Difference between revisions of "Language/Nepali-individual-language/Culture/Nepali-Spices-and-Herbs"

Latest revision as of 22:57, 20 June 2023

◀️ Traditional Nepali Dishes — Previous Lesson	Next Lesson — Nepali Handicrafts ▶️

Nepali (individual language) Culture → Nepali Cuisine → Nepali Spices and Herbs

Introduction[edit | edit source]

In this lesson, we will explore the rich and diverse world of Nepali cuisine. We will specifically focus on the spices and herbs that are integral to Nepali cooking. Nepali cuisine is known for its bold flavors and aromatic dishes, and the use of spices and herbs plays a crucial role in creating these unique flavors. By understanding the different spices and herbs used in Nepali cooking, you will be able to appreciate the depth and complexity of this cuisine. So let's dive in and discover the wonderful world of Nepali spices and herbs!

The Importance of Spices and Herbs in Nepali Cuisine[edit | edit source]

Spices and herbs are the heart and soul of Nepali cuisine. They not only add flavor and aroma to the dishes but also have medicinal properties and are believed to have numerous health benefits. The use of spices and herbs in Nepali cooking can be traced back to ancient times when they were used not only for culinary purposes but also for their medicinal properties. The unique blend of spices and herbs used in Nepali cuisine sets it apart from other cuisines and gives it its distinct taste.

Commonly Used Nepali Spices[edit | edit source]

Nepali cuisine is known for its wide variety of spices, each adding its own unique flavor to the dishes. Let's take a look at some of the commonly used spices in Nepali cooking:

Cumin (Jeera)[edit | edit source]

Nepali (individual language)	Pronunciation	English
जिरा	jirā	Cumin

Cumin is one of the most widely used spices in Nepali cuisine. It has a warm and earthy flavor and is often used in both whole and powdered form. Cumin seeds are typically tempered in hot oil or ghee (clarified butter) to release their aroma before being added to the dishes. Cumin is used in a variety of Nepali dishes, including curries, lentils, and rice preparations.

Coriander (Dhania)[edit | edit source]

Nepali (individual language)	Pronunciation	English
धनिया	dhanīyā	Coriander

Coriander seeds and leaves are widely used in Nepali cooking. The seeds have a warm, citrusy flavor, while the leaves have a fresh and aromatic taste. Coriander seeds are often roasted and ground to a fine powder before being added to the dishes. Coriander leaves, also known as cilantro, are used as a garnish or added to dishes for a burst of freshness. Coriander is used in various Nepali dishes, such as curries, chutneys, and pickles.

Turmeric (Besar)[edit | edit source]

Nepali (individual language)	Pronunciation	English
बेसार	besar	Turmeric

Turmeric is a vibrant yellow spice that is widely used in Nepali cuisine. It has a slightly bitter taste and a warm aroma. Turmeric is known for its medicinal properties and is often used as a natural food coloring. It is used in various Nepali dishes, including curries, lentils, and pickles.

Fenugreek (Methi)[edit | edit source]

Nepali (individual language)	Pronunciation	English
मेथी	methī	Fenugreek

Fenugreek seeds and leaves are commonly used in Nepali cooking. The seeds have a bitter taste and a strong aroma, while the leaves have a slightly sweet and nutty flavor. Fenugreek seeds are often roasted and ground to a fine powder before being added to the dishes. Fenugreek leaves are used fresh or dried and are added to various Nepali dishes, such as curries and lentils.

Cardamom (Elaichi)[edit | edit source]

Nepali (individual language)	Pronunciation	English
इलाइची	ilāīcī	Cardamom

Cardamom is a highly aromatic spice that is widely used in Nepali cuisine. It has a sweet and spicy flavor and is often used in both sweet and savory dishes. Cardamom seeds are often crushed or ground to a fine powder before being added to the dishes. Cardamom is used in a variety of Nepali dishes, including desserts, tea, and rice preparations.

Black Pepper (Marich)[edit | edit source]

Nepali (individual language)	Pronunciation	English
मरिच	marich	Black Pepper

Black pepper is a staple spice in Nepali cuisine. It has a sharp and spicy flavor and is often used in both whole and powdered form. Black pepper is used in various Nepali dishes, including curries, soups, and stir-fries.

