‘Timmur’ book review: ​​A great introduction to Nepali cuisine

In Nepal, most of us grow up eating ‘dal, bhat, tarkari’. The meal is so intricately woven in the fabric of our existence that if we don’t have it for a few days (because we are traveling or just haven’t had the time to cook the often-elaborate meal) we feel something is amiss. My father can have dal, bhat, tarkari three times a day. Yes, even for ‘khaja’. He says twice is a must, thrice is better. There are many others, relatives and friends, who feel the same way.

 During my school days, I had dal, bhat, tarkari every day, often for lunch and dinner. I used to hate it. It might be a balanced meal but I never liked it very much. I enjoy rice and curry but an ensemble of different things never appealed to me. So, I would often say I don’t like Nepali food. I was equating Nepali food with dal, bhat, tarkari. Much later, I would realize that Nepali food is diverse and, in many cases, nutritionally dense as well and come to love it.

I came across Prashanta Khanal’s cookbook ‘Timmur: Stories and Flavors from Nepal’ while waiting to consult a nutritionist at her office. The coffee table book caught my attention because of its interesting title. Also, I love the spice timmur, which is a flavoring ingredient that gives dishes a tangy touch. Upon flipping the book, I was enthralled. There are full page photos of dishes accompanying the recipes which are divided into nine sections.

The book could be considered an introduction into the various cuisines of Nepal. There are concise introductions delving into the history and traditions of the different cuisines featured in the book. There are recipes for Thakali, Khas, Magar & Gurung, Newari, Sherpa, Tamang, & Tibetan, Tharu & Maithil, and Rai & Limbu cuisines in the 297 glossy pages of the book. There are brief introductions to each dish which made me feel really knowledgeable about the food I was about to make. Did you know ‘momo-cha’ was brought to the Kathmandu Valley from Tibet by Newa traders and has been adapted to local tastes using buffalo meat and local spices?

There’s an entire section devoted to achaar or pickles. For someone like me who loves achaars and can have them by the bottle, this section was a delight. The ease to replicate recipes meant I could whip up anything I was in the mood for anytime I wanted. I tried the ‘Karelako Achaar’ and ‘Dalle Khursaniko Achaar’ among the 17 recipes in the section. They came out really well. Thanks to this arsenal of recipes, I never need to buy packaged pickles anymore or trouble my mother by asking her to make her signature ‘mula ko achaar’ or chili pickle.

The book is a visual delight as well with stunning photos by Nabin Baral and Gagan Thapa. It was actually the photos that made me want to buy a copy of the book which has, since then, become a handy tool to have in the kitchen. The recipes are easy to follow and most of the ingredients mentioned in the book can be found in our pantries. The good thing about Nepali food is that you can tweak it to your liking, by tinkering around with the ingredients, and it will still taste good.

Timmur

Prashanta Khanal

Published: 2022

Publisher: Fineprint

Language: English
Pages: 297, Hardcover