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Dhindo
(ढिँडो, Dhido, Dheedo)
Dhindo is a thick Nepalese porridge prepared by cooking ground millet or cornmeal flour. It is traditionally cooked in a taapke (cast-iron pan). The dish is mostly consumed in the mountainous regions where wheat and rice are difficult to grow.
The porridge is often paired with pickles, yogurt, curried vegetables, or homemade butter. It is recommended to consume it as soon as possible since it hardens as it cools.
WHERE TO EAT The best Dhindo in the world (according to food experts)
1
Recommended by Lonely Planet and 1 other food critic.
"For the full-on local experience, swap the rice for dhido, the doughy buckwheat paste eaten daily by millions of Nepalis."
2
Recommended by Asian Fusion
"For a truly authentic taste of Nepalese cuisine, order what Ashish calls his most unusual dish: Dhido. A unique blend of buck wheat served with chicken, vegetables, and chutney."
