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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":514,"pronunciation":540,"substitutions":541,"slug":554,"title":555,"shortTitle":556,"nativeName":557,"countrySlug":558,"region":559,"baseServings":459,"prepMinutes":560,"cookMinutes":561,"difficulty":562,"course":563,"diet":565,"mainIngredients":571,"images":572,"keywords":582,"publishedAt":589,"updatedAt":589,"authorSlug":590,"summary":591,"localeSlug":554,"alternates":592},[394,397,400,403,406],{"answer":395,"question":396},"Tama is young bamboo shoots shaved thin and fermented in their own liquid until sour. Look for jars or vacuum packs labelled fermented bamboo shoot at Nepali, Tibetan or Northeast Indian grocers, and online. It is not the same product as the plain water-packed bamboo shoots stocked for Chinese cooking, which are unfermented and mild.","What exactly is tama and where do I buy it?",{"answer":398,"question":399},"That is the lactic fermentation, and it is normal. The sharpest part of the smell comes off in the first minutes of frying and simmering, and the finished curry smells far milder than the open jar. If the shoots smell of alcohol, mould or anything sweet and rotten rather than sour, discard them.","Why does the bamboo shoot smell so strong?",{"answer":401,"question":402},"Yes. Drain and rinse them, and add them only in the final ten minutes of simmering — they are already fully cooked and will disintegrate if they go in at the start. You will lose a little of the starchy body that cooking dried peas from scratch gives the broth.","Can I use canned black-eyed peas?",{"answer":404,"question":405},"Add a peeled whole potato and simmer for ten minutes to absorb acidity, or stir in a spoonful of yogurt off the heat. A small pinch of sugar also rounds it off. Next time, rinse the tama twice and taste it before it goes in the pot, since jars vary widely in strength.","My curry tastes too sour. Can I fix it?",{"answer":407,"question":408},"As written, yes — it is potato, fermented bamboo, black-eyed peas, spices and oil, with no dairy or meat anywhere in it. It is a common dish during Nepali fasting periods and vegetarian feast plates for exactly that reason, though some households do add pork.","Is aloo tama vegan?",[410,411,412,413,414,415],"Rinse fermented tama once and taste it. Some jars are aggressively sour and need a second rinse; others are mild and should go in as they are.","Fry the tama in the oil for a few minutes before adding liquid — it rounds off the sharpest edge of the ferment and deepens the smell.","Soak the black-eyed peas overnight if you can; they cook unevenly otherwise and some stay stubbornly hard.","Mash a few potato cubes against the side of the pot near the end to thicken the broth naturally.","Timur goes in at the end. Boiled for twenty minutes it loses the citrus note that makes it worth using.","Open a window while the tama jar is open. The smell is strong and short-lived, and it does not carry into the finished dish at the same intensity.","🥔","Aloo tama is a soupy Newari curry built on tama, bamboo shoots fermented in their own liquid until they turn sharply sour and faintly funky. That sourness is the whole point: it soaks into soft potato and creamy black-eyed peas, and the finished curry tastes tangy, savoury and slightly wild in a way nothing else in the Nepali repertoire does. The spicing is restrained — turmeric, cumin, a little chile, timur for its citrus tingle — because heavy spice would fight the ferment. It sits somewhere between a thick soup and a stew, and it is eaten spooned over rice with the same relish other cuisines reserve for a good sour pickle.","Bamboo grows fast and everywhere in the middle hills of Nepal, and the young shoots come up in the monsoon in far greater quantity than anyone can eat fresh. The traditional answer is fermentation: shoots are shaved thin, packed into a jar or a bamboo tube, sometimes with a little of their own water, and left to sour for a week or more in a warm place until the smell turns pungent and pleasantly rotten. That preserved product is tama, and it lasts through the seasons when nothing fresh is growing. Nepali cooking has a whole vocabulary of this kind of preservation — gundruk from mustard greens, sinki from radish, masyaura from lentil paste — and tama belongs to the same logic of a hill economy with no refrigeration and a long, cold, empty winter.