Himalayan Food from the top of the world

Nepali cuisine is variable, influenced by Tibetan cuisine in the north of the country and northern Indian cuisine in the south. Himalyan spices consist manily from Coriander, garlic, ginger, cumin, Dundicut chili pepper, cassia cinnamon, brown mustard, green cardamom, cloves, fennel seed, fenugreek, onion, ajwain seed, star anise, cardamom, cilantro, anise seed, bay leaf.

The Himalayas are home to many non-traditional fruits with unexplored trade potential and nutritional value. To name just a few: Himalayan yellow raspberry (Rubus ellipticus), wild apricots (Prunus armeniaca), jangli seb (Malus baccata), amlok (Diospyros lotus) and dhurchuk (Hippophae rhamnoides)

A typical Himalayan breakfast will involve Tibetan bread (a simple and slightly sweet fried bread) with curried potatoes and a spiced 'masala tea' on the side