Nepali food item history

There is long term history of food iemts we get in Nepal ,I just love Nepali food.The Evolution of Nepalese Cuisine is a remarkable journey through a land rich in diversity and tradition. This culinary voyage reflects the intricate tapestry of Nepal's history, geography, and cultural amalgamation. At the heart of this evolution lies Nepalese cuisine history, a story that intertwines the ancient recipes passed down through generations with vibrant influences from neighbouring countries. The essence of traditional Nepali dishes stands as a testament to the nation's agricultural roots and rugged Himalayan lifestyle. Significant Himalayan food influence highlights the adaptation of local communities to the high-altitude terrain, creating hearty and energising meals. The Indian impact on Nepalese food and Tibetan influence on Nepalese cuisine further enrich this gastronomic narrative, introducing a variety of spices and techniques. As Nepal embraces the modern world, modern Nepalese cooking evolves, integrating global trends while honouring its rich heritage. This evolution is not just about food; it's a celebration of Nepal's ethnic diversity and its commitment to sustainable practices like organic farming. Each dish, spice, and cooking method unravels part of Nepal's soul, making the evolution of its cuisine a captivating chapter in the world's culinary history. History of Nepalese cuisine The history of Nepalese cuisine is a fascinating blend of indigenous practices, geographical influences, and cultural interactions. This rich culinary history can be traced back through several key stages: Ancient Foundations: The earliest form of Nepalese cuisine was heavily influenced by the geography and climate of the region. In the rugged Himalayas, the diet was primarily based on what the harsh environment could support. Staple foods included barley, millet, and buckwheat, as rice was not yet widely cultivated in the cooler climates. These grains were often turned into porridges or simple breads. Agricultural Developments: As agriculture developed, particularly in the more temperate regions, rice became more prominent. Along with rice, lentils and other vegetables became staples, leading to the creation of Dal Bhat (lentil soup served with rice), which is still a cornerstone of Nepali cuisine today. Cultural and Trade Influences: Nepal's location between India and Tibet meant that it was influenced by both cultures. From India, Nepalese cuisine adopted a variety of spices, such as cumin, coriander, and turmeric, which added complexity and flavour to the dishes. Tibetan influence introduced items like momo (dumplings) and thukpa (noodle soup). Newar Community Influence: The Newar community, indigenous to the Kathmandu Valley, has had a significant impact on Nepalese cuisine. They brought techniques of fermenting and pickling, essential for preserving food in times when fresh produce was scarce. Their cuisine is known for its variety and complexity, with dishes like Yomari (rice flour dumplings filled with sweet fillings). Royal Cuisine and Feasts: The Malla and Shah dynasties, which ruled Nepal for centuries, introduced a certain sophistication to Nepalese cuisine. Royal kitchens experimented with various ingredients and cooking methods, leading to a richer, more diverse culinary landscape. Ethnic Diversity: Nepal’s numerous ethnic groups, each with their own unique culinary traditions, have contributed to the country's gastronomic diversity. From the Sherpas of the Himalayas to the Tharus of the Terai lowlands, each community has its own distinct culinary identity. Modern Influences: In recent years, Nepalese cuisine has begun to reflect global influences. Urban areas, in particular, have seen a rise in fusion cuisine, blending traditional Nepalese dishes with international flavours and techniques. Globalisation and Tourism: The growth of tourism in Nepal has introduced international cuisines to the country and taken Nepalese cuisine to the world. This exchange has encouraged innovation and diversity in local food practices. The history of Nepalese cuisine is a story of adaptation, innovation, and fusion, reflecting the country's diverse cultural heritage and its dynamic interaction with its neighbours and the wider world. Traditional Nepalese Dishes Traditional Nepalese dishes reflect the country's diverse geography and cultural heritage, offering a variety of flavours that range from mild to very spicy, often accompanied by rice or lentil dishes. Here are some of the most iconic traditional dishes from Nepal: Dal Bhat Dal Bhat is a quintessential dish in Nepalese cuisine, revered not just as a staple diet but as a cultural emblem of Nepal. The phrase "Dal Bhat" literally translates to "lentil rice," signifying its two primary components: Dal (lentil soup) and Bhat (rice). This dish exemplifies the simplicity, nourishment, and comfort inherent in Nepalese cooking Components of Dal Bhat Dal (Lentil Soup): The dal is typically made from lentils or other pulses, cooked and seasoned with spices like turmeric, cumin, garlic, and ginger. Depending on the region and personal preferences, it can range from a thick stew to a more soup-like consistency. Bhat (Rice): The rice served is usually a simple steamed variety, acting as the perfect base to absorb the flavours of the dal and other accompaniments. Accompaniments Dal Bhat is often served with a variety of side dishes, enhancing its flavours and nutritional value. Tarkari (Vegetable Curry): A mix of seasonal vegetables cooked with spices. This can include anything from potatoes and cauliflower to green beans and carrots. Saag (leafy greens): spinach or other green leafy vegetables, often simply sautéed with garlic and cumin. Achar (Pickle): Various types of pickles, either spicy or tangy, made from vegetables or fruits, add a punch to the meal. Meat or Fish (Optional): In some households, dal bhat is accompanied by a portion of meat or fish curry, especially on special occasions. Papad (Crispy Lentil Wafers): Often served as a crunchy side. Cultural Significance: Dal Bhat holds a special place in Nepalese culture. It's not just a meal; it's a ritual, a comfort, and a symbol of hospitality. In many Nepalese homes, dal bhat is eaten twice a day, a testament to its fundamental role in the diet. Nutritional Value: Nutritionally, dal bhat is a well-rounded meal. The lentils provide protein and fibre, the rice is a source of carbohydrates, and the accompanying vegetables contribute vitamins and minerals. This balance makes it not only a staple but also a sustaining meal for people of all ages and occupations, from the cities to the high Himalayas. Dal Bhat is more than just a dish; it's a reflection of Nepalese culture and way of life. Its simplicity, versatility, and nutritional balance make it an enduring favourite, deeply ingrained in the heart of Nepal's culinary traditions. Momos Momos