Set in the Himalayas, Nepal is home to a very rich geography. With plains as well as mountains, it offers a rich diversity in the types of food grains that can be grown. Add to that the fact that diverse groups of people follow different religions and customs, forming the local culture, and the cuisine becomes even more interesting. Nepali cuisine fuses different culinary traditions from the various groups living in Nepal, emerging as a unique cuisine in itself. Nepal’s produce is dominated by the growing of various dals (lentils) and rice, along with various vegetables. Poultry and meat also form part of their diet. Nepali cooking may be considered simple fare, and it’s easy to be fooled into thinking it’s too simple a cuisine. However, the way the basic dals and vegetables merge to become one flavorful dish is what gives Nepali cuisine its uniqueness.
Snacks
- Chatamari: Rice flour base with vegetable toppings, like pizza.
- Sel: Rice flour doughnut-like snack.
- Wo: Patty-shaped flour snack.
Nepali’s enjoy their snacks. And this is evident in the variety that can be seen in this department alone. They make their snacks from healthy ingredients like flours and vegetables. Their Chatamari is very popular which is similar to a pizza. It’s made from rice flour base with vegetables of various kinds forming the topping. Sel is another famous snack also eaten as dessert. It’s a doughnut like in shape, made from rice flour. Wo is another favorite among the locals made from flour shaped like a patty
Main Course
- Dal Bhat: Lentil soup and rice, with vegetables.
- Choyla: Marinated meat in mustard oil.
- Momo: Dumplings with meat or veggies.
- Roti: Flatbread.
- Thukpa: Stewed noodles.
On a typical day, a Nepali dish consists of simple Dal Bhat and Tarkari. Dal is a spicy or non-spicy broth made using various lentils available to them. Bhat consists of rice or other grains, usually steamed. More commonly, rice is used rather than other grains, as rice forms the main staple of their diet. Vegetables form the Tarkari category of their meal. They cook all kinds of vegetables, usually in curried form, to accompany the rice. In addition to curried vegetables and meats, they also stir-fry (called Bhutuwas) or grill (called Sekuwas) them.
Nepalis also relish meat that is marinated in seasoned mustard oil, known as Choylas. They have their own version of Chinese dumplings called Momos. Momos are stuffed dumplings, usually filled with meat or vegetables. Roti (bread) is another common item found in their Thali. Thukpas and Chow-Chow (Himalayan stewed and stir-fried noodles), as well as Sukuti (smoked barbecues), are other variants on their platter. The most popular dishes are Alu Tama (made with potatoes and bamboo shoots) and Masu (meat cooked with spices), along with Dal Bhat and Tarkari.
Other Accompaniments
- Achar: Spiced vegetable pickles.
- Gundruk: Fermented green vegetables.
- Dehydrated Meat: Preserved for future use.
Similar to an Indian platter, no Thali is complete without Achar (pickles). Nepalis too have Achar made from various vegetables and with a generous use of spices. Sliced radish, diced potatoes, and pickle made from tomatoes all add to their pickle selection. What makes these pickles unique is the use of spices and condiments like coriander and cumin, along with spices that are unique to the Himalayas, like Szechwan pepper. Gundruk is another important accompaniment. It’s made by fermenting green vegetables. Nepalis even dehydrate their meat for future use.
Dessert
- Gudpak: Butter and jaggery dessert.
- Peda: Sweet made with reduced milk, nuts, and saffron.
Dessert is a must in every cuisine. When one thinks that Nepali food cannot get any more interesting, out comes the dessert, which is as novel in taste as the meals themselves. They have various dishes, but the most popular is Gudpak. Made from butter and jaggery, Gudpak is best when served hot, and even better when eaten immediately. They also have Peda, made from Khova (reduced milk) and sugar, enhanced with pistachios, almonds, and sometimes saffron.
Beverages
- Tongba: Millet-based fermented drink with bamboo straws.
- Rakshi: Millet-based alcohol.
- Mohi: Churned curd drink.
- Tchya: Sweet Nepali tea.
Something to drink completes a meal. How can we forget the beverages then? Nepalis have a local specialty called Tongba, which is a homemade wine made from fermented millet seeds, to which hot water is added. The most interesting part of this dish is the way it’s drunk, using bamboo straws. Rakshi is another millet-based drink. Mohi is another beverage made by churning curds. Their tea, called Tchya, is very sweet and is usually consumed hot.
The food, though simple, uses ingredients like vegetables, lentils, and spices, and is as versatile as the people who inhabit this region. It’s fascinating to see how these people have used common ingredients and turned them into something so flavorful, nutritious, and unique. Diverse yet simple, and glorified—that’s Nepali cuisine for you.
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