Ornela

Humid subtropical climate

CWA: C = Mild temperate W = Dry winter  A = Hot summer

A humid subtropical climate is a zone of climate characterized by hot and humid summers, and cool to mild winters. These climates normally lie on the southeast side of all continents (except Antarctica), generally between latitudes 25° and 40°.

Nepali/Nepalese cuisine includes a wide range of cuisines based on ethnicity, soil, and climate, all of which are influenced by Nepal's cultural diversity and geography. A lot of the food is based on Asian themes. Nepal produces a wide range of fruits and nuts, including persimmons, apples, mangoes, tangerines, and kiwis, which are used in local delicacies. Dessert is not a well-known concept in Nepali cuisine, although desserts made with milk, yoghurt, and cheese are frequently consumed as stand-alone meals for breakfast.

Authentic Taste of Nepali Cuisine

Nepal’s rich culture is beautifully reflected in its cuisine, which is regarded as its most asset. The vibrant and exotic flavors of Nepali food come from a blend of various herbs and spices, which makes every dish unique and delicious. Nepalis are conscious about their well-being, and they take great care to use healthy ingredients while preparing their delectable dishes.

Features of Nepali Food:

-          Nepalese food pays attention to affordable meals, and their dishes are fragrant and crispy.

-          Nepalese food is generally not very salty, but sour, spicy or sweet.

-          The staple food is mostly rice and sometimes pasta. However, the staple food of people in mountain areas is mainly corn, millet, and buckwheat.

-          The Nepalese like to eat lamb, chicken, duck, fish, etc. Vegetables such as tomatoes, onions, peppers, potatoes, fresh bamboo sprouts, cauliflower, sweet potatoes are commonly eaten in Nepal. And they prefer to use spices such as chili powder, pepper, salt, vinegar, sugar, etc.

-          The dishes made by cooking methods such as roasting, grilling, or vaping are very popular.

Eating Habits in Nepal

-          The Nepalese are usually used to have two meals a day. Many Nepalese eat only two meals a day, breakfast at nine or ten in the morning, dinner at seven or eight in the evening, and snacks in the afternoon. Breakfast mainly consists of milk tea and cookies. Dinner is a formal meal that is generally more important.

-          The Nepalese are used to grab rice with their hands. The Nepalese tradition of eating is to grab it directly with your hands instead of using knives and forks. They use the right hand because the left hand is considered not clean.

What is Dal Bhat?

Dal bhat is the traditional Nepali food of locals and trekkers in the Himalayas. The dish is great for trekkers as it is always vegetarian, often vegan (depending on what oil or fat is used and the presence/ absence of curd) and contains plenty of carbs, protein, fluid, vitamins, and minerals.

Ingredients in a Typical Dal Bhat

-          red lentils, mixed lentils, green or brown lentils.

-          flavorless oil such as rapeseed or grapeseed

-          onion, finely chopped.

-          crushed garlic

-          fresh ginger, minced.

-          black mustard seeds, popped in oil.

-          cardamom powder

-          turmeric powder, or fresh if you have it.

-          cumin seeds

-          coriander seed

-          whole peppercorns

-          Cloves

-          finely chopped tomatoes.

-          butter or ghee (optional, omit for vegan)

-          coriander leaf and/or green onion or chives, chopped, for garnish.

-          Water

-          sea salt (Himalayan pink salt would be extra authentic)

-          pepper to taste.

-          basmati, or other, rice

-          Indian chutney, curd, a green vegetable, or pickle to serve.

The import and export of food in Nepal face several challenges.

1. Limited infrastructure.

2. Climate Change and Natural Disasters: such as floods, landslides, and earthquakes, can disrupt agricultural production, affecting both imports and exports.

https://issuu.com/cmumyz/docs/portfolio_full_ver_2024.2.20