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. Indian and Nepali cooking use primarily the dried ginger roots.
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 colorful garnish to many Indian and Nepali dishes.
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