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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":435,"variations":437,"ingredients":447,"instructions":505,"pronunciation":529,"substitutions":530,"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"region":548,"baseServings":549,"prepMinutes":550,"cookMinutes":551,"difficulty":552,"course":553,"diet":555,"mainIngredients":561,"images":562,"keywords":572,"publishedAt":579,"updatedAt":579,"authorSlug":580,"summary":581,"localeSlug":543,"alternates":582},[394,397,400,403,406],{"answer":395,"question":396},"Leafy greens — usually mustard greens, radish tops or cauliflower leaves — wilted in the sun, packed airtight to ferment for one to three weeks, then dried until brittle. It is a Nepali hill preservation method, not a spice or a seasoning, and the finished product looks like dark shredded straw and smells strongly sour.","What is gundruk made from?",{"answer":398,"question":399},"Nepali, Tibetan, Bhutanese and Northeast Indian grocers stock it in bags, and it is easy to find online. Good gundruk is dark greenish-brown, dry and brittle with a clean sour smell. Avoid bags that smell musty or dusty, or that have gone pale grey, which means it has been sitting for a long time.","Where can I buy gundruk?",{"answer":401,"question":402},"Clearly and deliberately sour — enough to make you salivate, similar in intensity to a sauerkraut soup. It should not be mouth-stripping like vinegar. If your batch comes out too sharp, add a peeled potato and simmer ten minutes, or serve it with more rice, which dilutes it on the plate.","How sour should the soup be?",{"answer":404,"question":405},"Yes, though it takes weeks. Wilt mustard greens in the sun for a day, shred them, pack them extremely tightly into a jar so no air is trapped, seal and keep somewhere warm for one to two weeks until it smells sour, then dry the greens completely in the sun or a very low oven. The airtight packing is the step people get wrong.","Can I make gundruk at home?",{"answer":407,"question":408},"As written, yes — gundruk, potato, tomato, soybeans, spices and oil, with nothing animal-derived. Many hill versions add pork or a leftover bone, so if you are eating it out in Nepal it is worth asking. The vegan version is the more common everyday one.","Is this soup vegan?",[410,411,412,413,414,415],"Soak the gundruk in warm water for 15 minutes, then squeeze it out — but keep the soaking water and use some of it in the soup for extra sourness.","Dry-fry the rehydrated greens in the oil for a couple of minutes before adding liquid; it deepens the flavour from sour to savoury-sour.","Roast the soybeans in a dry pan until they smell nutty and a few split — undertoasted beans stay hard and squeaky in the broth.","Keep the soup thin. Gundruk ko jhol is meant to be poured over rice, not spooned like a thick stew.","Add the timur at the very end so its citrus tingle survives.","Taste before salting. Some gundruk is salted during fermentation and some is not, and the difference is large.","🥬","Gundruk ko jhol is a sour broth built on gundruk, mustard or radish leaves that have been wilted, packed airtight to ferment for a couple of weeks, then dried in the sun until they are brittle and almost black. Rehydrated and simmered with potato, tomato and roasted soybeans, they release a deep, lactic sourness and a savoury weight that tastes closer to a good sauerkraut broth than to anything else in South Asia. The soup itself is thin and drinkable, faintly oily from the mustard-oil tempering, and hot with dried chile. Poured over rice or eaten alongside dhido, it is the flavour most Nepalis in the hills grew up with.","Gundruk exists because of arithmetic. In the middle hills of Nepal, mustard, radish and cauliflower greens all come in at once in the autumn, and then nothing green grows for months. So the surplus is wilted in the sun for a day, pressed hard into an earthen pot or a clay-lined pit so no air remains, weighted, and left to ferment for one to three weeks until it smells sharply sour. The fermented mass is then pulled apart and dried in the sun until it is dark, brittle and effectively imperishable. It is a household technology, done by women in nearly every hill village, and versions of it are made across Nepal, Sikkim, Darjeeling and Bhutan.