Mustard (Tori)[edit | edit source]

Nepali (individual language)	Pronunciation	English
तोरी	torī	Mustard

Mustard seeds and oil are commonly used in Nepali cooking. Mustard seeds have a pungent and nutty flavor, while mustard oil has a strong and distinctive taste. Mustard seeds are often tempered in hot oil or ghee before being added to the dishes. Mustard oil is used as a cooking medium and adds a unique flavor to the dishes.

Commonly Used Nepali Herbs[edit | edit source]

Apart from spices, Nepali cuisine also incorporates a wide variety of herbs, each adding its own unique flavor and aroma to the dishes. Let's take a look at some of the commonly used herbs in Nepali cooking:

Cilantro (Dhania Patta)[edit | edit source]

Nepali (individual language)	Pronunciation	English
धनिया पत्ता	dhanīyā pattā	Cilantro

Cilantro, also known as coriander leaves, is widely used in Nepali cooking. It has a fresh and citrusy flavor and is often used as a garnish or added to dishes for a burst of freshness. Cilantro is used in various Nepali dishes, such as curries, chutneys, and salads.

Mint (Pudina)[edit | edit source]

Nepali (individual language)	Pronunciation	English
पुदिना	pudinā	Mint

Mint leaves are commonly used in Nepali cooking. They have a refreshing and cooling flavor and are often used as a garnish or added to dishes for a hint of freshness. Mint leaves are used in various Nepali dishes, such as chutneys, salads, and drinks.

Curry Leaves (Kari Patta)[edit | edit source]

Nepali (individual language)	Pronunciation	English
करी पत्ता	karī pattā	Curry Leaves

Curry leaves are widely used in Nepali cooking. They have a distinct and aromatic flavor and are often used in tempering or added to dishes for a hint of flavor. Curry leaves are used in various Nepali dishes, such as curries, lentils, and rice preparations.

Bay Leaf (Tej Patta)[edit | edit source]

Nepali (individual language)	Pronunciation	English
तेज पत्ता	tej pattā	Bay Leaf

Bay leaf is a aromatic herb that is commonly used in Nepali cooking. It has a strong and distinctive flavor and is often used in simmered dishes to add depth and complexity. Bay leaf is used in various Nepali dishes, such as curries, biryanis, and soups.

Dill (Sowa)[edit | edit source]

Nepali (individual language)	Pronunciation	English
सोवा	sōvā	Dill

Dill leaves are used in Nepali cooking, particularly in the eastern regions of Nepal. They have a unique and slightly sweet flavor and are often used in pickles, curries, and lentils.

Regional Variations and Cultural Significance[edit | edit source]

The usage and understanding of spices and herbs in Nepali cuisine can vary across different regions of Nepal. Each region has its own unique blend of spices and herbs, influenced by the local culture and availability of ingredients. For example, the eastern regions of Nepal, which have a strong Indian influence, use a lot of spices like cumin, coriander, and turmeric in their dishes. On the other hand, the western regions of Nepal, which have a Tibetan influence, use spices like cardamom, cinnamon, and cloves in their dishes. These regional variations add diversity to Nepali cuisine and make it even more fascinating.

Spices and herbs also hold cultural significance in Nepali cuisine. They are often used in religious ceremonies and festivals as offerings to the gods and goddesses. For example, during the festival of Dashain, a mixture of nine different spices called "Navadanya" is worshipped as a symbol of fertility and abundance. Similarly, spices like turmeric and fenugreek are used in traditional wedding ceremonies to bring good luck and prosperity to the couple. These cultural practices highlight the deep connection between Nepali cuisine and the country's rich cultural heritage.

Exercises[edit | edit source]

1. Match the Nepali spices with their English translations:

Nepali (individual language)	English Translation
जिरा	a. Cumin
धनिया	b. Coriander
बेसार	c. Turmeric
मेथी	d. Fenugreek

Answer: 1. a 2. b 3. c 4. d

2. Fill in the blanks with the appropriate Nepali spice:

a. ___ is a highly aromatic spice used in both sweet and savory dishes. b. ___ seeds are often tempered in hot oil before being added to the dishes. c. ___ is known for its medicinal properties and is often used as a natural food coloring. d. ___ seeds have a bitter taste and a strong aroma.

Answer: a. Cardamom b. Mustard c. Turmeric d. Fenugreek

3. True or False: Cilantro is also known as coriander leaves.

Answer: True

4. Which region of Nepal is known for its strong Indian influence in terms of spices and herbs used in cooking?

Answer: The eastern regions of Nepal.

5. Which spices are commonly used in traditional wedding ceremonies in Nepal?

Answer: Turmeric and fenugreek.

