“If you are a gourmet and love to taste different foods then Food Tour in Kathmandu is specially designed to fulfill your hunger for food.”
Kathmandu City, here now has a mixed cultures-different cultured people living u the der same shelter. So, we will take you to the place where you will experience different foods in Kathmandu Valley and the places nearby. We will try dishes such as Samay Baji or Newari Khaja Set, a traditional Newari dish in Nepal. It is offered by Newari culture to the Gods on many occasions and also a regular item in many Newari festivals. Samay Baji has gained popularity among Nepalese people because of its unique taste, unique cooking style and the natural spices used in it. Momo, minced meat rolled inside dough is another most popular delicacy in Nepal.JuJu Dhau, the “King Yogurt” from Bhaktapur is a sweetened yogurt which is an important component of all feasts in Nepal.
Food Tour in Kathmandu gives you an ample time to discover new tastes within Kathmandu Valley.
You will be picked up from hotel to start the food tasting tour. We will start with a Samay Baji Set as our first item of Food Tour including Chiura, or husked rice – a common snack in Nepal made by pounding rice. The dish can be served with yogurt, curry, and or meat. Wo – a Newari word which means mashed lentils cake. It is prepared from black lentils or green lentils, or “Mugh beans”. Aloo ko achar – a very popular Nepali potato salad, used in most feasts in Nepal. Chhoela – a smoked meat dish very popular in Nepal. It can be made with goat, buffalo or chicken. Fried bhatmas – fried, cooled soybean with a little salt added. Bodi – black eyed beans with spices, soaked overnight and then cooked in a cooker. The bodi is then fried, adding some garlic ginger paste, salt and then chilled Saag – any type of green leave for this like English Spinach can be used. It can either be boiled or fried, adding some salt. Fried fish – anchovies fried in oil. Lava-palu – fresh garlic and ginger, peeled and cut in half with a little salt added. Aaila (alcohol) – a colorless, home-made rice wine. Momo – the simple white-flour-and-water dough is generally preferred to make the outer Momo covering. It is steamed over a soup in a Momo-making utensil called a “muck too”. Momo is served with a dipping sauce, locally called Achar, normally made with tomato as the base ingredient. Some also prefer to take the chilly Achar. Then we will move to taste Juju Dhau, once wereachBhaktapur. Juju Dhau is known as the “King of Yogurt” in the Newari language. Juju Dhau can be taken as a snack, with a Nepali meal or as after dinner dessert. Later return back to your hotel.