I donot know how to blog properly as it is just a mere reflection of my updated pictures of summarized theories of mom who has been giving the ideas of blogging in Nepal and
India.A blog (a shortened version of “weblog”) is an online journal or informational website displaying information in reverse chronological order, with the latest posts appearing first, at the top. It is a platform where a writer or a group of writers share their views on an individual subject. Its an appeal to write something which we do not know more now a days but it has more effective to lessen my boredom.In recent times, bloggers have become famous for various reasons. Blogging has become an alternative career or side gig for many. Seeing this, even more, people are choosing to join the blogging ranks.
So who are bloggers? Bloggers are individuals who love sharing parts of their lives with you. They post on various topics from arts, home designs, carpentry, and finance articles. Bloggers are mobile and don’t need to be in one place. They live on the internet!
My attempt to write something which is known to me and can be researched is no more authorized to say silently we have to express our feelings day by day as it consists lots of messages about our own culture ,job and society.Nepal’s food is as culturally diverse as it is geographically and ethnically. But many of us are not aware of its richness and are more likely to be informed about the global cuisines than our own. Though food is an epitome of the culture and they have an intrinsic relationship, little attention is paid to understand, explore, and promote Nepali food culture, which defines who we are.
There are over a hundred ethnic communities in Nepal, every one of them with a food culture deeply rooted in the environment they live in. Although rice now seems to be a staple across all regions and ethnicities of Nepal, it wasn’t always the case, especially in the mountains. Even in hilly areas, only the elites who owned flat irrigated lands along the rivers had the luxury of eating rice as a staple food.
While hilly communities save greens for the dry season, members of the Tharu and other communities in the southern plains preserve greens for the monsoon. Taro leaves are mixed with small dried fish to make sidhara and greens are mixed with lentil paste to make biriya. Their food culture is largely characterised by the flooded plains they live in, like ghonghi, a much-loved mud-water snail, fish, prawns, crabs, and mussels Sherpa, Tamang and other communities living in the cold harsh Himalayan region might have simple basic flavors but are highly nutritious to give sustained energy to survive the environment. In the Sherpa community, sun-dried, cooked green maize kernels are made into hearty winter soup with beans known as phalgi. Tsampa, flour made from roasted barley or naked barely, is one of the staples of mountainous communities. The Thakali community, inhabitants from Thakkhola in Mustang, has transitional cuisine adopted from both lower hilly and upper mountainous culture. Kirats, residing in the eastern hilly regions, have wild lichen known as yangben, which is usually cooked with meat to make Yangben faska. They also use the ash of burnt inner feathers of chicken as a flavoring to make wachipa.Nepali Dal Bhat or Dahl Bhat, is a dish made of lentils and rice. It is considered to be the national dish of Nepal. One can see how this comforting combination of flavors and heat, would be perfect on a cold day.
The rice or bhat is either boiled or steamed. It is often served in the middle of the dish and surrounded by the dal/lentils and perhaps some other curries, achar's or chutney's.Mom and granny always prescribe value of kodo or dhido but dal bhat loving culture is mine and I just become an addict of it .
After all blogging about food and the task of editing is as under observation as my grandma is singing the chorus song of Othello as she gets the book to know about the main the idea of the drama in English.
