Nepalesische Küche

2014-08-09T04:17:33Z

Ascii002: Reverted edits by U nik rowsun (talk) to last version by 14.202.86.88

[[Image:Sel Roti.jpg|250px|left|thumbnail|200px| Sel Roti]]
[[Image:Assamese thali.JPG|thumb|right|290px|Dal-bhat-tarkari]]
[[Image:Plateful of Momo in Nepal.jpg|thumb|right|200px|Plateful of Momo in Nepal]]

'''Nepalese cuisine''' refers to the food eaten in [[Nepal]]. The country's [[Cultural diversity|cultural]] and [[Geography of Nepal|geographic]] diversity provides ample space for a variety of cuisines based on [[ethnicity]] and on soil and [[Geography of Nepal#Climate|climate]]. Nevertheless ''[[Dal bhat|dal-bhat-tarkari]]'' ({{lang-ne|दाल भात तरकारी }}) is eaten throughout the country. ''[[Dal]]'' is a soup made of [[lentils]] and spices. This is served over boiled grain, ''bhat''—usually [[rice]] but sometimes another grain—with vegetable curry, ''tarkari''. Condiments are usually small amounts of extremely spicy [[chutney]] (चटनी) or [[South Asian pickle|pickle (''achaar'', अचार)]] which can be fresh or fermented. The variety of these is staggering, said to number in the thousands.<ref>{{cite web|url=http://www.food-nepal.com/ingredients/i009.htm |title=Pickle - Achar - Chutney |publisher=Food-nepal.com |date= |accessdate=2010-09-12}}</ref> Other accompaniments may be sliced [[lemon]] (''nibuwa'') or [[Kaffir lime|lime]] (''kagati'') and fresh green chili, ''hariyo'' ''khursani''. [[Dhindo]] is traditional food of Nepal.

Much of the cuisine is variation on Asian themes. Other foods have hybrid Tibetan, Indian and Thai origins. [[Momo (dumpling)|''Momo'']]—Tibetan style dumplings with Nepali spices—are important in [[Newa cuisine]]. They were originally filled with [[Water buffalo|buffalo]] meat but now also with goat or chicken as well as vegetarian preparations. Special foods such as ''[[sel roti]]'' and ''[[patre]]'' are eaten during festivals such as ''[[Tihar (festival)|Tihar]]''. New food varieties have been introduced such as ''taas'',<ref>http://www.nepalitimes.com/issue/2012/08/10/Review/19536</ref> similar to [[Kebab|shish kebab]].

Contact with Europeans has introduced [[Krishna Pauroti|loaf bread]], [[List of cheeses#Nepal|cheese]], [[Pastry|pastries]] and [[ice cream]] as well as restaurants serving dishes like [[pizza]], catering originally to tourists but increasingly to local people too. Nepalis have also taken to [[Instant noodles|ramen noodles]] as [[fast food]] that can be prepared much more quickly than traditional dhal-bhat.
[[Image:Dalbath.jpg|thumb|right|200px|Typical Nepali Dal-bhat-tarkari]]

==Types==
[[File:Chicken Chow Mein.JPG|thumb|Nepalese-style chow mein]]

===Khas or Pahari cuisine===
Dal-bhat-tarkari is the standard meal eaten twice daily. However with land suitable for irrigated rice paddies in short supply, other grains supplement or even dominate. Wheat becomes unleavened flat wheat bread (''[[roti]]'' or ''[[chapati]]''). [[Maize]] (''makai''), [[buckwheat]] (''fapar''), [[barley]] (''jau'') or [[millet]] (''kodo'') become [[porridge]]-like (''dhido'' or ''ato''). ''Tarkari'' can be spinach or greens (''sag''), fermented and dried greens (''[[gundruk]]'' or [[sinki (food)|''sinki'']]), [[daikon]] radish (''mula''), [[potato]]es (''alu''), [[green bean]]s (''simi''), [[tomato]]es (''golbeda''), [[cauliflower]] (''kauli''), [[cabbage]] (''bandakopi''), [[pumpkin]] (''farsi''), etc.
[[File:Nepali Meal.jpg|thumb|200px|right|Typical Pahari meal]]

Fruit traditionally grown in the hills include [[mandarin orange]] (''suntala''), [[kaffir lime]] (''kagati''), [[lemon]] (''nibuwa''), [[Pyrus pyrifolia|Asian pear]] (''nashpati''), and [[Myrica|bayberry]] (''kaphal''). [[Mango]]es (''aap'') grow up to about 800 meters elevation.