Conclusion[edit | edit source]

Spices and herbs are an integral part of Nepali cuisine and play a crucial role in creating the unique flavors and aromas that define this cuisine. In this lesson, we explored some of the commonly used spices and herbs in Nepali cooking, their cultural significance, and regional variations. By understanding the importance of spices and herbs in Nepali cuisine, you will be able to appreciate the depth and complexity of this culinary tradition. So go ahead and experiment with these spices and herbs in your own cooking and embark on a flavorful journey through the world of Nepali cuisine!

Table of Contents - Nepali (individual language) Course - 0 to A1[edit source]

Course Presentation

Nouns and Pronouns

Verbs and Tenses

Adjectives and Adverbs

Negation and Interrogatives

Numbers in Nepali

Words and Phrases

Food and Drinks

Festivals in Nepal

Nepali Society

Nepali Cuisine

Nepali Arts and Crafts

Other Lessons[edit | edit source]

◀️ Traditional Nepali Dishes — Previous Lesson	Next Lesson — Nepali Handicrafts ▶️

@@ Line 1: / Line 1: @@
+<span pgnav>
+{| class="wikitable pg_template_nav"
+|[[Language/Nepali-individual-language/Culture/Traditional-Nepali-Dishes|◀️ Traditional Nepali Dishes — Previous Lesson]]
+|[[Language/Nepali-individual-language/Culture/Nepali-Handicrafts|Next Lesson — Nepali Handicrafts ▶️]]
+|}
+</span>
 {{Nepali-individual-language-Page-Top}}
 <div class="pg_page_title">Nepali (individual language) Culture → Nepali Cuisine → Nepali Spices and Herbs</div>
 __TOC__
-As a Nepali language teacher, it is essential to know Nepali culture, and cuisine is an integral part of it. Today, we will talk about Nepali Spices and Herbs, which play a crucial role in Nepali cooking.
+== Introduction ==
+In this lesson, we will explore the rich and diverse world of Nepali cuisine. We will specifically focus on the spices and herbs that are integral to Nepali cooking. Nepali cuisine is known for its bold flavors and aromatic dishes, and the use of spices and herbs plays a crucial role in creating these unique flavors. By understanding the different spices and herbs used in Nepali cooking, you will be able to appreciate the depth and complexity of this cuisine. So let's dive in and discover the wonderful world of Nepali spices and herbs!
+== The Importance of Spices and Herbs in Nepali Cuisine ==
-== Types of Nepali Spices ==
+Spices and herbs are the heart and soul of Nepali cuisine. They not only add flavor and aroma to the dishes but also have medicinal properties and are believed to have numerous health benefits. The use of spices and herbs in Nepali cooking can be traced back to ancient times when they were used not only for culinary purposes but also for their medicinal properties. The unique blend of spices and herbs used in Nepali cuisine sets it apart from other cuisines and gives it its distinct taste.
-Nepali cuisine is an amalgamation of different flavors, including sweet, sour, and spicy. The use of different spices adds the necessary flavor and aroma to the dishes. Here are some commonly used Nepali spices:
+== Commonly Used Nepali Spices ==
-=== Cumin Seeds (Jeera) ===
+Nepali cuisine is known for its wide variety of spices, each adding its own unique flavor to the dishes. Let's take a look at some of the commonly used spices in Nepali cooking:
-Cumin seeds are a widely used spice in Nepali cooking. They are often roasted until golden brown and then ground into a fine powder. The earthy flavor of cumin seeds gives a distinct aroma to Nepali dishes.
+=== Cumin (Jeera) ===
 {| class="wikitable"
 ! Nepali (individual language) !! Pronunciation !! English
 |-
-| जिरा || Jira || Cumin seeds
+| जिरा || jirā || Cumin
 |}
-=== Coriander Seeds (Dhania) ===
+Cumin is one of the most widely used spices in Nepali cuisine. It has a warm and earthy flavor and is often used in both whole and powdered form. Cumin seeds are typically tempered in hot oil or ghee (clarified butter) to release their aroma before being added to the dishes. Cumin is used in a variety of Nepali dishes, including curries, lentils, and rice preparations.
