10 Dishes

Breakfast

Aloo paratha

Aloo paratha (lit. "potato paratha") is a bread dish originating from india. it is a breakfast dish that is popular in the indian subcontinent. the recipe is one of the most popular breakfast dishes throughout the western, central and northern regions of india as well as the eastern regions of pakistan. aloo parathas consist of unleavened dough rolled with a mixture of mashed potato and spices, which is cooked on a hot tawa with butter or ghee. aloo paratha is usually served with butter, chutney, curd, butter milk or indian pickles, depending on the area of northern and western india in which it is served.

Breakfast

Chai

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.

Breakfast

Golfuki

Puffed rice

Breakfast

Gwaramari

Gwaramari is a newa cuisine which literally means round bread- “gwara” meaning round and “mari” meaning traditional bread. the food is popular in kathmandu area. it is eaten in breakfast usually served with a milk tea.gwaramari is prepared by mixing flour with baking powder, ginger, garlic, cumin, coriander, and salt and pepper. the mix is stirred with water forming a thick doughy paste. the paste is left for an overnight. next day, the paste is fried in chunks in a deep boiling oil until it becomes golden brown and crisp on the outside.

Breakfast

Jaulo

Rice with lentils, beans, spices

Breakfast

Khatte

Rice that has been soaked in water then roasted

Breakfast

Masala chai

Masala chai (, lit. 'mixed-spice tea'; hindi: मसाला चाय) is an indian tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices. originating in india the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. the term chai originated from the hindi word chai, which was derived from the chinese word for tea, cha (see etymology of tea). in english, this spiced tea is commonly referred to as masala chai, or simply chai, even though the term refers to tea in general in the original language. according to stories, it originates from modern india and said that the king created masala chai as an ayurvedic energizing and refreshing beverage. numerous coffee houses use the term chai latte or chai tea latte for their version to indicate that it is made with steamed milk, much like that used to make a caffè latte, but mixed with a spiced tea concentrate instead of espresso. by 1994, the term had gained currency on the u.s. coffeehouse scene.

Breakfast

Paratha

Paratha (pronounced [pəˈɾɑːtʰɑː]) is a flatbread native to the indian subcontinent, prevalent throughout the modern-day nations of india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, singapore, mauritius, fiji, guyana, suriname, and trinidad and tobago where wheat is the traditional staple. paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (punjabi), porota (in bengali), paratha (in odia, hindi, malayalam), palata (pronounced [pəlàtà]; in myanmar), porotha (in assamese), forota (in sylheti), farata (in mauritius and the maldives), roti canai, prata (in southeast asia), paratha, buss-up shut, oil roti (in the anglophone caribbean).

Breakfast

Phapar ko roti

Phapar ko roti (nepali: फापर को रोटि) is a nepali traditional food item and cooked in the style of pancake. nepalis consume this pancake with achar of various kinds.

Breakfast

Sel roti

Sel roti (nepali: सेल रोटी) is a traditional homemade ring-shaped sweet rice bread popular in nepal and the kumaon region of india. it is mostly prepared during dashain and tihar, widely celebrated hindu festivals in nepal and sikkim and darjeeling regions in india where ethnic nepalese people have presence. it is known as shinghal in kumaon.