Tharu people are the inhabitants of the Terai (lowland) of Nepal. They have a very unique culture and tradition. Apart form the culture, they have a rich food culture and delicacies too. As the Tharu community is stretched from the western to the eastern part of Nepal (lowlands), they have a distinct tharu cuisine as per their regions.
Tharu Cuisine of Nepal
Tharu community, mainly resides near marshlands, rivers, and flooded plains. That’s why most of the Tharu cuisines include various types of freshwater fishes, crabs, snails, mussels, wild mushrooms, etc. They eat pig, wild boar, chicken, wild rabbit, pigeon meat, etc.
Ghonghi is basically mud-water snails, especially found in streams and paddy fields of the Terai region which is one of the most popular Tharu cuisines. It is mixed with the local spices along with flaxseed that surely makes your mouth go tangy and spicy. Ghonghi is perfectly washed, cleaned, and boiled before serving to customers. If you happened to be around the Terai region, especially the Tharu community them make sure to try this one.
If you are a meat lover then go for Pakuwa. It is a BBQ meat (Sekuwa) of pork and wild boar. The spices are well marinated that will surely take you to cloud 9. It may the local spices which make the Pakuwa very different from what we eat here in Kathmandu.
Gengta/Kakhor/Kekhada Pickle (Chutney)
Gengta Chutney is a Carb that is perfectly clean and cooked and prepared during festivals. Mixed with the local spices, you can have it as a snack or mix it with other dishes too.
Bhakka is another famous snack of Tharu Cuisine. Mostly, this cuisine belongs to the Tharu community of eastern Nepal. Bhakka is a steamed fluffy rice cake. It is accompanied by Achar, pickle, or chutney. It is also available in some places of Kathmandu too.
Chichar is a steam anadi rice that is eaten during occasions. Anadi rice is sticky rice that is cultivated in the western plains of Nepal. Anadi rice is also used to make other Tharu Cuisine and Aandik jhor/Jaar (liquor).
Sipi is a mussel that is boiled and prepared with local spices. It is freshwater mussels.
Jhingiya machhari (Jhinga Maccha)
This Tharu cuisine is made up of freshwater shrimp. They are cooked with the local spices.
Parewak Sikar is another popular Tharu dish made of pigeon meat. It is served either roasting, curry, or fried.
Dhikri is a western Tharu cuisine that is made from rice flour. The rice dough is steamed and shaped into various shapes too. They are accompanied by lentil soup, curry, and chutney. Dhikri is made during Maghe Sankranti, and also has religious values too.
Bagiya is also made up of rice flour, which is flat and has protruding ends. It is filled with lentils, spices, and boiled potatoes. Some of them are also stuffed with chakku too.
Khariya is another most famous and tasty Tharu Cuisine. It is also made up of rice, legumes, and spices that are wrapped with colocasia leaves and then deep-fried. Mostly it contains Black lentils and rice grains.
Sidhara is a Sidhra fish that is grounded together with taro, colocasia steam, and spices. They are shaped into a cake and sun-dried prior to eating. It is also served a soup or curry.
Image Source- https://www.facebook.com/Ghonghi.Entertainment/photos/a.672068972953982/1490837254410479/?type=3