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Exploring the Flavors of Traditional Nepali Cuisine

Nepali cuisine is a vibrant mix of flavors and textures, influenced by its geography and cultural diversity. From spicy curries to sweet desserts, Nepali food offers a range of tastes that are sure to tantalize your taste buds. In this article, we’ll take a closer look at some of the most popular dishes in Nepali cuisine and their unique flavors.

Table of Contents

Momos – The Nepali Dumpling Delight

Momos are one of the most popular dishes in Nepali Cuisine. These steamed or fried dumplings are filled with meat, vegetables, or cheese and are served with spicy tomato chutney. The delicate flavor of the momo wrapper is complemented by the savory filling, making it a popular snack or meal option for both locals and tourists.

Dal Bhat – The Nepali Staple Food

Dal Bhat (Dal Bhat power 24 Hours) is the staple food of Nepal and is eaten by Nepalis of all ages and backgrounds. This dish consists of steamed rice ( Bhat ) served with lentil soup ( Dal) and is accompanied by a variety of sides such as vegetables, pickles, and chutneys. The flavors of dal bhat are simple but hearty, making it a satisfying and nutritious meal option.

Sel Roti – The Nepali Sweet Treat

Sel Roti is a sweet and crunchy Nepali snack that is commonly eaten during festivals and celebrations. This circular-shaped bread is made from rice flour, sugar, and spices and is deep-fried until golden brown. The crispy exterior of Sel Roti is contrasted by its soft and sweet interior, making it a popular dessert option among Nepalis.

Newari Cuisine – The Ancient Flavors of Nepal

The Newars are an ethnic group that originally lived in the Kathmandu Valley but are now also found in bazaar towns around the world and the Middle Hills. In the fertile valleys of Kathmandu and Pokhara, local market farmers find it more profitable to grow to produce rather than grain, especially now that cheap rice and other staples can be easily transported. Additionally, Newar households tend to have higher incomes and place a strong emphasis on food and feasting in their culture.

While daily Newar food practices typically consist of components from the generic hill cuisine, during ritual, ceremonial, and festive occasions , Newar dishes can be much more varied and elaborate than the generic Pahade/Pahari cuisine. Newari cuisine features a wide range of fermented preparations and makes extensive use of buffalo meat. For vegetarians, meat and dried fish can be substituted with fried tofu or cottage cheese. In contrast, Pahade/Pahari cuisine typically has only a few Aachar condiments.

Some popular festival foods in Newari cuisine include Kwāti ( क्वाति soup of different beans), kachilā ( कचिला spiced minced meat), chhoylā ( छोयला water buffalo meat marinated in spices and grilled over the flames of dried wheat stalks), pukālā ( पुकाला fried meat), Wo ( व: lentil cake), Paun kwā ( पाउँक्वा sour soup), swan pukā ( स्वँपुका stuffed lungs), Syen ( स्येँ fried liver), Mye ( म्ये boiled and fried tongue), Sapu mhichā ( सःपू म्हिचा leaf tripe stuffed with bone marrow), and sanyā khunā ( सन्या खुना jellied fish soup).

Newari dessert options include dhau ( धौ yogurt), sisābusā ( सिसाबुसा fruits), and mari ( मरि sweets). There are also Achaars made with Aamli fruit. Thwon ( थ्वँ rice beer) and aylā ( अयला local alcohol) are common alcoholic liquors that are made at home by Newars.

Food holds great importance in Newari culture , and Newari cuisine is renowned for its intense flavorings and delicious dishes. There are even dishes that utilize every edible part of buffalo meat, including the intestines, stomach, and brain, which is another reason why Newari cuisine is so famous.

Himalayan Cuisine – The Flavors of the High Mountains

The Himalayan region is known for its breathtaking landscapes and unique culture. But did you know that its cuisine is just as fascinating? Influenced by Tibetan and other ethnic groups in the area, Himalayan cuisine is a reflection of the region’s cold climate and limited agricultural resources.

One staple crop in the Himalayas is buckwheat, which is used to make noodles and pancakes. Millet, naked barley, and common beans are also grown in the area. Potatoes are another important crop and are used in many Himalayan dishes.

Due to the cold temperature, warm foods like soup, Thukpa , and tea are preferred. Butter tea is a popular beverage, made by mixing butter or ghee and salt into a strong brew of tea. It’s commonly mixed with tsampa flour to create a kind of fast food, especially when traveling. Dairy products such as milk, cheese, and yogurt are made from the cattle raised in the region, including yak, Chauries, Himalayan goats, and sheep.

Meat is also an essential part of Himalayan cuisine, with yak, goat, and sheep being the most common. Dried meat is often added to vegetable curries or sautéed in ghee and dipped into timur-ko-choup , a mixture of red chili powder, Sichuan pepper, salt, and local herbs. Thakali cuisine , which is transitional between Himalayan and lowland cuisines, is popular among the Thakali people living in the Thak-Khola Valley. Yak and yak-cow hybrids locally known as Jhopa were consumed by the lower castes, while all castes eat the meat of local sheep called Bheda and Chyangra or Chiru imported from Tibet.

Vegetables and fruits are also an important part of the Himalayan diet, and a large variety of vegetables are consumed daily. Thakalis , who were engaged in trade, could import vegetables, fruits, and eggs from lower regions. Some vegetables, especially daikon radish, and beetroot, were dried and often prepared with mutton. Apples were introduced following the arrival of foreign horticulturists and are now widely enjoyed.

Overall, Himalayan cuisine is a reflection of the region’s unique culture and resources over Nepali Cuisine. Its rich flavors and hearty dishes are sure to delight anyone looking to explore new and exciting culinary experiences.

Lohorung cuisine

Lohorung cuisine, originating from eastern Nepal and enjoyed by the indigenous Lohorung people, features an array of dishes made from locally sourced ingredients. Popular dishes include Wachipa, Wamik, Masikdaam, Sibring, Sel roti, Bawari, Dhule Achar, Saruwa, Chamre, Dibu, and more. Additionally, fried chicken is a beloved dish in Lohorung cuisine.

Limbu Cusine

Limbu cuisine is a type of cuisine from the Limbu people, an ethnic group in Nepal, India, and Bhutan. It primarily consists of rice and potato dishes, along with a variety of vegetables, meat, and fish. Some popular dishes include Tongba, kinema, and Phagshapa. The cuisine also includes a variety of fermented foods, such as Chyang, Tongba, and dhindo. Limbu cuisine has gained popularity in recent years, with restaurants and food festivals showcasing its unique flavors and ingredients.

Madheshi cuisine

Madheshi cuisine is the food of the Terai region in Nepal, which includes Maithili, Tharu, Bhojpuri, and Awadhi cuisines. The diet is diverse due to the variety of crops grown in the region, including fruits like mango, litchi, and banana. A typical terai set includes basmati rice with ghee, pigeon pea dal, cooked vegetables, and yogurt. Fish or goat curry is a common non-vegetarian dish. Historically, Tharu and Maithil people obtained a varied diet through hunting and gathering as well as shifting agriculture and animal husbandry. They also raise chickens and hunt rats in rice paddies. Taro root is an important crop, and snails are used to make Ghonghi.

Western influence

The influence of Western culture is evident in Nepali cuisine, particularly in urban areas where there is greater exposure to international foods and beverages. Popular Western foods like bread, pizza, burgers, and pasta are widely available in restaurants and cafes and are consumed by middle-class families on a regular basis. Similarly, drinks like Coke, Fanta, and Sprite are commonly consumed in cities and places frequented by tourists.

Nepali Cuisine: A Range of Flavors from Spices and Herbs

Nepali cuisine is well-known for its vibrant flavors, thanks to the essential spices and herbs used in cooking. Cumin, turmeric, coriander, ginger, garlic, and chili powder are among the commonly used spices. These flavorful ingredients are incorporated into dishes like traditional Dal, Bhat, and Tarkari from western Nepal, which are made with fresh tomatoes and these spices to add a savory kick.

In contrast, Choila from eastern Nepal is usually grilled over hot coals and then served with spicy mustard oil, red chili, and chopped onion sauce. Nepalese dishes also derive flavor from herbs such as bay leaves, cinnamon sticks, cloves, and cardamom, which provide depth of flavor.

Curry leaves are particularly popular in Nepal and are often added to curries or fried snacks like pakoras. Additionally, herbs such as oregano, basil, and thyme can be added to soups or stews to add a unique twist.

