Taste our Nepali Dhindo -  ढिडोँ - Cornmeal, Millet or Buckwheat Porridge - (Makai, Kodo, Phaapar ko Pitho ko Dhindo) Dhindo or Dhido (pronounced dhee-dough) sounds like some exotic dish from Nepal, but it is simply a thick porridge or mush, made by cooking stone-ground cornmeal (ghatta maa pidheko makai ko pitho ), millet flour ( kodo ko pitho ) or buckwheat flour ( phaapar ko pitho ) with salt and water. Dhindo has been a staple food of most rural and middle mountain-area people of Nepal, especially in dry areas where rice or wheat corps are difficult to grow. This hearty and filling dish is a nutrient powerhouse and is often eaten with a dab of homemade butter or clarified butter ( nauni, gheu ), curried vegetables ( jhol tarkaari ), or with various pickles, buttermilk or yogurt. Gundruk-Dhindo  is the most common combination served in farming communities. Gundruk is a fermented and preserved leafy vegetable that is used to prepare a soup like dish that is known as gun...

Written by guest blogger, Claudia Woszczyk, London Photos by David Jackson, London If you come to Nepal and want to do some trekking in the Annapurna circuit we have a plan below that will give you more to see and experience for little or no additional money. I always suggest taking the tourist bus instead of the local buses, but with Claudia’s guide below it may work just as well to take a local bus. Transportation is one of Nepal’s biggest flaws. That means a trip to Chitwan or Pokhara requires a day from hell to get there. But Claudia has found a better way. Just follow the directions below so you can ride about half way or so and then enjoy the day, then continue on the next day or so to the rest of the way.  Bandipur Bandipur is a traditional Newari village stuck in a time warp after the highway by-passed it. Evidence of former importance is everywhere in the quality of the architecture, merchant’s homes and cobbled streets. The pedestrianized high street with its small-stre...