Special Street Foods From Nepal II Food Tour

 

1.    Live BBQ Sekuwa : Nepal is an ethnically and culturally diverse country, and one outcome of this is that there is an impressive array of local cuisine. Nepalese food has been strongly influenced by both India and Tibet, and in places like Kathmandu there is a growing interest in western dishes. Much of the local cuisine (particularly from the Himalayan region) can taste a bit bland if people are used to spicy or savory food, but the diet in Nepal receives a good deal of praise for its health giving properties. Imagine enjoying rasilo sekuwa—dice pieces of meat mixed with natural spices and herbs and skewered and grilled over natural wood fire—on a fine evening near Kathmandu, Bhaktapur and Lalitpur. Seems like a nice plan to enjoy street food, isn’t it? The sekuwa here is tender, and you can feel the succulent taste of juicy dicey meat and spices in every bite. Puffed rice, radish pickle, dalmod, ginger sour pickle, chutney, side salad and a wedge of lemon come with the sekuwa to make it a spicy-sour appetizer. Few restaurant are serving jhaneko sekuwa, sekuwa sandheko, sekuwa chilly and platter.

2.    Buff Syabhale : These delicious fried meat mountain pies are wonderful as either a snack with drinks, or as part of a meal. Usually stuffed with buff minced, they retain a soft, juicy, flavorful inside that provides a perfect counterbalance to the carving crunchy exterior. With some spicy sauce to dip it in, and a cold drinks close at hand, it’s a taste that’s hard to top.

3.    Hakku Buff Choila: Choila names automatically comes mouthwatering I can’t stop while seeing buff choila, this is medium-hot, green garlic flavor on every bites, spicy, and mouth-watering Newari dish has captured the hearts of many. Usually, choila is grilled water buffalo meat mixed with a range of spices, including generous sprinklings of mustard oily flavorful chili. Have it with chiura (beaten rice) and aila (homemade liquor) to make it more delicious and heartwarming. Jatra is coming so, lets ready for taste and experience.

4.    Gwaramari: If you go for a morning walk around the Ason, patan galli, chowk, Swayambhunath or Kathmandu Durbar Square heritage sites, you will find many people eating with milk a round type of bread known as puffy gwaramari morning time only. This small yet famous Newari breakfast dish is best served warm over a nice cup of milk tea. The outer layer is fried, which makes it crunchy on the outside, but inside soft.

5.    Pop Soda Drink : Newroad area and park area mostly people are having standard refreshing drink with black salt.  Soda used to be a popular (and still is) aerated drink before the introduction of Coke, fanta and Pepsi in Nepal. Interestingly, it is bottled with a marble color ball as a lid, which makes a nice popping sound while opening. The drink is indeed very refreshing when served with a pinch of sea salt and lemon juice; perhaps even more so than popular brands.

6.    Momocha: Momo is a dumpling made of all-purpose flour and filled with either meat or vegetables. Inspired by Tibetan dumplings, the dish is a very popular Nepali street food. In Nepal the most common type of momos are buff (buffalo) momos followed by chicken. Easy and catchy snacks meals in Kathmandu each and every corner to start level hotel. Momo is no doubt the most popular delicacy in Kathmandu, and found everywhere. The taste differs a lot from the ones commonly found elsewhere. Because it’s winter season right now, many places have also added hot and spicy Jhol Momo, fried momo, momo platter, jhaneko momo, chilly momo, kothey momo, momo pie, momo burger, water bbq momo to their menu.

7.    Aloo Chop: Nepalese homes are a great place to get these tasty bites made with potatoes and chicken. These tamarind-flavored chutney-served aloo chops are a tasty snack that appeals to both residents and visitors. You should try them as a quick and easy street snack option while visiting Kathmandu!

8.    Lassi/mattha: It is originated in  royal premises but it is so popular in Kathmandu made of yogurt and adds flavor, sweetened, and chilled with ice, also you can add some Kaju ( cashew nut ), khuwa, and nuts  on top over. It is so popular in the summertime you can see the people surrounded by the shops and gathering, you can even get a place to sit there but people prefer it so much.

9.    Piro Lhaphing: The taste of bouddha from Tibet, It’s been newly introducing street dish has risen from the Tibetan streets of Boudha to become a favorite for the rest of us. Lhaphing might be a cold noodle dish seasoned with spices, but this cold dish might be the best way to turn up the heat in your body this chilly season. No, it’s not as hot as timmur, but it still gives that hot hit of chili. To add a different flavor menus, one can throw in a variety of spices and a good dose of sesame oil.

10.  Thulo Lakhamari: Lakhamari has been one of the ethnic sweet delicacies of valley since a very long years. Before, it was primarily presented to guests by the groom during his wedding and special subha event, but in recent times on saipata, it has increased in popularity and now this sweet crusty delicacy can be enjoyed anytime.

11.  Handmade Udon Noodles: Inside boudha nath area, in the most unlikely location, is a shiny blue building where you will find the best udon in Nepal. Handmade by a old man and his well-trained staff, the noodles are just as they should be: thick, chewy, and hearty. You stir fried, you can have mixed with different vegetables, tofu, buff and hot seasoning chowmein. 

