Dhindo

Dhindho (or Dhido) is a relatively unknown delicacy in Thamel and other parts of Kathmandu. Stone-ground buckwheat flour, millet with salt in water, and cornmeal are used to make this dish. People in Nepal's rural areas eat this thick porridge dish as part of their daily meal. It goes well with vegetable curries, butter, pickles, yogurt, and buttermilk.

It's a thick porridge or polenta made from buckwheat flour that's been cooked. Butter or ghee, which you stir into the Dhido with your hands, is traditionally served with it.

Dhido is a meal that has a long-standing place in the hearts of Nepalese people. A full stomach of a meal is represented by the food item. The farming in which crops were planted and the field was plowed to cultivate more of it. It all has a backstory that explains how Dhido came to be among the people over such a lengthy period of time. Modern Dhido has ushered in a gastronomic revolution. People prepare this cuisine for the nutrients they require as well as the historical flavor.