\n\nAloo tama is most strongly associated with Newar kitchens in the Kathmandu Valley, where it shows up on feast plates and in everyday meals alike, usually with black-eyed peas — bodi — for body and protein. The combination is so fixed that many people call the dish aloo tama bodi. In the valley it is a rainy-season dish above all: the shoots are harvested in the monsoon, the ferment is at its freshest, and a sour, warming bowl is exactly what a Kathmandu August calls for.\n\nOutside Nepal, tama is the ingredient that decides whether this dish tastes right. Canned or vacuum-packed fermented bamboo shoots from Nepali and Northeast Indian grocers are the real thing and are worth seeking out. The plain water-packed bamboo shoots sold for Chinese cooking are not fermented at all — they are mild and slightly sweet, and a curry made with them is pleasant but simply not aloo tama. The recipe below tells you how to fake the acidity if that is all you can find, without pretending the result is identical.","Aloo tama keeps 3 days refrigerated and many cooks prefer it on day two, once the sourness has spread evenly through the potato. Reheat gently and add a splash of water, since the potato starch thickens the broth overnight. It freezes for a month, though the potato turns slightly grainy on thawing. The opened jar of tama keeps for weeks in the fridge under its liquid.",[421,422,423,424],"Treats the ferment as the lead flavour rather than burying it under spice.","Gives a workable rescue for cooks who can only find unfermented bamboo shoots.","Black-eyed peas are cooked to the right point — creamy inside, still holding their shape.","Balances the sourness with a specific tasting checkpoint instead of vague seasoning advice.",[426,427,428],"Heavy pot or Dutch oven","Bowl for soaking the peas","Mortar for the timur",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},12,58,13,640,15,390,[437],"Steamed rice, a dry vegetable tarkari and a spoonful of yogurt to soften the acidity.",[439,442,445],{"name":440,"description":441},"Aloo tama bodi","The full Newar name and version, with a generous quantity of black-eyed peas so the dish eats as a substantial main rather than a side curry.",{"name":443,"description":444},"Tama with pork","Hill and Newar households often add fatty pork, browned first and simmered until tender, which the sour broth cuts beautifully.",{"name":446,"description":447},"Thinner jhol style","Loosen with extra water and less potato for a brothy, drinkable version served alongside rice rather than over it.",[449,454,458,463,467,471,476,479,483,488,492,495,498,501,505,509],{"qty":450,"name":451,"unit":452,"group":453},200,"dried black-eyed peas, soaked overnight","g","Base",{"qty":455,"ref":456,"name":457,"unit":452,"group":453},300,"bamboo-shoots","fermented bamboo shoots (tama), drained and rinsed",{"qty":459,"ref":460,"name":461,"unit":462,"group":453},4,"potato","medium potatoes, in 3 cm chunks","piece",{"qty":464,"name":465,"unit":466,"group":453},3,"mustard oil","tbsp",{"qty":468,"ref":469,"name":470,"unit":462,"group":453},1,"onion","onion, finely chopped",{"qty":472,"ref":473,"name":474,"unit":475,"group":453},5,"garlic","garlic, minced","clove",{"qty":468,"ref":477,"name":478,"unit":466,"group":453},"ginger","ginger, grated",{"qty":480,"ref":481,"name":482,"unit":462,"group":453},2,"tomato","tomatoes, chopped",{"qty":468,"ref":484,"name":485,"unit":486,"group":487},"turmeric","ground turmeric","tsp","Spices",{"qty":489,"ref":490,"name":491,"unit":486,"group":487},1.5,"cumin","ground cumin",{"qty":468,"ref":493,"name":494,"unit":486,"group":487},"coriander-seed","ground coriander",{"qty":468,"ref":496,"name":497,"unit":486,"group":487},"chili-flakes","chile powder",{"qty":499,"name":500,"unit":486,"group":487},0.5,"ground timur (or Sichuan