Nepalese cooks have mastered the art of combining flavorsome spices and herbs to create fantastic meals. The culinary landscape is diverse, ranging from fragrant curries to delicious roasted meats marinated in aromatic masala pastes, ensuring that there is something for everyone.

Traditional Foods Of Nepal

Nepal is renowned for its diverse and vibrant food culture, with a mix of cultures, religions, and climates that have given rise to over 2000 traditional dishes. Among the most popular is momo, a type of dumpling often filled with vegetables or meat and served as street food.

Another staple in Nepalese households is Dal, Bhat, and Tarkari, which consists of rice cooked with lentils, curry, pickles, and yogurt, providing a hearty meal that satisfies even the most discerning taste buds. It is considered by some locals to be the national dish.

What sets Nepali cuisine apart is its unique identity, blending flavors from various corners of the globe while still maintaining its distinct taste. The use of family recipes within local communities adds a personal touch to these delightful dishes, making them all the more special. With such variety and complexity in their cuisine, it’s no wonder why Nepalese food is loved by so many around the world.

Vegetarian Options In Nepali Cuisine

Nepali cuisine is known for its diversity, with plenty of vegetarian options available that are both flavorful and satisfying. Vegetables like potatoes, cauliflower, and cabbage are commonly used to create delicious dishes with various flavors.

One popular vegetarian dish is Tama – a combination of potato, bamboo shoots, and spices cooked in a curry-like sauce. Kofta is another favorite, consisting of balls made from mashed vegetables mixed with herbs and spices. You can find both of these dishes at Nepalese restaurants around the world.

Nepal also offers a variety of regional variations on vegetarian fare. In central Nepal, for example, you can find Dal-Bhat – lentils and rice served with side dishes such as spicy pickles or fresh yogurt. And if you have a sweet tooth, try jalebi – deep-fried spirals dunked into a syrup bath. These sweet treats are sure to leave your taste buds satisfied!

Conclusion:

Nepali cuisine is a hidden gem that is waiting to be discovered by food enthusiasts. With its rich flavors and cultural influences, Nepali cuisine offers a unique and unforgettable culinary experience. Whether you’re looking for a spicy curry or a sweet dessert, Nepali cuisine has something for everyone. So, the next time you’re in Nepal, be sure to indulge in the flavors of traditional Nepali cuisine!

Indeed! Nepali cuisine is a true feast for the senses, with a wide range of dishes that offer unique flavors and textures. From creamy curries to crunchy chaat, there’s something for everyone to enjoy. By exploring the diverse range of Nepalese cuisine, you can open your mind and taste buds to new experiences and flavors that you won’t regret. So go ahead and indulge in the delicious dishes that Nepal has to offer – you won’t be disappointed!

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Nepali Food Guide: A Culinary Adventure

Welcome to the Nepali Food Guide: A Culinary Adventure ! Prepare for a tasty trip across Nepal’s unique and colorful cuisine. In this blog, you will look at the diverse flavors, spices, dishes and culinary traditions that distinguish Nepal’s gastronomic landscape. Whether you’re a seasoned foodie or an inquisitive visitor looking to try new flavors, join us as we investigate the wonders of Nepali cuisine and discover hidden jewels that will excite your taste buds. Prepare for a culinary adventure like no other!

Table of Contents

Dal Bhat: Nepal’s Hearty National Dish

Dal Bhat, also known as ‘lentil soup’ ( Dal ) and ‘boiled rice’ ( Bhat ), is a popular meal in the Himalayas and the unofficial national cuisine of Nepal. It is typically accompanied by seasonal vegetable curry (Dal Bhat Tarkari), sautéed spinach (Saag), and optional curry beef. Common meats include chicken, buffalo, goat (mutton), or fish, served with delicious gravy. Achar, a spicy pickle, and hot tomato sauce complement the meal. It is often accompanied by curd or yogurt. Dal Bhat is a balanced, affordable, and healthy meal that has provided nutrition to Sherpas and hikers in the Himalayas for decades.

This comforting dish combines flavors and warmth, making it perfect for chilly days. Rice, either boiled or steamed, forms the centerpiece. It is usually surrounded by lentils, various curries, achars, or chutneys. Nepalese enjoy Dal Bhat daily for its balanced nutrition, with lentils offering health benefits. It is easy to prepare, captures the spirit of Nepalese cuisine, and can be found in practically every restaurant and hotel in Nepal.

Some of the Best Restaurants in Kathmandu to Try Dal Bhat:

• Bagaan Thakali Kitchen .
• Paru Thakali Kitchen .
• Bhojan Griha .

Nepal’s Beloved Dumplings : Momo

Tibetan and Nepali cuisine offer momo, steamed dumplings packed with savory goodness . These delightful pockets come in small, round shapes or resemble half-moons. Traditionally, momo fillings feature minced meat like chicken, pork, or lamb. However, vegetarian options are also popular, featuring ingredients like spinach, carrot, cabbage, or potato.

Making momo starts with a simple dough of flour, water, and salt. The dough is then rolled out and filled with your chosen ingredients. After folding the edges, the momo are either steamed or fried for a delicious finish. To complete the experience, momo are typically served with a variety of sauces and toppings.

What distinguishes momos are their tasty fillings. Meat fillings are seasoned with spices, garlic, and onions, while vegetarian options include a combination of vegetables and paneer. Momos are further enhanced by complementing condiments such as achar and chutney, which add to their exquisite flavor.

The Most Popular Types of Momo:

• Steamed Momo: The classic type of momo. Steamed momo are commonly available in Nepalese restaurants and cafes. These delightful dumplings are filled with juicy minced vegetables or meat and steamed for an enjoyable meal.
• Fried Momo: Enjoy the crispy delight of fried momos, crafted by deep-frying or pan-frying after steaming. While they may be a tad oily, their irresistible taste will whisk you away from any health-conscious worries in no time!
• Kothey Momo: These momo are made in a half-moon shape. It’s a half-fried, half-steamed momo. The filling can be vegetables or different types of meat. This momo is most commonly available in chicken, buffalo, and pork.
• Chilly Momo: Introducing the fiery favorite, Chilly Momo. It’s the classic momo, dipped in a bold and spicy sauce, ideal for satisfying those craving some heat. Give it a try, we guarantee you’ll fall in love. Just be ready for a spicy adventure—it’s not for the faint of heart!
• Jhol Momo: These are the classic momo, served in a flavorful broth infused with spicy achar sauce. Some people also call it momo soup. A popular winter dish, especially in Nepal’s capital, Kathmandu. You can see Jhol Momo in a picture below.

Some of the Best Restaurants in Kathmandu to Try Momo:

• Aambo Momo .
• Thamel Momo Hut .
• Yangling Tibetan Restautant .
• Little Buddha Restaurant .
• Dechenling Garden Restaurant .

Thukpa: Nepal’s Comforting Noodle Soup

Thukpa, originating from eastern Tibet, is a traditional noodle soup. It encompasses a variety of soup or stew combinations with noodles. In Tibetan tradition, there are many different types of Thukpa, such as Thentuk (hard-pulled noodle), Gyathuk (Chinese noodle), Nepali, Pathug (hand-rolled pinched noodle), and Drethug.

Some of the Best Restaurants in Kathmandu to Try Thukpa:

• Little Tibet Restaurant & Bar .
• The Best Kathmandu Kitchen .

Chow Mein: A Popular Stir-Fried Noodle Dish

Chow mein, originating from China, enjoys significant popularity throughout Nepal, despite not being a traditional Nepali dish. If you’re exploring Nepal, it’s a culinary delight worth experiencing. It consists of stir-fried noodles with vegetables and, optionally, meat or tofu. Throughout China’s regions, variations of chow mein have emerged, featuring diverse frying techniques and a variety of toppings.

Some of the Best Restaurants in Kathmandu to Try Chow Mein:

• Utse Restaurant .

Biryani: Aromatic Secrets

Biryani is more than just a mixed-rice dish. It’s a culinary journey through the vibrant flavors of South Asia. This delightful masterpiece features fluffy basmati rice as its foundation, carefully layering aromatic spices with your choice of meat, eggs, or vegetables. The options range from tender lamb pieces to vibrant vegetable mixtures.

Biryani’s history is as rich as its taste. Once considered a dish only for kings and queens, it’s now loved by people all over India and beyond. Explore the wide variety of versions, each with its special touch:

• Sindhi Biryani:  This yogurt-infused version offers a cool and creamy counterpoint to the warm spices.
• Bombay Biryani:  A symphony of bold spices with a touch of kewra floral water, creating a truly unforgettable aroma.
• Lucknowi Biryani:  Famous for its meticulous cooking technique, it layers and cooks meat and rice separately before combining them for a truly harmonious dish.