-Coriander seeds are used for their distinct aroma and flavor in Nepali dishes. They are often used in a powdered form and have a slightly sweet and citrusy flavor.
+=== Coriander (Dhania) ===
 {| class="wikitable"
 ! Nepali (individual language) !! Pronunciation !! English
 |-
-| धनिया || Dhania || Coriander seeds
+| धनिया || dhanīyā || Coriander
 |}
-=== Mustard Seeds (Rai) ===
+Coriander seeds and leaves are widely used in Nepali cooking. The seeds have a warm, citrusy flavor, while the leaves have a fresh and aromatic taste. Coriander seeds are often roasted and ground to a fine powder before being added to the dishes. Coriander leaves, also known as cilantro, are used as a garnish or added to dishes for a burst of freshness. Coriander is used in various Nepali dishes, such as curries, chutneys, and pickles.
-Mustard seeds are popularly used in pickles and curries in Nepali cuisine. They have a slightly pungent flavor that adds a unique taste to the dishes.
+=== Turmeric (Besar) ===
 {| class="wikitable"
 ! Nepali (individual language) !! Pronunciation !! English
 |-
-| राई || Rai || Mustard seeds
+| बेसार || besar || Turmeric
 |}
-=== Fenugreek Seeds (Methi) ===
+Turmeric is a vibrant yellow spice that is widely used in Nepali cuisine. It has a slightly bitter taste and a warm aroma. Turmeric is known for its medicinal properties and is often used as a natural food coloring. It is used in various Nepali dishes, including curries, lentils, and pickles.
-Fenugreek seeds have a slightly bitter and nutty flavor and are widely used in Nepali cooking. They are often soaked in water before adding them to the dishes, which enhances their flavor.
+=== Fenugreek (Methi) ===
 {| class="wikitable"
 ! Nepali (individual language) !! Pronunciation !! English
 |-
-| मेथी || Methi || Fenugreek seeds
+| मेथी || methī || Fenugreek
 |}
-=== Sichuan Pepper (Timur) ===
+Fenugreek seeds and leaves are commonly used in Nepali cooking. The seeds have a bitter taste and a strong aroma, while the leaves have a slightly sweet and nutty flavor. Fenugreek seeds are often roasted and ground to a fine powder before being added to the dishes. Fenugreek leaves are used fresh or dried and are added to various Nepali dishes, such as curries and lentils.
-Sichuan pepper, also known as timur in Nepali, is a popular spice that is commonly used in Nepali cuisine. It has a unique flavor, which is a mix of spicy, pungent, and citrusy.
+=== Cardamom (Elaichi) ===
 {| class="wikitable"
 ! Nepali (individual language) !! Pronunciation !! English
 |-
-| तिमुर || Timur || Sichuan Pepper
+| इलाइची || ilāīcī || Cardamom
 |}
-== Herbs Used in Nepali Cuisine ==
+Cardamom is a highly aromatic spice that is widely used in Nepali cuisine. It has a sweet and spicy flavor and is often used in both sweet and savory dishes. Cardamom seeds are often crushed or ground to a fine powder before being added to the dishes. Cardamom is used in a variety of Nepali dishes, including desserts, tea, and rice preparations.
+=== Black Pepper (Marich) ===
-In addition to spices, Nepali cuisine also uses a variety of herbs to add flavor to the dishes. Here are some commonly used herbs in Nepali cooking:
+{| class="wikitable"
+! Nepali (individual language) !! Pronunciation !! English
+|-
+| मरिच || marich || Black Pepper
+|}
-=== Coriander Leaves (Dhania Pata) ===
+Black pepper is a staple spice in Nepali cuisine. It has a sharp and spicy flavor and is often used in both whole and powdered form. Black pepper is used in various Nepali dishes, including curries, soups, and stir-fries.
-Fresh coriander leaves or cilantro, known as dhania pata in Nepali, are commonly used as a garnish in Nepali dishes. They add a fresh and zesty aroma to the dishes.
+=== Mustard (Tori) ===
 {| class="wikitable"
 ! Nepali (individual language) !! Pronunciation !! English
 |-
-| धनिया पात || Dhania Pata || Coriander leaves
+| तोरी || torī || Mustard
 |}
+Mustard seeds and oil are commonly used in Nepali cooking. Mustard seeds have a pungent and nutty flavor, while mustard oil has a strong and distinctive taste. Mustard seeds are often tempered in hot oil or ghee before being added to the dishes. Mustard oil is used as a cooking medium and adds a unique flavor to the dishes.
+== Commonly Used Nepali Herbs ==
