This treasury of recipes from the members of the association of Nepalis in America, represents the best of authentic Nepali cuisine. From festival dishes to simple everyday favourites, the recipes included here reflect ht many facets of Nepal’s colourful and diverse culture. Nepali food, which is simple to prepare and subtle in flavor, is influenced by the cuisines of both India and Tibet. The Nepali diet consists primarily of rice, corn, millet, wheat, and lentils supplemented by leafy greens and other fresh vegetables during the growing season. Meat and fish are used on special occasions. Commonly used ingredients are cumin, black pepper, humeric, red and green chilies, garlic, ginger, onion, and scallions. The main cooking fats are mustard oil, clarified butter, corn oil, and soyabean oil. Most of the ingredients needed are readily available in supermarkets and in many health-food, Asian, and Indian grocery stores. The amounts of various ingredients called for in the recipes should be used as a guide only and can be adjusted according to the taste desired.
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