are a beloved culinary staple in Nepal, revered not only for their delicious taste but also as a symbol of cultural exchange and adaptation. These steamed dumplings have their roots in Tibetan cuisine but have been heartily embraced and adapted by the Nepalese people, making them an integral part of Nepal's food culture. Origin and Cultural Significance Tibetan Roots: Momos originally came from Tibet and were brought to Nepal by the Newar traders of the Kathmandu Valley, who historically had strong trade ties with Tibet. Cultural Integration: Over time, momos have been adapted to suit local Nepalese tastes, incorporating regional flavours and ingredients. Ingredients and Preparation Dough: The outer shell of a momo is made from a simple dough of white flour and water. Fillings: Traditionally, the fillings were meat-based, with minced yak or goat meat. However, in Nepal, chicken, buffalo, pork, and vegetable fillings have become popular. These fillings are often mixed with onions, garlic, ginger, and various spices. Cooking Method: The filled dumplings are then steamed, although they can also be fried or baked. Varieties and Accompaniments Types: There are many varieties of momos, including Kothey (half fried and half steamed), Jhol (served with a spicy soup), and C-Momo (coated with a spicy sauce). Accompaniments: Momos are typically served with a dipping sauce called achar, made from tomatoes, cilantro, and a mix of spices, which can range from mildly spicy to very hot. Social Aspect Ubiquitous Snack: Momos are a popular street food in Nepal, enjoyed by people of all backgrounds. They are also a common feature in restaurants and household gatherings. Social Food: Making momos is often a communal activity where family members gather to prepare the dumplings together, making it a social and familial bonding experience. Nutritional Aspect Balanced Meal: When served with a side of soup or salad, momos can provide a balanced mix of carbohydrates, protein, and vegetables. Global Popularity International Recognition: With the Nepalese diaspora, momos have gained popularity in many countries around the world, becoming a representative dish of Nepalese cuisine globally. Momos are not just a dish; they are a cultural phenomenon in Nepal, representing a fusion of traditions, communal bonding, and the joy of sharing a delicious and satisfying meal. They embody the essence of Nepalese hospitality and culinary ingenuity, making them a must-try for anyone exploring Nepalese cuisine. Dhido Dhido is a traditional and cherished food in Nepal, notable for its simplicity, nutritional value, and cultural significance. It's a staple dish, especially in rural areas and in the diets of many ethnic groups within the country. Dhido represents a crucial aspect of Nepal's culinary tradition, offering a glimpse into the country's agricultural practices and dietary preferences. What is Dhido? Basic Composition: Dhido is a thick porridge-like dish made by continuously stirring hot water with flour from various grains like millet, corn (maize), or buckwheat. In some regions, wheat flour is also used. Cooking Technique: The key to making good Dhido lies in its cooking technique, which involves constant stirring to avoid lumps and achieve the right consistency. Nutritional Value Rich in Nutrients: Dhido is high in dietary fibres and provides a good source of carbohydrates and essential minerals. Being gluten-free (when made with millet, corn, or buckwheat flour), it's also suitable for those with gluten intolerance. Health Benefits: As a low-fat, high-energy food, Dhido is particularly well-suited to the needs of people involved in physically demanding activities, which is common in many rural parts of Nepal. Cultural and Social Significance Cultural Staple: Dhido holds a special place in Nepalese culture, particularly among the rural population and various ethnic communities. It's often considered more satisfying and nutritious than rice or bread. Symbol of Simplicity: The dish is a symbol of a simple, sustainable lifestyle, deeply connected to the land and traditional farming practices. Accompaniments Served With: Dhido is typically eaten with lentil soup (dal), vegetable curries, pickles, and sometimes meat or fish. The accompaniments vary depending on the regional and seasonal availability of ingredients. Eating Method: Traditionally, Dhido is eaten with the hands. A small portion is rolled into a ball, dipped into the accompaniments, and then eaten. Regional Variations Diverse Preparations: While the basic method of preparing Dhido is similar across Nepal, there are regional variations in terms of the type of grain used, consistency, and the side dishes it is served with. Modern Relevance Enduring Popularity: Despite the increasing availability of rice and bread, dhido continues to be a preferred meal in many Nepalese households, especially in rural areas. Health and Sustainability: In recent times, there's been a growing appreciation for Dhido in urban areas as well, particularly among health-conscious individuals and those advocating for sustainable living. Dhido is more than just a meal; it's a part of Nepal's heritage. It encapsulates the essence of traditional Nepalese cuisine: nutritious, hearty, and deeply rooted in the country's agricultural practices and cultural ethos. Thukpa Thukpa is a traditional noodle soup that holds a special place in Nepalese cuisine and is particularly popular in the mountainous regions of the country. It is a dish that beautifully encapsulates the cultural and culinary influences of neighbouring Tibet, where it originated, and has been heartily embraced and adapted in Nepal. Origins and Cultural Significance Tibetan Roots: Thukpa originally came from Tibet and was introduced to Nepal by Tibetan immigrants and traders. Cultural Integration: In Nepal, Thukpa has been adapted to suit local tastes, becoming a staple in areas with Tibetan and Himalayan communities. Ingredients and Preparation Noodles: Thukpa is characterised by its use of hand-pulled, flat wheat noodles, which are hearty and filling. Broth: The soup is typically a clear broth, seasoned with local spices and herbs. The flavour profile can range from mild to very spicy. Meat and Vegetables: Commonly, the soup includes pieces of meat (such as chicken, mutton, or yak in the mountain regions) and a variety of vegetables like carrots, spinach, and onions. Varieties Regional Variations: There are several regional variations of Thukpa in Nepal, each with its own unique twist. Some versions are more heavily spiced than others, and the choice of vegetables and meats can vary. Vegetarian Options: While traditionally made with meat, vegetarian versions of Thukpa are also popular, especially in areas with Buddhist influences. Nutritional Value Balanced Meal: Thukpa is considered a balanced meal, with carbohydrates from the noodles, protein from the meat, and vitamins and minerals