Himalayas & South Asia
The current Fringe Table collection spans Nepali and Newari dumplings, Bhutanese chile-and-cheese cooking, Assamese sour fish curry and Sri Lankan coconut-milk rice. These are distinct traditions connected here for exploration, not blended into one generalized cuisine.
Recipes to explore
Nepali Chicken MomosSteamed dumplings with a juicy aromatic filling and tomato-chile chutney.Open →Newari YomariSteamed rice-flour dumplings with jaggery and sesame.Open →Bhutanese Ema DatshiChiles treated as the vegetable, simmered with cheese.Open →Assamese Masor TengaA light fish curry built around a clean sour finish.Open →Sri Lankan KiribathCoconut-milk rice pressed and cut for celebratory serving.Open →Nepali Tomato-Chile ChutneyA bright supporting sauce for momos.Open essential →
Technique threads
Steaming is especially useful to follow through the dumpling recipes, while chile heat plays very different roles in Bhutanese ema datshi and Nepali condiments. Rice shifts from wrapper dough in yomari to a creamy pressed staple in kiribath, and sourness is the defining direction of Assamese masor tenga.
Continue with the pantry guide or browse the regional hub.