Guthuk
Guthuk, the Tibetan soup eaten once a year on Losar eve. Nine ingredients, pinched bhatsa noodles, and a fortune hidden in each diner’s dough ball.
Hoentay
Hoentay, the buckwheat dumpling made once a year for Lomba in Bhutan’s Haa and Paro valleys, filled with turnip leaves, fresh cheese and amaranth seed.
Sinki ko Jhol
Sinki ko jhol, the thin sour Nepali broth of saltless fermented radish taproot, tempered with timur and dried chilli and eaten with rice and ghee.
Phapar ko Roti
Phapar ko roti, the Thakali buckwheat crepe known as ghoken. A loose batter poured thin, earthy and faintly citrus, crisp at the edge and soft in the middle.
Rikikur
Rikikur, the Sherpa potato pancake. Finely grated potato bound with flour and fried in butter, served hot with a cheese, spring onion and chilli achar.
Niuro ko Tarkari
Niuro ko tarkari, the Nepali spring dish of wild fiddlehead fern shoots tempered with cumin, coriander seed and timur, cooked so they keep their crunch.
Kanchemba
Kanchemba, the Thakali snack of buckwheat flour cooked to a stiff dough, cut into fingers and fried crisp, eaten with a rub of roasted timur and chilli.
Rildok
Rildok, the Sherpa dish of boiled potatoes beaten to a sticky dough, rolled into balls and simmered in a buttered broth with timur.
Kinema ra Golbheda ko Achar
Kinema ra golbheda ko achar, the eastern Nepali dish of fermented soybeans cooked down with tomato, sesame and timur until the pungency turns savoury.