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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":469,"pronunciation":491,"substitutions":492,"slug":505,"title":506,"shortTitle":507,"nativeName":508,"countrySlug":509,"region":510,"baseServings":511,"prepMinutes":512,"cookMinutes":513,"difficulty":514,"course":515,"diet":518,"mainIngredients":524,"images":525,"keywords":535,"publishedAt":541,"updatedAt":541,"authorSlug":542,"summary":543,"localeSlug":505,"alternates":544},[394,397,400,403,406],{"answer":395,"question":396},"Nutty and earthy with a faint bitterness from the buckwheat, and almost no salt or fat of its own. On its own it is deliberately plain. All the flavour on the plate comes from what you dip it into, which is why it is always served with soup, curry or pickle rather than eaten by itself.","What does dhido taste like?",{"answer":398,"question":399},"The flour went in too fast or the heat was too high. Add it in three or four stages, beating and pressing the mixture against the pot wall between each addition, and keep the flame low once the flour is in. Existing lumps can usually be crushed out with the back of a wooden spoon if you keep working the dough.","Why is my dhido lumpy?",{"answer":401,"question":402},"With your right hand. Pinch off a walnut-sized piece, roll it once or twice against your fingers to smooth it, press a dent into it with your thumb, then scoop soup or curry and swallow it without much chewing. Nepalis generally do not cut it with a spoon, and it is not meant to be chewed like bread.","How do I eat dhido properly?",{"answer":404,"question":405},"Buckwheat, finger millet and maize are all naturally gluten-free, so a dhido made from any of them is too. Check the packaging for cross-contamination warnings if you are cooking for someone with coeliac disease, since these flours are often milled in facilities that also handle wheat.","Is dhido gluten-free?",{"answer":407,"question":408},"Not really. It sets firm and dry within about an hour and does not soften back with reheating. The cook time is only around fifteen minutes, so make it last, while the soup or curry is already hot and waiting. Set leftovers can be sliced and fried the next day instead.","Can I make dhido in advance?",[410,411,412,413,414,415],"Add the flour in three or four stages, not all at once — a single dump guarantees dry lumps in the centre.","Press the dough against the side of the pot with the back of the spoon between stirs; that is what breaks lumps, not stirring alone.","Keep the heat low once the flour is in, or the layer against the pot bottom scorches and turns the whole batch bitter.","It is done when the mass pulls cleanly away from the pot sides and holds a thumbprint without slumping.","Wet your serving spoon and your hands before shaping; dhido sticks to everything dry.","Serve immediately in a warm bowl. Dhido stiffens as it cools and becomes hard to pinch within about fifteen minutes.","🥣","Dhido is flour cooked into water until it becomes a firm, glossy mush you eat with your hands. There is no leavening, no fat and almost no seasoning: buckwheat or millet flour, boiling salted water, and about ten minutes of hard stirring with a flat wooden stick. The taste is nutty and faintly bitter from the buckwheat, the texture somewhere between polenta and stiff dough, and it is never eaten alone — you pinch off a piece, roll it briefly between your fingers, dent it with your thumb and use it to scoop gundruk soup, dal or a hot pickle. It is one of the oldest foods in the Nepali hills and remains the everyday alternative to rice above the rice line.","Long before rice reached the hill villages of Nepal in any quantity, people there ate what grew on steep, dry, unirrigated terraces: buckwheat, finger millet, barley and later maize. Dhido is what you make from those flours when you have a pot, water and fire and nothing else — no oven, no oil, no grinding stone for dough. It belongs to a family of grain mushes found across mountain agriculture worldwide, from Italian polenta to East African ugali to Tibetan tsampa, and like all of them it is defined by the flour available at that altitude rather than by any recipe.