Rana cuisine incorporates and builds on the basic dal bhat staple of rice, lentil soup, meat and vegetables, adding a unique aroma and taste from the jimbu and timur that differentiate the Nepali rice dish from Indian food. While north Indian cuisine is noted for its rich and thick gravy, Nepali food comes with lighter jhol, dry bhuttan and kawaf.
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Dolly collected and documented recipes from Rana prime minister families, with each having a slightly different twist and taste to the basic dishes. The book will soon be published by Penguin Random House.
“It is very important to preserve the dishes for posterity because the cuisine is part of our heritage, and it is in danger of disappearing with the passing of generations,” says Dolly Rana, refusing to divulge the exact recipes.
“You will have to wait for the book,” she smiles.
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