Rakshi or Ayla is fire water distilled from rice.
It is colorless and best drunk neat. Thon, the milky white juice of fermented rice, is the driving force behind many festivals in Kathmandu. The Tibetan version is called Chhyang.
Tongba is a popular energizer in the hills. It is made by pouring hot water into a pot of fermented millet and drunk with a bamboo straw.
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Sunday, February 18, 2007
Desserts
Juju Dhau -
Delicious creamy curd from Bhaktapur, a must at all feasts. Juju Dhau literally means ‘‘king curd".
Sikarni -
Yogurt preparation mixed with dried fruits. Sweet way to end dinner.
Delicious creamy curd from Bhaktapur, a must at all feasts. Juju Dhau literally means ‘‘king curd".
Sikarni -
Yogurt preparation mixed with dried fruits. Sweet way to end dinner.
Relishes
Achar -
A pickle to ‘‘brighten up your mouth". Can be made of ground tomatoes, sliced radish, ground coriander, boiled and diced potatoes and other ingredients.
Gundruk -
Dried and fermented green vegetables. Legendary accompaniment to meals in the hills of Nepal.
Sanya Khuna -
Jellied fish soup served cold. Spicy, hot and tangy. Terrific accompaniment to rice.
A pickle to ‘‘brighten up your mouth". Can be made of ground tomatoes, sliced radish, ground coriander, boiled and diced potatoes and other ingredients.
Gundruk -
Dried and fermented green vegetables. Legendary accompaniment to meals in the hills of Nepal.
Sanya Khuna -
Jellied fish soup served cold. Spicy, hot and tangy. Terrific accompaniment to rice.
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