Buckwheat, known in Nepali as phapar, is one of the most important crops in the Thak Khola valley. It grows in poor soil, handles cold and needs little water. For Thakali families, it has always been a staple.
A grain that is not a grain
Despite the name, buckwheat is not related to wheat and contains no gluten. It is the seed of a flowering plant, and in late summer the fields of Mustang turn pink and white with its blossoms.
How Thakali cooks use buckwheat
Dhido
The best-known buckwheat dish. Flour is stirred into boiling water to make a thick, smooth staple eaten with curry and ghee. Read our full guide to dhido.
Pancakes and breads
Buckwheat pancakes, often eaten with honey or local cheese, are popular in Mustang and with trekkers on the Annapurna Circuit.
Kanchamba
Kanchamba is a Thakali snack made from buckwheat flour. The dough is shaped and fried until crisp. The result is earthy and crunchy, a little like a rustic fry.
Kanchamba at Thulo Thakali
Our Kanchamba is served as crispy buckwheat fries with a sauce exclusive to our menu. It is vegetarian and one of our most popular starters. You will find it under Starters on the menu.
It works well as:
- A snack with a drink.
- A side for a Thakali set.
- Part of a sharing spread with choila and sadeko.
Why buckwheat is having a moment
Buckwheat is valued for its fibre and protein and is naturally gluten free. Many Nepali city restaurants are rediscovering mountain grains like buckwheat and millet. If you avoid gluten, ask our team which dishes suit you, since some sauces and fried foods may contain wheat.
Try both sides of buckwheat
Order a Dhido Set and a plate of Kanchamba and taste buckwheat two very different ways.
