Nepali

Nepal's position between India and Tibet gave it lentils and rice from the south and dumplings and noodles from the north. The Newar people of the Kathmandu valley built a complex ritual cuisine around buffalo, beaten rice and fermented vegetables. Potatoes came to the hills in the 18th century. In the late 20th century momo spread from Newar eateries to every town, and the trekking trade exported dal bhat to the world.

Mustard oil heated to smoking, fenugreek seeds, timur (Sichuan pepper) and jimbu give the distinct flavour. Dal is thinner and simpler than Indian versions, vegetables are cooked dry, and achars are sour, sesame-rich relishes rather than oily pickles. Meat means chicken, goat or buffalo, cooked on the bone in thin gravies. Little dairy or cream; yoghurt and ghee are the exceptions.