Biryani’s journey doesn’t stop at borders. The origins of biryani can be traced back to ancient Persia (modern-day Iran), where a similar dish called pilaf was prepared. However, biryani stands out with its unique blend of spices, often including cardamom, cinnamon, bay leaves, coriander, and mint. This harmonious blend of flavors elevates biryani to the top of the list for foodies all over the world.

Some of the Best Restaurants in Kathmandu to Try Biryani:

• Tasneem’s Kings Kitchen .
• Nepalaya Rooftop Restaurant .
• Mughal Biryani House (Durbar Marg, Kathmandu).

Chatamari (aka Nepali Pizza)

This Newari snack, also known as Nepali pizza, has a taste that is quite different from pizza. A rice flour crepe tops with coriander, minced meat, eggs, chopped onions, chilies, and a variety of spices. Its round shape and appearance classify it as a type of pizza. This is a must-try dish that stands out from the rest of Nepal’s cuisine. It can be served as an appetizer, a snack, or as the main dish. Chatamari is especially popular during celebrations and similar festive occasions.

Some of the Best Restaurants in Kathmandu to Try Chatamari:

• Chatamari Chen .
• Newari Khaja Ghar .
• Kathmandu Kitchen .

Chicken Tandoori: Where Tender Meets Spicy

Tandoori chicken is marinated in yogurt and spices before being roasted in a cylindrical clay oven known as a tandoor. It originated in India and has grown in popularity around the world, particularly since the late 1940s, when the Moti Mahal restaurant in New Delhi introduced it. Tandoori chicken is a versatile dish that can be enjoyed as a starter, appetizer, or main course, and is frequently served with naan flatbread. Its popularity extends to serving as a base for a variety of cream-based curries, including butter chicken.

Some of the Best Restaurants in Kathmandu to Try Chicken Tandoori:

• Third Eye Restaurant .
• Mint Cafe And Tandoori House .
• Anatolia Halal Food Restaurant .

Samay Baji: A Symphony of Flavors

Samay baji, a cherished traditional dish of Nepal’s Newar community, holds a special place in Nepalese cuisine. Passed down through generations, it’s a staple at celebrations, festivals, and religious events. Enjoyed year-round for its simplicity and storability, it’s a must-have during major festivals like Indra Jatra, Dashain, and Tihar.

Samay Baji is more than just a meal; it’s a rich tapestry of flavors and blessings. The vibrant platter of this traditional Newari dish features symbolic ingredients representing good fortune, health, longevity, and prosperity.

Furthermore, the Samay Baji presents two distinct textural experiences: baji (pounded rice) for earthiness and samay (puffed rice) for a light and airy counterpoint. These delicious accompaniments seamlessly complement the main components:

• Mari bread:  A savory lentil patty, adding a satisfying protein element.
• Fried soybeans:  Crunchy and protein-rich, symbolizing abundance.
• Fresh ginger:  A zesty bite to cleanse the palate.
• Broiled and marinated meat:  A celebratory addition, often representing prosperity.
• Dried fish:  A nod to preservation and a source of essential nutrients.
• Fresh fruits:  A vibrant touch of sweetness and seasonal variation.
• Savory lentil patties:  Another protein source, highlighting the importance of lentils in the Newari diet.
• Ailaa:  A local white wine, completing the celebratory nature of the meal.

Samay Baji goes beyond its culinary role. It’s a feast for the senses, a symbol of good fortune, and an illustration of the Newari people’s diverse cultural traditions.

Some of the Best Restaurants in Kathmandu to Try Samay Baji:

• Shree Trishakti Newari Restaurant .
• Bhumi Restaurant .
• Newa De Cafe .

In conclusion, Nepali cuisine has a wide range of flavors and textures, from the hearty simplicity of Dal Bhat to the intricate spices of Chicken Tandoori. Whether you’re indulging in Thukpa’s comforting warmth or savoring the unique flavor fusion of Chatamari and Samay Baji, each dish tells a story of tradition, culture, and culinary innovation. Embark on a culinary adventure through Nepal, allowing your taste buds to discover the rich tapestry of flavors that this Himalayan country has to offer.

Have you had the pleasure of trying any of these dishes yet? If so, we’d love to hear about your favorite Nepali delicacy in the comments below. If not, let us know which dish you’re most excited to try!

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35 must try food in Nepal – List of most popular Nepali food

Nepal, best known for the Himalayas and its cultural diversity, is an attractive destination for travel and tourism.

Moreover, visitors traveling to Nepal also include trying out various Nepali cuisine as a truly memorable and unique experience.

The unique food of Nepal reflects the wide variety of cultures and traditions of Nepali people. Nepali people use local herbs and spices to make the food highly nutritious, healthy, and flavorsome.

Following is the list of some of the most delicious and must try food during your stay in Nepal –

1. Dal Bhat Tarkari (Rice & Lentil Soup)

2. momo (dumplings), 3. b. k.’s fries, 4. wo or bara, 5. sel roti, 7. chili chicken or chicken chiily, 8. everest beer, 10. dhindho (dhido), 11. gundruk, 13. ranjana soda, 14. mutton (gorkhali lamb), 15. juju dhau, 16. chatamari, 18. samay baji, 21. chicken biryani, 22. pulao (pilaf), 23. alu tama (aloo tama), 24. kwati (soup), 25. tandoori chicken, 26. sizzler, 27. sekuwa (roasted meat), 28. sukuti (dried meat), 29. sapu mhicha (bone marrow), 30. shyakpa (sherpa stew), 31. new dish’s spring roll, 32. masala tea, 33. carrot cake, 34. furandana, 35. chicken chowmein.

Dal Bhat Tarkari is the staple meal of Nepali people. Although rice with lentil soup and curry is the go to meal in South Asia – the taste of authentic Nepali ‘Dal Bhat’ is quite unique.

A plate of Dal Bhat Tarkari (Thali set) served in the restaurants consists of Bhat (steamed/boiled rice), Dal (lentil soup), Tarkari (mix of available seasonal vegetables), Dahi (yogurt), and curries made up of either chicken, goat or fish. Herbs such as coriander, turmeric, cumin, garlic, onion, ginger, tamarind, chili, and garam masala are used to cool dal bhat tarkari.

“Dal Bhat Power 24 Hour”, quite a popular quote among many tourists who visit Nepal every year. The dish gives you all the energy you will need to stay active whole day and, to go through the exciting trekking trails to reach your destination point throughout your day. It is the primary source of energy in homes of most of the Nepalese family which is packed with wholesomeness of nutrients and energy to sustain you whole day.

Normal Price: NPR 350 to NPR 500

Best Place: Muktinath Thakali Kitchen, Thamel

Momo are steamed dumpling with variation of fillings inside. It is native to the Southwest Chinese region of Tibet, Nepal, Bhutan, and parts of India. The exact origins are still unclear, but the name ‘Momo’ points to Northern China.

The dough for momo is rolled into circular flat pieces, and the filling is enclosed either completely or in a half-moon shape. The fillings can be vegetables, chicken, pork, goat, paneer (fresh cheese) or buffalo meat. Buffalo Momos are the most popular amongst the Nepali people.

More importantly, the Momo sauce is what makes Momo taste amazing. Momo Achaar (similar to sauce) is prepared by creating a puree of tomatoes and a wide variety of aromatic spices. The recipe of achaar varies from one momo spot to another – thats why Nepali people are always on the lookout for the next best momo spot.

Normal Price: Price ranges from NPR 150 to NPR 200

Best Place: Momo Hut in Thamel or Shandar Momo, Baneshowr or literally any momo shop with hot steamy momos.

It is known to be the McDonald’s of Nepal served at Cafe B.K.’s Place located at Thamel Road, Kathmandu, famous for serving fast food. It is also special because of the vegetarian-friendly nature, and the vegan options are also available. French fries, chicken items, spring rolls, and hot chips are the center of attraction for the new ones.

Place: B.K.’s Place, Thamel

Price: NPR 240- NPR 300

Location: B.K.’s Place

Bara is a traditional Newari food that is cooked on a hot pan using blended lentil (beans). It is basically a lentil pancake and commonly used for ‘Sagun’ (to wish Good Luck) in the Newari culture.

It is important to note that Bara is a natively a vegetarian dish. However, it can also be cooked mixed with egg and meat, which are called Anda-Bara and Masu-Bara, respectively.

