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If you want to truly indulge in Nepali cuisine, you will have to put
hundreds of miles under your heels, traversing the entire length and
breadth of this beautiful Himalayan country. Simply because the
culinary landscape of a diverse nation like ours, where multiple
ethnicities and cultures have been thriving for centuries, is bound to
be unique, rich and above else disparate.
That is not to say, however, that Nepali ethnic cuisines not
delectable. They are, and most importantly, you don't necessarily have to
develop a palate for majority of them. Take the traditional Thakali
food for instance. It is one of those subsets in Nepali cuisine, which
promptly triggers an irresistible craving, with its own unique
flavours that originally come from Thak-khola village, in the upper
region of Kali Gandaki Gorge.
Good thing is I don't have to travel all the way there to gratify my
Thakali cravings. I just have to make my way to Tangaal Chatta Ganesh.
Next to it is Jimbu Thakali, where expert chefs churn out delicious
Thakali dishes, the centrepiece of which happens to be the Thakali
meal.
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Tenzin Choenyi Lama
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Biraj Singh Chettri
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