\n\nNutritionally it turns out to have been a very good idea. Fermentation raises the availability of iron and other minerals in the greens and adds lactic acid bacteria to a winter diet that would otherwise be rice, lentils and potato. In practice hill families ate gundruk for months of the year in two main forms: as this jhol, a thin soup, and as a dry, chile-hot achar pounded with tomato and timur. Both are still everyday food, and gundruk is one of the few Nepali products with formal recognition as a national food item.\n\nBhatmas — dried soybeans, dry-roasted until crunchy — go into the soup in many hill households, both for protein and because they soften into little savoury nuggets in the broth. Some versions add a handful of them roasted and crushed on top instead. The dish tolerates whatever else is around: a few pieces of pork, a handful of green beans, a bone from yesterday. What it does not tolerate is over-simmering, which flattens the sourness that is the whole reason for eating it.","The soup keeps 4 days refrigerated and, unusually, holds its sourness well — the ferment is already stable. Reheat gently and add water if the potato starch has thickened it. It freezes for a month, though the potato goes slightly mealy. Dry gundruk itself keeps in a sealed jar for a year or more in a dark cupboard; discard it if it smells musty or shows any fuzzy mould rather than simple dryness.",[421,422,423,424],"Rehydrates the gundruk properly so it softens without washing away the sourness that defines the soup.","Uses roasted soybeans the way hill kitchens do, for body and protein rather than as a garnish.","A tempering built on mustard oil, fenugreek and dried chile — the actual Nepali flavour base, not a generic one.","Tells you where to buy gundruk and how to judge a good batch from a stale one.",[426,427,428],"Medium pot","Small dry pan for roasting soybeans","Bowl for soaking the gundruk",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":430,"calories":434,"estimated":8},14,28,9,590,290,[436],"Steamed rice or dhido, with a dry vegetable tarkari and a spoonful of achar.",[438,441,444],{"name":439,"description":440},"Gundruk ko achar","The dry counterpart — gundruk pounded with roasted tomato, chile, garlic and timur into a fierce relish rather than simmered into soup.",{"name":442,"description":443},"Gundruk with pork","A few pieces of fatty pork simmered in from the start, common in eastern hill and Kirat households. The sourness cuts the fat perfectly.",{"name":445,"description":446},"Sinki ko jhol","The same soup made with sinki, fermented dried radish root instead of leaves — sharper, more pungent, and made the same way.",[448,453,456,461,464,468,473,478,480,485,489,492,495,498,502],{"qty":449,"name":450,"unit":451,"group":452},40,"dried gundruk (fermented mustard greens)","g","Base",{"qty":454,"name":455,"unit":451,"group":452},80,"dried soybeans (bhatmas)",{"qty":457,"ref":458,"name":459,"unit":460,"group":452},2,"potato","medium potatoes, in 2 cm cubes","piece",{"qty":457,"ref":462,"name":463,"unit":460,"group":452},"tomato","tomatoes, chopped",{"qty":465,"name":466,"unit":467,"group":452},1.2,"water","l",{"qty":469,"name":470,"unit":471,"group":472},3,"mustard oil","tbsp","Tempering",{"qty":474,"ref":475,"name":476,"unit":477,"group":472},0.5,"fenugreek","fenugreek seeds","tsp",{"qty":469,"name":479,"unit":460,"group":472},"dried red chiles, broken",{"qty":481,"ref":482,"name":483,"unit":484,"group":472},5,"garlic","garlic, sliced","clove",{"qty":486,"ref":487,"name":488,"unit":460,"group":472},1,"onion","onion, finely chopped",{"qty":486,"ref":490,"name":491,"unit":477,"group":472},"turmeric","ground