A sample of the distinctive food of Nepal…

Spicerer Maisie lived in Kathmandu, Nepal for 10 years and a recent trip back there reignited her love of momos, a type of filled dumpling and the most popular street food of the region. Momos are always served with a momo achar (or pickle) made from tomatoes, toasted sesame and timut pepper - a spice reminiscent of Sichuan pepper and used in most Nepali cooking.

For the main event we have a Nepali staple, dal bhat or dal with rice which is served at every meal including breakfast! Finally we’ve got chiya, tea brewed with evaporated milk and lots of spices served with a baked version of Nepali biscuits known as khajuri.

MOMO FILLING SPICES: Chives, chilli, ginger, garlic, Nepali pepper, cumin, coriander, turmeric, black pepper
ACHAR SPICES: Nepali pepper, cumin, coriander, asafoetida, mustard, chilli, paprika
SESAME SEEDS.
TARKARI SPICES: Kashmiri chilli, turmeric, cumin, coriander, Nepali pepper, cumin, mustard, fenugreek, nigella, paprika
DAL GROUND SPICES: Turmeric, cumin, coriander, cinnamon, toasted Nepali pepper
DAL TARKA SPICES: Cumin, chilli flakes, brown mustard
KHAJURI SPICES: Black pepper, cloves, green cardamon, coriander
CHIYA BLEND: Black pepper, cloves, ginger, mace, star anise, cinnamon, green cardamon

*Allergens

• 250g diced chicken (thighs are best)
• 100g chicken, lamb or beef mince
• 1 medium onion
• 25g bunch of coriander
• 6 cloves of garlic
• Fresh ginger - finely chopped to make 1 tbsp
• 4 tomatoes
• ½ lemon
• 55g butter at room temperature
• 75g red lentils
• 185g plain flour plus extra for rolling
• 45g sugar
• 1 tea bag
• 170g evaporated milk
• 25g cashew nuts or almonds - crushed or ground to a coarse texture
• Rice for 2 to serve