Nepal! The country of Mount Everest is as diverse as the country itself. The Nepalese recipes are quick to prepare and is famous for its nutrition level and tempting taste. The cultural diversity of Nepal has provided an ample space for the growth of a number of varied cuisines based on the ethnic groups and the geographical features of the Nation. Nevertheless Daal-Bhat-Tarkari (दाल भात तरकारी) is eaten throughout the country. Daal is a soup made of lentils and spices. It is served over boiled rice, with vegetable curry, tarkari.
India! a land so rich in tradition has seen the rise of many civilizations. The variety and range of food in India is different in every region and can amaze any cuisine connoisseur. Indian food gets its characteristic taste, subtlety, and aroma from the country's vast reservoir of spices.
The introduction of the Tandoor (an oven made of earth, heated by chargoal fire) came from Mogul Empire rulers of India from the sixteenth to the nineteenth centuries. The Moguls defined elegant food and presentation. Mogul cooking not surprisingly represents splendor, beauty, and certain elegance in every dish.
Tibet! In company with their unique culture, Tibetans have food of a very distinctive character. Among the great variety of Tibetan food, Thukpa, Momos and Buttered Tea are the most popular and distinguished. Quite a few tourists drink Buttered Tea during their stay in Tibet in order to adapt to the high altitudes and dry climate and it becomes quite addictive. Steamed Meat dumpling - Momos are very popular food in Tibet, Nepal and North-east India.
Every dish is a feast in itself. There is misconception about Nepali and Indian cuisine that the food is supposed to be hot and spicy. Rather, the spices are the ingredients that give the food their delicious flavor and taste and can be adjusted to the individual palate.
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