\n\nFor most of the twentieth century dhido carried a class stigma inside Nepal. Rice was the aspirational grain, bought from the lowlands, served to guests and eaten at festivals; dhido was what hill families ate the rest of the time because rice was expensive. Families who could afford rice ate it, and dhido quietly became shorthand for a poor village upbringing. That has flipped in the last couple of decades. Nutritionists pointed out what hill families already knew — that millet and buckwheat have far more fibre and minerals than polished white rice and release their energy slowly — and dhido moved onto Kathmandu restaurant menus as a heritage dish, often served in a small brass bowl with gundruk, a meat curry and several achars.\n\nThe cooking is genuinely a physical skill. The tool is a dhido-hurpi, a flat wooden paddle, and the technique is to add flour to boiling water in stages while beating and pressing it against the side of the pot so no lumps survive. Done properly the mass pulls away from the pot in one glossy lump and holds a fingerprint. Done impatiently it stays lumpy and tastes of raw flour. Traditionally dhido is not chewed much — pieces are swallowed after a quick dip — which is why the surface texture matters more than the crumb.","Dhido is meant to be eaten within minutes of cooking and does not store well: it sets hard and dry within an hour and reheats poorly. If you do have leftovers, refrigerate them for a day and slice the set block into fingers to pan-fry in a little oil until crisp on the outside, which is a real hill-kitchen use rather than a rescue. Do not freeze it — the texture turns crumbly and grainy.",[421,422,423,424],"A flour-to-water ratio that reliably gives dough you can pinch, not a pourable porridge.","Describes the beating technique physically, so the mush comes out lump-free the first time.","Explains what to serve it with, since dhido eaten alone makes no sense.","Covers the buckwheat, millet and maize versions and how each one tastes different.",[426,427,428],"Heavy-bottomed pot","Flat wooden paddle or sturdy wooden spoon","Kettle for extra boiling water",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},3,61,8,480,9,300,[437],"Gundruk ko jhol, a bowl of dal, a meat curry and at least one sharp achar — dhido needs something wet and strongly flavoured.",[439,442,445],{"name":440,"description":441},"Kodo ko dhido","Made entirely from finger millet flour — nearly black, denser and the most common version in the eastern hills.",{"name":443,"description":444},"Makai ko dhido","Maize-flour dhido, milder and yellow, closest in taste to soft polenta and popular in the mid-hills where maize dominates.",{"name":446,"description":447},"Dhido with ghee","A spoonful of ghee beaten in at the end for richness and a glossier surface — a festival or guest version, not everyday food.",[449,454,457,461,465],{"qty":450,"ref":451,"name":452,"unit":453},150,"buckwheat","buckwheat flour","g",{"qty":450,"ref":455,"name":456,"unit":453},"millet","finger millet flour",{"qty":458,"name":459,"unit":460},900,"water","ml",{"qty":462,"name":463,"unit":464},1,"fine salt","tsp",{"qty":462,"ref":466,"name":467,"unit":468,"optional":8},"ghee","ghee, to finish","tbsp",[470,473,477,480,485,488],{"text":471,"title":472},"Bring the water and salt to a hard rolling boil in a heavy-bottomed pot. Keep a kettle of extra boiling water within reach — you may need a splash if the dough seizes up too stiff to beat.","Boil the water",{"tip":474,"text":475,"title":476},"Skip this and you will fight lumps for the next ten minutes.","Whisk two heaped tablespoons of the mixed flour into the boiling water and let it bubble for a minute. This thin starter stops the bulk of the flour from clumping the moment it hits the water.","Make a slurry starter",{"text":478,"title":479},"Turn the heat to low. Add a third of the remaining flour and beat hard with a flat wooden paddle, pressing the mixture against the side of the pot to crush any lumps. Repeat with the