Daishain, Nepal’s harvest festival, is a celebration honoring all aspects of culture, family, and foodways transmitted through generations. Daishain is a 15-day celebration when cooks at home prepare time-honored recipes to celebrate the season’s bounty.
This festival symbolizes the triumph of good over evil since Durga Mata emerged victorious against Mahishasura, thus reinstating normal morality rule. Daishain is a 15-day observance where families come together to make and enjoy traditional fare like janthro, aloo tama, axo, and others that have been passed on through generations.
This Everest Cuisine offers creative Nepalese dishes throughout the year. In Daishain, we pay homage to meaningful classic dishes loved by so many of our customers. Some of the Daishain foods we observe include the following:
While Everest Cuisine gives new twists on Nepalese food generally, in Daishain we celebrate timeless dishes meant to be revered by so many of our guests. Here are some Daishain foods we celebrate:
Symbolic dishes tracing Daishain’s conquest of righteousness over evil are made from rice, lentils, meat, and yogurt. Families come together as the fragrances of sel roti, bhutto ko jhol, and juju dhau fill homes.
Sel Roti – The ring-shaped rice bread strewn with garlic and herbs cannot be separated from Daishain. As the soft but crispy sel roti is steamed along with a melange of curries and fish specialties at Everest Cuisine, we celebrate the bountiful harvest.
Janthu – Our twist on traditional sweet rice and lentil porridge, this one is spiced with cardamom and raisins. The word Janthu refers to harmony and prosperity and is at the center of Daishain.
Aloo Tama – Potatoes and lentils unite in a curry harmony. Whole spices like bay leaves, cinnamon, and cloves are echoed in our version of the traditional aloo tama, so reminiscent of what’s at the heart of Daishain: unity.
Bhutto Ko Jhol – Our take on the Daishain curry simmers free-range chicken in a spiced tomato broth. Our Bhutto ko jhol is prepared with authentic Nepalese spices to honor the religious sanctity of the festival.
Axo – Fermented soybean paste axo symbolizes two of the largest aspects of Daishain, which are renewal and regeneration. At Everest Cuisine, axo is relished over sel roti, chili garlic chicken, and grilled mutton for an authentic Daishain feast.
Nono/Juju Dhau – Saffron and pistachio-flavored traditional yogurt pudding is a masterpiece of purity, prosperity, and auspiciousness. Our nono dhau beautifully gives it a sweet finish to this traditional Daishain feast.
Daishain at Everest Cuisine pays homage to the most revered legacies but welcome innovation in custom. We envision these traditional foods of festivals in forms that surprise but are respectful to tradition.
As this guest attests, “Daishain at Everest Cuisine whisks me to my childhood in Nepal while giving me a new appreciation for these recipes.” Fusing past and present, heritage flavors, and modern techniques, we nourish not just appetites but also souls during this auspicious harvest festival.
In the end, Daishain at Everest Cuisine encompasses much more than cuisine itself-it represents bonding with origins, household customs, and renewal of the
The spirit of flavors, aromas, and memories within these heart dishes means community, cultural heritage, and fertility in a nature that is lived out through both the sacred act of tradition and culinary prowess. We take pride in the relatively modest responsibility of carrying forward these ageless foodway traditions for generations.
Daishain at Everest Cuisine is more than the fare. Taste the flavors and it can connect roots, family, and soul thus sustaining community and culture.
We blend the ancient with the modern, celebrating bounty in harvest, and ensuring traditions of food across generations. Honored to be a part of this auspicious celebration, we transport you into childhood in Nepal – making for a new appreciation of those decades and centuries of customs.