[[Yogurt]] (''dahi'') and [[curry|curried]] meat (''masu'') or [[fish (food)|fish]] (''machha'') are served as side dishes when available. [[Chicken (food)|Chicken]] (''kukhura''), and fish are usually acceptable to all but the [[Brahmin]] (''[[Bahun]]'') caste, who should be vegetarian. Observant Hindus never eat [[Cow in Hinduism|beef]] (''gaiko masu''), except the [[Dalit]]s. They also eschew [[Water buffalo|buffalo]] and [[yak]] meat as being too cow-like. Domestic [[pork]] (''sungurko masu'') was traditionally only eaten by [[Dalit]]s, However ''bangur ko masu'' [[wild boar]] was traditionally hunted and eaten by [[chhetri|Chhetris]]. A strain derived from wild boar is now raised in captivity and used for meat that is increasingly popular with Pahari ethnicities and castes that did not traditionally eat pork.
[[File:Khuwa vendor nepal.JPG|thumb|[[Khoa|Khuwa]] vendor Nepal]]

===Himalayan cuisine===
{{See also|Tibetan cuisine}}
[[File:Tibetan snack Syabhaley in Nepal.jpg|thumb|left|Tibetan snack Syabhaley in [[Nepal]]]]
Himalayan cuisine eaten by culturally [[Tibet#Culture|Tibetan]] and closely related ethnic groups in the [[Geography of Nepal#Himalaya|Himalaya and Trans-himalaya]]. Buckwheat, barley and millet are important cold-tolerant grains often processed into [[noodle]]s or ''[[tsampa]]'' which is flour ground from toasted grain. [[Butter tea]] is made by mixing butter or [[ghee]] and salt into strong [[tea]]. This tea preparation is commonly mixed with tsampa flour to make a kind of fast food especially eaten while traveling. Grain is also made into alcoholic beverages (see below). [[Potato]]es are another important staple crop and food. Substantial amounts of rice are imported from the lowlands. The meat of [[yak]] and possibly [[Yak#Yak bovid hybrids|yak-cow hybrids]] may be used, as well as their milk. Meat is often prepared as momo.
[[Image:Thukpa, Tibetan noodle in Osaka, Japan.jpg|right|thumb| Thukpa in Nepali Restaurant of Japan]]

===Thakali cuisine===
[[File:Dhindo by Ganesh.jpeg|thumb|[[Dhindo]] [[Thali]] in Thakali Restaurant]]
[[Image:Momo nepal.jpg|thumb|left|Momo with Sesame Yellow and Red Garlic chilli sauce]]
Thakali cuisine — transitional between Himalayan and lowland cuisines — is eaten by ''[[Thakali]]'' people living in [[Kali Gandaki Gorge|''Thak-Khola'' Valley]], an ancient and relatively easy trade route through the high Himalaya. This cuisine is also served in inns (''bhattis'') run by Thakalis along other trade routes and in [[Pokhara]] and other towns in the hills of central Nepal, that were said to offer the best food and accommodations before the great proliferation of facilities catering to foreign trekkers.

Thakali cuisine is less vegetarian than Pahari cuisine. [[Yak]] and Yak-cow hybrids locally known as ''Jhopa'' were consumed by the lower castes. All castes eat the meat of local [[sheep]] called ''Bheda'' and ''Chyangra'' or ''Chiru'' imported from Tibet. Meat is sliced into thin slices and dried on thin poles near the cooking fire. Blood sausage is also prepared and dried. Dried meat is added to vegetable curries or sauteed in ghee and dipped into ''timur-ko-choup'' a mixture of red chili powder, [[Sichuan pepper]], salt and local herbs. This spice mixture also seasons new potatoes, or eggs which may be boiled, fried or made into omelets.