turmeric",{"qty":486,"ref":493,"name":494,"unit":477,"group":472},"cumin","ground cumin",{"qty":474,"name":496,"unit":477,"group":497},"ground timur (or Sichuan pepper)","To finish",{"qty":499,"name":500,"unit":501,"group":497},null,"salt","to taste",{"qty":469,"ref":503,"name":504,"unit":471,"group":497},"cilantro","cilantro, chopped",[506,510,515,518,522,526],{"text":507,"title":508,"timerSeconds":509},"Cover the dried gundruk with warm water and leave 15 minutes until the strands soften and turn pliable. Lift it out and squeeze gently, keeping 200 ml of the sour soaking water — that liquid carries a lot of the flavour.","Soak the gundruk",900,{"tip":511,"text":512,"title":513,"timerSeconds":514},"They should be nutty, not burnt. Bitter beans will make the whole soup bitter.","Dry-roast the soybeans in a heavy pan over medium heat for 8 to 10 minutes, shaking often, until they darken a shade, smell toasted and a few split open with a crack. Set aside.","Roast the soybeans",540,{"text":516,"title":517},"Heat the mustard oil in a pot until it smokes lightly, then drop the heat and add the fenugreek and dried chiles. Count five seconds, then add the garlic and onion and fry until the onion is soft and just starting to brown at the edges.","Temper the oil",{"text":519,"title":520,"timerSeconds":521},"Add the squeezed gundruk with the turmeric and cumin and fry for 3 to 4 minutes, stirring, until the greens darken slightly and the smell shifts from sharply sour to deep and savoury.","Fry the greens",210,{"text":523,"title":524,"timerSeconds":525},"Add the tomatoes and cook until they collapse, then add the potato, roasted soybeans, water and the reserved soaking liquid. Bring to a boil and simmer uncovered for 20 to 25 minutes, until the potato is tender and the soybeans have softened but still have bite.","Simmer the soup",1440,{"text":527,"title":528},"Taste before adding salt, since gundruk varies in saltiness. The broth should be thin, clearly sour and savoury with a chile burn behind it. Stir in the ground timur off the heat, scatter cilantro over and serve hot, poured over rice.","Season and finish","GUN-drook koh JHOL",[531,535,539],{"note":532,"swap":533,"original":534},"Sauerkraut gives the right lactic sourness but is wetter and milder; use about three times the weight and skip the soaking. It is a genuine approximation, not the same dish.","Well-drained sauerkraut, or dried Chinese suan cai","Gundruk",{"note":536,"swap":537,"original":538},"You lose the crunch and the roasted note but keep the protein and body. Add them in the last five minutes.","Cooked white beans or chickpeas","Roasted soybeans (bhatmas)",{"note":540,"swap":541,"original":542},"Ghee makes the soup rounder and less pungent, which some households prefer. Mustard oil is the hill standard and gives the sharper edge.","Neutral oil or ghee","Mustard oil","gundruk-ko-jhol","Gundruk ko Jhol (Nepali Fermented Greens Soup)","Gundruk ko Jhol","गुन्द्रुक को झोल","nepal","Middle hills",4,20,35,"medium",[554],"soup",[556,557,558,559,560],"vegan","vegetarian","gluten-free","dairy-free","nut-free",[458,462,490,482],[563,566,568,570],{"alt":564,"src":565},"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":564,"src":567},"\u002Fimages\u002Frecipes\u002Fgundruk-ko-jhol\u002Fhero-16x9.jpg",{"alt":564,"src":569},"\u002Fimages\u002Frecipes\u002Fgundruk-ko-jhol\u002Fhero-4x3.jpg",{"alt":564,"src":571},"\u002Fimages\u002Frecipes\u002Fgundruk-ko-jhol\u002Fhero-1x1.jpg",[573,574,575,576,577,578],"gundruk","fermented greens soup","nepali soup","sour soup","bhatmas","hill food","2026-08-20","dishroute-kitchen","Thin, mouth-puckeringly sour soup of sun-dried fermented mustard greens simmered with potato, tomato and soybeans — winter food from a country that had to preserve its vegetables or go