FOODS

Nepaligunj is lies Terai side of Nepal . It has expanded till indian border . so here many people likes india food . Basicall most of Citizen follow the indian cultural and language and Food also . so here we can easily get many varities of Indain food .some are i have mentin below

  SAMOSHA.

A samosa or samoosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, ground lamb, ground beef or ground chicken. The size, shape and consistency may vary, but typically, they are distinctly triangular. Samosas are often accompanied by chutney.[1] They are a popular appetizer or snack in South Asia, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa.

JELIBI

Origins of Jalebi can be traced back to ancient India, where it was called Kundalika or Jal-vallika (being full of syrup, which is watery; hence the name). In later dialects of Sanskrit, Jal-vallika became Jalebi which likely arrived in the middle east during the period of Muslim rule, through cultural diffusion and trade from the Indian subcontinent, and its local name Jalebi became Zalebi as Z is more common in middle-eastern languages.

The earliest written references to the sweet are found in a 13th-century cookbook by Muhammad bin Hasan al-Baghdadi. In Iran, where it is known as Zulbia, the sweet was traditionally given to the poor during Ramadan. In the early 1900s, Jalebi was used to hold ice cream. This idea was made by Ernest A Hamwi. Jalebi was also a treat for an American family, until the invention of cones.

One of the earliest known Indian references for the sweet exists in a Jain work — Priyamkarnrpakatha — by Jinasura, apparently composed in AD 1450. This work was subsequently cited in cookery books published in later centuries including the 17th-century classic Bhojan-kutuhala by Raghunatha.

PAKORA

Pakoras are popular across Pakistan, where they generally resemble those found in India. They are

sometimes served in a yoghurt based curry (salan), as a main dish, pakora kari, rather than as separate snacks. In this case the pakoras are generally doughier and are made of chopped potato, onion and chili mixed into the batter, instead of individual fried vegetable slices.

MO .MO

Momo were introduced from Han China, as Momo is a loanword from the Chinese mómo  a type of

steamed bun. Momo have become a traditional delicacy in Tibet, Nepal, Bhutan, Sikkim, Darjeeling district and Ladakh. They are one of the most popular fast foods in many regions of the Indian Subcontinent populated with people of Tibetan, Nepali or other Himalayan origins, and in places with a significant Tibetan and Nepalese diaspora, such as Assam, Delhi, Mizoram, Manipur, Nagaland, Meghalaya, Himachal Pradesh, Shillong, Arunachal Pradesh, Uttarakhand and West Bengal.

Varieties

Kothey, a pan fried Momo variety

There are different varieties of momo, such as fried and steamed momo. Momo are usually served with a dipping sauce normally consisting of tomatoes as the base ingredient, from which numerous variations can be made. Momo soup is a dish that has steamed momo immersed in a meat broth. Momo that are pan fried after steaming first are known as kothey momo. Momo can also be prepared by directly deep frying without steaming first. Steamed momo served in hot sauce is called C-Momo. These are some of the most common items served in Tibetan and Nepalese restaurants. Tibetan dumplings are eaten with a fiery sauce of dried red chilies and a bowl of chicken broth.