Normal Price: NPR 150 to NPR 180 per plate

Best Place: Bhumi Restaurant & Bar, Jhamsikhel, Lalitpur

Sel Roti is an iconic symbol of Nepali culture and festivities and traditionally a celebratory food mostly prepared during religious festivals like Dasain and Tihar.

It is prepared by mixing rice flour with milk, sugar, water, ghee, cardamom, and other ingredients. The ingredients are mixed properly, and once the semi-liquid dough is ready, it is deep-fried in boiling oil or ghee until reddish-brown.

Normal Price: NPR 20 per piece

Best place: Most people visit a small fried-food snack stall in Old Patan , opposite of Image Ark Gallery.

Samosa is a fried or baked pastry with a savory filling. Samosa’s shape varies from one region to another. It can come in varied shapes – triangular, cone, or half-moon shapes. Samosas in Nepal are mostly triangular.

The samosa originated in the Middle East and Central Asia and later spread to Africa, Southeast Asia, and South Asia. It is golden-brown in color and best served hot with ketchup or pickle.

Normal Price: NPR 30 per piece

Best Place: Tip Top sweets, New road, Kathmandu

One of the most desired and loved fast food is the chicken chilly, which is easy to prepare and less time consuming. It is an appetizer item included in almost every restaurant in Kathmandu.

It is an Indo-Chinese dish of chicken of Hakka Chinese heritage. The main ingredients are chicken, ginger and garlic paste, lemon juice, onion, and hot chili.

Normal Price: NPR 250 to NPR 400 per plate

Best Place: Chicken Station, Kathmandu

Everest Beer was first introduced in 2003 to honor the 50th Golden Jubilee celebration of Mt. Everest’s historic conquest on 29 May 1953. It is considered as one of the best Nepali beers available in the market.

Everest beer has a European Pale ale brewing style and is brewed by Mount Everest Brewery in Kathmandu. It exported to Japan and the United Kingdom because of its good quality.

Normal Price: NPR 285 for a 650 ML can/bottle

Where can I find me some Everest Beer? Almost every bar or a restaurant in Kathmandu. Don’t be surprised if you see them during the treks as well.

Tuborg and Gorkha beer are alternatives to the Everest Beer. Also – Nepali beers have higher alcohol percentage compared to the western beers.

Yomari is a steamed dumpling with sweet fillings such as chaku and khuwa and has an external covering of rice flour.

It is believe to have originated in the Kathmandu Valley. The festival of Yomari Punhi is celebrated by cooking and eating Yomari.

Normal Price: NPR 35 – NPR 50 per piece

Best Place: Newa Lahana, Kirtipur

It is a staple meal in various parts of Nepal, especially in Himalayan regions, which is generally prepared by slowly adding flour to boiling water while stirring. The main ingredients used are water, salt, white flour, buckwheat, vegetables, etc. with water and flour mixture in three to one ratio. It is eaten by making balls and dipping into liquid (soups), and swallowing directly without chewing.

Normal Price: NPR 250 – NPR 400 per Thali set

Best Place: Thakali Bhanchha Ghar, Thamel

Gundruk is a fermented leafy green vegetable, and popular food in Nepal claimed to be a national food. It originates from the upper hilly regions of Nepal with an altitude of over 2500 meters. It is made by drying several leafy vegetables such as mustard leaves and cauliflower to produce a sour taste.

Normal Price: NPR 100 per packet (uncooked) – or you can usually get it in your Nepali Dal Bhat set

Lassi is a popular traditional drink originated from Punjab in India. It is a blend of yogurt, water, spices, and sometimes fruit. Namkeen Lassi is similar to ‘doogh,’ while sweet and mango lassis are like milkshakes.

Lassi comes in all kinds of flavors. Some are sweet, some have mint, and some have fruit. Apart from these varieties, lassi is prepared in different flavors to entice the taste bud.

Normal Price: NPR 40 per glass

Best Place: Sangam Sweets, Kathmandu

Ranjana Soda is a set of carbonated water most loved by Nepalese. It is made and bottled in an old-fashioned way, i.e., with hand-operated machines and old-fashioned bottles.

Ranjana Soda in new road has been serving its customers since the early sixties. Moreover you can choose flavors such as lemon, mango, lichi, orange, cola, and so on for your soda.

Normal Price: NPR 40 – NPR 50 per glass of serving

Place: Ranjana Soda, Ranjana Galli, New Road

Lamb is a highly desired meat in Nepal. People celebrate festivals and occasions with varieties of lamb meat. Gorkhali Lamb is normally made with lamb chops cooked on a charcoal grill and then cooked in a chili sauce.

It is best enjoyed with rice or roti. It tastes best when the country is experiencing freezing weather. Cooking goat meat is very common during Dashain festival, or during special occasions.

Normal Price: NPR 250 – NPR 280 per plate/dish

Best Place: Nepali Chulo Authentic Restaurant and Banquet

Juju Dhau is popularly known as the king of yogurt with creamy rich and sweet taste. Newari people prepare it by boiling buffalo milk in a clay pot.

Bhaktapur serves the best Juju Dhaus in the entirety of Kathmandu – and it is one of the must try food during your travel in Bhaktapur.

Normal Price: NPR 100 per cup

Best Place: Bhaktapur Juju Dhau Center , Bhaktapur.

Chatamari is also known as Rice Pancake and Nepali Pizza and is one of the special dishes of the Newar Community.

It is served as an appetizer in most of the restaurants of Kathmandu. The main ingredient is the rice flour batter mixed with water in which eggs, sugar, etc. can be placed as the alternative toppings.

Normal Price: NPR 90 – NPR 200 per piece

Best Place: Chatamari Chen, Aatkonarayansthan

Thukpa is a Tibetan noodle soup, which originated in the eastern part of Tibet. Amdo thukpa is a famous variant among the Nepalese Tibetans and Himalayans. The dish is also consumed in some parts of India and Bhutan.

Unlike other South Asian variations – Nepali Thukpa has its own unique taste and includes ingredients such as chili powder, masala (usually garam masala), which makes it hot and spicy with a dominant Nepali curry flavor.

Normal Price: NPR 200 per bowl

Best Place: Everest Fast Food Café, Bishalnagar.

Samaj Baji is an authentic traditional dish of the Newar community, also commonly known as Newari Set – consisting of several components (beaten rice, bara, spicy potato salad, bhatmas, meat, etc.).

It is served at Newari festivals and celebrations as offerings to the god for good luck, wealth, and health.

Normal Price: NPR 100 – NPR 250 per plate

Best Place: Newa Lahana, Kirtipur.

Choila is a spicy, hot, and mouthwatering Newari dish that is made of spiced grilled buffalo meat.

Although the dish is traditionally made up of water buffalo meat, it can also be made with mutton, chicken, duck meat, and mushroom. Choila is usually eaten with rice flakes (beaten rice) to tone down the strong spicy taste.

Normal Price: NPR 400 per plate

Best Place: Le Mirch, Pulchowk.

Tongba is a millet-based alcoholic beverage available in Nepal’s eastern mountainous region.

It is mostly used during the winter season to avoid the winter cold and to maintain a warm body temperature. Limbhuwan of eastern Nepal is supposed to be its origin. The main ingredients are millet, yeast, and water.

Hile (Dankuta) and Taplejung are the ultimate destinations for drinking tongba.

Normal Price: NPR 300 – NPR 500 per serving

Best Place: Pilgrims 24 Restaurant & Bar, Thamel Area.

Chicken Biryani is a mixed dish of rice with chicken and cooked slowly in big pots to preserve the flavors of the spices. It is made with rice, meat, eggs.

The main ingredients to make chicken Biryani are vegetables, rice, meat, spices, yogurt, garlic, egg, mint, and other mixture according to the taste of persons. It is originated from India and mostly found in the Indian subcontinent, Southeast Asia and Southern Africa.

Normal Price: NPR 250 – NPR 280 per plate

Best Place: Haadi biryani, Dillibazar, Kathmandu

Pulao is a well-known dish in Nepal, mostly served as a substitute for rice at parties.

It is also served as a side dish with grilled meat, stews, etc. However, as with any traditional dish, there are numerous variations. It is possible to find it with different types of meat and vegetables served as the main course. It is believed that it originated from Iran between 1,000 and 500 BC.

Normal Price: NPR 300 per plate

Best Place: Mughal Empire, Lazimpat

Alu-Tama is translated from potato and Tama soup and is another delicious Newari dish.

