Home cooking attempt — Dhindo from scratch

I spent an afternoon making Dhindo from scratch following a traditional recipe. Getting timur Sichuan pepper right was the main challenge — it's not as straightforward as it looks. The simply seasoned and clean result was rewarding once I got it right.

Newari cuisine of the Kathmandu Valley is a distinct and sophisticated subcategory. I served it with tongba millet beer as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Dhindo yourself gives you a new appreciation for what goes into it at a restaurant.