pepper)",{"qty":502,"name":503,"unit":504,"group":487},900,"water","ml",{"qty":506,"name":507,"unit":508,"group":487},null,"salt","to taste",{"qty":499,"ref":510,"name":511,"unit":512,"group":513},"cilantro","cilantro, chopped","cup","To finish",[515,519,522,525,530,534,537],{"text":516,"title":517,"timerSeconds":518},"Drain the soaked peas, cover them with fresh water in a pot and simmer for 25 to 30 minutes until they are creamy inside but still hold their round shape. Drain, keeping a cup of the cooking water.","Cook the black-eyed peas",1800,{"text":520,"title":521,"timerSeconds":455},"Heat the mustard oil in a heavy pot until it just smokes, then lower the heat and add the drained bamboo shoots. Fry for 5 minutes, stirring, until the sharpest sour smell has softened into something rounder and the shoots start to catch pale gold at the edges.","Fry the tama",{"text":523,"title":524},"Add the onion and cook until translucent and slipping apart, then the garlic and ginger for another minute until they stop smelling raw. Stir in the turmeric, cumin, coriander and chile powder and fry for 30 seconds so the spices toast in the oil rather than steam.","Build the base",{"tip":526,"text":527,"title":528,"timerSeconds":529},"Wait for the oil to break out. It is the signal that the masala is cooked and not raw.","Tip in the chopped tomatoes with a good pinch of salt and cook over medium heat for 6 to 8 minutes, pressing them against the pot, until they collapse into a paste and the oil separates and pools at the edges.","Add tomato and cook it down",420,{"text":531,"title":532,"timerSeconds":533},"Add the potato chunks, cooked peas and the water. Bring to a boil, then simmer uncovered for 20 to 25 minutes until the potato is soft enough to crush against the side of the pot and the broth has thickened slightly.","Simmer everything together",1440,{"text":535,"title":536},"Mash four or five potato chunks against the pot wall and stir them back in to give the broth body. Taste for salt and sourness — it should be clearly tangy, savoury and only mildly hot, with the ferment reading as depth rather than sharpness.","Thicken and season",{"text":538,"title":539},"Stir in the ground timur off the heat and let the curry sit for five minutes so the tingle spreads. Scatter cilantro over the top and serve hot, spooned over rice with the broth.","Finish with timur","AH-loo TAH-mah",[542,546,550],{"note":543,"swap":544,"original":545},"This gets you sour but not funky. Fermented tama has a lactic depth that acid alone cannot copy — the dish becomes a good sour potato curry rather than aloo tama.","Water-packed bamboo shoots plus 2 tbsp lemon juice and 1 tsp rice vinegar","Fermented bamboo shoots (tama)",{"note":547,"swap":548,"original":549},"Chickpeas are firmer and slightly nuttier but hold up well. Add them in the last ten minutes since they are already cooked.","Cooked chickpeas or white beans","Black-eyed peas",{"note":551,"swap":552,"original":553},"Mustard oil gives the pungent background common in Nepali cooking. Heat it to smoking first; used raw it tastes harsh.","Any neutral oil","Mustard oil","aloo-tama","Aloo Tama (Nepali Potato and Bamboo Shoot Curry)","Aloo Tama","आलु तामा","nepal","Kathmandu Valley",20,45,"medium",[564],"main",[566,567,568,569,570],"vegan","vegetarian","gluten-free","dairy-free","nut-free",[456,460,484,469],[573,576,578,580],{"alt":574,"src":575},"Bowl of Nepali aloo tama curry with potato chunks, bamboo shoot strands and black-eyed peas in yellow broth","\u002Fimages\u002Frecipes\u002Faloo-tama\u002Fhero.jpg",{"alt":574,"src":577},"\u002Fimages\u002Frecipes\u002Faloo-tama\u002Fhero-16x9.jpg",{"alt":574,"src":579},"\u002Fimages\u002Frecipes\u002Faloo-tama\u002Fhero-4x3.jpg",{"alt":574,"src":581},"\u002Fimages\u002Frecipes\u002Faloo-tama\u002Fhero-1x1.jpg",[583,584,585,586,587,588],"aloo tama","bamboo shoot curry","newari food","fermented bamboo","nepali curry","black-eyed peas","2026-08-20","dishroute-kitchen","A sour Newari curry of fermented bamboo shoots, potato and black-eyed peas, its funk cut with turmeric and timur — the one Nepali dish that gets its acidity from fermentation