Nepal is a beautiful country which is popular worldwide for its tallest mountains, greenery, and Hill stations. The delicious cuisine of Nepal has made its name popular worldwide. A wide range of cultures and ethnic groups have their own unique food varieties.
The main dish, snacks, deserts, drinks, and fruits of Nepal are heaven for food enthusiasts. The diverse range of delicacies has their own unique importance and are enriched with nutrients. The flavorful fusion of taste, texture, and aroma represents the diverse cultural influences in the variety of Nepalese cuisine.
The wide range of delicacies are the results of multicultural heritage, terrain diversity, and indigenous ingredients. The inclusion of traditional spices like cumin, coriander, turmeric, and garam masala not only creates an aroma and flavor but also makes it taste unique. The Nepalese foods will surely satisfy your craving. Continue reading below for the local foods which you should try when you are in this beautiful country, Nepal.
Meals and snacks
- Dal Bhat, the national dish
The most popular and go-to dish of the Nepalese community is Dal Bhat. It is also popular as the national dish of Nepal. Bhat is white steamed rice and dal is lentil soup, which is usually served with pickles and local vegetables curry.
Dal bhat goes with meat curry as well. Previously, only the Khas ethnic community in the area consumed it, but as of now, everyone who is a Nepali eats it. It is taken two times a day as lunch and dinner, especially in hills and plains.
If you want to taste the local Dal bhat, you should visit local restaurants, hotels, and teahouses. The blend of carbohydrates and protein helps you stay full throughout your energy and there is a proverb, “Dal Bhat Power 24 Hours.”.
- Momo
Momo, also known as dumpling, originated from Nepal in the early fourteenth century. Momo is eaten as snacks, lunch and dinner. The stuffed, kneaded white flour is steam-cooked with chopped meat, vegetables, spices, onions, ginger, and garlic.
It is served with pickles made of tomatoes, herbs, and sesame seeds. There are a wide range of momos like steam, fried, chilly, Kothey, Jhol momo, and so on. The meat stuffing can be chicken, beef, lamb, vegetables, cheese, and more. Some of the popular momo joints in Kathmandu are: Dalle, Shandaar Momo, Narayan Daiko Masangalli Ko Famous Momo, Bota Momo, etc.
- Chow Mein
The second snack of Nepalese after momo is Chow Mein. The packet of chowmein is first boiled and then stir-fried with vegetables, meat, and other ingredients. It can be prepared in no amount of time, so it is perfect for snacks and is full of nutrients.
- Sel Roti
Sel Roti is consumed as a breakfast with tea or coffee. It is also made for offering gods during Hindu festivals like Dashain and Tihar. The batter of rice flour with sugar, water, and ghee is poured in the shape of a ring in the hot oil and turned until it becomes golden brown. It is also sold in local restaurants and tea houses with tea.
- Thakali Khana
Locals in Mustang, Nepal, were the ones who first introduced thakali khana. It is enriched with nutrition and includes the classic dal bhat served with ground buckwheat leaves, chicken gravy, pickles, and fried potato sticks. Nowadays, Thakali khana are available in urban areas like Kathmandu, Pokhara, and so on. Some of the popular Thakali Khana places in Kathmandu are Daura Thakali, Bagaan Thakali, Jimbu Thakali, etc.
- Chatamari or Newari Pizza
Chatamari is a Newari dish and is also known as Newari Pizza. It is made of rice flour on the base and topped with eggs, minced meat, beans, boiled potato spicy dish, etc. If you like sweet and tangy mixture, then you should try this once in a lifetime.
- Sekuwa
Sekuwa is a dish which is prepared by roasting the meat on wood fire or charcoal. It is a traditional dish and is famous as the star dish of local street vendors. The well-marinated meat (buff, chicken, pork, and mutton) sticks are grilled and then served with pickles made from a combination of lemon, onion, tomato, and mint.
- Thukpa
Thukpa is a noodle soup which originated from Tibetan-Chinese culture. It is most consumed in the Himalayan region. You can ask for add-ons like meat, potatoes, vegetables, spices, and so on. When you are trekking in the remote region of Nepal, eating Thukpa makes you energized as well as protects you from catching cold.
- Samay Baji
Samay Baji is a newari dish which originated inside the Kathmandu valley centuries ago. It is served as a starter at religious festivals, pujas, and ceremonies. It is composed of beaten rice (chyura), lentil pancakes (bara), black soybeans (bhatmas), boiled potatoes, roast beef (chhoila), fried potatoes, pickles, and salads. It goes with traditional newari wine, Ayala. You can taste this amazing dish while visiting Bhaktapur, Patan, Kirtipur, and Kathmandu.