 

12.  Thukpa: Thukpa has become a readily available noodle soup in Kathmandu today. It’s easy to prepare and offers a delicious bowl of broth with options for both vegetarian and meat versions. Enjoyed as a comfort food, Thukpa doesn’t require a special occasion to indulge in its delightful flavors. It’s a satisfying and wholesome meal on its own. You can savor this tasty bowl of Thukpa at the local eateries along the streets of Kathmandu and from food trucks around the city.

 

13.  Daal Bhaat Tarkari: Bhojan of Nepalese, The nearest thing to a national dish in Nepal would be dal bhat. The basic ingredients of this are rice and lentil soup. Many Nepalese will eat dal bhattwice a day. There are many different versions of this meal, but the most popular is dal bhat tarkari which also comes with curried vegetables and chutneys. Hearty and filling, it is best enjoyed by eating with your hand, rather than using cutlery. 

14.  Nepali Coffee: We probably all remember the days when the only simple coffee one could get in the city was Nescafe. So much has changed since then, and now delicious Nepal-grown coffee is available at numerous stores found in nearly every corner. Not only is Nepal growing its own coffee, there are now many baristas who are experts at roasting, grinding, and brewing it, all of which is essential in producing that perfect cup.

15.  Chatpate: Chatpate is one of the famous Nepali young teenager’s girl snacks which is usually sold at street-side stalls. It is a very famous street food among teenagers as well as adults, especially females of almost every age group love it as Chatpate consists of lots of mouthwatering flavors. chana chatpat traditionally comes in a piece of rolled up paper with the corner of the waiwai cartoon used as a spoon.

16.  Sel Roti: Another popular dish, which resembles a doughnut, is a delicious sweet bread. This crispy, sweet and crunchy bread is enjoyed with tea and is healthy as it is made with rice flour. This locally made bread is prepared during festivals and occasions. In fact, there are several versions of this dish available and can be tweaked as per taste.

17.  JUJU Dhau : In the Newari language, JUJU translates to King and Dhau means Curd, making JUJU Dhau the "king of curds." This delicacy holds great ritual significance within the Newari community, symbolizing purity and being a mandatory item during auspicious ceremonies, local festivals, marriage rituals, religious occasions, and family gatherings. Throughout Kathmandu, one can find posters advertising this famous dessert

18.  Pani Puri: Pani Puri is a popular Nepalese street food, also commonly enjoyed across the Asian subcontinent. It consists of a fried and crispy hollow puri filled with flavored water. In Kathmandu, apart from Pani Puri, one can also indulge in the delicious chowchow Puris. This variation of the same snack is a common street food in Kathmandu, where instead of water, the puri is filled with curd.

19.  Khaspe(Sherpa bread): Sherpa bread (Khaspe) is a very crunchy snack that is quite common among Buddhist and Mongolian communities. It does not have a very distinct flavour to it, so some prefer salt and yak butter seasoning over it,

20.  Gudpak(Nepali sweet):  This sweet items famous in our cultural for energy giving while women has pregnancy and their baby delivery . It builds muscles and essential sweet meal in post natal diet. Women have gudpak on fasting time

21.  Furandana(fried beten rice). Fried beten rice with spices and nuts (Furandana) is also very popular during celebrations and festivals. Furandana is often eaten during marriage ceremonies, bartabandha and other family and religious gatherings. Furandana is considered a sattvik snack, hence using garlic, tomato and onions in it are traditionally forbidden. But there are many other optional ingredients that can be added to the dish such as nuts and dry fruits, ginger, fried mung beans etc

22.  Murai laddu(puff rice ball): puff rice seeds with molasses are, especially eaten on maker or maghe sankranti, a festival which falls on the first day of magh. Sesame seed laddu also famous in tharu culture, it also provides instant heat to the body.

23.  Maalpuwa(Maalpuwa fritters):  Malpuwa are sweet, thick, fried nepali pancake flavoured with fennel seeds. The sweet bread is delicious by itself or can be served with fresh fruits and a hot beverage. These are best eaten hot but can also be served at room temperature. Mal mas ko samyam maalpuwa daanle jiwan purna huncha bhanee kimbadanti cha.

24.  Sukuti: Sukati is a traditional dish for the people of the rajbanshi. It is an oil free food items prepared of dried jute leaves. Additives like green chilli, garlic and table salt are used to make it tasty. As usual khari is an important ingredient of sukati.

25.  Kurauni /Malaicha(Dry milk): Dry milk (Doodh ko Khuwaa) is milk cooked down to the consistency of soft cream cheese. It is the basic of many nepali sweets, in areas where there is no access to refrigeration, khuwaa is one of the best way to preserve milk said by Krishna baje converstion in dachinkali area. Trained sweet makers spend hours boiling the milk, stirring constantly to prevent scorching, until the milk solidifies. Because this process is very time consuming, khuwaa is usually purchased rather than made at home. Farmer makes khuwaa on a wood fire and then brings it to kathamndu

A food of their own: The art of eating rat in Nepal

 

A food of their own

Rats are a delicacy among the Tharus, but there is a sense of loss that begets the community

Cultures are paradoxical. A particular habit may be considered taboo by another, while it itself may indulge in traditions that can be considered different. One area where the most paradoxes can be found is in the culinary traditions of cultures, and even within the small geographical area of Nepal, there are cultures that practise food habits that could be termed different, yet form an inalienable part of their culture.

