You just spend many hours everyday in kitchen realizing value of your mom who prepare tasty food items for you everyday and you enjoy a lot a foodie the food presented in a rimmed brass or stainless steel plate about 12"/30 cm. diameter..Your granny at the age of ninety four enjoy cocumber achar with you in a corner of your sweet home in Dhakalthok and enjoy the areas of Dhakalthok.My granny ,aunt and friends around the areas always engaged in promotion of Nepali food available in market.Sitting on a wooden platform(pirka) in front of a wood fired stove and preparing delicious Nepali meals my granny spent many decade in Dhakalthok. Although I wanted to go and help stir the bubbling pot on the stove she never let me help or interfere with her chores. Maybe because a wood fired stove is not the safest thing for a child and produces too much smoke.
I learnt the basics of Nepali cooking techniques and it was just the start of wanting to learn more.These days in Kathmandu, KFC chicken, pizza and north Indian dishes are immensely popular .Commonly used spices in both cuisines are cumin, coriander, black pepper, turmeric, red and green chilies, garlic, fresh ginger and onions. Most authentic spices such as Jimbu (Himalayan herb) and Timbur (schezwan pepper) are not seen in Indian cooking. In Kathmandu the spicing is milder and subtler. Dhindo, Gundruk, lentil stews, sun dried vegetables, bamboo shoots, sukuti (dried meat) are more common in hilly areas. Tibetan influence brings momo, the stuffed dumpling, ferment bamboo shoots and such. I would say Nepali food is neither Indian nor Tibetan but a confluence of the two with a unique Nepali flavor.
There are many things we do not realize in our daily lives which occupy in our daily life ,the colorful herbs with their smells make the surrounding so wonderful you just enjoy the day with your friends joining the lunch or dinner party together for the festivals or moments you want to recollect with you.
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