from the vegetables. It's particularly favoured in colder weather for its warming and nourishing properties. Social and Comfort Food Popular Street Food: In urban areas, Thukpa is a popular street food, loved for its comforting warmth and hearty nature. Homely Dish: In homes, Thukpa is often enjoyed as a comforting meal, bringing warmth and satisfaction, especially during the cold months. Modern Adaptations Global Appeal: With the Nepalese diaspora, Thukpa has gained popularity in many countries, appreciated for its rich flavors and comforting nature. Fusion Variations: In contemporary Nepalese cuisine, there are fusion variations of Thukpa, combining elements from other culinary traditions. Thukpa is a dish that not only offers a taste of Nepalese hospitality but also tells a story of cultural exchange and adaptation. It's a testament to the country's ability to embrace and assimilate influences while maintaining its unique culinary identity. Whether enjoyed in the bustling streets of Kathmandu or the serene mountains, Thukpa remains a beloved symbol of Nepal's rich gastronomic heritage. Nepalese street food and snacks Nepalese street food and snacks offer a vibrant and delicious insight into the country's rich culinary culture. These foods are not only tasty but also reflect the everyday life and diversity of Nepal. Here are some popular Nepalese street foods and snacks: Chatamari Chatamari is a beloved and iconic dish in the Newari cuisine of Nepal, often hailed as the 'Nepali Pizza'. This traditional delicacy from the Kathmandu Valley is celebrated for its unique flavour and versatility, making it a staple in both festive and everyday dining. Origin and Cultural Significance Newari Roots: Originating from the Newar community of the Kathmandu Valley, Chatamari is deeply rooted in Newari culture. It holds a significant place in their festivals, rituals, and celebrations. Cultural Integration: Chatamari has gained widespread popularity across Nepal, transcending its ethnic origins and becoming a cherished dish among various Nepalese communities. Ingredients and Preparation Base: The base of Chatamari is a thin crepe made from rice flour. The batter, consisting of rice flour and water, is spread thinly over a heated pan to create a crisp, pancake-like foundation. Toppings: Traditionally, toppings include minced meat (usually chicken, buffalo, or pork), chopped onions, green chilies, spices, and sometimes eggs. In vegetarian versions, finely chopped vegetables or paneer (cottage cheese) can be used. Cooking Technique Pan Cooking: Similar to making pancakes, chatamari is cooked on a flat pan or griddle. The batter is poured and spread thinly, followed by the addition of toppings. It's typically cooked on one side until the base is crisp and the toppings are well-cooked. Serving and Variations Serving: It can be served as an appetizer, snack, or main course and is often accompanied by various chutneys or achar. Variations: There are numerous modern variations of Chatamari, including adaptations with cheese, different types of meats, and an assortment of vegetables, catering to diverse palates. Nutritional Aspect Balanced Meal: Chatamari offers a good balance of carbohydrates, protein, and vegetables, making it a wholesome and satisfying meal option. Role in Nepalese Cuisine Festive and everyday food: While prominent on festive occasions and Newari feasts, chatamari has also become a common street food, loved for its quick preparation and delicious taste. Popularity in Urban Areas: In cities like Kathmandu, Chatamari is widely available in restaurants and street food stalls, reflecting its popularity and integration into urban Nepalese cuisine. Modern Popularity Global Reach: With the Nepalese diaspora, Chatamari has gained international recognition, introducing the flavors of Newari cuisine to a global audience. Chatamari is more than just a dish; it's a symbol of Newar heritage, a testament to the rich cultural tapestry of Nepal, and a beloved culinary tradition that continues to evolve and delight palates both within Nepal and around the world. Sel Roti Sel Roti is a distinctive and beloved traditional delicacy of Nepal, particularly cherished during festivals and celebrations. It holds a special place in the heart of Nepalese culinary culture, not only for its unique taste and texture but also for its cultural significance. Origin and Cultural Significance Cultural Staple: Predominantly associated with the Nepalese festivals of Dashain and Tihar, Sel Roti is an integral part of Nepalese festivities and is also enjoyed during weddings and other celebrations. Symbolic Dish: It's often seen as a symbol of goodwill and is commonly made in Nepalese homes during special occasions, symbolizing happiness, prosperity, and hospitality. Ingredients and Preparation Basic Ingredients: Sel Roti is made from rice flour, which is soaked overnight, ground into a fine paste, and then mixed with sugar, ghee (clarified butter), cardamom, and sometimes banana for added flavour. Unique Cooking Method: The batter is deep-fried in oil or ghee, but what makes Sel Roti unique is its ring shape, achieved by pouring the batter into hot oil in a circular motion using one's hands or a utensil. Texture and Taste Crispy and Sweet: The texture of Sel Roti is crispy on the outside and soft on the inside, with a sweet flavour that comes from the sugar and the aromatic hint of cardamom. Serving and Consumption Accompaniments: It can be eaten on its own or served with yoghurt, vegetable curries, or meat dishes. During festivities, it is often accompanied by other traditional foods. Breakfast and Snack: While predominantly a festive treat, Sel Roti is also enjoyed as a breakfast item or a snack in Nepal. Nutritional Aspect Energy-Rich: Being a deep-fried sweet bread, it is energy-dense, making it a filling snack or breakfast item. Cultural Exchange and Adaptation Adaptation Across Cultures: While it is a traditional Nepali dish, Sel Roti has found its way into the hearts and kitchens of various communities in Nepal, each adding their own unique twist to it. Global Reach: With the Nepalese diaspora, Sel Roti has also gained popularity in different parts of the world, introducing a taste of Nepalese tradition to a global audience. Sel Roti is not just a food item; it's a part of Nepal's cultural identity, a culinary art form passed down through generations. It epitomizes the spirit of Nepalese festivities and continues to be a beloved treat, relished by Nepalese people of all ages, both in Nepal and around the world. Jeri (or Jilebi) Jeri, also known as Jilebi in some regions, is a popular sweet treat in Nepal, known for its bright orange colour and coiled, pretzel-like shape. This deep-fried, sugary delight holds a special place in Nepalese cuisine and is often associated with celebrations and festive occasions. I just love food and if you love food please associate food with us.