A section of the Tharus that lives on the plains of Nepal tickles their taste buds with rat meat, a taboo in the rest of the country. Yet, the centuries-old tradition is not just a recipe; instead, it is a game in itself—the rat-hunt, which involves skills and strategies. One needs to be trained to catch these swift mammals to make them a part of their cuisine, a tradition that has been a part of the community’s nutritional diet for centuries. Though a sense of cultural loss has already started bothering the community, some of its members in Mid- and Far-Western Nepal are trying to keep it alive in its original form.

The game begins

The annual rat-hunting season starts annually after the farmers harvest their paddy-fields, mainly after December. Angnu Chaudhary, one of the seasoned hunters from Badalpur-9, Bardiya, is one of those leaders in the community who feel pride in keeping the ancient food game alive. “More than the meat, what is more important is that the hunt is a game itself,” says Angnu as he slings a faruwa (spade) over his shoulder and sets out to a nearby paddy field. Six other fellow farmers follow him with similar tools. 

The rats that they seek are different from the pungent ones that raid godowns, or the really small ones. Instead, the hunt is on for the big furry ones that proliferate in the paddy fields. “We call them musuwas,” Angnu says. These rats live underground in the fields, and feed almost exclusively on food grains. And hunting them is not an easy job. Despite all the time and energy that a single hunt takes, the form has been an entertainment as well for the people since ages.

Irrespective of their size, a single family of rats can dig nearly 100 m every day. They are not as dumb as they may sound, sometimes displaying cunning that can match even the smartest hunters. And thus, the hunt becomes even more interesting with both sides displaying great courage, strength, strategies, and patience.  “Sometimes, on bad days, we dig the entire day but cannot catch a single rat,” says Kaluwa Chaudhary, Angnu’s younger brother.

The whole scenario resembles something right out of Hemingway’s Old man and The Sea, with the men parallels for Santiago, the tragic hero from the epic. These men are no less, each striving to find that hole where potential game may be living in. Each hole requires a careful scrutiny. “If the holes are freshly dug up and has clear rat feet marks outside it, one can be sure that a rat lives inside it,” says Angnu, with a skill that has been handed down from generations.

                                                                        ECS photo

“Here you are!” he points towards a fresh excavation. “They have closed the hole to trick us, I am sure they are in here.”

Once the hole is identified, there are two ways to trap the rats. “Either dig the hole to the bottom, or put up a wadda, a traditional mousetrap. If you decide to dig the hole, you will catch a lot of rats then and there, but if you go through with a trap, you will have to wait until next morning for only one rat,” Angnu explains. 

It’s obvious that the men today have decided to dig the hole all the way to the bottom. The most interesting moment in the hunt comes after digging for an hour. Water is poured into the hole, and the rats jump out in a flash; the hunters, as well as the spectators, cry out aloud: ‘Pakro, pakro’ (Catch, catch). Not surprisingly, Angu’s team ends up catching over a dozen rats after two hours.

Rat meat isn’t eaten with the main course; instead, it is served as a pickle. And there is a special way to prepare it. The innards are put aside first, and the rats roasted until the gray fur burns out. The roasted meat is then pounded in a dokni, a wooden bowl, along with spices and chilly as per taste.

“Once the chatni is ready, it goes well with jaand (the local beer),” Angnu says. “There is nothing that can substitute its great taste.” And he is right. Rat pickle has a unique taste that is both hot and tangy, a rather piquant taste that remains on the tongue for a while.

A sense of loss

While Angnu is jubilant after the completion of the hunt, he is equally worried that his generation might be one of the last to taste the chatni. There is a sense of loss—a loss of culture, of tradition, of values—not only in Angnu individually, but among most of the senior members of the community

Politician Laxman Tharu, coordinator of the Tharuhat Joint Struggle Committee—an alliance that led the community’s nationwide protests for their rights in March last year, is aware of the richness of his community’s unique cultures, including the rat-hunt. “There are several such cultural activities, but we have been unable to market them, mainly because the community at large has remained culturally, politically and socially suppressed and excluded for long,” he says. “The way society looks down upon cultures which are not ‘mainstream’ has also played role in making it a taboo subject, thereby keeping it out of the market.”

Apprehensive of the loss, Laxman is now planning a separate Tharu village to showcase his culture in its originality. He says the indigenous culture and knowledge, including the recipe for rat pickle are the assets of the community and they should be promoted. 

Sociologists argue that rat-hunting could be a new area of investment and linked with the mainstream cultural tourism—the way dog-meat (South Korea), horse-meat (Philippines) or crocodile- or giraffe-meat (Kenya) are being served. “However, there is a sort of hegemony that is hindering us from capitalising on our uniqueness and strengths,” says sociologist and an indigenous leader Dr. Om Gurung, currently heading a government-formed taskforce to make a list of indigenous nationalities.

Gurung thinks there is a possibility that this culture is marketed along the lines of what they have done in Kenya with crocodile meat. Promoting nutritional and cultural values of the chatni can also help generate income for anyone, who knows the art and is interested in promoting it.

