Dish
Bansh
Bansh is a popular snack in Nepal and is often served with chutney or achar. The dish is made by mixing together ground meat with spices such as cumin, coriander, and turmeric. The mixture is then shaped into small balls and steamed until they are cooked through. Bansh is a flavorful and filling snack that is perfect for any time of day.
Origins and history
Bansh originated in the mountainous regions of Nepal and is a popular snack among the Sherpa people. It is often served during festivals and special occasions.
Dietary considerations
Bansh is not suitable for vegetarians or vegans as it contains meat. It is also high in protein and calories, so it should be consumed in moderation.
Variations
There are many variations of Bansh, including ones with different meats and spices. Some Bansh are also made with a sweet filling, such as raisins or dates.
Presentation and garnishing
Bansh is often served on a platter and is garnished with a sprinkle of chopped cilantro or grated coconut.
Tips & Tricks
To make the perfect Bansh, make sure the meat is ground finely and the mixture is well-seasoned. Steaming the balls for the right amount of time is also important to ensure they are not overcooked or undercooked.
Side-dishes
Bansh can be served as a snack or as a meal. It is often eaten with a side of chutney or achar.
Drink pairings
Bansh pairs well with a hot cup of tea or a cold glass of beer.
Delicious Bansh recipes
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