Half-Day Food Tasting Tour of Kathmandu

Sightseeing  :  Nepal  :  Kathmandu  :  Kathmandu  :  Food Tours

This tour is for those who love to travel for food, food and only food. It is specially designed to give you the chance to experience the dishes and cuisines of the different regions in the Kathmandu Valley. Try dishes such as Samay Baji, or Newari Khaja Set, a traditional Newari dish in Nepal. Samay baji is offered to the Gods on many occasions by Newars. This dish is a regular item in many Newari festivals. Samay Baji is popular among Nepalese people because of its unique taste, unique cooking style and the natural spices used in it. Sample some Momo, minced meat inside a rolled dough. Momo has become a traditional and most popular delicacy in Nepal. Taste the JuJu Dhau, the "King Yogurt" from Bhaktapur. Juju Dhau is a sweetened custard-like yogurt and is an important component of all feasts and celebrations in Nepal. 10:30am: The tour guide will meet you at your hotel to start the food tasting tour.

11am: Once you reach the venue, you'll start with a Samay Baji set, including:

• Chiura, or husked rice - a common snack in Nepal made by pounding rice.The dish can be served with yogurt, curry, and or meat.
• Wo - a Newari word which means mashed lentils cake. Prepared from black lentils or green lentils, or "Mugh beans".
• Aloo ko achar - a very popular Nepali potato salad, used in most feasts in Nepal.
• Chicken chhoela - a smoked meat dish very popular in Nepal. Can be made with goat, buffalo or chicken.
• Fried bhatmas - fried, cooled soybean with a little salt added.
• Bodi - black eyed beans with spices, soaked overnight and then cooked in a cooker. The bodi is then fried, adding some garlic ginger paste, salt and then chilled.
• Saag - any type of green leave for this like English Spinach can be used. It can either be boiled or fried, adding some salt.
• Fried fish - anchovies fried in oil.
  
• Lava-palu - fresh garlic and ginger, peeled and cut in half with a little salt added.
• Aaila (alcohol) - a colorless, home-made rice wine.
• Momo - a simple white-flour-and-water dough is generally preferred to make the outer momo covering. Sometimes, a little yeast or baking soda is added to give a more doughy texture to the finished product. Traditionally, momo is prepared with a ground or minced meat filling.These days, momo is prepared with virtually any combination of ground meat, vegetables, tofu, panee cheese, or vegetable and meat combinations. The dough is rolled into small circular flat pieces. The filling is then enclosed in the circular dough in either a round pocket or a half-moon crescent shape. Some prefer meat that has a high fat content because it produces intensively flavored juicy momos. The dumplings are then cooked by steaming over a soup in a momo-making utensil called a "mucktoo". Momo is usually served with a dipping sauce, locally called achar, normally made with tomato as the base ingredient.

1:45pm: You will have a chance to taste Juju Dhau once you have reached Bhaktapur. Juju Dhau literally means "king of yogurt" in the Newari language. Juju Dhau can be enjoyed any time of the day as a snack, with a Nepali meal or as an after dinner dessert.

3:30pm: Back to your hotel