Though not in a professional manner, some local leaders from Bardiya have tried to market the food items made of rat meat. Ramdhani Chaudhary, the head of the community, was the first to propose the demonstration rat hunting at the Maghi Mela organised last year in Rajapur, the nearby marketplace. “It was one of the most visited stalls in the fair. The entire stock of rat-chatani was sold out on the first day itself.” Ramdhani’s success in the fair is a proof that many of such unique food items could make it to the five-star hotel menu.

“Frog-meat is in no way a more sophisticated food item than a rat-pickle,” says Gurung. “If people can be tempted to taste frog-meat served in a five star hotel in Paris, they would definitely be interested to taste the rats in Nepal. I am sure this could make it to a five-star hotel menu if marketed properly, as the frogs do.”

 Thank you 

Kamal Raj Sigdel 

From Food to Fame II Chef profile II Nepal Chef II Interview with Culinary Manager

 

Posted on July 1, 2021 - 5:59 pm BY NEPAL LIFESTYLE

Kumar Chalise is one of the few chefs who have made a name for himself in Nepal and overseas and helped promote Nepal and Nepali cuisine all across the world. Chalise has represented Nepal in numerous culinary arenas and is involved in both industrial and academic sectors. In 2018, Chalise was titled Cosmopolitan Chef by the Chef Association of Nepal and Hotel Association of Nepal to recognize his work in promoting Nepali food worldwide. 

Chalise is the Corporate Chef of renowned brand Bajeko Sekuwa. He trains their staff, supervises all the culinary aspects, designs and updates menus, handles food cost and food safety issues, and does everything required to successfully operate the brand’s 12 outlets. He is also the consultant of Premier Hotel in Itahari, and has done consulting works for numerous restaurants and hotels, and has designed countless menus. He is associated with fraternities like the Chef Association of Nepal, Gastronomy Association of Nepal, Global Nepalese Chefs Federation, World Food Travel Association, World Chefs Without Borders, among others.

According to Chalise, one of his expertise lies in starting pop-up restaurants, one-day restaurants overseas. He has opened such one-day restaurants in Australia, Switzerland, Dubai, Macau, Spain, UK, Japan, Korea, and other countries. “I will be traveling to the USA shortly for the same purpose. We will take Nepali restaurateurs with us who want to exhibit and promote their food in the USA,” shares Chalise.  

On the Education front, Chalise is a full-time faculty member as Culinary Manager at Global College. He teaches BHM students and provides career counseling to students of all levels and disciplines who want to join Culinary Arts. He also supervises the level 3 Certificate in Culinary Arts Program for Australia. “in these ways, I am promoting the field of Culinary Arts and also helping to create a new workforce for the sector and inspiring people to join this sector,” says Chalise. He has also published four books related to recipes, basics of culinary arts, and food safety.  

Chalise specializes in Indian, Chinese, and Mexican and multicuisine but says his expertise is in Continental cuisine. “I feel cooking is a science, as it requires proper ingredients, and the end result is a reaction of those ingredients. Cooking can mean different things to different people. For some, it’s a hobby; for others, a profession. For me, it’s a lifestyle, everything I do revolves around cooking, and everything I am today is because of cooking,” says the veteran Chef.

Chalise opines that Vocational education should be given more importance; only academic qualification cannot fulfill the workforce requirement of today’s world. He says that the Culinary Arts and Hospitality sector has adequate money, good exposure, and the opportunity to travel the world. “You do not need to look for opportunities in this sector; they will come looking for you if you’re talented. But you have to be competent. Passion is most needed for being a chef; knowledge and skill can be learned, but passion cannot be learned,” says Chalise.

You can connect with the Chef on his Facebook page 

https://chefkumarchalise.wordpress.com/2017/01/18/featured-content/

Aloo Jimbu Sukuti

 

This appetizer is popular among Thakali community in Nepal. Jimbu is used to treat cough and cold and has quality of help sore throat. It also helps to treat stomach disorder. Jimbu is full source of vitamin C and helps to inhibit the growth of unfavorable bacteria. Jimbu also contributes to the formation of red blood cells and also helps to maintain in good health skin. The herb, which has a taste in between onion and chives, is most commonly used dried. In the Mustang district of Nepal, it is used to flavor vegetables, beverage, chutney, pickles, and meat. In the rest of Nepal it is most commonly used to flavor urad dal or lentils. The dried leaves are fried in clarify butter to develop their flavor. ALOO JIMBU SUKUTI a well-cooked string beans, potato and mutton sukuti prepared with local spices and hint of Jimbu.

 

3 cup potato deep fried

1 clove garlic

4 green chili sliced

1 Tbsp green coriander chopped

3 tbsp clarify butter

1 pinch Himalayan herb -jimbu

1tbsp cumin crushed

1 handful green beans trimmed

1/2 pinch fenugreek seed

½ tsp Sichuan powder

1tbsp salt

1 cup goat dry meat shredded

Collect all ingredients and tools. Shred the meat into small pieces with your hands or by pounding it in a mortar. Heat the clarify butter in a medium nonstick or cast iron skillet over medium high heat.  When the butter is faintly smoking, add the fenugreek seeds and fry until dark brown and highly fragrant. Reduce the heat to medium; add himalayan herbs, garlic and dry meat. Stir in the lemon juice, green chili, cumin powder, Sizchuan powder and salt. Add green beans, ½ cup water and potato, stirring frequently. Cover the skillet, continue cooking until the meat is tender and all the moisture has evaporated. The butter comes away from the sides of the pan. Transfer the meat and potatoes to a serving dish and serve.

