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India and Nepal have deep cultural and culinary connections which could be rooted in their geographical proximity and historical interactions. The cuisines of both countries exhibit remarkable commonalities, reflecting their shared heritage and mutual influences. Staple foods such as rice, lentils, and vegetables form the foundation of daily meals in both nations, with dishes such as Dal Bhaat being a prime example. This combination of lentil soup and rice is a staple in both Indian and Nepali households. It is a simple dish that is also nutritious.
Video Credit: Dickeydol Recipe
Spices play a pivotal role in the flavour profiles of both cuisines too. Ingredients such as turmeric, cumin, coriander, and ginger are extensively used, creating a harmonious blend of aromas and tastes that are instantly recognisable. The practice of using spices not only enhances the flavour but also serves medicinal purposes.
Street food culture thrives in both India and Nepal, with popular snacks such as momos, samosas, and chaats found in bustling markets and street corners. These dishes highlight the shared love for flavourful, convenient, and affordable food options.
Festivals and religious ceremonies further strengthen the culinary bond between the two countries. Traditional sweets and festive foods like Sel Roti in Nepal and various Indian mithai are integral to celebrations, symbolising joy, prosperity, and cultural unity. This culinary kinship is also a reflection of the intertwined histories of the two countries. Here are some dishes that are enjoyed equally in both India and Nepal.
Dal Bhaat
Dal Bhaat is a staple meal in both Indian and Nepali households. It consists of lentil soup (dal) served with steamed rice (bhaat). This combination provides a complete and balanced meal, rich in protein and carbohydrates. The dal is typically made from yellow lentils, but can also include other varieties such as red or green lentils, seasoned with turmeric, cumin, garlic, and ginger. Bhaat is usually plain white rice, serving as a perfect base to soak up the flavourful dal. This dish is often accompanied by side dishes such as pickles, chutneys, and vegetable curries.
Momo
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Who doesn’t love hot, steaming momos? A type of dumpling, this dish is immensely popular in both Nepal and the northeastern regions of India. Over the years the love for momos has spread all over India and it is available in many parts of the country, not just in the North East. These dumplings are filled with minced meat (chicken, pork, or buffalo) or vegetables and are either steamed or fried. The dough is made from flour and water, and the fillings are seasoned with a mixture of spices, garlic, and ginger. Momos are typically served with a spicy dipping sauce made from tomatoes, chilies, and sesame seeds.
Thukpa
Thukpa is a noodle soup that has its roots in Tibetan cuisine and is popular in both Nepal and the Indian Himalayan regions. The soup features wheat noodles in a savoury broth, accompanied by vegetables, meat (usually chicken or beef), and sometimes tofu. The broth is seasoned with garlic, ginger, and various spices, creating a warm and comforting dish that is perfect for cold weather. Thukpa is often garnished with fresh herbs and a squeeze of lemon juice for added flavour.
Sel Roti
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Sel Roti is a traditional Nepali sweet bread that is also enjoyed in the Indian states of Sikkim Darjeeling and Kalimpong. Made with rice flour, sugar, and ghee, Sel Roti is deep-fried into ring-shaped breads that are crispy on the outside and soft on the inside. This dish is typically prepared during festivals, special occasions and is loved for its sweet and slightly chewy texture. It is often enjoyed with a cup of tea or as a dessert.
Saag
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Saag refers to leafy green vegetables cooked in various ways and is a common dish in both Indian and Nepali cuisine. Saag can be made from spinach, mustard greens, or other local greens and is typically cooked with garlic, ginger, and spices. In Nepal, it is often served with Dal Bhaat, as it is in India. In India saag can also be served with a variety of rotis or breads. The dish is known for its nutritious qualities, freshness and vibrant flavour, making it a healthy and delicious part of any meal.
Pulao
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Pulao is a fragrant rice dish cooked with spices, vegetables, and sometimes meat, and is cooked in both India and Nepal. Though the dish is versatile and each community has its own way of cooking it, the ingredients usually include vegetables such as peas, carrots, and potatoes, along with aromatic spices such as cumin, cloves, and bay leaves. Pulao can be made as a simple, everyday meal or dressed up for special occasions. It is often garnished with fried onions, nuts, and fresh herbs.
Bhutta
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Bhutte ko Chhokra, or roasted corn kernels, is a popular street food snack in Nepal that has its counterpart in India as well. The dish is immensely popular in India especially during the monsoon region. The corn is typically roasted over an open flame until slightly charred, then mixed with spices, lemon juice.