+Apart from spices, Nepali cuisine also incorporates a wide variety of herbs, each adding its own unique flavor and aroma to the dishes. Let's take a look at some of the commonly used herbs in Nepali cooking:
+=== Cilantro (Dhania Patta) ===
+{| class="wikitable"
+! Nepali (individual language) !! Pronunciation !! English
+|-
+| धनिया पत्ता || dhanīyā pattā || Cilantro
+|}
+Cilantro, also known as coriander leaves, is widely used in Nepali cooking. It has a fresh and citrusy flavor and is often used as a garnish or added to dishes for a burst of freshness. Cilantro is used in various Nepali dishes, such as curries, chutneys, and salads.
+=== Mint (Pudina) ===
+{| class="wikitable"
+! Nepali (individual language) !! Pronunciation !! English
+|-
+| पुदिना || pudinā || Mint
+|}
+Mint leaves are commonly used in Nepali cooking. They have a refreshing and cooling flavor and are often used as a garnish or added to dishes for a hint of freshness. Mint leaves are used in various Nepali dishes, such as chutneys, salads, and drinks.
 === Curry Leaves (Kari Patta) ===
-Curry leaves, known as kari patta in Nepali, have a distinct aroma and are commonly used in curries and rice dishes. They add a unique flavor to the dishes.
+{| class="wikitable"
+! Nepali (individual language) !! Pronunciation !! English
+|-
+| करी पत्ता || karī pattā || Curry Leaves
+|}
+Curry leaves are widely used in Nepali cooking. They have a distinct and aromatic flavor and are often used in tempering or added to dishes for a hint of flavor. Curry leaves are used in various Nepali dishes, such as curries, lentils, and rice preparations.
+=== Bay Leaf (Tej Patta) ===
 {| class="wikitable"
 ! Nepali (individual language) !! Pronunciation !! English
 |-
-| कारी पत्ता || Kari Patta || Curry leaves
+| तेज पत्ता || tej pattā || Bay Leaf
 |}
-=== Bay Leaves (Tejpatta) ===
+Bay leaf is a aromatic herb that is commonly used in Nepali cooking. It has a strong and distinctive flavor and is often used in simmered dishes to add depth and complexity. Bay leaf is used in various Nepali dishes, such as curries, biryanis, and soups.
-Bay leaves, known as tejpatta in Nepali, are commonly used in Nepali cooking. They have a mild flavor and are used in soups, stews, and curries.
+=== Dill (Sowa) ===
 {| class="wikitable"
 ! Nepali (individual language) !! Pronunciation !! English
 |-
-| तेजपत्ता || Tejpatta || Bay leaves
+| सोवा || sōvā || Dill
 |}
-=== Mint Leaves (Pudina) ===
+Dill leaves are used in Nepali cooking, particularly in the eastern regions of Nepal. They have a unique and slightly sweet flavor and are often used in pickles, curries, and lentils.
+== Regional Variations and Cultural Significance ==
+The usage and understanding of spices and herbs in Nepali cuisine can vary across different regions of Nepal. Each region has its own unique blend of spices and herbs, influenced by the local culture and availability of ingredients. For example, the eastern regions of Nepal, which have a strong Indian influence, use a lot of spices like cumin, coriander, and turmeric in their dishes. On the other hand, the western regions of Nepal, which have a Tibetan influence, use spices like cardamom, cinnamon, and cloves in their dishes. These regional variations add diversity to Nepali cuisine and make it even more fascinating.
+Spices and herbs also hold cultural significance in Nepali cuisine. They are often used in religious ceremonies and festivals as offerings to the gods and goddesses. For example, during the festival of Dashain, a mixture of nine different spices called "Navadanya" is worshipped as a symbol of fertility and abundance. Similarly, spices like turmeric and fenugreek are used in traditional wedding ceremonies to bring good luck and prosperity to the couple. These cultural practices highlight the deep connection between Nepali cuisine and the country's rich cultural heritage.
+== Exercises ==
-Mint leaves, known as pudina in Nepali, have a refreshing taste and aroma. They are used in chutneys, curries, and rice dishes, and add a fresh and cool taste to the dishes.
+. Match the Nepali spices with their English translations:
 {| class="wikitable"
-! Nepali (individual language) !! Pronunciation !! English