Sirubari

As a villager of Sirubari I love this area.You must visit the place once,its my identity .The introduction of homestays in Sirubari sparked a wave of such projects around the nation. In addition to becoming the first model community homestay in Nepal, Sirubari also established this idea across South Asia. As the pioneer of homestays and rural tourism, Captain Rudraman Gurung was awarded the prestigious honour of Hero for Rural Tourism in 2067. His creative strategy entailed giving visitors an immersed experience by having them stay in the locals' houses and eat in their kitchens. Three years after rural tourism started in Sirubari, the hamlet was formally recognised as Nepal's first model tourism village in 2057. The government took notice of Sirubari's achievements and issued guidelines promoting rural tourism in 2065. The homestay even won a Gold Award for Heritage and Culture from the Pacific Asia Tourism Association (PATA) in 2001. After winning the Syangja district's election as a Member of Parliament in 2048, Rudraman continued his vigorous marketing and enhancement of the homestay experience. Unfortunately, the nation lost this pioneer of rural tourism in 2072. While Rudraman encouraged not only his community but the entire nation to embrace homestays, Sirubari will never forget him. The gastronomic landscape of Nepal has been greatly influenced by Rudraman's idea of homestays. The homestay concept helped traditional Nepali cuisines like maize, millet, dhido, roti, and gundruk acquire popularity. These traditional Nepali foods might still be mostly unknown today without homestays. Homestays are now the mainstay of rural tourism, giving communities job opportunities, encouraging self-sufficiency, and acting as a means of income. The 25-year journey of homestays has been a happy one for the people. Sirubari, located 1600 metres above sea level, enchants tourists with its vibrant culture and welcoming atmosphere. The greeting ritual for new guests is spectacular in every way. When tourists arrive, they are guaranteed to be greeted with flower garlands and the local music known as "Panchebaja." A leader who has been associated with the homestay from the beginning, Urmila Gurung, says that visitors feel really happy and satisfied when they arrive. Following the presentation of the village, teams of 5 to 10 people tour various homes. Traditional-style residences are proudly preserved by the homestays. Following a meal made using ingredients from the area, visitors can enjoy traditional dances and musical acts like Ghatu, Sorathi, Salaijo, Jhyaure, and Bhajan Chudka. Even visitors from abroad, who are unfamiliar with such a wide cultural diversity, are mesmerised by the energetic environment. Fried corn, mohi (a local beverage), local whisky, gundruk, soybean pickles, local chicken, goat meat, and dhido (a traditional meal made from millet or maize) are all part of the gracious greetings. Children do not have access to alcohol. The historic atmosphere, together with the tidy and well-kept homes, offer a much-needed break from the stresses of daily life. Urmila, also a daughter-in-law of Rudraman, proudly acknowledges the (Rajatjayanti) silver jubilee of their homestay and expresses concern about the recent increase in migration from Sirubari. Many Sirubari residents, especially those who served in the British or Indian Army and now receive pension benefits, have migrated to cities like Kathmandu and Pokhara. Since they are unable to earn, the locals in this area run the homestay as a pastime. Sirubari had 43 homes at first, of which 35 were used as homestays. All homes eventually started receiving visitors, but as a result of migration, only 20 households still do so now. The homestay recently held an extravagant event to mark its silver anniversary. The package prices have stayed reasonably priced for more than 25 years. A one-night package that cost Rs. 400 25 years ago has only climbed to Rs. 1400 today. All the while, the food's natural flavours have been kept. The Tourism Management Committee makes sure that visitors continue to enjoy the same authentic food. Homestays are widely available around the nation, with certain businesses charging premium rates. But visitors can enjoy a genuine homestay experience for a reasonable price. Although the surge of homestays across Nepal initially attracted a sizable number of tourists from Belgium, Switzerland, Italy, Australia, and other nations, tourist destinations have since become more diverse. Today, the bulk of visits are from within the country. Four routes on the Siddharth Highway can be used to get to Sirubari, which is located around 45 km from the well-known tourist destination of Pokhara: Nagdanda, Setikhola, Badkhola, and Helu. You can enjoy a lot with family.