Tama is made from bamboo shoots. Bodi is a type of bean, also another ingredient that is used to make tama. Garlic, tomatoes, and lemons are also used to make Tama soup.

Alu tama is usually spicy and full of aromatic flavors. It might come in a soup or dry variation.

Normal Price: NPR 150 per plate

Best Place: Bhojan Griha, Dillibazar

Kwati is the mixed soup of nine types of beans. It is the traditional food of the Newari community.

The main ingredients of Kwati are soybean, chickpea, Mung bean, rice bean, and Black-eyed pea. There is an entire festival dedicated to eating the Kwati soup – the festival of Janai Purnima.

Normal Price: NPR 180 per bowl

Tandoori chicken is a famous delicacy enjoyed by people in Nepal, India, and all over the world. Its special because of the way it is cooked. It is cooked in a cylindrical clay oven (tandoor) and stovetop after marinating with the spices and yogurt.

This dish was created by Kundan Lal Gurjal and originated in the Indian sub-continent. The price of this dish differs according to the restaurant in Nepal.

Normal Price: NPR 500 to NPR 700 per serving

Best Place: Kantipur Tandoori House of Brahakumari Marga,Thamel, Kathmandu

Chicken Sizzler is a well-known dish in Nepal, especially served at fast-food restaurants in Kathmandu.

The sizzler is served with a rich smoky essence attributed to the iron plate, which keeps the chicken hot for long. It contains grilled vegetables and a serving of stir fried noodles to go with it.

Normal Price: NPR 600 per dish

Best Place: Bricks Café, Thapathali, Kathmandu.

Sekuwa is meat roasted in a wood fire in the traditional Nepali style.

Cooking Sekuwa involves marinating raw meat with herbs and spices and skewing the meat and cooking it slowly on wood fire. It can be made of any meat like pork, chicken, goat, or a mixture. It is trendy in Dharan and Kathmandu. Dharan and Tarahara are also known as the Sekuwa capitals of Nepal.

Normal Price: NPR 300 to NPR 450 per plate

Best Place: Bajeko Sekuwa, Kathmandu

Sukuti is a dried meat product originating from Nepal, Tibet and the mountain regions of India.

It is usually made from buffalo, sometimes from lamb or goat, and is famous among Limbu and Gurung people. The dried meat is cut into thin slices and marinated in turmeric, black pepper, coriander, chilly, ginger, garlic, and onion paste.

Normal Price: NPR 150 – NPR 200 per plate

Best Place: Maharjan Khaja Ghar, Pimbahal Pond, Patan

Sapu Mhicha is prepared during special occasions of Newar Community and is an exceptional Newari cuisine. Buffalo leaf tripe stuffed with bone marrow is boiled and fried and is served after the main course and before dessert.

Normal Price: NPR 200 per plate

Best Place: Nandini Food Court , Swotha Rd, Lalitpur

Sherpa Stew, also known as ‘Shyakpa,’ is made from vegetables and meat.

Ingredients of the stew change according to the change in seasonal vegetables, and available vegetables and meat are stir-fried with cumin, coriander, onion, ginger and garlic, and flat noodles added to give a fuller body and is simmered after water is added to the mixture. Different households have their own version of Shyakpa. It is originated from the Himalayan region of Nepal.

Shyakpa is easy to cook, full of nutrients and helps keep the body warm – which is very important in the colder regions of Nepal.

Best place: Oxygen Altitude Restaurant and Home, Khumjung, Lobuche, Solumkhumbu

Ask a local where is the best Spring Roll in Kathmandu and most likely they’ll say New Dish in Kichapokhari.

The food joint is jam packed during peak lunch hours, so we recommend you to visit during non lunch hours (odd hours).

Moreover – if you’re already in New Dish – we highly recommend getting their Pork Momo to go along with the Spring Rolls.

Tea or masala tea is something that a Nepali person needs to have at least 2 – 3 times a day. Once in the morning and once in the afternoon – and few more times throughout the day depending on the weather or the type of conversation.

Tea is usually made by boiling aromatic tea leaves in hot water and then adding ingredients such as sugar and milk powder. However, the tea from the local street vendors are made in a different way and much more richer in texture. The vendor usually boils milk first, then adds some water and then boils it together with the tea leaves and sugar.

There are many variation of tea – and the best conversations in Nepal is usually accompanied by a cup of warm tea.

Carrot cake is a special dessert with Indian origins and hugely popular amongst Nepali people in the city areas.

It is prepared by slowly cooking carrot in milk with Ghee (saturated butter) with sugar. Most of the dessert shops in the city areas serve carrot cake but the best ones are in new road, Kathmandu.

Furandana is a Nepali snack that is usually eaten with achar, vegetables and curries. It is similar to Cheura (flat beaten rice), but crispier and has a fried texture.

Furandana is usually eaten during afternoon or as a snack – especially during the biggest festivals of the year such as Dashain and Tihar.

Nepali Chicken Chowmein is another local favorite delicacy. Almost every restaurant serves this dish. It is similar to fried wok noodles.

It is cooked with stir fried veggies such as cabbage, carrot, long beans, onions etc.

When Nepali people had their fill of Momo, Dal Bhat or Noodle Soup – then they turn to chowmein.

So there you have it. If you’ve conquered all the food listed above – then you have truly indeed traveled Nepal. If not – there’s always another time to head back and finish off the task.

Photo credits (with approval to share) –

Kalpu’s Kitchen (Instagram)

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Nepali Cuisines: Exploring Nepal Through Ethnic Foods

Nepal is a land of ethnic diversity. More than 125 recorded ethnic groups live in Nepal. All these ethnic groups have their distinct customs, traditions and cuisines. The variety of food all differs from ethnic group to ethnic group. The Newar group has their separate foods and traditions which circles primarily around buffalo meat and Aila (homemade alcohol), while Bramhins are worshippers and don’t have meat related products in their cuisine. All these 125 or more divergent ethnic groups proud themselves in their unique foods and cuisines.

In your visit to Nepal, it might not be possible to try the cuisines of all ethnic groups . But you surely can taste some of the most widespread and loved cuisines of Nepal.

Table of Contents

Most Widespread Cuisines of Nepal

Newari cuisine.

Newars are the indigenous people of Kathmandu. They cater the best cuisine in Nepal. Their widely popular dishes come from Buffalo. Every part of a buffalo constitutes a separate and delicious dish. Some of the dishes are Kachilaa (raw marinated minced meat), Takhaa (jellied soup), Hakuchoila (grounded spiced and broiled meat), Bhuttan (deep fried intestine and gut), Nhe pure (soup made from the brain of buffalo) and so on.

Newars also have appetizing vegetarian dishes. Kwati, Wo, Chatamari, Yomari, and Bara are the most popular vegetarian dishes even though they can also be prepared by stuffing meat in them. Newari desert consists of Yoghurt, fruits, and sweets. Spicy pickles are also widely preferred in Newari cuisines.

Newars are very religious and cultural people. Their tradition teaches to offer meat and alcohol products and be consumed as gods Prasada. Homemade alcohol called Aila and Thwon are prepared especially during festive season and celebration. Nowadays many Newari food theme restaurants have opened in Kathmandu Valley that offers traditional Newari cuisines.

Lohorung Cuisine

 Lohorung are ethnic groups indigenous to eastern Nepal. They originate in Sankhuwasabha and have resided in neighboring districts. They belong to the Kiranti group of Sino-Tibetan languages. Lohorung has varieties of dishes made from local ingredients. The most famous food item of Lohorung is Tongba. Tongba is a millet-based alcohol beverage. It originated from eastern Nepal and spread all over Nepal and also to Darjeeling and Sikkim. Millet is fermented and put in a container. Then hot water is pour over and drank until the alcohol stops oozing from the millet. Some of the other popular Nepali cuisines of Lohorung are Wachipa, Wamik, Masikdaam, Kinima, Sibring, Bawari, Yangden, Dipu and so on.

Terai Cuisine

Terai region food center over Maithali cuisine, Tharu cuisine, and Bhojpuri cuisine. People of Terai are sweet dish lovers. They have varieties of sweet dishes like Jalebi, Lalmohan, Rasbari and other sweets items. The savory dish of Terai circles over vegetables locally produced. The curry is very widely eaten in Terai. Some vegetable used to make curry are Cauliflower, eggplant, cabbage and green beans. Tharus are fishers and eat freshwater crab dishes, prawns, snails and fish. The Tharus are excellent fish curry cooks. You will taste the best Nepali cuisine related to fish in the Terai region of Nepal.

