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Along with the merchants, there were colonies of artisans in various parts of Tibet who were engaged in creating Buddhist art. They were major players in the exchange of art styles across the Himalaya. (Full article...)
Hira Singh Khatri, was requested by Mahendra of Nepal to direct Aama. The film's post-production and indoor filming were mainly done in Kolkata, India. It was released on 7 October 1964. After the release, Aama became the first Nepalese film to be produced in Nepal. (Full article...)
Prithvi Narayan Shah (Nepali: श्री ५ बडामहाराजाधिराज पृथ्वीनारायण शाह देव, romanized: Shri Panch Badamaharajadhiraj Prithvi Narayan Shah Dev; 7 January 1723 – 11 January 1775) was the last king of the Gorkha Kingdom and the first monarch of the unified Kingdom of Nepal, also referred to as the Kingdom of Gorkha. He is credited with initiating the unification of Nepal and relocating the royal seat of power to Kathmandu. His reign marked the end of the medieval period and the beginning of the modern history of Nepal .
Prithvi Narayan Shah played a central role in the formation of modern Nepal through his campaigns of territorial consolidation. He is considered a prominent figure in Nepalese history, and his efforts at political unification and national identity continue to be recognized in contemporary narratives. (Full article...)
Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to cultural diversity and geography of Nepal and neighboring regions of Sikkim and Gorkhaland. Dal-bhat-tarkari (Nepali: दाल भात तरकारी) is eaten throughout Nepal. Dal is a soup made of lentils and spices, bhat — usually rice but sometimes another grain — and a vegetable curry, tarkari. Condiments are usually small amounts of spicy pickle (achaar, अचार) which can be fresh or fermented, mainly of dried mustard greens (called gundruk ko achar) and radish (mula ko achar) and of which there are many varieties. Other accompaniments may be sliced lemon (nibuwa) or lime (kagati) with fresh green chilli (hariyo khursani) and a fried papad and also Islamic food items such as rice pudding, sewai, and biryani. Dhindo (ढिंडो) is the national dish of Nepal, primarily made from flour of millet and is served with achar of gundruk 'dried spinach'. A typical example of Nepali cuisine is the Chaurasi Byanjan (Nepali: चौरासी व्यञ्जन) set where bhat (rice) is served in a giant leaf platter (patravali) along with 84 different Nepali dishes each served on small plates. It is mostly served during weddings and Pasni (rice feeding ceremony).
Momo is a Himalayan dumpling, filled with minced meat in a flour dough, given different shapes and then cooked by steaming. It is one of the most popular foods in Nepal and the regions of Sikkim, Darjeeling and Kalimpong in India where Nepali-speaking Indians have a presence. Momo were originally filled with buffalo meat but are now commonly filled with goat or chicken, as well as vegetarian preparations. Special foods such as sel roti, finni roti and patre are eaten during festivals such as Tihar. Sel roti is a traditional Nepali homemade ring-shaped rice bread which is sweet to taste. Other foods have hybrid Tibetan and Indian influence. (Full article...)
The following pages at Wikimedia Commons contain a plethora of images taken in Nepal.
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