4 Best Dishes to Try at Nepalese Restaurants in Melbourne
While an Indian restaurant in Melbourne is easy to find, Nepalese restaurants in Melbourne are gems that are underrated. However, there are certain Indian restaurants that also serve Nepalese cuisine. When it comes to Nepalese cuisine, here are a few dishes that are completely worth trying. Momos Inspired by the chinese dumplings, momos are a popular dish in most Nepalese and Indian restaurants in Melbourne. These essentially consist of dough stuffed with spiced vegetables or minced meat, steamed and accompanied with tangy tomato chutney. This has become a popular street food available easily in the lanes of Nepal. Nepalese Goat Curry The Nepalese goat curry or Khaasi Ko Masu is the star of Nepalese cuisine. This dish is made using goat meat on the bone with a hint of spices and a tomato based paste. All these ingredients when combined result in a hot simmering concoction served along with rice. Chhoila One of the most enchanting subset of Nepalu2019s food scene is Newari cuisine. Brought into existence thanks to Newars, who were traditional inhabitants of the Kathmandu valley, this cuisine consists of an extensive range of varieties. One of the most popular Newari dishes that is served at most Nepalese restaurants in Melbourne is Chhoila. This creation consists of grilled meat flavoured using spices and vegetables and is commonly eaten with rice flakes. Chow Mein Noodles stir fried in a mix of vegetables, himalyan spices, traditional chinese sauces and chicken is what makes up the popular Nepalese Chow Mein. This versatile dish can be tried at either a fine dine Nepali and Indian restaurant in Melbourne or on street stalls. The above mouth watering dishes make for the perfect order at popular Nepalese restaurants across Melbourne. Looking for an Indian restaurant in Melbourne that serves Nepalese cuisine? Nirankar is among the top Nepales and Indian restaurants in Melbourne. Explore our menu and book a table at http://nirankar.com.au/ or call 03 9642 1995.
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