- Chhoila
Chhoila is a part of newari cuisine, which is usually made of buffalo meat. The smoked or roasted meat is mixed with various spices, which gives it a flavorful, peppery taste. It is usually served in Samay Baji, but one can enjoy it with a potato dish and pickles.
- Aalu Tama
Aalu Tama is a curry prepared from fermented bamboo shoots and potatoes. At first, spicy potato curry is made and then fermented bamboo shoots are added and cooked until it's done. The vegan and gluten-free dish is perfect when consumed with roti or Dal bhat.
- Kachila
Kachila is another newari dish which is made of raw minced buffalo meat mixed with herbs and spices. Do not hesitate to try this raw meat dish. This local dish is full of flavor and aroma.
- Gorkhali Toasts
Gorkhali toast is named after the brave Gorkhali. It is consumed as a breakfast and is prepared by dipping slices of bread in a mixture of eggs, milk, and spices, then fried on the outside until golden and crispy. It goes with honey, jam, and butter, along with tea or coffee.
- Dhindo
It is commonly used in local households of Nepal. Dhindo is prepared by adding flour of either wheat, millet, or buckwheat in boiling water and stirring with a wooden spatula until it becomes thick and sticky. In the past, only lower-middle-class families used to eat it but nowadays it has become a delicacy and many popular restaurants add dhindo to their menus. Nowadays, one can order a dhindo thali set, which comes with side dishes like meat curry, vegetable curry, spinach, pickles, and lentil soup.
- Gundruk
Gundruk is a popular traditional local food which is prepared by fermenting green leaf vegetables, usually mustard, cauliflower, and radish leaves. The product is sun-dried and cooked by adding traditional spices like green chilies, garlic, ginger, mustard oil, and tomato. It is also consumed by adding soybeans and spices.
- Bara and Wo
It is a traditional Newari pancake-like snack made from black and green lentil paste. The Newari community prepares this during birthday celebrations, festivals, and weddings. Bara Wo is perfect for vegetarians, and it is gluten-free as well. You can taste Bara and Wo in the Freak street of Basantapur, Kirtipur, and Bhaktapur. Honacha of Patan is famous for their newari cuisine, so visit the restaurant while you’re in the valley.
- Samosa
Samosa is an Indian delicacy but is widely famous in Nepal. The envelope of flour stuffed with potatoes and peas is cooked in hot oil until it turns golden brown. The vegetables inside the samosa can be replaced by minced meat and it becomes chicken samosa. It is served with sauce or pickles and is consumed as a snack.
- Kwati
Kwati is a soup made from a mixture of nine different types of sprouted beans and lentils. These mixtures of beans and lentils are first soaked in water and then kept for sprouting. The sprouted beans are cooked over low heat to make a thick soup full of flavors. It is usually eaten on the occasion of the Hindu festival, Janai Purnima, which usually falls in the month of Shrawan or Bhadra.
- Sha Phaley
Sha Phaley, also known as Shapta or Shakpa, is a Tibetan dish that is made from deep-fried bread with meat stuffing inside. The thinly sliced minced meat is stir-fried with aromatic spices, chili, and sesame pepper. It can be served with steamed rice or Tibetan bread, such as tingmo, and chili sauce.
- Tsampa
Tsampa is a Tibetan dish which is rich in nutrition and energy. It is made from roasted barley flour and is served in forms like dough balls, soups, toppings, and as a butter tea. When you are trekking in the Khumbu region, we recommend you try this dish, as it is filled with nutrition.
- Sapu Mhicha
Sapu Mhicha is a dish made from buffalo leaf tripe stuffed with bone marrow. It is a famous Newari dish and is often prepared for the welcome of the son-in-law at the wife's parents house. It is prepared by stuffing bone marrow on small pieces of water buffalo leaf strips. Many non-vegetarian lovers enjoy the burst of bone marrow inside the mouth.
- Kheer
Kheer, also known as rice pudding, is a local food prepared at the time of celebrations and festivals. It is prepared by boiling rice in milk and adding ghee, cardamom, sugar, and dry fruits like cashew, raisins, and dry dates. It goes with potatoes and pickles. In Nepal, there is a day named “Kheer Khane din” where everyone eats kheer and it falls on the 15th of Shrawan.
- Dahi Chiura
Dahi Chiura is usually eaten on the 15th of Ashar on the occasion of national paddy day in Nepal. The curd and beaten rice are enjoyed along with bananas and mangoes. It is a lunch dish which is eaten along with side dishes like vegetables, pickles, fruit, and meat items.