Bala Chaturdashi 2024 novemeber 29

I have been very patient about this festival .We love it because there is the history behind the festival .Mom has been busy all day regarding this festival.The Festivals of Nepal: Everyone says Nepal is a beautiful garden of flowers and an open museum. We have many cases, cultures, and religions. So, Nepal is rich in cultural diversity. People live in the Himalayas, Hilly, and Terai regions from east to west. They celebrate many different festivals. Festivals in Nepal begin with religion and move with a blessed spirit into a pleasant family. We are providing a Mount Everest tour by helicopter during the festival to enjoy the views of the Mount Everest Himalayan range from Kathmandu.The day is also called satbij chharne din. A day before Bala Chaturdashi thousands of devotees used to campaign outside Pashupati Temple and other Shiva Temple . The day is also called satbij chharne din. Camping under the open sky or tents arranged by the Pashupati Area Development Trust, the bereaved ones observe penance, light oil lamps and keep themselves awake throughout the night, praying for the departed souls to rest in heaven a day before Bala Chaturdashi. Bala Chaturdashi or Satbij Charni Ausi is observed at Sleshmantak forest. Sleshmantak forest is situated to the other side across the Bagmati river by the Pashupatinath Temple. Bala Chaaturdshi falls on Marga Krishna Chaturdasi. It is during late November or early December in English calendar. Bala Chaturdashi or Satbij Charni Ausi is observed at Sleshmantak forest. Sleshmantak forest is situated to the other side across the Bagmati river by the Pashupatinath Temple. Bala Chaaturdshi falls on Marga Krishna Chaturdasi. It is during late November or early December in English calender. When is Bala Chaturdashi People from various places of Nepal and Hindus from other South Asian countries gather at Pashupatinath temple. Pashupati nath is the most sacred temple of lord Shiva situated at the bank of holy Bagmati River in Kathmandu. Bala Chaturdasi बाला चतुर्दशी सुवर्ण रक्तिका तुल्यं ब्रीहिमेकं परिक्षिपेत . मिर्गस्थालीं परिभ्रम्य पुनर्जन्म न बिध्यते पूज्यत्पशूपं देवं गुहेशीं परमेश्वोरीं वाशुकीं नागरजेन्द्रं तद्हीने पूजनं चरेत How do we observe Bala Chataurdashi We light traditional oil lamps (diyo) and recite mantras. We keep ourselves awake all night to ensure that the lamp keeps burning. We chant mantras, sing Bhajans and dance through night paying honor to Lord Shiva. The next day at daybreak we go to the holy Bagmati River for ritual bathing. Bagmati is considered to be the holiest river for all Nepali. Taking a dip three times into Bagmati River is considered a path to purification. Diyo After bathing in the Baghmati River pilgrims visits and worships almost all of the temples and idols in and around Pashupatinath as much they can. The devotees pass dropping the satbij, the mixture of seven sacred seeds in these temples and the 108 Shiva Linga present in the vicinity of Pashupatinath Temple. All walk through the same path followed for many years. It passes through Kailash forest and return back to the Pashupatinath temple. The end part of Satbij dropping ceremony is done for fun after long walk and rituals. Lord Ganesh’s idol present near the Bishwaroop temple is believed to be deaf; people shake him and scream and shout in the ear to wake him up. This adds a fun flavor to the whole ceremony. Why is Bala Chaturdashi Observed Seeds are dropped in remembrance of dead beloved ones. It is believed by performing Bala Chaturdashi rituals we can secure a better place in heaven for the dead relatives. It is also believed that this helps settle the restless souls of departed ones who were not properly burnt. This is true that when thousands of people pray for the same consideration, that will be fulfilled. Slesmantak forest, where the satbij is dropped is mentioned in Shiva Puran Mirgasthali as the place where lord Shiva dwelled as Deer. This place is hence considered a very sacred place and hence a drop of seed in this place is equal to a Ratti of gold (which is about 0.121 grams). Story Behind Bala Chaturdashi Bala Nanda, a trader, came to Arya Ghat (where people are cremated through burning), to attend funeral of one of his relatives. Bala Nanda sitting nearby and eating the ceremonial food, a small portion of the dead body popped out from the fire into his plate. He unknowingly swallowed flesh of dead body that fell into his plate. Soon he swallowed the flesh he transformed into a horrible demon having silver head. He became cannibal (man eating human meat). Bala Nanda suddenly grabbed out dead body from the fire and started eating it. People were terrified and ran away. Then onwards he is called Balsur. Asur meaning Demon. (Bala+Asur=Balasur). Arya Ghat then became the favorite place for Balasur. People were scared to go to Arya Ghat to cremate dead relatives. People pleaded then king to solve the problem. King assigned Brisha Singh, very good friend of Balasur to kill him. Brisha manage to kill Balasur by betrayal. Brisha felt guilty to deceive Bala. He went to meditation in the Sleshmantak Ban (forest) and enchanted Om and prayed to Lord Shiva for the rescue of his friend Balasur. Lord Shiva was pleased by his sincere affection for his friend. Lord Shiva helped in salvation of Balasur. Lord Shiva also told Brisha to scatter sat bij, or seven varieties of grain, on the holy grounds of the Shlesmantak forest to cleanse the sin of Balasur and to erase his own guilt for killing a friend. Mom has been preparing our trip to Pashupatinath and we are ready with the essential needs hope you are also in same process of visiting temple with family ,we have been casaully prepared for family trip to pashupatinath.

