The Bangladeshi shingara is very similar to the Bengali shingara and comes in both vegetarian and non-vegetarian versions. The pastry casing traditionally has kalajeera(Nigella) seeds mixed in.

Bhutanese love the steamed dumplings known as momos. Though a Tibetan specialty, it has won a permanent place in Bhutanese kitchen. Chicken or pork momos are popular but the cheese momo is most common.

For more information look at:
Bhutanese Food

In almost every street or alleyway in Male you will find a tea shop offering piping hot tea and delicious snacks known as "short-eats". These snacks include

• Slightly sweet fish mixture wrapped in triangular-shaped pastry and deep fried known as Bajiyaa,
• Half-moon shaped pastry filled with potatoes known as Peteez and
• Rectangular pastry filled with egg and soyabeans known as Bismikiya.

Back to top

Sandwiched between India and Tibet, the Nepalese kitchen includes both the Tibetan momo and the Indian samosa. Momos are meat or vegetables wrapped in dough and deep-fried or steamed, (similar to pot-stickers or dumplings) and is perhaps the best loved snack in Nepal.

For more information look at:
Nepalese Recipes

The Pakistani samosa is very similar to the Punjabi samosa and is usually filled with a spicy potato mix. Keema samosas filled with minced lamb and are also popular.

Patties are the Sri Lankan version of the turnover and are a popular short-eat. Both vegetable and meat patties are available and they usually served deep-fried.

For more information look at:
Sri Lankan Deep Fried Beef Filled Patties

Back to top