without.",{"en":583},"\u002Frecipe\u002Fgundruk-ko-jhol",{"items":585,"total":857,"page":486,"limit":858,"hasMore":859},[586,619,648,675,703,729,739,767,798,830],{"slug":587,"title":588,"shortTitle":589,"nativeName":590,"countrySlug":547,"region":591,"baseServings":592,"prepMinutes":550,"cookMinutes":593,"restMinutes":550,"difficulty":594,"course":595,"diet":597,"mainIngredients":598,"images":601,"keywords":611,"publishedAt":618,"updatedAt":618,"authorSlug":580},"aloo-achar","Aloo ko Achar (Nepali Sesame Potato Pickle)","Aloo ko Achar","आलुको अचार","Kathmandu Valley and the hills",6,25,"easy",[596],"side",[556,557,558,559,560],[458,599,600],"sesame-seeds","lemon",[602,605,607,609],{"alt":603,"src":604},"Bowl of Nepali aloo ko achar with yellow-dressed potato chunks, cucumber batons and chopped cilantro","\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero.jpg",{"alt":603,"src":606},"\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero-4x3.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero-1x1.jpg",[612,613,614,615,616,617],"aloo ko achar","nepali potato pickle","sesame potato salad","nepali achar","timur","dal bhat side","2026-08-21",{"slug":620,"title":621,"shortTitle":622,"nativeName":623,"countrySlug":547,"region":624,"baseServings":549,"prepMinutes":550,"cookMinutes":625,"difficulty":552,"course":626,"diet":628,"mainIngredients":629,"images":631,"keywords":641,"publishedAt":579,"updatedAt":579,"authorSlug":580},"aloo-tama","Aloo Tama (Nepali Potato and Bamboo Shoot Curry)","Aloo Tama","आलु तामा","Kathmandu Valley",45,[627],"main",[556,557,558,559,560],[630,458,490,487],"bamboo-shoots",[632,635,637,639],{"alt":633,"src":634},"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":633,"src":636},"\u002Fimages\u002Frecipes\u002Faloo-tama\u002Fhero-16x9.jpg",{"alt":633,"src":638},"\u002Fimages\u002Frecipes\u002Faloo-tama\u002Fhero-4x3.jpg",{"alt":633,"src":640},"\u002Fimages\u002Frecipes\u002Faloo-tama\u002Fhero-1x1.jpg",[642,643,644,645,646,647],"aloo tama","bamboo shoot curry","newari food","fermented bamboo","nepali curry","black-eyed peas",{"slug":649,"title":650,"shortTitle":651,"nativeName":652,"countrySlug":547,"region":624,"baseServings":549,"prepMinutes":550,"cookMinutes":550,"restMinutes":653,"difficulty":552,"course":654,"diet":656,"mainIngredients":657,"images":661,"keywords":671,"publishedAt":579,"updatedAt":579,"authorSlug":580},"newari-choila","Choila (Newari Spiced Grilled Buffalo)","Choila","छोयला",15,[655],"appetizer",[558,559,560],[658,659,482,660,490],"chicken","ginger","green-chili",[662,665,667,669],{"alt":663,"src":664},"Bowl of Newari choila, charred buffalo cubes coated in red mustard oil with chiles and cilantro","\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero.jpg",{"alt":663,"src":666},"\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero-16x9.jpg",{"alt":663,"src":668},"\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero-4x3.jpg",{"alt":663,"src":670},"\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero-1x1.jpg",[672,644,673,470,616,674],"choila","grilled buffalo","nepali appetizer",{"slug":676,"title":677,"shortTitle":678,"nativeName":679,"countrySlug":547,"baseServings":549,"prepMinutes":550,"cookMinutes":625,"difficulty":552,"course":680,"diet":681,"mainIngredients":682,"images":686,"keywords":696,"publishedAt":579,"updatedAt":579,"authorSlug":580},"nepali-dal-bhat","Dal Bhat Tarkari (Nepali Lentils, Rice and Vegetable Curry)","Dal Bhat Tarkari","दाल भात तरकारी",[627],[557,558,560],[683,684,458,685,490],"lentils","rice","cauliflower",[687,690,692,694],{"alt":688,"src":689},"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":688,"src":691},"\u002Fimages\u002Frecipes\u002Fnepali-dal-bhat\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Fnepali-dal-bhat\u002Fhero-4x3.