Thakali cuisine uses locally grown buckwheat, barley, millet and dal as well as rice, maize and dal imported from lower regions to the south. Grain may be ground and boiled into a thick porridge that is eaten in place of rice with dal. A kind of dal is even made from dried, ground buckweat leaves. Grain can be roasted or popped in hot sand (which is then sieved off) as a snack food. Thakalis also follow the Tibetan customs of preparing tsampa and tea with butter and salt. ''[[Ghee]]'' is used in this tea preparation and as a cooking oil otherwise.

Since most Thakali people were engaged in trade, they could import vegetables, fruits and eggs from lower regions. A large variety of vegetables were consumed daily, some—especially [[daikon|daikon radish]] and [[beetroot]]—dried and often prepared with mutton. Soup prepared from [[spinach]] known as ''gyang-to'' was served with a pinch of timur-ko-choup. [[Apples]] were introduced following the arrival of foreign horticulturists <ref>{{cite web|url=http://www.fao.org/docrep/004/ab985e/ab985e09.htm |title=Deciduous Fruit in Nepal |publisher=FAO |author=Lok Nath Devkota |date= |accessdate=2013-10-14}}</ref> and are now widely enjoyed.

===Newars===
{{See also|Newa cuisine}}
[[File:Culinária tradicional do Nepal.jpg|right|thumb|An elaborate Newa meal in Kathmandu]]
[[Image:Kebab.jpg|border|thumb|right|Sekuwa Kebab in Kathmandu restaurant]]
[[Newar]]s are an [[Urbanization|urbanized]] ethnic group originally living in the Kathmandu Valley, now also in bazaar towns elsewhere in the ''[[Geography of Nepal#Hills|Middle Hills]]''. In the fertile Kathmandu and Pokhara valleys, local market farmers find growing produce more profitable than grain, especially now that cheap rice and other staples can be trucked in. Furthermore Newar households have relatively high incomes and their culture emphasizes food and feasting.

Urban Newari cuisine can be much more varied than Pahari cuisine in the poorer, more isolated countryside where maximizing grain production is still a matter of survival. Newari cuisine makes wide use of [[Water buffalo|buffalo]] meat. For vegetarians, meat or dried fish can be replaced by fried tofu or cottage cheese. The cuisine has a wide range of fermented preparations, whereas Pahari cuisine has few beyond [[South Asian pickle|''aachar'']] condiments.

''Kwāti'' (क्वाति soup of different beans), ''kachilā'' (कचिला spiced minced meat), ''[[choila|chhoylā]]'' (छोयला water buffalo meat marinated in spices and grilled over the flames of dried wheat stalks), ''[[Pukala|pukālā]]'' (पुकाला fried meat), ''wo'' (वः lentil cake), ''paun kwā'' (पाउँक्वा sour soup), ''[[Swan Puka|swan pukā]]'' (स्वँपुका stuffed lungs), ''syen'' (स्येँ fried liver), ''mye'' (म्ये boiled and fried tongue), ''[[Sapu Mhicha|sapu mhichā]]'' (सःपू म्हिचा leaf tripe stuffed with bone marrow) and ''sanyā khunā'' (सन्या खुना jellied fish soup) are some of the popular festival foods.

Dessert consists of ''dhau'' (धौ yogurt), ''sisābusā'' (सिसाबुसा fruits) and ''mari'' (मरि sweets). There are ''achaars'' made with [[Choerospondias axillaris|''aamli'']] fruit. ''[[Thwon]]'' (थ्वँ rice beer) and ''aylā'' (अयला local alcohol) are the common alcoholic liquors that Newars make at home.

