Ginger takes its name from the Sanskrit word stringa-vera, which means “with a body like a horn”. Ginger is essential spice in Indian and Nepali cooking. Ginger is available in various forms, whole raw and fresh roots, dried roots, powdered ginger, pickled  ginger and preserved ginger. Inidan and Nepali cooking use primarily the dried ginger roots.

Culinary Uses
Fresh ginger is essential to Asian cuisine especially in India and Nepal. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders. Tender young ginger can be sliced and eaten as a salad and also green sprouts from ginger can be added to a green salad. Pickled ginger is a delicious accompaniment to satays and a colourful garnish to many Indian and Nepali dishes.

Medicinal Benefits
Ginger is most commonly known for its effectiveness as a digestive aid (Ginger tea). By increasing the production of digestive fluids and saliva, Ginger helps relieve indigestion, gas pains, diarrhea and stomach cramping. Ginger root is also used as an anti nausea remedy for motion sickness and morning sickness. It also relieves the symptoms of people suffering from rheumatoid arthritis and muscular discomfort. Ginger Root may also be used to help break fevers by warming the body and increasing perspiration.

Entrees at Himalayan Restaurant with Ginger
The most famous entrees with ginger are: Chicken Momo, Vegetale Momo, Palak Paneer, Dal Makhani, Lamb Curry, Chicken Curry