The Joy of Nepalese Cooking by Indra Majupuria
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The Joy of Nepalese Cooking
Traditional Nepalese cuisine and drinks with some global insights
by Indra Majupuria
400 pages 130 x192 x 24mm, paperback
Publisher: M. Devi. Gwailor
ISBN-10: 974 7531 319
New: £20 + £4 p&p
Beautiful Himalayan mountains, the world’s only Hindu kingdom, home of Gurkas, sherpas, yak and yeti, Kumari the living virgin goddess-princess, Everest, and unique food. Some similarities to north Indian, with curry (tarkari), rice (bhat), and wheat breads (roti haru). Kukhura (chicken), Khasi (lamb), Dumba (mutton), Bhutwa (pork), Hach Ko (duck), Jhinge (prawn) and Maccha (fish) are cooked in the clay oven (chula) or curried. Specialities include Aloo Achar, potatoes in pickle sauce, Momo/Momocha, keema-filled dumplings, and Tama Bodi, bamboo shoots and black-eye beans, a dish showing Tibetan/Chinese roots.