International Culinary Arts Competition II 24th FHC China International ...

Nepalesischer Starkoch zu Gast

 https://www.jungfrauzeitung.ch/artikel/160559/

Kumar Chalise weilt derzeit in der Ausbildungsstätte. Dort besuchte er unter anderem den Küchenunterricht.

Kumar Chalise war unter anderem beim Küchenunterricht im ersten Semester anwesend.Foto: Hotelfachschule Thun

Die Hotelfachschule Thun arbeitet eng mit der Hotelleriesuisse Affiliate School Global Academy of Tourism and Hospitality Education (GATE), Kathmandu/Nepal zusammen, die einen ähnlichen Ausbildungsgang wie die Hotelfachschule Thun vorweist. Der Kern dieser Zusammenarbeit und der Nutzen dieses Austausches liegen im gegenseitigen Know-how-Transfer auf internationaler Ebene sowie dem weiteren Austausch von Studierenden, Dozierenden und Mitarbeitenden. Ein Küchendozent sowie eine Studentin der Hotelfachschule Thun waren im Frühjahr 2017 auf Exkursion vor Ort und im Sommer eine Dozentin im Fach Housekeeping. Erstmals 2017 war Khem R. Lakai Che (Founder/CEO) von Gate an der Hotelfachschule Thun zu Besuch.

Aktuell darf die Hotelfachschule Thun mit Kumar Chalise (Chef Cuisine Arts) den zweiten Gast aus Nepal empfangen, wie die Schule in einer Mitteilung schreibt. Seit neun Jahren ist er Küchenchef bei Gate und als Küchendozent verantwortlich in der Ausbildung. Zurzeit schreibt er an seinem vierten Kochbuch über nepalesische Küche und geniesst ein sehr hohes Ansehen innerhalb der Branche. Dies wurde durch die Auszeichnung als Koch des Jahres entsprechend gewürdigt. Auch international geniesst Kumar Chalise einen sehr guten Ruf, was seine Aufenthalte in Europa oder Australien zeigen.

#kumarchalise #hotelmanagement #chefcuisinearts #Executivechef #hotelfachschulethun #hotelfachulenepal 

POPUP Nepalese Restaurant 2023

 

Elation with friends and family and let us take care of the rest – the planning, the cooking and even the dishes – so you can eat, drink and be merry.
Enjoy a 6 course menu along with a glass of bubbly on arrival
$22 per person
$10 per child under 12 years (2 course menu)
We look forward to celebrating with you. Bookings essential.
To make a reservation, Colombo street, phone 021 199 6312 or SMS.


#newoutletnp #cheftableAU #experiencetaste #explorecuisinenp #foodtourismnp #chefkumarchalise #cosmopolitanchef #corporatechefnp #newpots #newpan #newcutleries #flavorofnepalau #tasteofnepalnz #dumplinghousenz #foodheroes #sustainability #foodchallage #openingday #nepaleselunch&dinner #cheffoodart #foodfeature #cuisinefashion #elmwood #treatkathmandu #southernstylenepalese #ktmmomoz #nepalfoodieclub #nepalesegastronomyglobally #eatlocalhiddeningredients #legendstable #popupnepaleserestaurants #colombostreetrestro #nepalesekitchenlab #muglankobhojan #TasteofHimalaya 

World Chefs Without Borders I Nepal Chefs I World Association of Chefs Societies

60 Chefs from 24 country contributing their CSR (Chefs Social Responsibility) Each participant chefs contribute 1000 euro exclude their own flight expense together with Myanmar kind contributor towards humanity. World Chefs without Borders Myanmar Tour For Humanity 09 - 12 June 2018 World Chefs without Borders is an World Chefs association Initiative which are non politic and non religious. We cannot change others person life but we can made a difference We are Chefs and we have no borders. #worldchefswithoutborders #Chefsworld #kumarchalise #60chefs #24country #CSR #ChefsSocialResponsibility #Promotenepal #culinaryhelp #foodhelp #cookinglivetour #chefassociationofnepal #humanitytour #support #nepalchefparticipant #worldnepalesechefs #foodheros #foodforhungry

How to Identify & Value Antique Meat Cleavers II Knife Types in Nepal

  I have seen people confusing old knifes and meat cleavers. Yes, they may be similar, but meat cleavers are the bigger and more durable of the two! And if they have the right features, they even fetch better returns for you!

But how do you know what features are worth the money? And if your cleaver’s handmade, how do you know at what price to sell it? Well, it’s time you say bye-bye to confusion! Today, I’ll help you identify and value antique meat cleavers in this price guide.