rather than lemon.",{"en":593},"\u002Frecipe\u002Faloo-tama",{"items":595,"total":864,"page":468,"limit":865,"hasMore":866},[596,629,639,664,692,719,746,774,805,837],{"slug":597,"title":598,"shortTitle":599,"nativeName":600,"countrySlug":558,"region":601,"baseServings":602,"prepMinutes":560,"cookMinutes":603,"restMinutes":560,"difficulty":604,"course":605,"diet":607,"mainIngredients":608,"images":611,"keywords":621,"publishedAt":628,"updatedAt":628,"authorSlug":590},"aloo-achar","Aloo ko Achar (Nepali Sesame Potato Pickle)","Aloo ko Achar","आलुको अचार","Kathmandu Valley and the hills",6,25,"easy",[606],"side",[566,567,568,569,570],[460,609,610],"sesame-seeds","lemon",[612,615,617,619],{"alt":613,"src":614},"Bowl of Nepali aloo ko achar with yellow-dressed potato chunks, cucumber batons and chopped cilantro","\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero.jpg",{"alt":613,"src":616},"\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero-16x9.jpg",{"alt":613,"src":618},"\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero-4x3.jpg",{"alt":613,"src":620},"\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero-1x1.jpg",[622,623,624,625,626,627],"aloo ko achar","nepali potato pickle","sesame potato salad","nepali achar","timur","dal bhat side","2026-08-21",{"slug":554,"title":555,"shortTitle":556,"nativeName":557,"countrySlug":558,"region":559,"baseServings":459,"prepMinutes":560,"cookMinutes":561,"difficulty":562,"course":630,"diet":631,"mainIngredients":632,"images":633,"keywords":638,"publishedAt":589,"updatedAt":589,"authorSlug":590},[564],[566,567,568,569,570],[456,460,484,469],[634,635,636,637],{"alt":574,"src":575},{"alt":574,"src":577},{"alt":574,"src":579},{"alt":574,"src":581},[583,584,585,586,587,588],{"slug":640,"title":641,"shortTitle":642,"nativeName":643,"countrySlug":558,"region":559,"baseServings":459,"prepMinutes":560,"cookMinutes":560,"restMinutes":434,"difficulty":562,"course":644,"diet":646,"mainIngredients":647,"images":650,"keywords":660,"publishedAt":589,"updatedAt":589,"authorSlug":590},"newari-choila","Choila (Newari Spiced Grilled Buffalo)","Choila","छोयला",[645],"appetizer",[568,569,570],[648,477,473,649,484],"chicken","green-chili",[651,654,656,658],{"alt":652,"src":653},"Bowl of Newari choila, charred buffalo cubes coated in red mustard oil with chiles and cilantro","\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero.jpg",{"alt":652,"src":655},"\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero-16x9.jpg",{"alt":652,"src":657},"\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero-4x3.jpg",{"alt":652,"src":659},"\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero-1x1.jpg",[661,585,662,465,626,663],"choila","grilled buffalo","nepali appetizer",{"slug":665,"title":666,"shortTitle":667,"nativeName":668,"countrySlug":558,"baseServings":459,"prepMinutes":560,"cookMinutes":561,"difficulty":562,"course":669,"diet":670,"mainIngredients":671,"images":675,"keywords":685,"publishedAt":589,"updatedAt":589,"authorSlug":590},"nepali-dal-bhat","Dal Bhat Tarkari (Nepali Lentils, Rice and Vegetable Curry)","Dal Bhat Tarkari","दाल भात तरकारी",[564],[567,568,570],[672,673,460,674,484],"lentils","rice","cauliflower",[676,679,681,683],{"alt":677,"src":678},"Nepali dal bhat plate with rice in the centre, lentil soup, potato and cauliflower curry and pickle","\u002Fimages\u002Frecipes\u002Fnepali-dal-bhat\u002Fhero.jpg",{"alt":677,"src":680},"\u002Fimages\u002Frecipes\u002Fnepali-dal-bhat\u002Fhero-16x9.jpg",{"alt":677,"src":682},"\u002Fimages\u002Frecipes\u002Fnepali-dal-bhat\u002Fhero-4x3.jpg",{"alt":677,"src":684},"\u002Fimages\u002Frecipes\u002Fnepali-dal-bhat\u002Fhero-1x1.jpg",[686,687,688,689,690,691],"dal bhat","nepali lentils","tarkari","rice and lentils","nepali thali","everyday nepali food",{"slug":693,"title":694,"shortTitle":695,"nativeName":696,"countrySlug":558,"region":697,"baseServings":459,"prepMinutes":472,"cookMinutes":434,"difficulty":604,"course":698,"diet":699,"mainIngredients":700,"images":703,"keywords":713,"publishedAt":589,"updatedAt":589,"authorSlug":590},"dhido","Dhido (Nepali Buckwheat and Millet Mush)","Dhido","ढिँडो","Middle hills",[564,606],[566,567,568,569,570],[701,702],"buckwheat","millet",[704,707,709,711],{"alt":705,"src":706},"Dark mound of Nepali dhido buckwheat mush in a brass bowl beside a bowl of sour green soup","\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero.jpg",{"alt":705,"src":708},"\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero-4x3.