The Tharu are a Nepalese ethnic group who live in the Terai (lowland). They have distinct cultures and customs. They have a rich food culture and specialities in addition to their culture.
Because the Tharu community stretches from the western to the eastern (lowlands) parts of Nepal, each location has its distinct tharu cuisine.
Tharu Cuisine Of Nepal
The Tharu people live mostly among marshlands, rivers, and flooded plains. As a result, most Tharu cuisines incorporate freshwater fish, crabs, snails, mussels, wild mushrooms, etc. Pig, chicken, wild boar, pigeon meat, wild rabbit, and other animals are consumed.
Ghonghi
Ghonghi is a type of mud-water snail that may be found in streams and paddy fields throughout the Terai region and is one of the most popular Tharu dishes. It's made with local spices and flaxseed, and it'll leave your mouth feeling acidic and spicy.
Image Cr: Nepal 8th Wonder
Caption: Ghongi
Before being served to consumers, ghonghi is thoroughly washed, cleaned, and boiled. You must try this if you can be in the Terai region, particularly the Tharu community.
Pakuwa
If you enjoy beef, Pakuwa is the dish for you. It's pork and wild boar BBQ meat (Sekuwa). The spices have been well marinated and will undoubtedly transport you to cloud nine. The native herbs may distinguish the Pakuwa from what we consume in Kathmandu.
Bhakka
Another popular snack in Tharu cuisine is bhakka. This cuisine is mainly associated with the Tharu people of eastern Nepal. Bhakka is a steamed rice cake with a fluffy texture. It's served with pickle, achar, or chutney. It's also accessible in several Kathmandu locations.
Gengta/Kekhada/Kakhor Pickle (Chutney)
Gengta Chutney is a festival-friendly carb that is clean, cooked, and prepared. You can consume it as a snack or blend it with other foods after mixing it with local seasonings.
Sipi/Sutahi/Situwa
Sipi is a mussel steamed and served with spices from the region. Freshwater mussels are the source of sipi.
Chichar/Anadi Rice
Chichar is a type of steamed anadi rice served during special events. Anadi rice is sticky rice that is grown in Nepal's western plains. Other Tharu cuisines, such as Aandik jhor/Jaar, use Anadi rice (liquor).
Jhingiya Machhari(Jhinga Maccha)
Freshwater shrimp are used in this Tharu dish. They're cooked using spices from the area.
Dhikri
Dhikri is a rice flour-based dish popular in western Tharu cuisine. Steamed rice dough is also moulded into various shapes. Lentil soup, curry, and chutney are served alongside. Dhikri is a religious item that is manufactured during Maghe Sankranti.
Parewak Sikar
Another typical Tharu dish made with pigeon meat is Parewak Sikar. It can be served roasted, curried, or fried.
Khariya/Aairkanchan/Patushni
Khariya is another popular and delectable Tharu dish. It's also made of rice, beans, and spices wrapped in colocasia leaves before deep-fried. It's mostly made up of black lentils and rice grains.
Bagiya
Bagiya is produced from rice flour that is flat with projecting ends. It's got lentils, herbs, and boiled potatoes in it. They're also packed with chakku in some cases.
Sidhra
Sidhara is a Sidhra fish that has been ground with taro, colocasia steam, and other spices. Before consumption, they are formed into a cake and sun-dried. It's also available with a soup or curry.
