Everest New

Celebrating the Harvest: Food Traditions of Nepal’s Dashain Festival

Daishain, Nepal’s harvest festival, honors culture, family, and culinary traditions spanning generations. Lasting 15 days, Daishain sees home cooks prepare timehonored recipes to celebrate the season’s bounty.

The festival marks the triumph of good over evil as Goddess Durga’s defeat of
the demon Mahishasura, restoring morality’s rule. Lasting 15 days, Daishain sees
families unite to prepare and relish traditional dishes like janthro, aloo tama, and
axo passed down through generations.

Everest Cuisine’s innovative Nepalese cuisine throughout the year. During Daishain, we salute meaningful classic recipes that resonate with many of our patrons. Some Daishain food customs we observe:

Though Everest Cuisine puts a novel spin on Nepalese cuisine ordinarily, during Daishain we pay tribute to timeless recipes that hold deep significance for many of our guests. Here are some Daishain culinary traditions we honor:

Rice, lentils, meat, and yogurt comprise symbolic dishes tracing Daishain’s victory of righteousness over evil. Families come together as aromas of sel roti, bhutto ko jhol, and juju dhau fill homes.

Sel Roti – The ring-shaped rice bread topped with garlic and herbs is integral to Daishain. At Everest Cuisine, we serve the soft yet crispy sel roti with a medley of curries and fish specialties, celebrating the harvest’s abundance.

Janthu – Our take on the customary sweet rice and lentil porridge is infused with cardamom and raisins. Janthu signifies togetherness and prosperity, values at the heart of Daishain.

Aloo Tama – Potatoes and lentils come together in a curried harmony. Whole spices like bay leaves, cinnamon, and cloves echo Daishain’s spirit of unity in our rendition of the classic aloo tama.

Bhutto Ko Jhol – Free-range chicken simmers in a spiced tomato broth in our twist on the popular Daishain curry. Bhutto ko jhol honors the festival’s sacredness with authentic Nepalese spices.

Axo – The fermented soybean paste axo represents renewal and regeneration, cornerstones of Daishain. At Everest Cuisine, axo pairs with sel roti, chili garlic chicken, and grilled mutton for an authentic Daishain experience.

Nono/Juju Dhau – Saffron and pistachios infuse the customary yogurt pudding, symbolizing purity, prosperity, and auspiciousness. Our nono dhau adds an elegant sweet finish to the traditional Daishain meal.

While Daishain at Everest Cuisine honors time-honored legacies, we also seek to innovate within custom. Our vision is to present these classic festival foods in novel ways that intrigue diners while honoring tradition.

As one guest notes, “Daishain at Everest Cuisine whisks me to my childhood in Nepal while giving me a newfound appreciation for these recipes.” Fusing past and present, heritage flavors, and modern techniques, we nourish not just appetites but also souls during this auspicious harvest festival.

In the end, Daishain at Everest Cuisine encompasses much more than cuisine itself – it represents bonding with origins, household customs, and renewal of the
spirit through tastes, aromas, and recollections at the heart of these dishes. It marks community, cultural heritage, and nature’s wealth through both hallowed practice and gastronomic artistry. We are privileged to have a modest part in carrying on these ageless foodway conventions for descendants to come.

Daishain at Everest Cuisine means more than fare alone. Connecting with roots, family, and soul, flavors evoke memories nourishing community and culture.
Fusing old and new, we honor harvest’s abundance, preserving food traditions for generations to come. Privileged to have a role in this auspicious celebration,
we whisk you to a childhood in Nepal, giving newfound appreciation for customs passed down through time.


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