Eating Out
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Nepal's national dish is daal bhat, lentils and rice, jazzed up with hot chilly paper and some greens. It's cheap and nutrious, but haute cousine it's not. In Sherpa country, potatoes are the staple, cooked up a variety of ways, but most elaborately gurr, spiced potato, pan cakes grilled and eaten with cheese. Beef, of course, is tabbo in a Hindu country. The most taste local specialities are borrowed from Tibetan and Indian cooking. From Tibet come miso, noodle soup, and fried or steamed momos, dumpings filled rabi oil style with minced pork garlic and cabbage.
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The Tibetan gyakok, served in a chimney pot over flame, contains meat, vegetables and chicken in a rich broth. It usaully has to be order several hours in advance. Indian influence can be seen in the variety of vegetarian or mutton or chicken curry and tandoori dishes.
Tea is the favour drink, brewed with milk, sugar and sometimes spices and with yak butter in the high mountain. Local beer is good, wine prohabitively expensive. Fresh limeade and lassi, yogurt thinned with iced water, make refreshing drinks.
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