Drama

 The phenomena called either/all “drama,” “theatre,” “performance” occur among all the world's peoples and date back as far as historians, archeologists, and anthropologists can go. Evidence indicates that dancing, singing, wearing masks and/ or costumes, impersonating either other men, animals, or supernaturals, acting out stories, presenting time at time, isolating and preparing special places and/or times for these presentations, and individual or group preparations or rehearsals are coexistent with the human condition.From the philosophical roots and theories of tragedy, through its inextricable relationship with drama, to its impact upon post-dramatic forms, this is the definitive work in its field. Lehmann plots a course through the history of dramatic thought, taking in Aristotle, Plato, Seneca, Nietzsche, Heidegger, Lacan, Shakespeare, Schiller, Holderlin, Wagner, Maeterlinck, Yeats, Brecht, Kantor, Heiner Müller and Sarah Kane.

I have been watching dramas on youtube but real drama exists in our life as ritual and perfomances.These choreographic celebrations are not only performed to entertain spectators but also as part of the regular cult of supernatural deities. They are sacred events, suffused with religious significance. Plays adopt such a serious tone that participants become possessed by the deities they incarnate and are presented with various offerings throughout the drama. These performances, acted out in the open air, near temples, belong to pre-modern phases in the development of theatre, which is still dominated by religion and ethical values.They are ritually framed and include narration, music (drums, cymbals and long trumpets), dance, chants and ritual procedures performed in front of spectators and audiences. Their aesthetic qualities greatly contribute to the efficacy of the rituals. Indeed, the two functions, religious and aesthetical, overlap. The vision of the spectacle itself is a pious act.

As a resident of Nepal I have been observing all the activities of Dashai and Tihar in Nepal. Generally Dashain falls in late September to mid-October, right after the end of the monsoon season. It is “a day of Victory over Demons”. The Newars celebrate the festival as Mohani.Music and dance are an integral part of Nepalese culture, with a range of traditional genres and instruments being used in performances. Some of the most famous traditional music styles in Nepal include the classical Newari music, the devotional music of the Kathmandu Valley, and the Bhajan singing of rural areas. Traditional dance in Nepal is also rich and diverse, with styles ranging from the energetic and exuberant Charya dance to the more contemplative and graceful Kathak dance.

Traditional music and dance play an important role in Nepalese culture and society, reflecting the diverse religious, ethnic, and regional traditions of the country. Nepalese music is characterized by a rich variety of instruments, including drums, flutes, and stringed instruments, as well as vocal styles that range from classical to folk.

One of the most significant forms of traditional Nepalese music is "Dohori," which originated in rural areas and is characterized by fast-paced and improvisational songs that often involve witty exchanges between male and female singers. Another popular form of traditional music is "Lok Geet," which translates to "people's song" and is a genre of folk music that is closely tied to daily life and social events.

Traditional Nepalese dance is equally diverse, encompassing both religious and secular forms. The "Mask Dance," for example, is a religious dance performed during the festivals of Hinduism and Buddhism, while the "Jhankri Dance" is a secular dance that is performed by the shamanic communities of the country.

The traditional music and dance of Nepal are closely tied to religious rituals and celebrations, reflecting the deep connection between religious and cultural traditions in the country. For example, the "Dashain Festival" is a major Hindu festival that is celebrated with music, dance, and other cultural activities, and is an important expression of Nepalese identity and cultural heritage.

The influence of religion on Nepalese art, literature, music, and dance is undeniable. Hinduism and Buddhism have played a major role in shaping the cultural forms of Nepal, with religious themes and motifs being a common feature in paintings, sculptures, literature, and performance arts. For example, the Ramayana and Jatakas are religious texts that have inspired countless works of art and literature in Nepal, and devotional music and dance are an important part of religious celebrations and ceremonies.

Religion plays a crucial role in shaping the art, literature, music, and dance of Nepal. Hinduism and Buddhism have both had a profound influence on Nepalese culture and have shaped its traditional art forms in significant ways.

In terms of art, the intricate carvings found on temples and monuments in Nepal reflect the influence of Hinduism, which reveres the gods and goddesses of the Hindu pantheon. These carvings often depict scenes from Hindu mythology and are considered works of art in their own right

परिवार

 परिवारमा सधै हाँसीखुसी छ, मेलमिलाप छ, प्रेमिल वातावरण छ । एकअर्काले मर्यादा पालना गरेका छन् । आपसमा सहयोग आदनप्रदान हुन्छ । हरेक समस्या वा अप्ठ्याराहरुमा सबैको साथ र सहयोग रहन्छ । सबैजना एकसाथ खाना खान्छन् । रमाइलो गर्छन् । चाडपर्व, उत्सव र जमघटमा सबैको सहभागिता रहन्छ । परिवारका सदस्यहरुले आ-आफ्नो काम वा जिम्मेवारी सम्हालेका छन् । हजुरबा-हजुरआमाप्रति सबैको श्रद्धाभाव छ । बालबच्चाप्रति सबैको प्रेम छ । यस्तो परिवारले सुख खोज्न अन्त जानुपर्दैन । घर नै उनीहरुका लागि स्वर्ग हो ।

पौराणिक शास्त्रहरुमा भनिएको छ, परिवार सुख नै सर्वोच्व हो । हुनपनि परिवारमा सुख र मेलमिलाप छ भने जस्तोसुकै समस्याले पनि विचलित बनाउँदैन । परिवारको सुख यस्तो शक्ति हो, जसले हरेक सदस्यलाई सधै हँसिलो राख्छ । जाँगरिलो बनाउँछ । स्फूर्ति र उमंग कायम राख्छ ।

