Dhido and Gundruk : The National Food Of Nepal
Dhido and Gundruk
Dhido and Gundruk are separate brands of the food in city. However, the Nepali community has also delivered this dish across seven seas. Even Nepali restaurants abroad are proudly offering Dhido and Gundruk. Wherever there are Nepalis, They are cooked in the stove. Moreover, in this dish, Nepalis get a taste of their own. They get the sweetness of their soil.
In Lekali region, fapar, millet and maize are produced. Dhidho is made from the native produce of that region. This is how organic food becomes tasty and healthy. On top of that, it is being nourished.
Now let’s talk about Gundruk.
Gundurak is also our own national dish. When mustard or mustard greens are dried and melted in a special way, it becomes sour. It is dried in the sun and stored. Whenever there is a shortage of vegetables, Gundruk soup is cooked. In other words, Gundruk is also a food for sorrow.
Dhido and Gundruk are similar dishes. It is sharpened by Golbheda and Timur pickles. We find our taste in Dhido and Gundruk. Because this is the plate made by our ancestors. So how balanced and nutritious is this plate? How many healthy foods are Dhido and Gundruk?
First of all, maize, millet, sorghum, etc. are the grains produced in our fields. So it’s all-accessible, for us. Pesticides are not used as they are often produced in their own crops. That is, they became organic products. Maize, millet and sorghum are also rich in nutrients. It is said to be very useful to stay free from problems like diabetes, high blood pressure, uric acid.
Gundruk is also said to contain 48 percent carbohydrates, 49 percent protein and 3 percent fat. Gundruk of sharp taste, soft dhido and pickle of Timur-Golbheda. Or you can include local chicken broth. A little greens. If there is yoghurt on top of that, it is amazing!
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These are Raithane Parikar, Dhido and Gundruk. The main khanki of Lekali region, the hobby of the city. Dhido and Gundruk are still eaten in some Lekali regions. Morning and evening meals are served with bitter, sour gundruk. In the countryside, it is called ‘adilo khana’. That is, after eating a full meal, it will reach all day long.
In the city, it is a food eaten by amateurs. One day, when it comes to changing tastes, many people start cooking in their kitchens. For Dhido, it is Kodo flour, it is Maize flour, it is Fapar flour. That means there are many options. Equally easy to cook. Where is the easiest? Even tasty.
That is why it is available in the menu of famous restaurants of the city. There are some restaurants that serve this dish as their main food. This is the selling point of hotels and restaurants in cities and highways. It is an interesting dish. The city is slow and mixed with gundrak, a local chicken broth. Does the taste of swallowing with soft, sour, salty chutney make a soft lump?