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero-1x1.jpg",[693,714,715,716,717,718],"buckwheat mush","millet porridge","nepali hill food","gluten free staple","nepali staple",{"slug":720,"title":721,"shortTitle":722,"nativeName":723,"countrySlug":558,"region":697,"baseServings":459,"prepMinutes":560,"cookMinutes":724,"difficulty":562,"course":725,"diet":727,"mainIngredients":728,"images":729,"keywords":739,"publishedAt":589,"updatedAt":589,"authorSlug":590},"gundruk-ko-jhol","Gundruk ko Jhol (Nepali Fermented Greens Soup)","Gundruk ko Jhol","गुन्द्रुक को झोल",35,[726],"soup",[566,567,568,569,570],[460,481,484,473],[730,733,735,737],{"alt":731,"src":732},"Bowl of Nepali gundruk ko jhol, dark sour greens soup with potato cubes and soybeans in yellow broth","\u002Fimages\u002Frecipes\u002Fgundruk-ko-jhol\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Fgundruk-ko-jhol\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Fgundruk-ko-jhol\u002Fhero-4x3.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Fgundruk-ko-jhol\u002Fhero-1x1.jpg",[740,741,742,743,744,745],"gundruk","fermented greens soup","nepali soup","sour soup","bhatmas","hill food",{"slug":747,"title":748,"shortTitle":749,"nativeName":750,"countrySlug":558,"region":559,"baseServings":459,"prepMinutes":751,"cookMinutes":603,"restMinutes":752,"difficulty":562,"course":753,"diet":754,"mainIngredients":755,"images":758,"keywords":768,"publishedAt":589,"updatedAt":589,"authorSlug":590},"nepali-momo","Momo (Nepali Steamed Dumplings with Tomato Achar)","Momo","मम",50,30,[564],[569],[756,757,469,481,609],"flour","ground-beef",[759,762,764,766],{"alt":760,"src":761},"Pleated Nepali momo dumplings in a steamer tray beside a bowl of red tomato-sesame achar","\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero.jpg",{"alt":760,"src":763},"\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero-16x9.jpg",{"alt":760,"src":765},"\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero-4x3.jpg",{"alt":760,"src":767},"\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero-1x1.jpg",[769,770,771,772,626,773],"momo","nepali dumplings","steamed dumplings","tomato achar","kathmandu",{"slug":775,"title":776,"shortTitle":777,"nativeName":778,"countrySlug":558,"region":779,"baseServings":459,"prepMinutes":603,"cookMinutes":434,"restMinutes":780,"difficulty":604,"course":781,"diet":783,"mainIngredients":785,"images":788,"keywords":798,"publishedAt":589,"updatedAt":589,"authorSlug":590},"nepali-sekuwa","Sekuwa (Nepali Grilled Marinated Meat Skewers)","Sekuwa","सेकुवा","Eastern hills and Kathmandu",480,[782,645],"street-food",[568,570,784],"halal-friendly",[786,787,477,473],"goat","yogurt",[789,792,794,796],{"alt":790,"src":791},"Charred sekuwa meat skewers on a grill with raw onion rings, beaten rice and lemon alongside","\u002Fimages\u002Frecipes\u002Fnepali-sekuwa\u002Fhero.jpg",{"alt":790,"src":793},"\u002Fimages\u002Frecipes\u002Fnepali-sekuwa\u002Fhero-16x9.jpg",{"alt":790,"src":795},"\u002Fimages\u002Frecipes\u002Fnepali-sekuwa\u002Fhero-4x3.jpg",{"alt":790,"src":797},"\u002Fimages\u002Frecipes\u002Fnepali-sekuwa\u002Fhero-1x1.jpg",[799,800,801,802,803,804],"sekuwa","nepali grilled meat","goat skewers","timur marinade","dharan sekuwa","nepali street 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filling","\u002Fimages\u002Frecipes\u002Fyomari\u002Fhero.jpg",{"alt":850,"src":853},"\u002Fimages\u002Frecipes\u002Fyomari\u002Fhero-16x9.jpg",{"alt":850,"src":855},"\u002Fimages\u002Frecipes\u002Fyomari\u002Fhero-4x3.jpg",{"alt":850,"src":857},"\u002Fimages\u002Frecipes\u002Fyomari\u002Fhero-1x1.jpg",[838,859,860,861,862,863],"newari sweet","yomari punhi","steamed rice dumpling","chaku filling","nepali dessert",10,24,false,1788563766186]