परिवार बलियो बनाउन
–परिवारभित्र एकअर्काप्रति विश्वास हुनुपर्छ ।
–एकले अर्कालाई सम्मान गर्नुपर्छ ।
–परिवारका सदस्य एकअर्काप्रति इमानदार हुनुपर्छ ।
–हरेकले हरेकको कुरा सुन्नुपर्छ । कुनै कुरामा विवाद भयो भने त्यसलाई परिवारभित्रै सुल्झाउनुपर्छ ।
–परिवारका सदस्यले आफ्नो कुरा मात्रै माथि राख्ने गर्नु हुँदैन ।
–एकअर्काको कमजोरीमाथि प्रहार गरिरहनु हुँदैन ।
–घरको सबै काम मिलेर गर्नाले सम्बन्ध अझ प्रगाढ हुन्छ ।
–कसले कति कमाउँछ ? खुलस्त भन्नुपर्छ ।
–एकअर्काको रुचिलाई बुझ्नुपर्छ ।
–बाहिरका मानिसको कुरा सुन्नु हुँदैन । यसले घरमा कलह निम्त्याउन सक्छ ।

हाम्रो बलियो परिवार
‘परिवार नै मेरो शक्ति’

दशहरे के दिन

 

 माना जाता है कि दशहरे के दिन पान जरूर खाना चाहिए। पान खाकर व्यक्ति अधर्म की हार का जश्न मनाते हैं। लेकिन आखिर पान ही क्यों। जानिए आखिर दशहरे के दिन पान ही खाना क्यों शुभ मानते हैं।भारत में, भोजन और त्योहार आपस में जुड़े हुए हैं और यही कारण है कि कोई भी त्योहार घर के बने खाद्य पदार्थों की स्वादिष्ट खुराक के बिना पूरा नहीं होता है। दशहरा या विजयदशमी कोई अपवाद नहीं है। दशहरा भारत में सबसे प्रमुख त्योहारों में से एक हैउत्तर से दक्षिण और पूर्व से पश्चिम तक, हर राज्य त्योहार को अपने स्थानीय व्यंजनों के साथ मनाता है, जिनके बारे में माना जाता है कि वे भाग्य लाते हैं। यहां कुछ अनोखी दशहरा रेसिपी हैं जिन्हें आप घर पर तैयार कर सकते हैं और उत्सव का आनंद ले सकते हैं।

1. गिल्की के पकौड़े – गिल्की के पकौड़े विजयादशमी के दिन बनने वाली एक पारंपरिक डिश है. इसे बनाने के लिए मेन इन्ग्रेडिएंट्स बेसन और गिल्की होती है. सामान्य पकौड़े के घोल की तरह तैयार कर उसमें गिल्की डुबोकर पकौड़े निकाले जाते हैं.

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2. मीठे गुलगुले – यह डिश बच्चों के साथ ही घर के बड़ों को भी काफी पसंद आती है. इसे बनाने के लिए गेंहू का आटा, चीनी, इलायची पाउडर का इस्तेमाल होता है. आप चाहें तो खसखस को भी इसके घोल में मिला सकते हैं.
3. प्याज के भजिये – त्यौहार के दिनों में प्याज के भजिये भी एक बहुत पसंदीदा डिश होती है. यह आसानी से तैयार हो जाती है. इसे बनाने के लिए बेसन, बारीक कटे प्याज सहित अन्य सामग्रियों की जरुरत पड़ती है.

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4. श्रीखंड – किसी भी त्यौहार में चटपटा खाने के साथ ही मुंह में मिठास घोलने वाला आइटम भी होना जरूरी होता है. आप घर में केसरी श्रीखंड ट्राई कर सकते हैं. इसके लिए चक्का, चीनी, मीठा पीला रंग और ड्राई फ्रूट्स की जरुरत पड़ेगी.
5. आलूबड़े – दशहरे पर चटपटे मसालेदार आलूबड़े का भी स्वाद लिया जा सकता है. इसे बनाने के लिए बेसन, आलू और अन्य मसालों की जरुरत पड़ती है. यह आसानी से बनने वाली डिश है.

दशैं

दशैंलाई बडा दशैं, दशहरा, विजया दशमी, आयुध-पूजा आदि नामले जानिन्छ । यो नेपालीहरुको प्रमुख पर्व हो । आश्विन (असोज) महिनाको शुक्ल पक्षको दशमी तिथिको दिन यस पर्वको प्रमुख दिन हो । बताइन्छ कि भगवान रामले यसै दिन रावणको वध गरेका थिए । यसलाई असत्य माथि सत्यको विजयको रुपमा मनाइन्छ । यसकारण, यस दशमीलाई विजया दशमीको नामले जानिन्छ । दशैं वर्षमा तीन अत्यन्त शुभ तिथिहरुमा एउटा हो अरु दुइवटा हुन् चैत्र (चैत) को शुक्लको एवं कार्तिक शुक्लको प्रतिपदा तिथि । यी दिनहरुमा हिन्दूहरु नयाँ कार्य सुरु गर्दछन्, शस्त्रको पूजा गर्दछन् ।

 विहान माथि रमिते डाँडाबाट घामले चियाउन थालेदेखि नै हाम्रो आँगनमा विचित्रको चटकजस्तो चहलपहल सुरु भयो । गुन्द्रुक उमाल्ने सानो कराहीमा पानी उमालियो । भक्भकी उम्लिरहेको पानीमा छुस्स अलिकता खरानी हालियो ।

एउटा कुभिन्डालाई झीरले छेडेर प्वालमा चारवटा छेस्का घुसारियो र चौपायाको स्वरुपमा त्यसलाई ठिङ्ग उभ्याइयो । कुभिन्डाको एकापट्टि अलिकता कपेर त्यसमा मसिनो डोरी बाँधियो । कुभिन्डालाई पानीले पर्सिइयो । अनि एकजना डोरी समात्ने, एकजना आरी थाप्ने, एकजना सिरुपाते खुकुरी उजाउने-  दसैँले ल्याएको चटकतुल्य नाटक यसरी उत्कर्षतिर अघि बढ्यो ।

