In a street, a man is cooking “jalebi”. Nepal. “Jalebi” is a very popular sweet in South Asia.

Nepal lies at the intersection of two great culinary traditions, Indian and Chinese. The simple cooking of the hills – Nepal’s heartland – is essentially a regional variation of north Indian food, comprising rice, lentils, curried vegetables, meats and chutneys. In the Kathmandu valley, the indigenous Newar have their own cuisine of spicy meat and vegetable dishes while in the mountains the diet is essentially Tibetan, consisting of soups, pastas, potatoes and breads.
For many Nepalis,”Daal bhat tarkaari” ( lentil soup, white rice and curried vegetables) isn’t just the most popular meal, it’s the only meal they ever eat, twice a day, every day of their lives. Indeed, in much of hill Nepal, “bhaat” is a synonym for food. A plate of “daal bhat” is often supplemented with “achhaar” (chutney) and more…