Tibetan Cuisine

 Nepalese cuisine in the northern region follows a remarkable similarity to the Tibetan cuisine. Some of the most notable food items of Tibetan ethnicity are noodles, yak cheese, dumplings (Mo Mo), Tibetan bread, goat and yak meat dishes, Sherpa stew and so on.

Tsampa, flour milled from barley is the staple food of northerner Nepal. Sha Phaley (meat and cabbage in bread) is also eaten in a wide scale here. Thukpa (a noodle soup with vegetables) is also eaten all over Nepal. Some Tibetan cuisines like Mo Mo and Thukpa have gained popularity all over Nepal and among people of Sikkim and Darjeeling too.

Gurung Cuisine

The main Nepali cuisine Dhido comes from the Gurung cuisine. Dhido is the most traditional food of the Nepalese people. Dhido is prepared from either buckwheat or millet flour. Several people eat dhido as per their taste and preferences. The traditional side dish for Dhido is Gundruk, (fermented leafy green curry which is used as a pickle too). People also eat dhido with vegetable curries, pickles, yogurt, and rotis. Current widespread side dish for dhido is meat, either mutton or chicken.

Gundruk is the second major component of Gurung cuisine. Gundruk is the traditional curry of Nepali cuisine. People either make gundruk as a curry by adding in potatoes and other spices or make it as a pickle by mixing gundruk with onions, chilly and other pickled items. Another dish from the Gurung community is eaten all over Nepal is Sel roti. Sel roti is a type of snack food; which is round shaped and made from rice flour. Sel roti is made on special occasions like Dashain, Tihar and other major festivals and occasions. The batter made from mixing flour, ghee, and sugar is fried in oil until it turns red and becomes crispy on the outside. Another brilliant Nepali cuisine from the Gurung house is Kodo ko Raksi. It is alcohol made from Kodo and is also the most traditional alcohol beverage of Nepali cuisine. The liquor is made from rice and millet. It is in the Gurung culture to drink Kodo Ko Raksi in religious festivals and family events.

These are some of the most predominant ethnic groups whose food items are dominant in Nepal. Make sure during your visit to Nepal that you try every cuisine mention above. These are the signature dishes that define the people and their food.   

Foods of Nepali Cuisine

Nepalese people love timely snacks and in time have preferred some foods over others. Some of the foods of Nepali cuisine you can try in Nepal are:

Momo is a sister dish of Tibetan dumplings but bit smaller, spicier and tastier. Momo is round substance covered with flour on the outside and filled with filling in the inside. The fillings are of several types ranging from vegetables, mutton, buff, chicken, bananas, paneer and any other substance people come up with.

Momos can be found in tiny huts in the corner of the street to even five-star hotels. The taste, presentation, and side achaar (pickle) or soup will vary from place to place. Undoubtedly, Momos are the most enjoyed dish among Nepalese cuisine.

  Chowmein is another adapted form of Tibetan noodles. The noodles are boiled in hot water drained and fried with vegetables and sauce. Chowmein is the second most eaten snack in Nepal. Chowmein also comes in different variations like that of Momos.

Apart from aforementioned dishes, there are still innumerable varieties of dishes found in Nepal. If you wish to visit Nepal and explore all the ethnic dishes and get to know people through their food, surely once is not enough. The Nepali cuisines reflect the cultural and ethnic diversity unified by widespread and appreciated food cultures all over Nepal. Indeed, Nepali cuisine is still very mysterious and not explored to the fullest extent. You can visit Nepal and explore the hidden secrets and foods in the ethnic settlements all over Nepal.

For further information regarding Nepali Cuisines and your trip to Nepal, you can check out our website. If you have any queries and require additional information about our past works, our experience in the field, customer satisfaction, and any other details feel free to contact from our website contact page .

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A Delicious Beginner’s Guide to Classic Nepalese Food

As a Nepali kid growing up in the U.S., I was the stereotypical, ungrateful second-generation brat who wanted to eat pizza every night instead of home-cooked food. But as soon as I went off to college and was subjected to two semesters of the banal horror that is dining hall food, I really started to appreciate the Nepalese food I grew up with a lot more.

Although Nepalese food has similarities with Indian food in terms of some of the spices used (i.e. cumin and coriander) and similarities with Chinese food in terms of some of its ingredients (i.e. bamboo shoots), as a cuisine, it really is unique enough to stand on its own.

There are a lot of dishes that are made primarily among certain ethnic groups that people of other ethnicities rarely eat, and there are a million ways to make even the dishes that are more universally eaten.

My knowledge of Nepali food is limited to what I grew up eating, so it goes without saying that the five dishes I’ve chosen as a beginner’s primer to Nepalese food barely scratch the surface. I also can’t guarantee that you’ll be able to find all of these dishes at a Nepalese restaurant, but if you’re ever lucky enough to be invited over to a Nepalese person’s house for dinner, you’ll encounter a lot of them.

1. Dal Bhat  

Dal bhat is so ubiquitous that around meal times, Nepali people don’t ask you if you’ve eaten yet — they ask, “bhat khayo?” which literally translates to, “Have you eaten rice yet?”

Growing up, I hated dal bhat because it’s all I ever ate at home — but these days, because I don’t get to eat it very often anymore, it’s become a comfort food for me. The creaminess of the lentils, coupled with the filling-ness of the rice, paired with the freshness of a light sprinkling of cilantro? Heaven.

Momo are stuffed, steamed dumplings usually served with some kind of dipping sauce (called achar). The filling is usually ground meat (ideally with a high-fat content) mixed with garlic, ginger, cilantro, cabbage, onion and spices; the wrapper is a simple mix of flour and water rolled out thin into rounds and then stuffed with the filling.

Stuffing momo tends to become an event on its own: since there are so many to fill, everyone tends to join in and show off their unique style of crimping the wrapper. When they’ve all been filled, the momo are tossed into a steamer. A few minutes later, they emerge and then everyone eats until they feel like they’re going to burst because that is the only correct way to eat momo.

3. Aloo Tama Bodi

The great thing about a lot of Nepali dishes is that they’re not hiding anything: the ingredients are right in the name. Aloo tama bodi is one of these dishes: it’s basically a stew of potatoes (aloo) with bamboo shoots (tama) and black-eyed peas (bodi), with some spices thrown in for flavor.

4. Sel Roti

Sel roti is a dense, rice flour-based doughnut. The batter is made up of rice flour, milk, water, oil, cardamom, cloves and sugar. The batter is dropped into oil in the shape of a ring, deep fried and then set out to cool. It’s usually only made for festivals or important ceremonies, so most Nepali people see it as more of a treat, rather than an everyday food .

Fresh sel roti is one of life’s greatest pleasures: pillowy soft, super fatty with a touch of sweetness – it checks all of my boxes for a fried dessert. Because it’s more subtly sweet than sugary, it’s doesn’t feel like a dessert in the American sense, but it’s still damn delicious.

5. Mula Ko Achar

Just as an example: whenever someone brings over mula ko achar, my family has to keep it in a mini fridge just so it won’t stink up our main fridge. In fact, the smell is so bad that fart jokes in Nepal tend to revolve around comparisons to mula.

Rakshya Devkota, Saint Louis University

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Food: A Perfect Window for Understanding Nepali Communities

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Food is truly at the heart of Nepali life and culture. In this article, Aayusha Prasain, CEO of Community Homestay Network , explores the regional cuisine found around Nepal and discovers its origins, as well as the roles it plays in community life.

Food can be a vehicle for social change. It brings people together in a way that a very few other activities can. Anim Steel Tweet

Since my parents loved traveling I had this great opportunity to travel around and try foods from different communities. Even back home our kitchen was a melting pot of different cuisines around, food was extremely important and at a very young age gave me a chance to understand different cultures and helped me reflect on my own. I truly feel food is a powerful way to explore local communities, how people live, who they are, and how they see themselves.

Similar to the geographic and ethnic diversity, Nepalese food represents its unique culture, tradition and lifestyle. The way people grow their produce and use them in their food shows their deep-rooted history, inter-cultural influences and geographical diversity. Nepalese food is a melting pot of Khas, Himalayan and Trans-Himalaya and Terai cuisine. Dal-Bhat-Tarkari, Momos, Thakali khana set, Samay baji are some foods that present Nepal in the international community. Not just the international community but even in cities like Kathmandu and Pokhara, we have limited ideas about the range of Nepalese food.

