Nepali Food – Paleti Bhanchha Ghar

How do Nepalis eat Nepali food in the village?

If you are fortunate enough to be invited to eat with a family in the village, you will notice many thigs different than other cultures. One of them is that is that they eat with their hands.

Most homes won’t have spoons and forks. Instead the family sits on low cushions cross-legged at the low tables. Hands are always washed first. Nepalis eat with their rights hands. The woman of the family serves the men first, preferring to wait on the table and then eating after the men. Don’t expect the woman to sit down with you when you eat. They won’t do it, citing that they are there to serve, and they serve with pride in what they have cooked.

When they are done eating, the wash their hands again. Nepalis enjoy eating good food, and are always very happy when they eat. Talking at table is normal, sharing in stories as well as the day’s activities. Here at Paleti Bhanccha Ghar, you can sit either cross-legged on cushions Nepali style or at regular chairs and tables. Knives, spoon and forks are provided, but of course, you are welcome to eat with your hand like the local people. No matter which way eat, you will agree – it is definitely authentic, tasty Nepali cuisine.

Ingredients, spices and vegetables Where from?

You can buy food at a lot a places, but what if you want to buy really good, organic food? The best place is the village. Kishan Gurung goes back to the villages to buy the food. He insists only organically grown food where no chemicals are used on the crops. Spices are locally grown and brought to his restaurant in Kathmandu.

The same goes for the vegetables. The freshest is always fresh from the farm. If you buy the crops in Kathmandu, it might be day since the harvest has taken place has taken place. Instead, his village is not that far out of Kathmandu, so he can easily bring the food each morning right to his restaurant.

Sure, it’s a lot of extra work. But the success can be tasted, and when it comes to food, taste means everything. The extra effort pays off in big dividends because you can truly taste the Paleti difference. That’s what keeps especially the local people coming and go, but the local people are always around. When they keep coming back, you know that what is being served is well above the average. In the future, it is hoped that Paleti Bhanccha Ghar can open a small shop in Thamel to bring these spices and vegetables to the general public. Good, organic food is always not easy to find. But when you know the local area, you can know who’s producing organically and definitely with the finest of ingredients. This doesn’t happen by accidents.

Paleti Nepali Thali Set

It is also said that Paleti Nepali Thali set (also known as commonly called dhal/bhat) is 24-hour power for the Nepali people. Ask any Nepali want he or she wants for dinner and they’ll answer “dhal bhat”. This is served with a large amount of rice with lentil soup poured over it.

Around the dish are usually smaller dishes of chicken or mutton, along with vegetables and pickle which is then dumped on the lentil soup and rice combination and eaten with the right hand. Normally the hostess comes around with more rice which is readily accepted.

This food empowered the great Gurkha soldiers who came from Nepal (they came from our family, the Gurung people!), giving them the energy to run up and down the mountains. Its healthy and nutritious as well as being very, very tasty! PaletiBhancchaGhar serves its very own traditional version of dhal/bhat that combines the unique Himalayan flavor as the local people have authentically experienced over the centuries. You can taste the difference!

Paleti Nepali Dhindo Set (Phaper/kodo)

Deep within the Himalayas, families sit around to enjoy a rich meal called Dhindo (pronounced dhee-do) that was designed to fill hungry stomach after working all day in the fields. Made of either corn meal (Makai ko pitho) and sometimes millet flour (kodo ko pitho) it is mixed with butter, various pickles, buttermilk or yogurt, and other vegetables. It is eaten when it is very hot because it hardens when it cools.

The combination of ingredients made for a tasty dinner that was filling and gave the people plenty of energy to do the hard work of mountains.

Side dishes can be added including meat that is mixed in with the foods. In the cities, dhindo almost completely disappeared from the foods. In the cities, dhindo almost completely disappeared from the Nepalis menus in higher end restaurants, but this deliciously traditionally nutritious delight is making a comeback as a new generation of Nepalis are rediscovering its delightful flavor. With their right hand by first scooping up or tearing small bite-size pieces of dhindo with your fingers, then dipping or rolling into sauce before you put in your mouth. It is a Nepali tradition to always wash hands prior to eating and after a meal. Dhindo should be eaten steaming hot, right after cooking since it hardens once it cools. Traditionally dhindo is cooked in a Nepali iron pan with long handle and rounded bottoms, called a taapke, which has an excellent heat distribution qualities. It is typically stirred with a large iron spoon with a long handle (panyo).

Samay Baji

(Traditional Newari Khaja Set)

One of the ethnic groups of the Kathmandu Valley are the Newari people, and their favorite snack is Samay Baji. Paleti Bhanccha Ghar is Pleased to be able to serve this authentic Newari Khaja set. Samay Baji was traditionally eaten at festivals time (and Newaris have lots of festivals!) and first dedicated to the gods. It is believed that to eat Samay Baji is to find good luck, prosperity as well as good health and long life.

The foundation of Samay Baji is beaten rice. Small bowls filled with barbequed buff meat with spices or chicken is added on top of the beaten rice. Vegetables also are included which can include a dry soybean and salad, boiled egg along with garlic and ginger. This is more of a traditional luncheon meal served in small portions. Paleti Bhanachha Ghar is proud to serve this unique Newari meal in its traditional way, offering up great nutrition that gives plenty of energy.

MOMO

(They are like dumplings, but definitely better!)

Momo may have orginated in Tibet, but it took the people of Kathmandu Valley to raise the level of momo into the ultimate Nepali culinary delight. These are like dumpling filled with meat or vegetables and either steamed or fried to perfection. Ask any Nepali what he or she wants for a snack, and they’ll almost always tell you momo!

Momo is prepared with some traditional spice and then a sauce can be poured over it. There are several different types of sauce found in the Kathmandu Valley that truly enhance that experience. PaletiBhanchhaGhar offers either steamed or fried momo and served with mild sauce. Of course, those that like a hot sauce with plenty of chili can ask for it. For many Nepalis, they won’t even touch momo without fiery hot sauce. Whatever way you want, you can know that this definitely authentic Nepali momo.