next third, then the last, working the dough until it is uniform.","Add the flour in stages",{"tip":481,"text":482,"title":483,"timerSeconds":484},"If it becomes too stiff to move, add boiling water a tablespoon at a time — never cold water, which makes it grainy.","Keep beating and folding over low heat for 8 to 10 minutes. The mass will darken slightly, turn glossy, stop smelling of raw flour and begin pulling away from the pot in one lump instead of smearing on the sides.","Beat and cook out the flour",540,{"text":486,"title":487},"Press a thumb into the surface. It should hold the print without slumping and should feel dense and elastic rather than sticky or wet. If it slumps, cook another two minutes; if it cracks, beat in a little boiling water.","Check the texture",{"text":489,"title":490},"Beat in the ghee if using. With a wet spoon, scoop the dhido into warm bowls and shape each portion into a smooth mound. Serve immediately with soup, dal and pickle, while it is still soft enough to pinch.","Shape and serve hot","DHEE-doh",[493,497,501],{"note":494,"swap":495,"original":496},"Millet dhido is darker, denser and slightly sweet; maize is the mildest and closest to polenta. All three are traditional depending on the region.","Finger millet flour, or maize flour","Buckwheat flour",{"note":498,"swap":499,"original":500},"The mix balances buckwheat bitterness against millet earthiness. A single flour works fine — just expect a more pronounced version of that grain.","All of one flour","Mixed buckwheat and millet",{"note":502,"swap":503,"original":504},"You need something stiff enough to press hard against the pot. A silicone spatula bends and will not break lumps.","A sturdy flat-ended wooden spoon or a small rolling pin","Wooden dhido paddle","dhido","Dhido (Nepali Buckwheat and Millet Mush)","Dhido","ढिँडो","nepal","Middle hills",4,5,15,"easy",[516,517],"main","side",[519,520,521,522,523],"vegan","vegetarian","gluten-free","dairy-free","nut-free",[451,455],[526,529,531,533],{"alt":527,"src":528},"Dark mound of Nepali dhido buckwheat mush in a brass bowl beside a bowl of sour green soup","\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero.jpg",{"alt":527,"src":530},"\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero-16x9.jpg",{"alt":527,"src":532},"\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero-4x3.jpg",{"alt":527,"src":534},"\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero-1x1.jpg",[505,536,537,538,539,540],"buckwheat mush","millet porridge","nepali hill food","gluten free staple","nepali staple","2026-08-20","dishroute-kitchen","Buckwheat and millet flour beaten into boiling salted water with a wooden stick until it forms a smooth, dense dough — the hill staple of Nepal, torn off in pieces and dipped into curry or soup.",{"en":545},"\u002Frecipe\u002Fdhido",{"items":547,"total":822,"page":462,"limit":823,"hasMore":824},[548,581,612,640,668,678,706,734,764,795],{"slug":549,"title":550,"shortTitle":551,"nativeName":552,"countrySlug":509,"region":553,"baseServings":554,"prepMinutes":555,"cookMinutes":556,"restMinutes":555,"difficulty":514,"course":557,"diet":558,"mainIngredients":559,"images":563,"keywords":573,"publishedAt":580,"updatedAt":580,"authorSlug":542},"aloo-achar","Aloo ko Achar (Nepali Sesame Potato Pickle)","Aloo ko Achar","आलुको अचार","Kathmandu Valley and the hills",6,20,25,[517],[519,520,521,522,523],[560,561,562],"potato","sesame-seeds","lemon",[564,567,569,571],{"alt":565,"src":566},"Bowl of Nepali aloo ko achar with yellow-dressed potato chunks, cucumber batons and chopped cilantro","\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero.jpg",{"alt":565,"src":568},"\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero-16x9.jpg",{"alt":565,"src":570},"\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero-4x3.jpg",{"alt":565,"src":572},"\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero-1x1.jpg",[574,575,576,577,578,579],"aloo ko achar","nepali potato pickle","sesame potato salad","nepali achar","timur","dal bhat