Types of Knife II

1. Single Bevel Meat Cleaver

2. Double Bevel Meat Cleaver

Antique Meat Cleaver Blade’s Shape

Vintage Meat Cleaver’s Blade Size

Nepalese kochte mit Studenten II Nepalese Flavors to Switzerland II Nepalese Cuisine POPUP

 https://www.thunertagblatt.ch/nepalese-kochte-mit-studenten-889812970676

Ein renommierter Koch aus Nepal besuchte die Hotelfachschule im Rahmen eines Austauschprogramms und kochte unter anderem mit Studenten.

Die Hotelfachschule Thun arbeitet eng mit der Global Academy of Tourism and Hospitality Education (Gate) in Kathmandu/Nepal zusammen, einer Affiliate School von Hotelleriesuisse, die einen ähnlichen Ausbildungsgang wie die Hotelfachschule Thun anbietet.

«Der Kern dieser Zusammenarbeit und der Nutzen dieses Austausches liegen im gegenseitigen Know-how-Transfer auf inter­nationaler Ebene sowie im weiteren Austausch von Studierenden, Dozierenden und Mitarbeitenden», schreibt die Hotelfachschule Thun in einer Mitteilung.

Ein Küchendozent sowie eine Studentin der Hotelfachschule Thun waren im Frühjahr 2017 auf Exkursion vor Ort und im Sommer eine Dozentin im Fach Housekeeping.

Starkoch aus Nepal

Aktuell darf die Hotelfachschule Thun mit Kumar Chalise (Chef Cuisine Arts) den zweiten Gast aus Nepal empfangen. Seit neun Jahren ist er Küchenchef bei Gate und als Küchendozent verantwortlich in der Ausbildung. Zurzeit schreibt er an seinem vierten Kochbuch über nepalesische Küche «und geniesst ein sehr hohes Ansehen innerhalb der Branche», wird in der Mitteilung betont.

«Dies wurde durch die Auszeichnung als Koch des Jahres entsprechend gewürdigt.» Hauptanliegen für den Besuch in Thun sei der Wunsch, das Wissen über standardisierte Abläufe und die Aufbauorganisation speziell in der Küche «weiter auszubauen und in Nepal zu implementieren und weiter zu systematisieren».

Auch die Hotelfachschule Thun wurde von dem Aufenthalt von Kumar Chalise inspiriert. Er besuchte den Küchenunterricht im ersten Semester und hielt selbst auch Gastlektionen.

«Hier

Kumar Chalise (vorne rechts) mit Studentinnen und Studenten des ersten Semesters, Küchenfachlehrern sowie Mitarbeitenden in der Küche der Hotelfachschule Thun.
durch konnte gegenseitig ein Austausch zum Lernverständnis und zu didaktischen Prinzipien in Nepal und in der Schweiz stattfinden», heisst es in der Mitteilung. Zudem durften sich die Studierenden und Mitarbeitenden auf ein nepalesisches Buffet freuen, welches er mit Studentinnen und Studenten vom Küchensemester zubereitete.

टन्सिलको समस्याले हैरान हुनुभएको छ ? सधैंको लागि छुटकारा पाउन अपनाउनुहोस् यी उपाय

 

घाँटीको माथिल्लो भाग र मुखको पछाडिपट्टी छेउमा रहेका दुईवटा ग्रन्थीलाई टन्सिल भनिन्छ । यो प्राकृतिक रुपमा बनेको एउटा ग्रन्थी वा डल्लो हो । यी डल्लो वा ग्रन्थीले हाम्रो शरीरमा पिल्लरको काम गर्छ । हाम्रो शरीरभित्र प्रवेश गर्ने किटाणुसँग लड्ने रोग प्रतिरोधक क्षमता नै यी ग्रन्थीमा हुन्छ । टन्सिल बच्चा बेलामा खासै विकास भएको हुँदैन । ६ वर्षसम्म टन्सिल बढ्छ र त्यसपछि विस्तारै घट्छ ।

यी दुई ग्रन्थीहरुले शरीरको रोगप्रतिरोधक क्षमता बढाउँछ तर कहिलेकाँही आफै संक्रमण हुन्छ । यस्तो अवस्थामा घाँटी फुलेर रातो हुन्छ । मौसम परिवर्तनका समयमा हाम्रो शरीरमा रोग प्रतिरोधात्मक क्षमता कम हुँदा बढी सताउने गर्छ । टन्सिल ब्याक्टेरियाले गर्दा हो कि भाइरसले भन्ने छुट्टयाउनु पर्छ । यदि भाइरसका कारणले हो भने घाँटी दुख्ने, ज्वरो आउने र रुघाखोकी लाग्ने हुन्छ ।

त्यसलाई कम गर्न चिकित्सकको सल्लाह अनुसार एन्टिबायोटिक खाएको ४ देखि ५ दिनमा निको हुन्छ। तर व्याक्टेरियाको संक्रमणले गर्दा घाँटी दुख्ने ग्रन्थी बढ्ने, ज्वरो आउने, पाक्ने तथा पिप जम्ने र शरीर दुख्ने तथा गिर्खा आउने जस्ता समस्या हुन्छ । व्याक्टेरियाले टन्सिल सुनिने वा गिर्खा बढ्ने हुन्छ । यस्तो समस्या आएमा चिकित्सकको सल्लाह बमोजिममात्र एन्टिबायोटिक सेवन गर्नुपर्छ ।