[[Image:Choila.jpg|200px|left|thumb|Typical Newari Choila, spicy and hot]]
[[File:Gỏi đu đủ khô bò.jpg|thumb|right|250px| [[Sukuti]] with [[papaya]] salad ]]
[[Image:Yamari.jpg|thumb|200px|Yomari Newa Sweet]]

===Other ethnic variations in the Middle Hills===
[[Water buffalo|Buffalo]] meat and [[pork]] are eaten by many ''[[Adivasi|janajati]]'' (indigenous nationalities with customs departing from Hindu norms). In the course of the [[Nepalese Civil War]], Magars (and perhaps other ethnicities in areas under rebel control) began eating beef to flaunt longstanding Hindu domination. More traditionally, Magars ate pork but not water buffalo while the superficially similar ''[[Gurung]]'' did the opposite. Further east, ''[[Tamang]]'', [[Rai people|''Rai'']] and [[Limbu people|''Limbu'']] have unique ethnic foods including ''Kinema'' (fermented soybeans), ''yangben'' ([[Reindeer Moss]]), preparations of bamboo shoots, bread made from millet or buckwheat, and traditional Limbu drink ''[[tongba]]'' (millet beer).<ref>{{cite web|url=http://www.forum.welovenepal.com/index.php?topic=7942.0;wap2 |title=?About Historical and Contemporary Limbu Women of Nepal? |publisher=Forum.welovenepal.com |date=2008-06-24 |accessdate=2010-09-12}}</ref><ref>{{cite web|url=http://www.indiatraveltimes.com/sikkim/sikkim_cuisine.html |title=The Sikkim cuisines |publisher=Indiatraveltimes.com |date= |accessdate=2010-09-12}}</ref>

===''[[Terai#Terai in Nepal|Terai]]'' cuisine===
Food in ''Outer Terai'' south of ''[[Sivalik Hills]]'' tend to mirror cuisines of adjacent parts of India such as [[Maithil|''Maithili'']]<ref>{{cite web|url=http://mithilacuisine.blogspot.com/ |title=Mithila Cuisine |publisher=Mithilacuisine.blogspot.com |date= |accessdate=2010-09-12}}</ref> cuisine in the east, [[Bihari cuisine|''Bihari'']] and [[Bhojpuri cuisine|''Bhojpuri'']] cuisine in the center and near west. Further west there is [[Cuisine of Uttar Pradesh|''Uttar Pradeshi'']] and even [[Mughlai cuisine|''Mughlai'']]-influenced [[Awadhi cuisine|''Awadhi'']] cuisine—particularly eaten by the substantial Muslim population around [[Nepalganj]] and further west. Terai diets can be more varied than in the Middle Hills because of greater variety of crops grown locally plus cash crops imported from cooler microclimates in nearby hill regions as well as from different parts of India. Fruit commonly grown in the Terai include [[mango]] (''aam''), [[litchi]], [[papaya]] (''armewa/papeeta''), [[banana]] (''kera/kela'') and [[jackfruit]] (''katahar/katahal'').
[[File:Chaat stand in mussoorie.jpg|thumb|left|A young man at Street Vendor of [[panipuri]]]]

===Tharu Cuisine===
Nepal has seven low elevation [[Inner Terai Valleys of Nepal|Inner Terai valleys]] enclosed by the [[Sivalik Hills|Sivalik]] and [[Mahabharat Range|Mahabharat]] ranges. Historically these valleys were extremely [[malaria]]l and populated mainly by the [[Tharu people|''Tharu'']] who had genetic resistance. Since the valleys were isolated from one another, different Tharu enclaves spoke different dialects and had different customs. They may have had different cuisines, although this has not been very well studied. Nevertheless most Tharu historically obtained a varied diet through hunting and gathering as well as shifting agriculture and animal husbandry. This contrasted with diets of Pahari Hindus that were predominantly agricultural and utilized only a few sources of animal protein because of [[Diet in Hinduism|religious or caste prohibitions]].

In the 1950s when Nepal opened its borders to foreigners and foreign aid missions, malaria suppression programs in the Inner Terai finally made it possible for people without genetic resistance to survive there, so the Tharu faced an influx of people fleeing land and food deficits in the [[Geography of Nepal#The Hill Region|hills]]. Conversion of forest and grassland to cropland and prohibitions on hunting shifted the Tharu away from land-based hunting and gathering, toward greater utilization of fish,<ref>[http://tharuculture.blogspot.com/2013/05/fishing-and-tharus.html VOICE OF THARUS: Fishing and the Tharus]</ref> [[freshwater crab]], [[Atyidae|prawns]] and [[Freshwater snail|snails]] from rivers and ponds. Tharu also raise chickens and are reported to employ dogs to hunt rats in rice paddies and then roast them whole on sticks. Mutton may be obtained from [[Nomadic pastoralism|nomadic]] hill people such as [[Kham Magar]] who take herds of sheep and goats up to subalpine pastures bordering the high Himalaya in summer, and down to Inner Terai valleys in winter.

