Hi­malayan

BBC Good Food - - Update -

Each month we ex­plore a restau­rant trend, ex­plain­ing its key dishes and in­gre­di­ents. This month, Harneet Baweja, founder of Madame D in Lon­don’s Spi­tal­fields (madame-d.com), ex­plains what you need to know about Hi­malayan cui­sine, which is a fu­sion of Chi­nese, Nepalese, Ti­betan and In­dian.

Sukuti (sookh-tea) A way of pre­serv­ing meat in an area where re­frig­er­a­tion is of­ten ex­tremely un­re­li­able. The meat is first cooked in spices be­fore fully dry­ing out and stor­ing.

Pa­neer A fresh un­salted white cheese made by heat­ing milk and lemon juice to form curds be­fore strain­ing and press­ing through a muslin cloth. Pa­neer has a mild milky flavour and a dense, smooth tex­ture which makes it per­fect with the spices from the

Hi­malayan re­gion. Ne­wari (Nepalese) pick­les An es­sen­tial part of most Hi­malayan meals and a way of pre­serv­ing fresh fruits and veg­eta­bles for months where they may not be avail­able. Nepalese pick­les are a total flavour rev­e­la­tion span­ning from cu­cum­ber and radishes to gin­ger and lemon. Momos These streamed dumplings are found ev­ery­where through­out the Hi­malayas, but are most pop­u­lar in Ti­bet and Nepal. In a sim­i­lar way to Ja­panese gy­oza, the dumplings are stuffed with spiced meat and veg­eta­bles and shal­low fried. Naga Chilli From Na­ga­land in North Eastern In­dia, Naga Chillis are some of the spici­est in the world. Whole chillies are of­ten cooked with beef and served with pota­toes and plain rice. Thukpa Mean­ing ‘noo­dle’ in Ti­betan, this is a warm­ing tra­di­tional soup eaten through­out the Hi­malayas in the win­ter months and is of­ten served along­side momos.

Timur A Nepalese pep­per from the same fam­ily as Sichuan pep­pers but with in­tense grape­fruit notes that has a numb­ing ef­fect on the tongue.

Tan­gra An area lo­cated in Kolkata hous­ing large tan­ner­ies and restau­rants tra­di­tion­ally run by de­scen­dents of Chi­nese peo­ple. It is known for be­ing the only real Chi­na­town in In­dia, there you can find spe­cial­i­ties such as sweet and spicy pork sausages served with a va­ri­ety of pick­les and dip­ping sauces.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.