दीर्घकालीन रोगका बिरामीलाई पनि टन्सिल बढ्ने समस्या हुन्छ । टन्सिल भयो भनेर डक्डरकोमा हतारिएर जानु पर्छ भन्ने छैन । पहिले घरमा उपलब्ध सामग्री प्रयोग गर्दा राम्रो हुन्छ किनकि घरकै सामग्रीले पनि निको हुन्छ टन्सिल । यदी वर्षमा एकपट टन्सिल हुन्छ भने त यो सामान्य सामस्या हो तर यसभन्दा धेरै भएमा यो खतरनाक हुन्छ । यदी टन्सिल भएको खण्डमा एन्टी बायोटिक लिनुको सट्टा केही घरेलु उपचार गर्न सक्नु हुन्छ ।

टन्सिल भयो भने यसो गर्ने ? जान्नुहोस: तातो पानीले कुल्ला गर्ने, टन्सिल हुँदा तातो पानीले कुल्ला गर्नु सबैभन्दा प्रभावकारी उपाय हो । पानीलाई मनतातो बनाएर त्यसमा अलिकति नून हाल्ने। र, त्यसले दिनमा तीन-चार पल्ट कुल्ला गरौं । नूनिलो पानीले कुल्ला गर्दा टन्सिल सुन्निन कम हुन्छ र दुखाईमा पनि राहत मिल्छ।

बेसार पानी खाने: बेसारले भित्री संक्रमणबाट बचाउन प्रभावकारी काम गर्छ । यो प्राकृतिक एन्टिबायोटिक्स नै हो । बेसार शुद्ध चाहि हुनुपर्छ । शुद्ध किन भनिएको भने, अहिले बजारमा पाइने बेसारमा अनेक मिश्रण हुन्छ । त्यसैले गाउँघरको बेसार प्रयोग गरौं । बेसारलाई तातो पानीमा घोल्ने र त्यसले कुल्ला गर्ने वा खाने गरौं । यसले प्रभावकारी काम गर्छ । तुलसी चपाउने : तुलसी बहुगुणी वनस्पती हो । टन्सिल भएको अवस्थामा तुलसी चपाउनुपर्छ, राहत मिल्छ । साथै यसलाई पानीमा उमालेर पनि पिउन सकिन्छ । पानी पिइसकेपछि बाँकी रहेको पात पनि चपाउनुपर्छ।

मह र दालचिनी : दालचिनीमा दुखाई कम गर्ने तथा महमा एन्टिब्याक्टेरियल गुण हुन्छ । त्यसैले यी दुवै टन्सिलमा फाइदाजनक हुन्छन् । यसका लािग अलिकति दालचिनी पिस्नुस । त्यसपछि दुई चुट्की दालचिनीलाई एक चम्चा महमा मिसाएर दिनमा तीन पटक सेवन गरौं । यसबाट दुखाई भाग्छ र सुन्निन पनि कम हुन्छ ।

हर्बल चिया : हर्बल चिया पिउँदा पनि टन्सिलको समस्याबाट छिट्टै छुट्कारा पाउन सकिन्छ । टन्सिलका कारण टन्सिलाइटिसको संक्रमण हुन्छ र हर्बल चियाले यसमा जमेको ब्याक्टेरिया र किटाणु बिस्तारै बिस्तारै मारिदिन्छ। यसले गर्दा घाँटी सुन्नि कम हुन्छ र दुखाई पनि ठिक हुन्छ । हर्बल चिया बनाउनका लागि ग्रीन टीमा ल्वाङ, अलैंची र दालचीनी मिलाएर पिउन सकिन्छ । यसका साथै अदूवा र महयुक्त चिया पनि टन्सिलको उपचारमा प्रभावकारी हुन सक्छ।

लसुन या ल्वाङको प्रयोग : टन्सिल भएको खण्डमा लसुन या ल्वाङ चुस्दा धेरै फाइदा हुन्छ। यसका अलावा उम्लिएको पानीमा ४–५ लसुन राखि उमाल्ने र छानेर यसले मुख कुला गर्ने जसले टन्सिललाई कम गर्न फाइदा पुग्छ। हरेक दिन मनतातो पानीमा नुन राखेर या नन अल्कोहलिक माउथवास राखेर मुख कुला गर्दा टन्सिलको समस्याबाट आराम मिल्छ । अझ नुनमा थोरै बेकिंग पाउडर राखेर कुला गर्दा थप फाइदा हुन्छ।

चूक अमिलोको प्रयोग : चूक अमिलोमा पनि एन्टी ब्याक्टिरियल गुण हुन्छ । जो टन्सिलको समस्याबाट आरम दिनका लागि सहायक हुन्छ । भिनेगर आजकल बजारमा सहज रुपमा उपलव्ध हुन्छ । यसलाई पानीमा मिलाएर कुरा गर्न गर्न सक्नु हुन्छ । यो चिसो र फ्लूको भाइरससँग भिड्न पनि सक्षम हुन्छ ताथ यी विरामी हुनबाट जोगाउँछ ।

