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.
Tibetan Sphere
Recipes from Nepal, Bhutan, Sikkim, and Ladakh. Fermented, preserved, and built for long winters – butter tea, barley flour, momo dumplings, and the fiery heat of timur pepper. Minimal spice by subcontinent standards, but nothing timid about it.
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.
Sisnu
Sisnu, the Nepali hill nettle dish. Boiled until the sting goes, then beaten thick with maize flour and finished with ground timur and garlic.
Dhido
Dhido, the hill staple of Nepal. Finger millet and maize flour beaten into boiling water until it forms a single stiff, glossy mass. Eaten with gundruk or sisnu.
Gundruk ko Jhol
Gundruk ko jhol, the sour Nepali soup of sun-dried fermented greens, cooked with soaked soybeans, potato and timur. Eaten with dhido or rice.