- Khircho
Khircho is widely consumed by middle hills in regions like Gorkha, Lamjung, and Dhading. It is made by mixing rice and black lentils in ghee. In Nepal, newborn babies' first solid food is Khircho. It is consumed on the occasion of the Maghe Sankranti festival.
- Ghungi
Ghungi is a dish that originated in the Tharu community of Terai. The water snail or apple snail, is cooked in water with local spices. It is consumed by sucking the snail meat out of the shell. It is very popular in the southern part of Nepal. If you are visiting Chitwan National Park or Bardia National Park, make sure to taste this amazing dish.
- Gwaramari
Gwaramari is a traditional Newari snack served with tea. It is also known as round bread and is prepared by mixing a mixture of flour and baking soda with salt and sugar. These batters are deep-fried in mustard oil and cooked until they turn golden brown. It goes really well with potato dishes and tea and you can buy it in a local Newari shop. You can spread Haluwa in the Gwaramari and enjoy it.
- Sidra Maccha
Sidra Maccha are prepared from dried local species of fish. Anchovies are mostly used for making it but other species are also added according to availability. It is served alongside rice or eaten as a snack alone.
Deserts
- Khuwa or Kurauni
It is an organic sweet prepared by slowly evaporating water particles of the thick milk in a hot iron vessel. When all the water particles evaporate from milk, the remaining paste-like structure is known as khuwa or kurauni, which has its own sweetness. The freshly prepared Khuwa is very expensive and you can also buy it from cold stores.
- Lassi
Lassi is a desert made of yogurt, water, and spices. There are a variety of lassi like sweet lassi, plain lassi, banana lassi, etc. Each and every variety of lassi is flavourful and perfect for an instant energy boost. When you are exploring Basantapur Durbar Square, do not forget to taste the famous “Indra Chowk Ko Lassi.
- Laddo
Laddo is a desert made of ingredients like condensed milk, flour, melted ghee, sugar, nuts, and traditional species. There are a variety of Laddo prepared from coconut, besan, Motichur, Murmura, peanut jaggery, and so on. You can buy laddo from sweet shops like Angan Sweets, Nitish Sweets, Swastik Sweets, and many more.
- Jeri
Jeri is another sweet which is famous in Nepal. It is made from rice flour mixed with baking soda, curd, sugar, ghee, and rose water. The batter is deep-fried in oil until it turns golden brown and then immersed in the sugar syrup to enhance its sweetness. You will enjoy eating hot jeri with Swari and Haluwa.
- Swari
Swari is a plain roti made from all-purpose flour. It is of two types: one crunchy hard and the other soft and fluffy. You can enjoy Swari alone with hot tea or coffee, but it goes well with Jeri, Kurauni, and Haluwa.
- Haluwa
Haluwa is a dessert prepared either from suji or Gajar (Carrot). Haluwa is prepared by adding suji to ghee and stirring it until it turns golden brown, followed by adding milk or water to the suji. It is also consumed during fasting, and at last, you can garnish the haluwa with roasted peanuts, almonds, and cashew.
- Lalmohan
Lalmohan is also known as the king of the desert in Nepal. The Khuwa, or carnation milk powder, is mixed with flour, baking powder, ghee, and other traditional spices, and then it is deep-fried. The deep-fried milk duds are added to sugar syrup to make them sweet. It is usually served during ceremonies, festivals, and weddings as a dessert.
- Juju Dhau
Juju Dhau, also known as the King of Curds, is a must-try sweet to taste when you are exploring Bhaktapur. It is a traditional Newari dish prepared from the finest quality milk.
- Rasbari
Rasbari is a milk-based dessert usually served with curd. The milk ball-like compound of Rasbari is prepared by adding vinegar in the milk to curdle it and then dipped in sugar syrup for sweetness. It is usually made for special occasions like weddings, celebrations, and birthdays.
Drinks
- Mohi
Mohi is a traditional drink prepared by churning of curd in Madani. It is the by-product when making ghee in traditional style. It is full of flavor and is mostly consumed in rural areas. Nowadays, people in urban areas also consume Mohi due to its health benefits. You can add fruits like bananas and mangoes to it to make it sweet.
- Masala tea
Tea is widely consumed in Nepal. It is consumed more than three times in Nepal. Nepalese people love tea and Masala tea is one of the most popular teas. It is prepared by adding spices like cloves, cardamom, cinnamon, and milk.
- Jhoi Khatte
Jhoi Khatte is a traditional alcoholic beverage of Nepal. It is made of rice grain and hot ghee. It is usually served with honey in the HImalayan region of Nepal. You can enjoy this traditional drink with snacks like spicy peanuts, potato pickles, dried meats, and popcorn.