अत्याधिक पानी : टन्सिलबाट आराम चाहिएको खण्डमा अत्याधिक पानी पिउनु जरुरी छ । सूप, जूूस तथा अन्य पेय पर्दाको प्रयोग बढी गर्नु आवश्यक छ । पानी पिउँदा गला चिसो रहन्छ । तर पेयपदार्थमा चिया, कफी या रक्सीलाई भने पूर्णरुपमा त्याग्नु पर्छ ।

चिकेन सुप : चिकन सूपमा सोडियमको मात्रा धेरै हुन्छ । यो सू्रपमा कयौं पोषक तत्वपनि पाइन्छ । टन्सिल भए खाना खानसकिँदैन । जसका कारण शरीरमा भएको पोषक तत्वको कमीलाई चिकेन सुपले पुरा गर्छ । टन्सिल भएको खण्डमा लसुन या ल्वाङ चुस्दा धेरै फाइदा हुन्छ । यसका अलावा उम्लिएको पानीमा ४–५ लसुन राखि उमाल्ने र छानेर यसले मुख कुला गर्ने जसले टन्सिललाई कम गर्न फाइदा पुग्छ ।

टन्सिल भयो भने यसो कहिले नगर्नुहोस् : टन्सिलको समस्या प्राय औधि चिसो वा गर्मी चिज खानाले हुन्छ । त्यसैले टन्सिल भएको छ भने चिसो कुरा खान बन्द गरौं । यस्ता फल र आहारबाट बच्नुस जुन पेटभित्र गएपछि चिसो हुन्छ । यसका अलावा अत्यधिक तेल, मसला र खुर्सानीवाला खानाबाट पनि टाढै रहनुपर्छ ।

टन्सिलको लक्षण : घाँटी दुख्ने, ज्वरो आउने, टन्सिल बढ्दै जाने, निल्न गाह्रो हुने तथा घाँटी वरपरका लिम्फ नोडहरू बढ्ने, थुक निल्न पनि गाह्रो हुने, ज्वरो आउने – टाउको दुख्ने, टन्सिलमा पिप देखिने, खाना खान मन नलाग्ने, आलस्य हुने, घाँटीको ग्रन्थीहरू सुन्निने, वान्ता हुने, पेट दुख्ने

लक्षणहरु : १) सुरुमा बिरामीलाइ घाटीमा अफ्ठयारो हुन्छ, २) भोक नलाग्ने र अल्छि लाग्न सक्छ, ३) बिस्तारै ज्वरो आउन थाल्छ, ४) टन्सिलहरु सुनिएको र रातो रातो देखीन्छ, ५) त्यसपछि पनि निक्लिन थाल्छ, ६) पिप बग्ने वा सुजन हुनछ, ७) लिम्फमा तन्तुहरु सुनीन्छ र कडा हुन्छन्र

टन्सिलका कारण निम्तिन सक्ने जटिलता : टन्सिल भएपछि बच्चाहरूको कान पाक्न सक्छ । घाँटीबाट संक्रमण कानको नलीमा सर्न सक्छ। रुमेटिक ज्वरो, नेफाइटिस, टेस्लिको ब्याक्टेरिया खास गरी स्ट्रेप्टोकोकस हेमोलाइटिकाले घुँडा दुख्ने, मुटुको भल्भ सानो पार्ने हुँदा मुटुमा असर गर्छ। टन्सिलको समस्यालाई समयमै उपचार नगरे यसबाट श्वासप्रश्वासमा समस्या बढ्न थाल्छ। टन्सिल समस्या बेलैमा राम्रोसँग उपचार नगरेमा दीर्घ प्रकृतिको रोगमा परिवर्तन हुन्छ। बारम्बार घाँटीको संक्रमण भइराखेमा लिम्फोइड तन्तुमा सूक्ष्म पिप बग्न थाल्छ।

टन्सिल सम्बन्धि घरेलु थप जानकारी : टन्सिल भएमा तातो पानीको नियमित सेवन गर्नु पर्छ। यसका साथै तातो पानीमा प्याजको रस मिलाएर घाँटीमा कुल्ला गरेमा आराम मिल्नुका साथै यस समस्याबाट छुटकारा पाउन सकिन्छ। प्याजलाई पिसेर जुस निकालेर एक कप मनतातो पानीमा मिलाएर घाँटीमा गार्गेलिङ गर्ने गर्नु पर्छ। यो दिनमा २ देखि ३ पटकसम्म गर्नु जरुरी हुन्छ । टन्सिलकका लागि यो एक घरेलु औषधि नै हो।

यस्तो अवस्थामा नियमित रुपमा नुन हालेको मनतातो पानीले गार्गेलिङ गर्नुपर्छ। जसले गलामा आराम मिल्छ। अदुवा, इलायची र मरिचको चियाले गलाको खराशमा आराम मिल्छ। यसका साथै आराम गर्ने, प्रशस्त मात्रामा झोलिलो पदार्थको सेवन गर्ने फ्रिजको वा अन्य कुनैपनि चिसो चिजको सेवन नगर्नु र चिसो बाट बच्नुका साथै चिल्लो खानेकुराको सेवनबाट टाढै रहुनुपर्छ।

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