+! Nepali (individual language) !! English Translation
+|-
+| जिरा || a. Cumin
+|-
+| धनिया || b. Coriander
+|-
+| बेसार || c. Turmeric
 |-
-| पुदिना || Pudina || Mint leaves
+| मेथी || d. Fenugreek
 |}
+Answer:
+. a
+. b
+. c
+. d
+. Fill in the blanks with the appropriate Nepali spice:
+a. ___ is a highly aromatic spice used in both sweet and savory dishes.
+b. ___ seeds are often tempered in hot oil before being added to the dishes.
+c. ___ is known for its medicinal properties and is often used as a natural food coloring.
+d. ___ seeds have a bitter taste and a strong aroma.
+Answer:
+a. Cardamom
+b. Mustard
+c. Turmeric
+d. Fenugreek
+. True or False: Cilantro is also known as coriander leaves.
+Answer: True
+. Which region of Nepal is known for its strong Indian influence in terms of spices and herbs used in cooking?
+Answer: The eastern regions of Nepal.
+. Which spices are commonly used in traditional wedding ceremonies in Nepal?
+Answer: Turmeric and fenugreek.
 == Conclusion ==
-In conclusion, Nepali spices and herbs are a vital part of Nepali cuisine. The blend of different spices and herbs adds a distinct flavor and aroma to the dishes. As you continue to learn and explore Nepali language and culture, understanding the importance of Nepali spices and herbs will give you a better insight into Nepali culinary traditions.
+Spices and herbs are an integral part of Nepali cuisine and play a crucial role in creating the unique flavors and aromas that define this cuisine. In this lesson, we explored some of the commonly used spices and herbs in Nepali cooking, their cultural significance, and regional variations. By understanding the importance of spices and herbs in Nepali cuisine, you will be able to appreciate the depth and complexity of this culinary tradition. So go ahead and experiment with these spices and herbs in your own cooking and embark on a flavorful journey through the world of Nepali cuisine!
 {{#seo:
-|title=Nepali Culture: Nepali Cuisine - Nepali Spices and Herbs
+|title=Nepali (individual language) Culture → Nepali Cuisine → Nepali Spices and Herbs
-|keywords=Nepali cuisine, Nepali spices, Nepali herbs, cumin seeds, coriander seeds, mustard seeds, fenugreek seeds, sichuan pepper, coriander leaves, curry leaves, bay leaves, mint leaves
+|keywords=Nepali spices, Nepali herbs, Nepali cuisine, spices and herbs in Nepali cooking
-|description=In this lesson, you will learn about the different Nepali spices and herbs used in Nepali cuisine, including cumin seeds, coriander seeds, mustard seeds, fenugreek seeds, sichuan pepper, coriander leaves, curry leaves, bay leaves, and mint leaves.
+|description=In this lesson, you will learn about the different spices and herbs used in Nepali cooking, their cultural significance, and regional variations.
 }}
@@ Line 122: / Line 218: @@
 [[Category:0-to-A1-Course]]
 [[Category:Nepali-individual-language-0-to-A1-Course]]
+<span gpt></span> <span model=gpt-3.5-turbo-16k></span> <span temperature=0.7></span>
+==Other Lessons==
+* [[Language/Nepali-individual-language/Culture/Traditional-Nepali-Dishes|Traditional Nepali Dishes]]
+* [[Language/Nepali-individual-language/Culture/Nepali-Music-and-Dance|Nepali Music and Dance]]
+* [[Language/Nepali-individual-language/Culture/Family-and-Marriage-in-Nepal|Family and Marriage in Nepal]]
+* [[Language/Nepali-individual-language/Culture/Holi-Festival|Holi Festival]]
+* [[Language/Nepali-individual-language/Culture/Nepali-Handicrafts|Nepali Handicrafts]]
+* [[Language/Nepali-individual-language/Culture/Dashain-Festival|Dashain Festival]]
+* [[Language/Nepali-individual-language/Culture/Tihar-Festival|Tihar Festival]]
+* [[Language/Nepali-individual-language/Culture/Nepal-Timeline|Nepal Timeline]]
+* [[Language/Nepali-individual-language/Culture/Religion-and-Beliefs-in-Nepal|Religion and Beliefs in Nepal]]
 {{Nepali-individual-language-Page-Bottom}}
+<span pgnav>
+{| class="wikitable pg_template_nav"
+|[[Language/Nepali-individual-language/Culture/Traditional-Nepali-Dishes|◀️ Traditional Nepali Dishes — Previous Lesson]]
+|[[Language/Nepali-individual-language/Culture/Nepali-Handicrafts|Next Lesson — Nepali Handicrafts ▶️]]
+|}
+</span>