At Avatar we cook both Indian and Nepalese food, and one of the most common questions we get is: what is actually the difference? The two cuisines are neighbours and share many spices, but they have distinct personalities.
Indian food: rich sauces and the tandoor
Much of the Indian food loved in Australia comes from North India. Think creamy, tomato-based sauces, butter and cream, and dishes cooked in the clay tandoor oven, such as tikka, tandoori chicken and naan. Spice blends are layered and often slow-cooked for depth.
Nepalese food: lighter, fresher and comforting
Nepalese cooking tends to be lighter, with less cream and more emphasis on fresh ginger, garlic, timur (a Himalayan pepper related to Sichuan pepper) and tomato-based chutneys. Everyday Nepalese meals centre on dal bhat: lentil soup with rice, vegetables, pickle and curry.
Dishes that show the difference
- Momo: Nepal’s famous dumplings, steamed or fried, served with a tomato chutney
- Sekuwa: meat marinated in Nepalese spices and chargrilled
- Himalayan goat curry: bone-in goat in a smooth, spicy gravy
- Butter chicken and korma: classic North Indian, rich and creamy
Indo-Chinese: the shared favourite
Both countries love Indo-Chinese food, a fusion style that adds chilli, garlic and soy to Chinese techniques. Chilli chicken, chow mein and Gobi Manchurian are hugely popular in Kathmandu and Mumbai alike.
Can’t decide? Order both
The best way to taste the difference is side by side: a plate of momo to start, then butter chicken and a Nepalese goat curry with rice and naan.
Try it at Avatar Balwyn
Join us at 291 Whitehorse Road, Balwyn, for lunch Friday to Sunday or dinner Tuesday to Sunday, or order takeaway online.