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Katiya: Difference between revisions






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[[Category:Nepalese cuisine]]

[[Category:Nepalese cuisine]]

[[Category:Curry]]

[[Category:Curry]]

[[Category:Lamb dishes]]




Revision as of 16:10, 2 February 2021

Katiya
TypeNon-vegetarian
Place of originNepal
Region or stateTerai
Created byMadhesi

Katiya(Nepali: कटिया) is a traditional mutton curry cooked in clay pots over a coal bed. This cuisine is native to Rajbanshi community and a few other communities of southern Nepal.[1][2]

Katiya is prepared by mixing spices, chillies, garlic and onion with mutton. Salt, turmuric and oil is added in the earthen pot and the mutton is put in it. The earthen pot is then cooked inside coal for about half hour. It is served with rice, chapatiorbhooja.[3][4][5]

The food derives its name from Katahariya town of Rautahat district.[6][7]

References

  1. ^ "Cooking in Clay". ECS NEPAL. Retrieved 2021-02-01.
  • ^ "Indigenous food show to boost domestic tourism". Khabarhub. Retrieved 2021-02-01.
  • ^ "कटिया बनाउने तरिका". Retrieved 2021-02-01.
  • ^ "काठमाडौंमा रौतहटको कटिया". Naya Patrika. Retrieved 2021-02-01.
  • ^ "वाह, कटियाको स्वाद !". Himal Khabar. Retrieved 2021-02-01.
  • ^ "रौतहटको कटिया : काठमाडौंमा हुँदै 'फेमस'". NepalNews. Retrieved 2021-02-01.
  • ^ पाठ, शुष्मा बराली २५ माघ २०७५ ९ मिनेट. "स्वादिलाे कटिया हाउस". Retrieved 2021-02-01.{{cite web}}: CS1 maint: numeric names: authors list (link)


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    • Retrieved from "https://en.wikipedia.org/w/index.php?title=Katiya&oldid=1004437501"
    Categories: 
    ●Nepalese cuisine
     ●Curry
     ●Lamb dishes
     ●Nepalese cuisine stubs
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    ●This page was last edited on 2 February 2021, at 16:10 (UTC).
    ●This version of the page has been revised. Besides normal editing, the reason for revision may have been that this version contains factual inaccuracies, vandalism, or material not compatible with the Creative Commons Attribution-ShareAlike License.


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