Tharu cuisine is one cuisine that is quite diversified, never failing to surprise you with their blast of spice and flavors in every bite.
Momotarou, undoubtedly, is one of the most famous multi-cuisine restaurants in Kathmandu, serving a delicate fusion of Japanese and Tharu cuisine. Exciting, isn’t it? Located in the major commercial and touristic hub of Thamel, this restaurant and its soothing ambiance connects one to the beauty and power of food in uniting souls. The mouth-watering dishes served at Momotarou have remained the favorite of anyone who has dived into its varieties. The restaurant mainly offers Japanese cuisine, but you can order your favorite Tharu dishes prior to your visit for quick and assured service. Here are three such scrumptious Tharu dishes that will get you drooling just by their smell and texture.
Khadiya is the perfect snack to begin your delicious Tharu meal. Its main ingredient is split black gram (mas kodaal) that is soaked overnight, and then grinded along with other spices. It is then shaped into round cutlets and fried. Khadiya is complemented with a spicy green chili-coriander pickle. The combination of Khadiya and chili-coriander pickle turns out to be one of the tastiest and protein-rich combinations that Momotarou Restaurant has to offer.
Well, don’t go by the name of this dish, because Timura actually has no timur in it. But, again, the striking taste of this dish makes up for having you drooling over the name that seemingly refers to timur. The chicken is marinated with a perfectly complementing mixture of spices, and simply fried, but the magic pops in when it is roasted to spicy tenderness after being fried, which gives it that flavorful faintly burnt roasted taste and provocative smell. Besides chicken, you can opt for pork or mutton Timura, according to your taste.
Dhikari and Aloo Tina
Dhikari is steamed dough made out of rice flour. They are steamed in an earthen steamer,which gives them that softness and extra taste. Theycome in various shapes, depending on the type of occasion they’re to be made for. They have a long cylindrical shape during Dashain and Maghi, whereas they are long, round, and thick, pellet-like, during Tihar. Dhikaris are mostly eaten with AlooTina, a dense and spiced potato curry. The dish is further complemented bydhaniya-khursanikoachaar, tickling every bit of your taste buds.