bam), which is usually not bigger than 25 cm (though other dishes are much larger) with spices, deep-fried and whole. Really awesome at first glance, they are irresistible after the first bite after they have been dropped into the side sauce. The fish are such that there are no bones for eating and smaller pieces can be eaten. The bigger, easier to get rid of the spine simply pulls out the cooked and crispy fish after it has been cooked.

Almost all Nepalese dishes serve Dal Bhat Tarkari's Nepal cut pieces. The lentil soup broth is poured on the rice and served with vegetables and / or meat in some cases. In general, vegetarian nature, food, high protein content (lentils), carbohydrates and vitamins are an important nutrient source in Nepal. There is a regular dinner in Nepal or Dal Bhat, and a number of side dishes to season meals.

Nepal, like any other country, is not short on street food, the most popular, which in this case is either samosi or panipuri. Samosa is a pyramid shaped pastry filled with spicy potato stuffing and deep fried foods. Panipuris are a golf ball sized crispy, flower-based shells that are filled with the same potato filling that they have tapped with delicious sauce. Maize enthusiasts can find flakes on open fire at any time, the exterior of the maize with a kind of cherry, with crunchy consistency in the softer inside of the seeds, salt and rubbing if desired. "Chatpate" is a blend of beans, corn and other ingredients that are mixed with spices and lime fruit and are taken from a conical paper cup.

Whatever the meal, each of them has a community. Spice! Nepalese chefs like spices, which are more common, not only that, more spicy, not hot. Of course, the heat will never be down from the option list. Asan's colorful market in Kathmandu is popular with tourists and photographers with a wide range of spices sold there. They want curry, fungus, ginger powder, garlic, caraway, valuable saffron and whatever.

Food contains many questions to culture. Nepalese food is no different. There's history, tastes, textures and odors that are behind Nepal's everyday life and many other answers when you're just looking. There are religious festivals that have been celebrated for the joy of the Monsoon season, and no wonder taking into account the rice cultivation and the fact that rice is Nepal cut. Food revolves around life, and cultures shape it. If you come to Nepal, dive, do not be afraid to leave your hangman. Try the food to be good.

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