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Fnepali-dal-bhat\u002Fhero-1x1.jpg",[697,698,699,700,701,702],"dal bhat","nepali lentils","tarkari","rice and lentils","nepali thali","everyday nepali food",{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"countrySlug":547,"region":548,"baseServings":549,"prepMinutes":481,"cookMinutes":653,"difficulty":594,"course":708,"diet":709,"mainIngredients":710,"images":713,"keywords":723,"publishedAt":579,"updatedAt":579,"authorSlug":580},"dhido","Dhido (Nepali Buckwheat and Millet Mush)","Dhido","ढिँडो",[627,596],[556,557,558,559,560],[711,712],"buckwheat","millet",[714,717,719,721],{"alt":715,"src":716},"Dark mound of Nepali dhido buckwheat mush in a brass bowl beside a bowl of sour green soup","\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero.jpg",{"alt":715,"src":718},"\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero-16x9.jpg",{"alt":715,"src":720},"\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero-4x3.jpg",{"alt":715,"src":722},"\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero-1x1.jpg",[704,724,725,726,727,728],"buckwheat mush","millet porridge","nepali hill food","gluten free staple","nepali staple",{"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"region":548,"baseServings":549,"prepMinutes":550,"cookMinutes":551,"difficulty":552,"course":730,"diet":731,"mainIngredients":732,"images":733,"keywords":738,"publishedAt":579,"updatedAt":579,"authorSlug":580},[554],[556,557,558,559,560],[458,462,490,482],[734,735,736,737],{"alt":564,"src":565},{"alt":564,"src":567},{"alt":564,"src":569},{"alt":564,"src":571},[573,574,575,576,577,578],{"slug":740,"title":741,"shortTitle":742,"nativeName":743,"countrySlug":547,"region":624,"baseServings":549,"prepMinutes":744,"cookMinutes":593,"restMinutes":745,"difficulty":552,"course":746,"diet":747,"mainIngredients":748,"images":751,"keywords":761,"publishedAt":579,"updatedAt":579,"authorSlug":580},"nepali-momo","Momo (Nepali Steamed Dumplings with Tomato Achar)","Momo","मम",50,30,[627],[559],[749,750,487,462,599],"flour","ground-beef",[752,755,757,759],{"alt":753,"src":754},"Pleated Nepali momo dumplings in a steamer tray beside a bowl of red tomato-sesame achar","\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero-4x3.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero-1x1.jpg",[762,763,764,765,616,766],"momo","nepali dumplings","steamed dumplings","tomato achar","kathmandu",{"slug":768,"title":769,"shortTitle":770,"nativeName":771,"countrySlug":547,"region":772,"baseServings":549,"prepMinutes":593,"cookMinutes":653,"restMinutes":773,"difficulty":594,"course":774,"diet":776,"mainIngredients":778,"images":781,"keywords":791,"publishedAt":579,"updatedAt":579,"authorSlug":580},"nepali-sekuwa","Sekuwa (Nepali Grilled Marinated Meat Skewers)","Sekuwa","सेकुवा","Eastern hills and Kathmandu",480,[775,655],"street-food",[558,560,777],"halal-friendly",[779,780,659,482],"goat","yogurt",[782,785,787,789],{"alt":783,"src":784},"Charred sekuwa meat skewers on a grill with raw onion rings, beaten rice and lemon alongside","\u002Fimages\u002Frecipes\u002Fnepali-sekuwa\u002Fhero.jpg",{"alt":783,"src":786},"\u002Fimages\u002Frecipes\u002Fnepali-sekuwa\u002Fhero-16x9.jpg",{"alt":783,"src":788},"\u002Fimages\u002Frecipes\u002Fnepali-sekuwa\u002Fhero-4x3.jpg",{"alt":783,"src":790},"\u002Fimages\u002Frecipes\u002Fnepali-sekuwa\u002Fhero-1x1.jpg",[792,793,794,795,796,797],"sekuwa","nepali grilled meat","goat skewers","timur marinade","dharan sekuwa","nepali street food",{"slug":799,"title":800,"shortTitle":801,"nativeName":802,"countrySlug":547,"region":803,"baseServings":592,"prepMinutes":745,"cookMinutes":745,"restMinutes":804,"difficulty":552,"course":805,"diet":809,"mainIngredients":810,"images":813,"keywords":823,"publishedAt":618,"updatedAt":618,"authorSlug":580},"sel-roti","Sel Roti (Nepali Fermented Rice Ring Bread)","Sel Roti","सेलरोटी","Nationwide, strongest in the hills",240,[806,807,808],"bread","breakfast","snack",[557,558,560],[684,811,812],"ghee","cardamom",[814,817,819,821],{"alt":815,"src":816},"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":815,"src":818},"\u002Fimages\u002Frecipes\u002Fsel-roti\u002Fhero-16x9.jpg",{"alt":815,"src":820},"\u002Fimages\u002Frecipes\u002Fsel-roti\u002Fhero-4x3.jpg",{"alt":815,"src":822},"\u002Fimages\u002Frecipes\u002Fsel-roti\u002Fhero-1x1.jpg",[824,825,826,827,828,829],"sel 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