नेपालीको दशैं

दशैं नेपालीहरु र विशेषतः नेपाली हिन्दूहरुको सबैभन्दा ठूलो पर्व हो । नेपाली हिन्दू पात्रो अनुसार आश्विन शुक्ल प्रतिपदादेखि दशमीसम्म १० दिन पूजापाठ, व्रत र उत्सवकासाथ मनाइने चाड भएको हुनाले यसलाई दशैं वा ‘विजया दशमी’ का नामले पनि चिनिन्छ ।

हिन्दू चान्द्र मासिक पन्चाङ्ग गणनाको तिथि अनुसार पर्ने भएकाले नेपाली चाडहरु निश्चित गते र तारिखमा नपर्ने हुनाले दशैं पनि अंग्रेजी वा ग्रेगरियन क्यालेण्डर अनुसार सेप्टेम्बर महिनाको अन्त्यदेखि अक्टोबर महिनाको मध्य बीचमा पर्छ ।

दशैं आश्विन शुक्ल प्रतिपदाका दिनदेखि सुरु हुन्छ र यो पहिलो दिनलाई घटस्थापना भनिन्छ । दशैं प्रतिपदा घटस्थापनादेखि पूर्णिमा (कोजाग्रत) सम्म १५ दिनको हुने भएता पनि पहिलो ९ दिन लाई नवरात्रि र दशौं दिनलाई दशमी वा दशैं भनिन्छ्र । यो तिथिमा माता दुर्गाले महिषासुर नामक दैत्यलाई तथा भगवान श्री रामचन्द्रले रावणलाई वध गरेर मानवजातिको कल्याण गरेको भन्ने किंवदन्ती छ । प्रतिपदा (घटस्थापना), सप्तमी (फूलपाती), महाअष्टमी, (कालरात्री), महानवमी, विजयादशमी र पूर्णिमा (कोजाग्रत) दशैंका प्रमुख तिथिहरु हुन् ।

नेपालीहरूले प्राय पन्ध्र दिन दशैं उत्सव मनाउँछन्, जसमध्ये सबभन्दा महत्वपूर्ण मितिहरू पहिलो, सातौं, आठौं, नवौं र दशौं हुन्। दशैंको पहिलो दिनलाइ घटस्थापना भनिन्छ र यो दिनले दशैंको सुरुवात पनि जनाउछ किनभने घसथपना पर्वको पहिलो दिनमा पर्दछ। एस दिनमा जमरा पनि रोपिन्छ। तेस्पछि सातौं दिनलाइ चाही फुलपाटी भनिन्छ | परम्परागत रूपमा, यस दिन, शाही कलश, केराको डाँठ, जमारा र रातो कपडाले बाँधिएको उखुलाई गोरखाबाट काठमाडौँमा ल्याउँछन। तेसै गरि आठौं दिनलाइ चाही माहा अस्तमी भनिन्छ र त्यो दिनको मध्यरातमा कुल बाउन्न भैंसीहरु र बाउन्न बाख्राहरुको बलि देवी दुर्गाको लागि बसन्तपुरको हनुमान धोकामा दिइन्छ। अनि नवौंलाइ चाही माहा नवमी भनिन्छ। एस दिनचाही कारीगरहरू, शिल्पकारहरू, व्यापारीहरू र मेकानिकहरूले तिनीहरूको औजार, उपकरण र सवारीसाधनको पूजा तथा सेवा गर्छन् किनभने यो विश्वास गरिन्छ कि यस दिन सवारी साधन पूजा गर्दा दुर्घटनाबाट बच्न को लागी वर्ष को लागी सबै गाडीहरु बाइक, कारहरु देखि ट्रक को लागी पूजा गरीन्छ। दशैको दसै दिनलाई विजय दशमी भनिन्छ। आफुभन्दा ठुला बडाले निधारमा टिक्का, जामारा र आउने वर्षहरूको लागि आफुभन्दा सानोलाइ आशिष् पनि दिनेगर्छन्।

पन्ध्रौं दिनलाइ कोजाग्रत पुर्णिमा भनिन्छ र यो पूर्णिमाको दिन हो। येसले पन्ध्र दिनको दशैं उत्सवको अन्त्य पनि जनाउछ। यस दिन, धन र भाग्यको देवी लक्ष्मी पृथ्वीमा आउनेछन् र रातभरि नसुतेका मानिसहरूलाई आशीर्वाद दिनेछन् । यस दिन पछि हिन्दुहरुको सबै भन्दा महत्त्वपूर्ण र नेपालका मान्छेहरुले मनाउने सबै भन्दा लामो चाड को अन्त्य हुन्छ।

दशैंमा राइता, सिकर्नी, रसवरी, ताजा अचार, दही, फलफूल, हरिया तरकारी, फलफूल, गेडागुडी, सुप, रोटीका परिकार घरैमा बनाएर खान सकेमा स्वस्थ र स्वादिलो दसैं बन्छ ।  यी परिकार मांसाहारीले पनि खाएमा फाइदा पुर्याउँछ ।

नेपालीहरुको महान पर्व दशैंमा प्रवेश गरिसकेका छौं । कतिले दसैंलाई मासुको पर्वका रुपमा पनि लिन्छन् । दसैंलाई लक्षित गरेरै विदेशबाट खसी–च्याङ्रग्रा आयात हुन्छ । अर्थात मासु र दसैं पर्व पर्यायवाची जस्तै बनेको छ ।
दसैंमा विभिन्न समुदायले आ–आफ्नो परम्परा अनुसार भुटन, मासु, झोल जस्ता परिकार बनाएर खाने चलन छ ।