Half-Day Cooking Class Adventure with Footprint Adventures!
Get to know more about Nepali cuisine with Footprint Adventures! Our half-day Kathmandu cooking class is perfect for travelers looking to explore the taste of authentic Nepalese cuisine. It is an ideal adventure for food bloggers from around the world willing to explore Nepal's flavors. A half-day Kathmandu cooking class is a great way to learn about Nepali cuisine and culture. These cookery classes typically start with a visit to a local market, where you can learn about the ingredients used in Nepali cooking. Then, you will head to the kitchen to learn how to prepare some traditional dishes. Most cooking classes in Kathmandu will also include a meal where you can enjoy the fruits of your labor.
Nepali cuisine is a fascinating blend of flavors and aromas influenced by the neighboring countries of India, China, and Tibet. The proportion of the ingredients commonly used in the kitchens of Nepal like cumin, coriander, turmeric, and chilies makes the dishes of Nepal quite distinct and unique from others. Age-old recipes passed down from generation to generation greatly value the rich culinary culture of Nepal. Popular Nepali dishes include momos (steamed dumplings), dal bhat (a lentil soup served with rice), and sel roti (a crispy ring-shaped bread).
Highlights:
- Momos: Learn to create these Nepali dumplings from scratch, with fresh ingredients hand-picked from local shops. Crack the code to perfect the dough and savory fillings under the guidance of our experienced chefs.
- Optional Market Visit: This can be tailored based on your preference.
- Hands-on Cooking: This one-day cooking class is operated by a local chef, and guides you to prepare authentic Nepalese dishes like Dal-Bhat, momos, and regional specialties. Whether you are a beginner or a pro trying to widen the area of your cooking skill, our chefs will assist you.
- Enjoy your creation: Savor the delicious lunch or dinner you prepared, surrounded by new friends in a warm and welcoming atmosphere.