Increasing competition for land forces the Tharu away from [[shifting cultivation]] toward sedentary agriculture, so the national custom of eating rice with lentils gains headway. Nevertheless the Tharu also have unique ways of preparing these staples, such as rice and lentil dumplings called ''bagiya'' or ''dhikri''<ref>[http://www.tharuculture.blogspot.com/2012/12/bagiya-rice-flour-dumplings-made-tharu.html VOICE OF THARUS: Bagiya – the rice flour dumplings made the Tharu way]</ref> and immature rice is used to make a kind of gruel ''maar''.

[[Taro]] root is an important crop and leaves as well as roots are eaten. Sidhara<ref>[http://tharuculture.blogspot.com/2011/12/sidhara-colocasia-concoction.html VOICE OF THARUS: Sidhara – the colocasia concoction]</ref> is a mixture of [[taro]] root, dried fish and [[turmeric]] that is formed into cakes and dried for preservation. The cakes are broken up and cooked with radish, chile, garlic and other spices to accompany boiled rice.

Snails are cleansed, boiled and spiced to make ''ghonghi''.<ref>[http://tharuculture.blogspot.com/2011/12/excuse-me-its-escargot.html VOICE OF THARUS: Excuse me, it’s escargot!]</ref> Another short compendium of Tharu recipes<ref>[http://tharuculture.blogspot.com/2013/07/three-mouth-watering-tharu-dishes.html VOICE OF THARUS: Three mouth-watering Tharu dishes]</ref> includes roasted crab, wheat flatbread fried in mustard oil, and fried taro leaf cakes.

===Lohorung cuisine===
[[File:Fried chicken, Lohorung food.jpg|thumb|right|Fried chicken, Lohorung food]]
[[File:Asalee fish of Shankhuwa river, Shankhuwasabha, Nepal.jpg|thumb|right|Asalee fish of Shankhuwa river, Shankhuwasabha, Nepal]]
[[Lohorung people|Lohorung]] are indigenous of eastern [[Nepal]]. They have a varieties of food in their cuisine made from local ingredients. Some of them are ''[[Tongba]]'', ''Wachipa'', ''Wamik'', ''Masikdaam'', ''Kinima'', ''Sibring'', [[Sel roti]], ''Bawari'', ''Dhule Achar'', ''Saruwa'', ''Chamre'', ''Yangpen'', ''Dibu'' and so on.

===Snacks===
[[File:Packet of Wai Wai.jpg|thumb|left|Packet of Wai Wai Quick Chicken Pizza]]
[[Snack foods|Snacks]] include maize popped or parched called ''khaja'' (literally, "Eat and run."); [[flattened rice|beaten rice]] (''baji'' or ''chiura''), dry-roasted [[soybean]]s (''bhatmas'' Nepali: भटमास), ''lapsi'' (dried fruit candy), and South Asian foods like ''[[samosa]]'' and [[South Asian sweets]]. International snacks like [[biscuit]]s (packaged cookies), [[potato chip]]s and [[Wai Wai (food)|''wai wai'']] (Nepali: वाइ वाइ) ([[Instant noodles]]) are all coming into widespread use.
[[File:Instant noodles with cabbage egg and carrot.jpg|thumb|[[Vegetables]] and [[egg (food)|eggs]] with instant noodles]]

===Beverages===
[[Tea]] (''chiya'') usually taken with milk and sugar, juice of [[sugarcane]] (''sarbat'') and [[buttermilk]] (''mahi''). Alcoholic beverages include ''[[raksi]]'', spirits made in rustic distilleries, and ''jard'', homemade beer made from rice. At higher elevations there is millet beer (''[[tongba]]'' or ''[[Chhaang]]'').
<gallery>
Image:Messe-36.JPG|Street vendor of snack foods
Image:Distillery Nagarkot Nepal.jpg|Raksi distillery
Image:Tongba.jpg|Millet beer
</gallery>

