Recipes · Nepal · Vegetive

A Nepali relish of white radish simmered in a sesame tomato sauce, set beside rice at every meal.

A Newar stew of nine sprouted pulses, cooked at the Janai Purnima full moon to mark the end of the monsoon.

A Nepali salad of roasted soybeans dressed with lime, red onion and green chilli, eaten alongside afternoon tea.

Rings of fried rice-flour bread sweetened with ripe banana and cardamom, crisp outside and tender within.

Steamed rice with a turmeric lentil soup, finished with a sizzling tempering of ghee, garlic and cumin.