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Nepal

Nepali cooking is shaped by the country's plunge from Himalayan peak to subtropical plain within a hundred miles: buckwheat and sun-dried greens in the high hills, steamed momo and Newari feast food in the Kathmandu Valley, rice and lentils everywhere between. Meals build around dal bhat, the twice-daily plate that fuels farmers and trekkers alike, while fermenting, drying and slow grilling stretch a short growing season through the rest of the year.