If your tastebuds are in the market for something new and exotic then we are going to be thrilled with today's treat of Nepalese cuisine. Kathmandu
Kathmandu is a capital city of Nepal, Kathmandu valley comprises three ancient cities of Kathmandu, Patan & Bhaktapur situated in hilly region of Nepal. The three cities house seven UNESCO world Heritage shrines which are together listed as a UNESCO Wo
rld Heritage site (Culture).Kathmandu is a city of artistic temples and magnificent art- full of cultural and specially traditional Newari culture & foods is our another attraction. Nepal is a natural beauty of Himalayas including Highest peak Mt Everest, Birth place of Lord Buddha. The Food
Restaurant is situated in the heart of the Dublin city, Kathmandu Kitchen is serving Nepalese & Indian cuisine to its finest level and gives it a true ethnic Nepalese taste & Indian all-time favourite curries with Himalayan fresh herbs, spices and ingredients. Our voyage takes you on a gastronomic tour that extends from various regions of south Asia and Nepal. Come and experience the exceptional regional dishes reflecting the taste of the inverse communities of Nepal & India by well experienced chef. Each meal in this restaurant truly said to be a “Feast of The Festivals”. The Restaurant
Kathmandu Kitchen is authentic Nepalese and Indian cuisine dedicated to providing the customer with an exceptional overall dining experience to moderate prices, consistently. This restaurant is full of Light, colors and that festive ambience which makes our customers relax and enjoy their meal. With a buzzy atmosphere and a healthy competition in the hospitality industry it is time to try something difference from the Chicken Tikka Masala and Kathmandu Kitchen is here to provide its customers that difference. We believe only in excelling and so do our friendly staffs, unique Nepalese hospitality that will make you return soon for another tantalizing “taste”. About Nepali Food
The Nepali cuisine, also known as the cuisine of the Himalayas, bears its uniqueness by incorporating the two great culinary traditions of the region, Indian and Tibetan, into a mainstream culinary culture of its own, which reflects the geographic and demographic diversity of the Himalayas. Nepal, a tiny country by any geographic measurements, stretches from the lowlands of the sub-tropical Terai plains in the south to the highlands of the Himalayas, as dominated by the majestic reign of Mt. Hence, Nepal has resurrected its own unique cultural identity into a harmonious culture, combining different traditions of different indigenous cultures rooting on all corners of the country. The Nepali staple consists primarily of rice, wheat, corn, lentils coupled with fresh vegetables and meats. A typical Nepali every-day meal can be characterized by Dal (lentil soups), Bhat (steamed rice) and Tarkari (vegetable preparations), also known as “The Trinity”, supplemented by some meat preparations. Typical Himalayan dishes include Dals (lentils preparations), Tarkaris (curried vegetables or meats), Bhutuwas (stir-fried meats or vegetables), Sekuwas (grilled meats or vegetables), Choylas (grilled meats marinated in seasoned musturd oil), rotis (bread preparations), MOMO’s (stuffed dumplings), Thukpas and Chow-Chows (Himalayan stewed and stir-fried noodles), Sukutis (smoked barbeques), Quantees (meat or vegetable stews with sprouted beans), Achars (chutney preparations), Chiya (spiced or regular tea), and many others. Many Nepali dishes are derived from the great culinary tradition of the indigenous Newari culture, native to the Kathmandu Valley. Nepali cooking involves basic culinary techniques, such as currying (stewing), stir-frying (“Bhuteko”), grilling (“Sekeko” or “Poleko”), smoking (“Sukaeko”), deep-frying (“Tareko”), braising (“Usineko”), marinating (“Sadheko”), tempering (“Jhaneko”), and steaming (“Baphaeko”). Nepali food, which is simple and subtle in flavor, is prepared by using unique blend of common ingredients and spices. Commonly used flavoring ingredients are garlic, ginger, cumin, coriander, turmeric, nutmeg, bay leaves, black pepper, chilies, onions, cilantro, and scallions. Also, distinct Himalayan flavors are derived from the use of such unique spices as Timur (Szechwan pepper, commonly used in marinades and achars) and Jimbu (Himalayan herb, used fresh or dry), found only in the Himalayas. In addition, most dishes are flavored with mustard oil, clarified butter (ghee), and sometimes Yak butter. Because of harsh conditions prevailing in the highlands of the Himalayas, foods are preserved by dehydrating or fermenting staple ingredients during their growing season. Examples include Sukuti (dehydrated meat) and Gundruk (fermented vegetables). A typical full-course Nepali meal would include an appetizer, a vegetable or lentil soup, two or more vegetable and meat preparations, and an achar or chutney, served with roti (flat wheat bread), steamed rice or rice pilaf, supplemented with a local beverage, such as yogurt drink (lassi), beer or liquor, and followed by a dessert and tea. The food of Nepal is as diverse as the country itself. The Nepalese recipes are quick to cook and good to eat. Nepalese food is famous for its nutrition level and tempting taste. Whilst Nepalese cuisine is somewhat basic, it certainly does not lack in flavor, making extensive use of spices and flavorings such as ginger, garlic, coriander, pepper, cumin, chilies, cilantro, mustard oil, ghee and occasionally yak butter. Come let us savour some of the famous dishes of Nepal. In most part of country, especially rice-growing areas, Dal Bhat (pulses and rice) is the staple food of Nepalese, that is eaten twice a day. Snacks such as bread, chura (beaten rice), roti (flat bread), curried vegetables, milked tea and other snacks are also generally eaten in between the two big meals. Famous Nepalese Cuisine
Gundrook- Dheedo
Equally popular among Nepali people and foreign tourists, Gundrook-Dheedo is a sugar-free dish made of wheat, maize and dried green vegetable. The food is high on nutrition level and satisfies the taste buds as well. Alu Tama
Aloo Tama (Alu Tama) simply means ‘Potato Bamboo Shoots’. It is a unique and classic Nepali curry flavor dish. It is unique in the sense that it is unlike any other Indian or South Asian curry since they rarely use bamboo shoots. Similarly, unlike other East Asian cuisine such as Chinese that uses Bamboo shoots but do not use curry spices. Vegetable Pulao (Fried Nepali Rice)
Vegetable Pulao is one of the popular ways rice is served during the parties and events in the Nepalese household. The rice is particularly famous among tourists who prefer eating it with curd and Manchurian. Masu (Meat)
Masu is spiced or curried meat (usually chicken, mutton, buffalo or pork) with gravy. Served with rice, it is a main course dish, very popular in Nepal. Vegetable Thukpa (Egg Noodles)
This is a seasonal dish. Tibetan Vegetable Thukpa is one of the main food. During Tibetan new year celebration ‘Losar’the dish is a part of celebration and tradition for the Nepalese. Chatamari
Regarded as Newari pizza, Chatamari is a flat bread made from rice flour with or without toppings (meat, vegetables, eggs, sugar). It is highly savoured by the tourists who consider it as a good and healthy substitute to pizza.
