A popular saying amongst most trekkers in Nepal, "Dal Bhat power, 24 hour', and with good reason too! From the farmer who toils on the paddy fields of the Terai plains to a trekker's potter who lugs upwards of 50 kilos on his back for several weeks, all of them eat Dal Bhat every day. If you've been to Nepal or are currently in Nepal, you've surely eaten it at some point during your stay. But why only eat it, why not learn how to cook Dal Bhat?
Cooking the rice in fairly simple and straightforward, it's the dal and curry that you need to get right. The base of almost every Nepali dish is onion and garlic, so once you've handled slicing those it's mostly about adding the right amount of spices into the dal, vegetable curry and chicken curry. This is where our host will skillfully instruct and guide you to making the perfect curry. And no, there aren't any secret ingredients so feel free to ask your host what curry powder they use and recommend for the dishes.