side","2026-08-21",{"slug":582,"title":583,"shortTitle":584,"nativeName":585,"countrySlug":509,"region":586,"baseServings":511,"prepMinutes":555,"cookMinutes":587,"difficulty":588,"course":589,"diet":590,"mainIngredients":591,"images":595,"keywords":605,"publishedAt":541,"updatedAt":541,"authorSlug":542},"aloo-tama","Aloo Tama (Nepali Potato and Bamboo Shoot Curry)","Aloo Tama","आलु तामा","Kathmandu Valley",45,"medium",[516],[519,520,521,522,523],[592,560,593,594],"bamboo-shoots","turmeric","onion",[596,599,601,603],{"alt":597,"src":598},"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":597,"src":600},"\u002Fimages\u002Frecipes\u002Faloo-tama\u002Fhero-16x9.jpg",{"alt":597,"src":602},"\u002Fimages\u002Frecipes\u002Faloo-tama\u002Fhero-4x3.jpg",{"alt":597,"src":604},"\u002Fimages\u002Frecipes\u002Faloo-tama\u002Fhero-1x1.jpg",[606,607,608,609,610,611],"aloo tama","bamboo shoot curry","newari food","fermented bamboo","nepali curry","black-eyed peas",{"slug":613,"title":614,"shortTitle":615,"nativeName":616,"countrySlug":509,"region":586,"baseServings":511,"prepMinutes":555,"cookMinutes":555,"restMinutes":513,"difficulty":588,"course":617,"diet":619,"mainIngredients":620,"images":625,"keywords":635,"publishedAt":541,"updatedAt":541,"authorSlug":542},"newari-choila","Choila (Newari Spiced Grilled Buffalo)","Choila","छोयला",[618],"appetizer",[521,522,523],[621,622,623,624,593],"chicken","ginger","garlic","green-chili",[626,629,631,633],{"alt":627,"src":628},"Bowl of Newari choila, charred buffalo cubes coated in red mustard oil with chiles and cilantro","\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero.jpg",{"alt":627,"src":630},"\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero-16x9.jpg",{"alt":627,"src":632},"\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero-4x3.jpg",{"alt":627,"src":634},"\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero-1x1.jpg",[636,608,637,638,578,639],"choila","grilled buffalo","mustard oil","nepali appetizer",{"slug":641,"title":642,"shortTitle":643,"nativeName":644,"countrySlug":509,"baseServings":511,"prepMinutes":555,"cookMinutes":587,"difficulty":588,"course":645,"diet":646,"mainIngredients":647,"images":651,"keywords":661,"publishedAt":541,"updatedAt":541,"authorSlug":542},"nepali-dal-bhat","Dal Bhat Tarkari (Nepali Lentils, Rice and Vegetable Curry)","Dal Bhat Tarkari","दाल भात तरकारी",[516],[520,521,523],[648,649,560,650,593],"lentils","rice","cauliflower",[652,655,657,659],{"alt":653,"src":654},"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":653,"src":656},"\u002Fimages\u002Frecipes\u002Fnepali-dal-bhat\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Fnepali-dal-bhat\u002Fhero-4x3.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Fnepali-dal-bhat\u002Fhero-1x1.jpg",[662,663,664,665,666,667],"dal bhat","nepali lentils","tarkari","rice and lentils","nepali thali","everyday nepali food",{"slug":505,"title":506,"shortTitle":507,"nativeName":508,"countrySlug":509,"region":510,"baseServings":511,"prepMinutes":512,"cookMinutes":513,"difficulty":514,"course":669,"diet":670,"mainIngredients":671,"images":672,"keywords":677,"publishedAt":541,"updatedAt":541,"authorSlug":542},[516,517],[519,520,521,522,523],[451,455],[673,674,675,676],{"alt":527,"src":528},{"alt":527,"src":530},{"alt":527,"src":532},{"alt":527,"src":534},[505,536,537,538,539,540],{"slug":679,"title":680,"shortTitle":681,"nativeName":682,"countrySlug":509,"region":510,"baseServings":511,"prepMinutes":555,"cookMinutes":683,"difficulty":588,"course":684,"diet":686,"mainIngredients":687,"images":689,"keywords":699,"publishedAt":541,"updatedAt":541,"authorSlug":542},"gundruk-ko-jhol","Gundruk ko Jhol (Nepali Fermented Greens Soup)","Gundruk ko Jhol","गुन्द्रुक को झोल",35,[685],"soup",[519,520,521,522,523],[560,688,593,623],"tomato",[690,693,695,697],{"alt":691,"src":692},"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":691,"src":694},"\u002Fimages\u002Frecipes\u002Fgundruk-ko-jhol\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fgundruk-ko-jhol\u002Fhero-4x3.