Gurungs Traditional Foods & Dishes

Gurungs Traditional Foods & Dishes

Life in the hills and mountains requires strength and hardiness, which in turn calls for healthy nourishment.Everybody knows that the Gurungs are world renowned for their bravery and fortitude, but not everybody knows as much about authentic Gurung cuisine, which is as flavorful as it is fulfilling.

The Gurung people, also known as Tamu, are an ethnic group residing in different parts of Nepal. They mostly live in northwest Nepal in Gandaki Zone. The majority practice Tibetan Buddhism. Some of them have also migrated to West Bengal and Sikkim, in India, and Bhutan, as well. They have their own language known as Tamu Kwei, and their culture and traditions are traced back to Tibet.They were the ones to introduce the Rodhi system, in which youths meet and have fun with music and dance at a place called “Rodhi Ghar”.

 Gurungs also have their own unique dances that are performed on special occasions like Ghatu and Chudka. They have made a huge contribution to Nepal’s history. Gurungs have served the world as brave Gurkha soldiers in the past, and are still doing so in many countries.Like every other ethnic group of Nepal, the Gurungs have their own cuisine that includes different kinds of food, and some of which are quite unique and unknown to many,they are below.

 

 

1.Dhindo

The main Nepali food comes from Dhindo Gurung food. Dhindo is the traditional food of the Nepali people. Dhindo is prepared with either buckwheat or millet flour. Many people eat Dhindo according to their taste and preference. The traditional side dish for dhindo is gundruk. Gundruk is made from green leafy vegetables (fermented leaf green curry which is used as a pickle). People also eat vegetables with curry, pickles, yogurt and rotis. The most widely used side dish for Dhindo is meat, either mutton or chicken.

2.Gundruk & Cellroti & Rakshi

Gundruk Gurung is the second major component of food. Gundruk is a traditional curry of Nepali food. It is either mixed with potatoes and other spices to make gundruk or by mixing gundruk with onion, chilli and other pickles to make it into pickle. Another dish of the Gurung community is eaten all over Nepal which is cell bread. Cell bread is a type of snack food; Which is round in shape and made from rice flour. Cell bread is made on special occasions like Dashain, Tihar and other major festivals and occasions.

 It is poured into a pot made of a mixture of flour, ghee and sugar in hot oil until it turns red. Another great Nepali food of the Gurungs is Kodo Rakshi. It is a wine made from kodo and is the most traditional wine in Nepali cuisine. Made from wine, rice and millet. People enjoy having them more in comparison to beer or other beverages. It is customary in Gurung culture to drink Kodo at religious festivals and family functions. It is common to drink alcohol at festivals, fairs and social gatherings.

3.Sukuti

Sukuti Smoke dried buffalo meat, known as sukuti, is a very common and must-have food item in every Gurung household. The freshly cut buffalo meat is made into long strips and charbroiled for a couple of days until it hardens. It is a little bit similar to jerky. Sukuti can be served both as an appetizer/snack by mixing with spices and with tomato sauce, it can also be cooked with a vegetable like potato, zucchini, or pumpkin to make a gravy that is highly preferred with dhindo. 

It is cooked very slowly with chopped onions and tomatoes and garlic and ginger paste. After adding the preferred vegetables, it is cooked for a long time until the sukuti softens. Personally, I love sukuti with zucchini. It is a well-loved dish by not only the Gurungs, but also the whole Nepali population. It is very well balanced in terms of flavor, and it is extremely good on one’s palate. The tanginess from the tomatoes and the mixed-in spices give a real kick to this dish.

4.Mohi chop

Mohi chop Skimmed milk is known as mohi in Nepali. In Gurung cuisine, it is a much-loved and favorite dish of all. A fine paste of chili, garlic, and salt is added to the mohi. For this dish, slightly sour mohi is preferred. It is usually had in very small quantities. It is very tangy, spicy, and full of flavors.

 It might sound really strange and unfamiliar to many people. The thought of having mohi mixed with spices, garlic, and soybeans didn’t sound that appealing to me, either. In some cases, they even add in mint or coriander paste, but to my surprise, its taste was beyond my imagination. It was sour and sweet and spicy, all at the same time.

5.Niuro with machha

Niuro with machha (Fiddlehead fern with anchovies) Another side dish in Gurung cuisine is sautéed fiddlehead fern with anchovies. This is furled fronds of a young fern that is used as a vegetable. They are sautéed with fermented or dried anchovies with a lot of tomatoes and garlic. This is a very simple, yet delightful, side dish that complements the Gurung thali (plate) very well. The feeling you get when you bite into a piece of niuro is very peculiar. The unfamiliarity slowly fades away as you keep on eating it. This dish does justice to your expectations.

#Gurungs Start A Day

Gurungs start their day by drinking sweet tea. It can be 4:00 in the morning or 5:00 in the morning during summer and 6:00 in the morning during winter months. Breakfast is served between 9:00 am and 10:00 am and includes flour made from rice, or millet or corn, lentils and vegetables.

 Even if they eat lunch, they will not eat until evening, when another meal is taken like in the morning. Sheep are slaughtered and eaten during the feast, but meat is often eaten by most people. Gurungs don't really have pork. The origin of this taboo is uncertain. Some high-status clans, for example, the Ghale adhere to many high-caste Hindu food prohibitions but most Gurungs eat chicken, goat, or buffalo meat. Rice is considered a prestigious food, served to visitors and offered as a gift to the gods.
 
These are some of the most prominent ethnic groups whose food is predominant in Nepal. During your visit to Nepal, make sure that you try to cook and eat each of the above. These are signature dishes that define people and their food.