Question

Name Description
Chhurpi: A traditional Nepalese cheese made from buttermilk. Two varieties of chhurpi exist, one being a soft variety that is usually eaten as a side dish, and a hard variety that is chewed
Dal Bhat: A boiled rice and lentil soup containing spices such as coriander, turmeric, cumin, and garam masala. It is often cooked with onion, garlic, ginger, chilli, tomatoes, or tamarind and served with a vegetable tarkari.
Dhindo: A Nepalese meal prepared by gradual addition of flour to boiling water.
Gundruk: A Nepalese fermented leafy green vegetable. Surplus mustard, radish, and cauliflower leaves are gathered, shredded, then sealed in an earthenware pot and stored in a warm place.
Kinema: A Nepalese fermented soybean food, traditionally combined in a soup with rice, but sometimes served as a side dish with rice or bread.
Momo: A steamed dumpling popular throughout the Himalayas and the Indian subcontinent.This food is usually associated with Tibetan and Nepalese people.It is stuffed with minced meat or Vegetable like Chayote or Cabbage in a roll of dough and then steamed.
Phagshapa: A Nepalese dish of strips of pork fat stewed with radishes and dried chillies.
Sel roti: A Nepalese rice bread which is ring-shaped and sweet to taste. It is commonly prepared during the Dashain and Tihar festivals.
Sinki: A Nepalese fermented vegetable prepared by shredding radish roots and storing them for about a month in a sealed hole.
Shabhaley: A Tibetan bread stuffed with seasoned beef and cabbage.
Thukpa: A Tibetan noodle soup with vegetables or meat.

Answer 1

Answer:

A traditional nepali is correct answer

Answer 2

Answer

correct answer is tradition Nepali