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fgundruk-ko-jhol\u002Fhero-1x1.jpg",[700,701,702,703,704,705],"gundruk","fermented greens soup","nepali soup","sour soup","bhatmas","hill food",{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"countrySlug":509,"region":586,"baseServings":511,"prepMinutes":711,"cookMinutes":556,"restMinutes":712,"difficulty":588,"course":713,"diet":714,"mainIngredients":715,"images":718,"keywords":728,"publishedAt":541,"updatedAt":541,"authorSlug":542},"nepali-momo","Momo (Nepali Steamed Dumplings with Tomato Achar)","Momo","मम",50,30,[516],[522],[716,717,594,688,561],"flour","ground-beef",[719,722,724,726],{"alt":720,"src":721},"Pleated Nepali momo dumplings in a steamer tray beside a bowl of red tomato-sesame achar","\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero.jpg",{"alt":720,"src":723},"\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero-4x3.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero-1x1.jpg",[729,730,731,732,578,733],"momo","nepali dumplings","steamed dumplings","tomato achar","kathmandu",{"slug":735,"title":736,"shortTitle":737,"nativeName":738,"countrySlug":509,"region":739,"baseServings":511,"prepMinutes":556,"cookMinutes":513,"restMinutes":433,"difficulty":514,"course":740,"diet":742,"mainIngredients":744,"images":747,"keywords":757,"publishedAt":541,"updatedAt":541,"authorSlug":542},"nepali-sekuwa","Sekuwa (Nepali Grilled Marinated Meat Skewers)","Sekuwa","सेकुवा","Eastern hills and Kathmandu",[741,618],"street-food",[521,523,743],"halal-friendly",[745,746,622,623],"goat","yogurt",[748,751,753,755],{"alt":749,"src":750},"Charred sekuwa meat skewers on a grill with raw onion rings, beaten rice and lemon alongside","\u002Fimages\u002Frecipes\u002Fnepali-sekuwa\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Fnepali-sekuwa\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fnepali-sekuwa\u002Fhero-4x3.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fnepali-sekuwa\u002Fhero-1x1.jpg",[758,759,760,761,762,763],"sekuwa","nepali grilled meat","goat skewers","timur marinade","dharan sekuwa","nepali street food",{"slug":765,"title":766,"shortTitle":767,"nativeName":768,"countrySlug":509,"region":769,"baseServings":554,"prepMinutes":712,"cookMinutes":712,"restMinutes":770,"difficulty":588,"course":771,"diet":775,"mainIngredients":776,"images":778,"keywords":788,"publishedAt":580,"updatedAt":580,"authorSlug":542},"sel-roti","Sel Roti (Nepali Fermented Rice Ring Bread)","Sel Roti","सेलरोटी","Nationwide, strongest in the hills",240,[772,773,774],"bread","breakfast","snack",[520,521,523],[649,466,777],"cardamom",[779,782,784,786],{"alt":780,"src":781},"Stack of golden-brown Nepali sel roti rings of fried fermented rice batter beside a bowl of yogurt","\u002Fimages\u002Frecipes\u002Fsel-roti\u002Fhero.jpg",{"alt":780,"src":783},"\u002Fimages\u002Frecipes\u002Fsel-roti\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Fsel-roti\u002Fhero-4x3.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Fsel-roti\u002Fhero-1x1.jpg",[789,790,791,792,793,794],"sel roti","nepali rice bread","fermented rice ring","tihar food","nepali festival bread","fried rice bread",{"slug":796,"title":797,"shortTitle":798,"nativeName":799,"countrySlug":509,"region":586,"baseServings":511,"prepMinutes":587,"cookMinutes":556,"restMinutes":555,"difficulty":800,"course":801,"diet":803,"mainIngredients":804,"images":806,"keywords":816,"publishedAt":580,"updatedAt":580,"authorSlug":542},"yomari","Yomari (Newari Steamed Sweet Rice Dumplings)","Yomari","योमरी","hard",[802,774],"dessert",[520,521,523],[649,805,561],"molasses",[807,810,812,814],{"alt":808,"src":809},"Steamed Newari yomari dumplings with pointed tips, one broken open to show dark molasses and sesame filling","\u002Fimages\u002Frecipes\u002Fyomari\u002Fhero.jpg",{"alt":808,"src":811},"\u002Fimages\u002Frecipes\u002Fyomari\u002Fhero-16x9.jpg",{"alt":808,"src":813},"\u002Fimages\u002Frecipes\u002Fyomari\u002Fhero-4x3.jpg",{"alt":808,"src":815},"\u002Fimages\u002Frecipes\u002Fyomari\u002Fhero-1x1.jpg",[796,817,818,819,820,821],"newari sweet","yomari punhi","steamed rice dumpling","chaku filling","nepali dessert",10,24,false,1788563739004]