Curry Research: Himalayas

Tibet: Tibetan food is significantly limited compared to that of neighboring countries such as India and China, as Tibet does not seem to enjoy the same abundance of naturally occurring edible flora and fauna, and therefore, the range of flavors and methods of preparation are less varied than those of other Asian cultures.

With the prevalence of Tibetan Buddhism as the country?s main religion, vegetarian food is common, using ingredients such as tofu, potatoes, grains and leafy greens. However, the Tibetan diet also includes meats and dairy products, especially those produced by yaks, which are native to the mountainous terrain. These ox-like creatures are raised for both their meat and their milk, which also makes a pungent cheese.

Steamed dumplings filled with savory meats and vegetables are an everyday staple. Rich meat stews made with potatoes and a kind of rustic, doughy pasta warm the cold winter nights. And spicy curries, similar to those of India, are also commonly featured at the Tibetan table. Meals are typically accompanied by simple flatbreads.

Nepal: Although the ingredients used to prepare Nepali cuisine are quite common, because of the way that these ingredients are combined, Nepali food is unique in flavor. The basic ingredients include rice, wheat, corn, lentils, meats, and fresh indigenous vegetables. Spices and flavor agents include garlic, onions, scallions, ginger, turmeric, cumin, coriander, nutmeg, bay leaves, black pepper, Szechuan peppercorns, chilies, cilantro, and mustard oil.

Preparation techniques include stewing, stir-frying, grilling, smoking, deep-frying, braising, marinating, steaming, drying, and fermenting. (?Baphaeko?).

A typical Nepali meal might feature an appetizer, a hearty soup, a meat dish, one or more vegetable side dishes, and an achar (Nepali chutney), a rice dish, a flatbred, and a beverage, such as beer, a strong spirit, or yogurt lassi, and finally a dessert with tea.

The most common everyday dish is called Dhal Bhat, lentils with rice, eaten twice a day in many families. Between these main meals, snacks of chura (pounded rice), roti flatbread, curried vegetables, and milk tea are popular. Another popular dish is Gundruk, leafy greens that are sun-dried, fermented and then dried again. Gundruk is often served with wheat and corn porridge. Popular for snacking is Chatamari, a flatbread made with rice and lentil flour, which may be served plain or with various topping. Other common favorites include a curried potato and bamboo dish called Alu Tama, a vegetable fried rice dish called Pulao, a curried meat dish called Masu, and a hearty noodle dish called Thukpa, which is especially popular during the New Year season. Nepali desserts include a spiced pistachio confection called Skiarni, and sweet curd called Juju Dhau.

Bhutan: My reasearch of Bhutan cuisine has revealed several interesting facts: Much of the population is Buddhist and therefore vegetarian. Yak is the preferred meat among non-vegetarians. Chicken and pork are also common in Bhutan?s cuisine.

Many of Bhutan?s classic dishes are spiced with red chili peppers of the ?capsicum onum? variety. Fresh produce includes pumpkins, white radish, potatoes, cabbage, cauliflower and beans. Rice is an important element of the Bhutan diet. Wheat is also cultivated and made into puta noodles.

One of the favorite dishes is called Ema Datshi, made with chiles and yak cheese. Dried corn is mixed with bamboo shoots to make a porridge called thukpa. Momo dumplings are also a favorite in Bhutan.