==Etiquette==
{{POV-section|date=December 2013}}
[[Image:Sekuwa Stall in Kathmandu.jpg|thumb|right|200px|[[Sekuwa]] Stall in [[Kathmandu]]]]
Meals are traditionally eaten seated or squatting on the floor although urban restaurants have tables and chairs. A large mound of ''bhat'' (boiled rice or other grain such as cornmeal or barley) or a pile of ''roti'' (rounds of thin unleavened bread) is served on a ''[[thali]]''—a rimmed brass or stainless steel plate about 12"/30 cm. diameter. The rice is surrounded by smaller mounds of prepared vegetables, fresh chutney or preserved pickles, and sometimes curd / yoghurt, fish or meat. Soup-like dal and vegetables cooked in sauce may be served in separate small bowls, to be poured over the rice. Food is brought to the mouth with the fingers of the right hand. The left hand—traditionally used for certain toilet purposes—should never touch food but may hold cups and glasses. The right hand should be rinsed before and after eating.

Although Nepali society is moving away from [[caste]]-based discrimination and becoming less mindful of ''ritual pollution'', these concepts can still hold sway in traditionally minded upper caste households. In such contexts water itself is highly subject to pollution, affecting containers as well. Clay or wooden containers must then be discarded while metal containers require ritual scouring. You will often find people drinking water by pouring it into their mouths rather than touching their lips to the container to avoid polluting the container and contents.

Dry-cooked grains—including beaten rice and roasted soybeans or corn—also rice pudding cooked in milk rather than water (''khir'') and raw fruit are less subject to ritual pollution. These foods can be accepted from any clean caste but not from the ''[[Dalit]]''. However water and foods cooked with water can be problematic. Traditionally they are not to be cooked or touched by a person of lower caste than the recipient. For this reason even in a polygamous household the first wife should not be of lower caste than the husband.

Foreigners and members of many partially Hinduized ''janajati'' ethnic groups may occupy an ambiguous space, neither fully untouchable nor fully "clean". They may not be welcome inside upper-caste homes and should not presume to enter without being invited (and not just invited to sit outside on the porch). Upper-caste Hindus may decline to eat with them at all, or may avoid eating foods that most subject to ritual pollution.

Breaches of dietary etiquette were made criminal offences in ''[[Jang Bahadur#Muluki Ain|Muluki Ain]]'' — the main corpus of civil law — in 1854 and not decriminalized until 1962. Since 1962 discriminatory customs have been falling into disuse among educated and urban Nepalis, yet they often prevail in the countryside. Guests and visitors should try to conform to tradition until clearly instructed otherwise by their hosts.

==See also==
{{Portal|Nepal|Food}}
{{div col|colwidth=30em}}
* [[Culture of Nepal]]
* [[Newari cuisine]]
* [[Chaat]]
* [[Sel roti]]
* [[Dal bhat]]
* [[List of Nepalese dishes]]
* [[Momo (dumpling)|Mo:Mo:]]
* [[South Asian cuisine]]
* [[Jimbu]]
{{div col end}}

==References==
{{reflist|30em}}

==Further reading==
* {{cite web
| last = Löwdin
| first = Per
| authorlink =
| title = Food, Ritual and Society: A Study of Social Structure and Food Symbolism among the Newars
| origyear = 1986
| year = 2002
| url = http://archive.is/Vvb3
| format = Ph.D. dissertation, Department of Culture Anthropology, University of Uppsala, Sweden
| accessdate = November 17, 2013
}}

==External links==
* [http://www.food-nepal.com/ Guide to Nepali food]
* Saidi, Nicole. "[http://eatocracy.cnn.com/2011/10/14/in-search-of-nepals-culinary-identity/ In search of Nepal's culinary identity]." ''[[CNN]]''. October 14, 2011.
* [http://www.nepalvista.com/travel/food.html Nepali food recipes]
* [http://www.himalayanlearning.org/the-himalaya/nepal-food.php Nepali food]
* [http://nepali-food.com Authentic Nepali food]

{{Asian topic|| cuisine}}
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[[Category:Nepalese cuisine| ]]

Wikipedia - Benutzerbeiträge [de]

Nepalesische Küche