Like many others, if I had not had the opportunity to travel, I would not have had the chance to broaden my perspective about Nepal, our culture, and food diversity. Traveling and living in different communities have made me realize that culture often refers to the characteristics that are formed through language, history, geography and most importantly, food. I firmly believe that food mirrors local communities, their culture and their tradition.

One of the things I love the most while exploring new places is eating the local cuisines. Be it delicious Pork Curry in Dalla, Bardiya, or Wachipa in Phalelung, Panchthar, it always helped me understand and feel connected to the local communities. Often, we say that we know ourselves while exploring other cultures, as it gives us time to reflect and understand ourselves. Foods are the perfect window for understanding different cultures and communities. With my direct engagement with communities through my work at Community Homestay Network , I feel fortunate to travel and enjoy the authentic dishes prepared by local communities. There is no better way to enjoy living locally and try local food than via community homestay, where the host prepares each meal with the utmost love.

I found out that, traditionally, a lot of food that I ate during my travels used to be prepared during the festivities; now the locals prepare them to welcome travelers to their community. With each meal that I enjoyed in local communities, I got closer to understanding their history and the cultural importance attached to it. Although it was not Maghi, the biggest festival of the Tharu people , it did not hold the hosts at Bardia Community Homestay to prepare the delicious pork curry. Hands down, that is one of the best pork curries I had in my life. I am not a food expert, but I could not stop myself for the second serving when it was served with rice for lunch.

Similar to French Escargot, Ghonghi is another popular dish among the Tharu Communities; knowing it is their specialty, I wanted to try some of it. As it is not very popular in Kathmandu, I did not want to miss the authentic taste while I was in Bardiya. The little Tharu Escargots were good beyond my expectations (it might not be everyone’s cup of tea but worth a try). The way it is prepared might vary within the Tharu community itself. Trying it out made me happy and helped me understand how geography and soil play a huge part in defining food habits and lifestyles. As the Tharu community resides near marshlands, rivers and flooded plains , their cuisines are defined by various types of freshwater fishes, crabs, snails, among others.

Along with Bardiya, I had the opportunity to visit another Tharu community in central Nepal and live in Barauli Community Homestay, where I enjoyed fish and duck curry, which was locally sourced and prepared most authentically. I can not emphasize enough how different in a good way it feels to enjoy the food that is locally prepared. 

While exploring the eastern part of Nepal, Dobato, Ilam is one of the most off-beaten paths I have ever been. In collaboration with ICIMOD, the Red Panda Network had initiated a community homestay program to support eco-tourism in this area. Although a small community of 11 secluded households in the middle of the hills, it is rich in flora and fauna, culture, and tradition. The homestay I lived in was owned and run by an old Sherpa couple. The rich flavors of Thenthuk , the noodle soup were incomparable to any I had to date. I had had Thenkthuk many times before in Kathmandu. Apart from the organic produce and chilly weather, the love and warmth Syanghe Buwa (homestay host) put in while preparing must have made it even more special.

As Nepalese culture and food  are gaining more global exposure, recently, I was watching the UK’s BBC MasterChef: The Professionals Rematch as one of the contestants, Santosh Shah, was from Nepal. Known for his innovative ways to present Nepalese food, I thoroughly enjoyed watching him in the show. Santosh Shah was later declared the winner . During one of the episodes, he prepared the dish with burnt chicken feathers, and I really loved the amount of research he had put in to make his dishes authentic and represent Nepal beyond the foods that are already famous. 

I was even happier when I had the chance to try the authentic Wachipa (the food Santosh was inspired from) in Phalelung, Panchthar , the eastern part of Nepal. I was there for a work visit and had an opportunity to explore the local areas and most beautiful rangelands for yaks.

However, Wachipa and Tongba stole my heart. Wachipa is a dish originating from the Nepalese Kirat Rai people. The traditional side-dish, a combination of rice, minced chicken, and a powder that’s made from burnt chicken feathers made a perfect combination for Tongba , a fermented millet drink. Some might not like Wachipa as it has a mild bitterness, but I loved the taste and the robust flavor that comes with it. 

Traveling to the east always makes me feel like I am home. Both of my parents were born and raised in eastern Nepal; it feels good to understand that part of Nepal more through my travel there. As I was served a simple Dat-Bhat-Tarkari with a pickle in one of the homestays in Mai Pokhari Community Homestay ,Ilam I reflected on how food and culture can travel between communities and ethnicities. The pickle I ate that day is called Chop Achar , a simple achar made of oily seeds. Even though I belong to the Brahmin community, this achar (one of the traditional foods of Rai and Limbus) is one of the staples at my home, and my friends love it as it is unique to the flavors that Kathmandu or other parts of Nepal offers. I felt happy to reconnect the roots and understand why it was a staple in my household.

As my mother was born and raised in Taplejung, a place where most people live there are Limbu, the way my mother prepares food is influenced and inspired by them. Due to the cold and mountainous terrain, it must have been difficult for people living there to prepare a fresh pickle every day. Hence, chop achar was made and might have become popular in the eastern Himalayan region as it could be stored for up to a few months. 

Whether traveling around Nepal or a person trying to make Bara, a Newari lentils pancake that holds significant importance in Newari Culture, at home in Kathmandu, I believe food can help you expand your horizon on understanding other cultures and roots while appreciating your own. Had I not had the chance to travel and make friends with people from different communities, I would have missed learning so much about Nepal and, most importantly, missed the opportunity to understand Nepal’s rich culture and flavors.

Ayusha Prasain is CEO of Community Homestay Network , a pioneering Nepali company who bring tourism to remote communities throughout Nepal. To find out more about the work they do and the unique experiences they offer to tourists, visit their site or contact our team for advice.

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The story, and history, behind yomari and chaku

Prashanta Khanal

In December, on the day when the moon is at its fullest, the Newas celebrate Yomari Punhi, essentially a rice harvest festival. Also known as Dhanya Purnima (in Sanskrit), the festival is observed by offering rice to the goddess of grain, ‘Annapurna’, and making a sweet delicacy ‘yomari’—a steamed rice flour dumpling filled with chaku (jaggery taffy) and sesame seeds or with khuwa (evaporated milk solids) and shredded coconut.

On this day, families get together to make yomari, and young people go around the neighbourhood singing, asking for yomari—an act known as ‘yomari phonegu' or ‘tyachim tya phonegu’. People make various shapes of yomari, including shapes of gods and goddesses such as Laxmi, Ganesh, Kubera, and Saraswati, and place it in the bhakari—a large grain basket used for storing—as an offering to the gods, thanking them for a good harvest. In the town of Sankhu, locals also take out a procession for god Ganesh; and in Harisiddhi, locals perform a masked dance.

Locals have different versions regarding the origin of the yomari. One legend has it that a couple in Panchal (today’s Panauti) prepared this form of confection and distributed it to their neighbours. The neighbours loved the confection and hence named it yomari—the Newa word ‘ya’ translates ‘to like’ and ‘mari’ to ‘roti or flatbread’. The legend goes that Kubera, the god of wealth, who had come to the village disguised as a beggar was also given yomari. He was very happy with the couple’s generosity and blessed them with wealth and prosperity. He told the couple that anyone who prepares yomari with the shapes of gods and goddesses on the full moon day will be blessed with wealth and prosperity. Since then, it is believed that the Newa community started celebrating the festival.

But historians have different stories to tell. According to the book ‘Social History of Nepal’, the Bhasa Vamsavali found in Kathmandu Valley mentions that the people of Kathmandu started making yomaris from the time of Amshuverma, from 6th CE.

The authors of the book—Tulasi Ram Vaidya, Tri Ratna Manandhar and Shankar Lal Joshi—suggest that Newas might have adopted the culture from the Tibetans and even further north, Korean, which also prepare yomari-like sweets.

But it is more likely that yomari has its roots in the modaka, a similar Indian sweet—rice flour dumplings filled with jaggery and coconut. Modaka is considered one of the most ancient sweets in India. According to Indian food historian KT Acharya, the sweet may date back to 200 BCE . In the Indian plains, the sweet is prepared annually during Hindu festival Ganesha Chaturthi as an offering to god Ganesha, the god of prosperity and well-being. The teardrop-shaped modaka is believed to be beloved sweets of Ganesha.

A Ganesh temple at Ticchugalli, Patan, has a statue of tichhu (shrew), the vehicle of God Ganesha, holding modaka—its master’s favourite delicacy. And maybe the word yomari is coined for the very reason of being God Ganesh’s beloved sweets.

