Taste of Nepal

About the Book: Taste of Nepal In Taste of Nepal, the popular staple daal-bhat-tarkari, is rice served with daal (lentils) and vegetables, is showcased in all its healthful variations, as are a wide array of potato, meat and fish dishes. Instructions are clearly detailed and most ingredients are readily available in the United States. Also included is information on Nepalese kitchen equipment, traditional herbs and spices, menu planning and proper dining etiquette. Enjoy this sampler of diverse culinary heritage and culture, renowned for its spice-laden, flavorsome treats. With a section on well-known Nepali herbs, spices, delightful illustrations and photographs this cookbook is a long overdue treat. Contents Acknowledgments Preface About Nepal Snacks and Appetizers Rice Dishes Dried Beans, Lentils and Peas Bread Vegetables Meat Poultry and Eggs Fish and Shrimp Dumplings Salads, Chutneys and Pickles Sweets Beverages After-Meal Refreshers Basic Recipes and Spice Blends Planning and Serving Nepali Meals Nepali Ingredients and kitchen Equipment Nepali-English Glossary Index About the Author: Jyoti Pandey Pathak Jyoti Pandey Pathak was born and raised in Kathmandu, Nepal. She has a degree in home science from the M.S.University of Baroda, India and taught at the National Vocational Training Centre in Sano Thimi, Nepal before emigrating to the U.S. in 1970. She now lives in western New York with her husband Kamal.