Dhindo (Nepali: ढिँडो About this soundListen (help·info)) is a meal prepared in Nepal. It is prepared by graudally adding flour to boiling water while stirring. It is a staple meal in various parts of Nepal[1] and the Sikkim and Darjeeling regions of India. Though it is a staple food in Nepal, dhindo has previously been seen as an inferior food compared to rice, and was associated with low status.[2] The inclusion of dhindo on urban restaurant menus has coincided with a rise in the food's prestige,[3] possible attributed to the changing perception of Nepal's indigenous crops, which are now recognised for their nutritional advantage.[