 | |
| Course | Meal |
|---|---|
| Region or state | Nepal |
| Main ingredients | water, white flour, buckwheat, vegetables |
Dhindo (Nepali: ढिँडो [ɖʱĩɽo] ) is a meal prepared in Nepal. It is prepared by gradually adding flour to boiling water while stirring. It is a staple meal in various parts of Nepal, specially Tamangs in the Hilly Region of Nepal [1] and the Sikkim and Darjeeling regions of India. Though it is a staple food in Nepal, dhindo has previously been seen as an inferior food compared to rice, and was associated with low status.[2] The inclusion of dhindo on urban restaurant menus has coincided with a rise in the food's prestige,[3] possibly attributable to the changing perception of Nepal's indigenous crops, which are now recognized for their nutritional advantage.[4]
- ^ "What is Dhido". weallnepali.com. Weallnepali. Archived from the original on 23 February 2014. Retrieved 30 January 2014.
- ^ Uprety, Aruna. "Dhido economy". Nepali Times. Retrieved 27 March 2020.
- ^ Khanal, Kalpana (30 March 2017). "Dhindo, a Traditional Buckwheat Porridge, Gains Popularity at Kathmandu Restaurants". Global Press Journal. Global Press Journal. Retrieved 27 March 2020.
- ^ GC, Arun. "Future Smart Food: Rediscovering the hidden treasures of neglected crops to achieve Zero Hunger by 2030". Kathmandu Post. Retrieved 27 March 2020.
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