- Local Rakshi
Local Rakshi is also known as Aila in Newari languages. It is an alcohol prepared by distillation of fermented grains like rice, millet, and barley or wheat. The strong taste of the local raksi is the result of storing them in brass or copper utensils before fermentation. It is usually consumed with snacks like Sekuwa, Chhoila, and Kachila.
- Chhyang
The Eastern Himalayas, Yakkha, Limbu, Dura, Newar, Sunuwar, Rai, Gurung, Magar, Sherpa, Tamang, Tharus, and Lepcha communities all consume chhyang, which is an alcoholic beverage. It is a relative of beer and is brewed from grains like millet, barley, and rice. It is served in a large pot and drunk through a straw made of wood.
The fermented barley is added by water and after it soaks completely, it is ready to drink. It has a unique sweet and sour taste. Frameres drink it as a source of energy in the upper regions.
- Tongba
Tongba is a traditional alcohol made of millet seeds. It is a special drink of the Limbu and Rai communities, and they served it to their guests as a sign of respect. The fermented millet is mixed in hot water and kept for some time. After some time, it turns into a thick and milky solution which has a pleasant aroma called Tongba. Tongba is actually the name of the vessel in which this alcoholic beverage is served. It has lower alcoholic content and is enjoyed warmly in the winter season.
Fruits
- Aiselu
Aiselu is a fruit that is popular in Himalayan countries like Nepal. The aiselu ripening season is in the spring, and it is yellow in color. Aiselu plucking is quite difficult work as it grows on the bushy tree, which has thorns all over it. It is located in the Himalayan region. It is an organic fruit with a sweet taste that only grows in forests.
- Kafal
Kafal is usually grown in the central Himalayan region. It is red in color and has a sweet and sour taste. It is quite tricky to eat as it has a hard inner seed and sweet flesh on the outer side. The seed is removed and only red flesh is consumed. When it is mixed with lemon, salt, and chilly spices, it becomes much more tasty. It also ripens in the spring and is grown without any chemicals.
- Jackfruit
Jackfruit is called Katahar in the local language of Nepal. It is the largest fruit grown on the tree and is widely popular as a vegetarian chicken. It resembles chicken when cooked with all the local spices and herbs.
It is consumed as a vegetable when it is raw and as fruit after it ripens. The seed inside the ripened jackfruit is filled with vitamins A and C and can be consumed by roasting and cooking as a vegetable. It ripens in the months of July and August.
- Amala
Amala is a wild berry and its scientific name is Phyllanthus Emblica. It is found in the subtropical region of our country. It is enriched with vitamin C and is consumed as a pickle or raw. It is mostly consumed as a titaura in Nepal.
- Pani Amala
Pani Amala is known as Himalayan ground gooseberry. It is similar to wild berries but is grown underground. It has a sour and sweet taste. It also has health benefits like remedies for jaundice, diabetes, and other digestion issues.
- Sugarcane
Sugarcane is a summer fruit but it is found all year in Nepal. It is consumed fresh by sucking juice from a cane or as a juice. It helps to bear the scorching heat of the sun in the summer season and is most consumed in the Terai region of Nepal. The juice of sugarcane is sold by adding spices, herbs, or a mixture of other fruits for a more enhanced taste at local fruit vendors.
- Papaya
Papaya is a common fruit and is considered to be the most sacred fruit. It is offered to the gods and goddesses in temples or in puja ceremonies. It is enriched with Vitamin A and C, Potassium, Calcium, Antioxidants, and Fiber. It goes well with pineapple, apples, and bananas.
- Mango
Mango is the most popular fruit in Nepal. It began to ripen from Ashar to Bhadra naturally. It is also consumed raw as a pickle and an unripened one is also cooked with vegetables. You can also make juice from ripe mango and add it in lassi.
- Pear
Pears usually ripen between July and October. It is similar to apples, but it has a sweet-sour taste. Its outer layer is peeled off and only the inside flesh is eaten. It is enriched with fiber and vitamins.
- Peach
Peaches, also known as aaru, start to ripen in the months of May until August. It has a sweet and sour taste that explodes as soon as you take a bite. You have removed the hairy structure by pressing it into rough clothing and then the flesh is eaten by removing the core seed.
- Plum
Plum is named Aalobakhara in the local language. Its season is in winter and it has a sweet and sour taste. It is consumed in its raw, natural form and is packed with vitamins A, C, and K.
- Guava
Guava is known as Amba in Nepal. There are two types of guavas, one with white inner flesh and the other with pinkish-red inner flesh. Both are unique in flavor. It has a sweet and sour taste and usually ripens in the months of July or August to October or November.
