Nepalese Gastronomy is the practice and traditional art of choosing products, cooking techniques, and eating wholesome food. Wholesome foods are the ones that your body appreciates, the ones that help you stay healthy.
The use of preferably seasonal, fresh, local products with uniquely marrying spices and herbs, pairing ingredients, and using the right cooking technique from the same provincial land are part of our gastronomy.
However eating on side fermented pickled vegetables on the side, Chop ( Spiced pickled )made in advance for a long time also part of food culture.
It is also heavily influenced by region, religious festivals, cultural, caste choices, and traditions. Our meal brings people together for an occasion to enjoy the art of good eating and drinking.
Dishes which reflect the origin and diversity of our own regions and some unique aspect of our the community.
Here are ten our gastronomy guidelines from the queen of gastronomy our grand grandma used to teach us :
1. Eat foods that are freshly cooked, so we used to have a fixed pattern eating time.
2. Food should be well-cooked, tasty, and easy to digest. Used carom seed (Jwano), on fried food, to digest easily, she always suggests solid food, which is eaten; liquids to be drunk; semi-fluids that are licked; and fibrous foods that are chewed.
3. Food needs to be eaten in proper quantities, neither too much nor too little. We used to have our own named plates and glassed. Every year or 2 it was changing per our growth. It never fix portion, it was always per our appetite.
4. Food and its courses need to work together, not contradict one another. When we had meat, we never used to drink milk on that day. she always balance of Green, Starch, Pulse, and Daal ( Lentil ) Bhat ( Rice) Tarkari ( Curry ), Tarawa ( Fried vegetable or wilted green ), Achar ( Pickle ) or Chhop ( Sprinkle ), Mohi ( Butter Milk ) or Dhahi ( Yoghurt ).
Even in our Ayurvedic dietary system says
Ingestion, digestion, absorption, assimilation, and metabolism of the five basic elements, namely earth (Prithvi), water (AAP), fire (Agni), air (Vayu), and ether (akasha). Both Charka Samhita and Agnivesha clearly state that curable and incurable body disorders are the result of dietary indiscretion
5. Food should be eaten on an empty stomach, after the previous meal has been digested. She arranged and fixed Breakfast time, lunchtime, Afternoon tea ( snack ), and dinner time.
6. Food should be eaten in a hospitable atmosphere and with appropriate equipment and implements. There was a rule in our house, no shouting and screaming in the house during eating time. There we Pirka ( Nepalese wooden stool ), Chakati ( small mat made from Corn husk, rice straw )
7. Food should be eaten slowly and nicely, not in rush.
8. Food should be cooked in optimum temperature and time, so we don’t lose its nutrients
9. Food should be eaten with respect concentrated attention.
10. Foods should be eaten that suit constitution and nature. That’s why seasonal and local is important.
Long story but it’s short and simple, gastronomy starts from the farm and finishes in the fork. Nepalese gastronomy starts from Kitchens Garden or farm by using local, seasonal, and traditional ingredients from the farm kitchen garden, cooking with the right cooking technique and fork means on its way that we eat as we have our own rule. The whole process and art of eating is Nepalese Gastronomy.
Newari Kitchen is the ultimate cuisine so far to pair food and drink from our gastronomy. – R&D Chef Binod Baral