A Culinary Journey Through Nepalese Food in Calgary
Nepal is a nation with a rich cultural and culinary legacy, nestled between the majestic Himalayan ranges and the lush Terai plains. Nepali cuisine is known for highlighting the vivid hues and flavorful aromas of farm-fresh ingredients, with spices being a crucial element that gives it a lip-smacking taste. At Calgary Momo House, we use a variety of spices in our dishes to offer you an authentic Nepalese food experience in Calgary.
Let’s talk about some of our favorite herbs and spices that give our delectable menu that Nepali touch!
Jeera (Cumin)
One of the typical spices used in many Nepali dishes is cumin. Cumin is used either whole or ground, depending on the traditional way of making food. Cumin has a warm, earthy scent. In order to allow cumin to reveal its flavor, it is used earlier in the preparation.
Typically, whole cumin seeds rather than crushed cumin are used. To acquire the best flavor, it is first roasted before being used in recipes. At Calgary Momo House, we employ cumin in some of our dishes, like Thukpa soup, to give it an awe-inspiring flavor. When you are under the blue or just want something quick to warm you up on a cold day, thukpa is your go-to dish.
Besar (Turmeric)
The flavor of turmeric is strongly earthy, warm, and barely spicy. Since turmeric is related to ginger, it also has a faint ginger flavor. More often than not, it is used as a coloring agent.
Besar is one of the most popular spices in Nepali cooking. It is used in almost all Nepali dishes to give them a yellow color. Turmeric powder is frequently used in Nepali cooking to make curries, meat, vegetables, and delicious soups. Most of our dishes at Calgary Momo House, including our famous leg lamb and traditional Nepali thali, are made with tumeric spice to give it that earthy flavor.
Pyaaz (Onion)
In Nepali cooking, both red and green onions are frequently used. Red onions are peppery when eaten raw, but when caramelized and turned golden brown, they become tender and delicious. Onions are frequently used in vegetables, meat, and other ethnic cuisines because they have a characteristic flavor that gives any Nepali dish a pleasing taste.
In the majority of Nepali cuisine, red onions are more frequently used than green onions. One of the spices that blends readily in Nepali food is onion; however, onion never loses its unique flavor and improves the flavor of food. Come for a fried rice, and thukpa treat at Calgary Momo House and savor the outstanding onion flavor!
Kursani (Chilli Powder)
Chili powder can range in flavor from mild to fiery. The amount of cayenne pepper used to form the combination affects the flavor of the chili powder. Red chilies are only one component of chili powder, which also contains cumin, oregano, garlic, and other spices. Chili powder can definitely make your tongue tingle.
Are you looking for a dish that can tingle your tongue? Have a bite of our popular charcoal grilled mutton sekuwa, which is served with flaked rice. The amount of chili powder used in our dishes totally depends on the wishes of our customers.
Aduwa (Ginger)
Grinded, fresh, dried, pickled, preserved, and crystallized ginger are all available. It tastes somewhat spicy and has a pleasant, woodsy fragrance. Fresh ginger is a common ingredient in Nepali cooking to add a pleasing flavor. Even though ginger plays a significant role in traditional Nepali cooking, not all ethnic foods necessarily contain it.
Curry, buff, chicken, and veggies are frequently made with ginger. In order to enhance flavor, ginger pickles are also placed on the side of the plate. At Calgary Momo House, most of our dishes are made with ginger flavor because of its outstanding flavor and the tendency to make a meal mouthwatering. You should definitely try our Thukpa and Kwati for a striking experience.
Dhaniya ke Gode (Coriander)
In Nepali cuisine, coriander powder and leaves are often used. Because of its mild and earthy flavor, coriander powder adds a unique flavor. The majority of Nepali cuisine commonly uses it as a flavoring agent. The foods have a distinctive flavor when coriander powder is added. Because of this, it is a common ingredient in Nepali cooking and a crucial component for making meat and curry.
Before adding these leaves to the food’s garnish, they are coarsely chopped. It is cooked briefly after being added at the end, till the flavor is gone. Fresh coriander seeds have an outstanding flavor, making them ideal as a garnish.
Lasun (Garlic)
Similar to how ginger is used in Nepali cooking, so is garlic. Peeled garlic is cut into small bits, crushed, and then blended. Because of its distinctive scent and flavor, fresh ginger-garlic paste is one of the spices that is most frequently used in Nepali cooking. A modest amount of fresh ginger-garlic paste may significantly improve the flavor of food since it has a distinct aroma and flavor.
Fresh ginger-garlic paste should be gently cooked in oil until the scent disappears, since it has a strong flavor. Ginger-garlic paste’s flavor and texture are immediately altered when it is fried, giving it a creamy and mild flavor. Savor the authentic taste of our traditional Nepali thali, which is made with different spices, including flavorful garlic.
Relish the Authentic Taste of Nepali Food in Calgary
Satisfy your taste buds with the unforgettable taste of Himalayan food in Calgary. Allow Calgary Momo House to leave a lasting impression on you with well spiced Nepalese culinary.
Visit Calgary Momo House and experience true Himalayan delight. Contact us at +403-660 7043.