It is well known that culture doesn’t thrive in isolation. And it wouldn’t be wrong in surmising that some Newa sweets are adopted or influenced by sweets found in the southern neighbour, India. Some other Newa sweets such as jeri and halwa have roots to Persian sweets that travelled via India.

While the origin of the yomari might be linked to the modaka, the way the yomari is shaped and its filling make it unique to Newa culture. Newas use chaku (pulled jaggery taffy) instead of jaggery, and artfully mould the delicacy into a unique teardrop shape without the pleats as in the Indian modaka.

People also have different hypotheses on the yomari’s shape—some refer to it as a fish and others as gajur or shrine of a temple. It has also been linked to a citrus fruit Jambhara (in Sanskrit), known as tahsi in Newa and bimiro in Nepali language, which bears a similar shape. This citrus fruit, Citrus medica , is considered an old and original citrus species from which other varieties of citrus cultivar arose.

In Newa culture, tahsi is worshipped as a deity during Mha puja —a festival for worshipping of the self, which earlier was the ‘ worship of fetus’ , according to Sanskritist and Scholar Gautam V Vajracharya. Newas also worship tahsi during Mohani Nakha or Dashain. This yellow autumnal fruit represents longevity, wealth, prosperity, and fertility.

The fruit holds cultural religious significance in both Hinduism and Buddhism . In Hindu tradition, women who wish to become pregnant also worship Jambhara, an alternative Sankrit word is bijapura, meaning seed-filled. The Buddhist version of the god of wealth Kubera is known as Jambhala, the name derived from the citron fruit jambhara. The Jamabhala is often depicted with him holding a teardrop-shaped fruit in his hand.

Yomari is also eaten on occasions other than Yomari Punhi in Newa society. Parents feed pregnant daughters yomari and also prepare the delicacy to celebrate even-numbered birthdays of children until they turn 12.

During Yomari Punhi, people also make mayo and bayo yomari: mayo, filled with black lentils, symbolises the female sexual organ, and bayo, filled with chaku and sesame seeds, symbolises the male sexual organ. The two are a symbolic representation of two sexes. Even the ‘yomari phonegu’ practice is considered to be the meeting of loved ones and seeking romance.

While yomari epitomises the rich Newa culture, the chaku is the culture’s soul. Chaku is jaggery taffy, an essential item eaten during the first day of the month Magh (December-January), known as Ghya Chaku Sanhlu in Kathmandu. Yomari Punhi occurs around winter solstice and Ghya Chaku Sanhlu marks the end of extreme winter. During the peak of winter, chaku gives energy and keeps the body warm.

To make the chakku, sugarcane jaggery is boiled until caramelised. Then the warm sticky mass is pulled and stretched laboriously hundreds of times which then becomes the smooth, glossy chaku. The stretching and pulling changes the colour of the jaggery from dark to brown, makes it glossy, and aerates to make it light, brittle and chewy. Caramelisation helps in creating this light bitterness that balances the sweetness of jaggery.

Jaggery is one of the oldest forms of sweeteners and was produced in the Indian subcontinent for hundreds of years, likely before 600 BCE. Even the word ‘sugar’ and ‘candy’ has etymological roots to its Sanskrit word ‘sakkara’ and ‘khand’. Historical narrative suggests the existence of sugarcane plantation fields in Kathmandu —the Kathmandu’s location ‘Tukucha besi’ came from the Newa word for sugarcane, and its other name ‘Icchumati’ too, in which icchu is sanskrit word for sugarcane. Tokha, a Newa settlement north of Kathmandu city, is popular for making chaku; its name ‘tu-khya’ means sugarcane-field in Newa language.

There aren’t many historical accounts that track when and how the culture of chaku was developed or introduced in Kathmandu Valley. But the culture of making jaggery and crystallised form of sugar might have come from India, and the know-how of making taffy (fanid in) probably originally came from Iran . If so, how did the Newas adopt the culture? Is the tradition of making yomari with chaku and khuwa and nuts originally of Newa origin? We don’t know, yet.

What we do know is that yomari and chaku are culinary delicacies that define Newa food culture. And they are more than just festive sweets. Such food items are linked to people’s religion, culture, beliefs, way of life, history, and even their identity. There is so much more to Nepali food’s history, and its connection to people and places—all waiting to be explored. 

Prashanta Khanal Khanal works on issues related to urban transportation, air quality management and sustainable cities. He is also a food writer, and is currently working on a book on Nepali recipes, food culture, and history. He writes on Nepali food culture and recipes on his food blog 'Gundruk’.

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Foods of Nepal

Home-made nepali cuisine & more, nepali food — spiritual and cultural dimensions.

Because many in our UK Nepali community are first generation settlers, the traditions secular and spiritual/religious around food and drink are particularly strong and vibrant.  In this section of the information resource some of these customs and traditions are detailed.   Knowledge of home cooked Nepali cuisine is however very limited outside the community and although the country has almost 200 Nepali restaurants, these still largely concentrate on providing a range of South Asian dishes closely aligning with Britain’s Indian restaurants menus, rather than – with very few exceptions – concentrating exclusively on Nepal cuisine. 

To experience Nepali home cooked traditional and contemporary cuisine is therefore almost entirely inaccessible to the broader general public unless you work with UK Nepali community members or have Nepali friends or a Nepali husband or wife.  Culture is inextricably linked to home cooked food in Nepal and in the UK Nepali community, with homes providing the ideal setting to discover that culture, which is very difficult to access in restaurant settings.  Here we provide information about the spiritual & cultural dimension that permeates Nepali food.

Universally, the belief is shared across all sections of the Nepali community that once food and drink have been touched by the lips and mouth, they become unclean for others to eat or drink.  So, situations where food that can’t be eaten is offered to be shared with others, is unheard of.  This is unsurprising since especially food and to a certain extent drink is regarded as a gift of Heaven, the gods and goddesses, and the ingredients that make up food dishes, gathered with great effort and care. 

To leave food therefore is regarded as an unspiritual act, and disrespectful to those who have provided it. The principle extends to always leaving the plate completely clean, through hand or use of flatbreads (roti); this particularly so with those from Bahun [Brahmin] Chettri castes.  One practice that has had much more reduced transfer to the UK from Nepal is that of the requirement to wear fresh, clean clothes & linen when preparing food. 

This is still common, traditional practice across much of Nepal, particularly outside the capital and the bigger cities, and in some older generation UK Nepali families this practice is maintained where able.  Although becoming less commonly practiced in UK Nepali families, rules of food transfer (who gets served first) have been in Nepal traditionally hierarchical, to reinforce the social hierarchy and interdependency of family and broader social relationships.

In addition, a further traditional ritual purity practice, concerns women during their periods of menstruation, not being allowed to cook or in the kitchen. This practice is still quite widespread in Nepal (but it is lessening gradually, particularly in parts of the Kathmandu community and in those more subject to Western education and related perspectives), but much less common in the UK Nepali community, partly for practical reasons and partly due to UK Nepali female academics educating on the topic to explain it is not justified on hygiene and ethical grounds.

Use of the hand (right hand: see image at the start of this page and on the Utensils page ) as a utensil for eating, and the customary washing of mouth after a meal.  Both these practices are still widespread and much honoured across much of the UK Nepali community, and concern cleanliness, hygiene, and also partly in the case of the use of the hand (only the right, never the left which in traditional culture is associated with cleaning after using the toilet) because of its utility for mixing food together. 

Food is combined by the hand, and to eat once the palm is moderately filled with the food portion, the thumb is used to push up/scoop the latter into the mouth.  In addition, when drinking water from a bottle, a common accompaniment to Nepali meals, the mouth shouldn’t touch the top of the bottle.

In the UK it is still common amongst Nepalis, including young Nepalis, practicing traditional customs to if staying for any length of time with friends, including Western/British ones, to offer to cook, or help in cooking.  This is a mark of respect towards the host and considered superior to providing material thank you gifts only, as care and effort goes in to cooking.

There is substantial transfer of the important role of food as a focal point of Nepali community socialising in the UK.  Presentation of food whether as a snack or a feast ( bhojan ) gives the setting for leisurely catch ups on news, or even watching a favourite Nepali TV programme (talent shows, etc. often also from India) via the internet.  A favourite food-focused social occasion is the momo (see recipe LINK) party in which this famous, delicious Nepali dumpling is served with golbedaa achar. News from Nepal on friends and family feature large at such social gatherings, as well as news of Nepal and about developments and events in the UK Nepali community.  Dal bhat tarkari and (for non vegetarians) dal bhat tarkari and chicken, the national dish, is the normal fare for a main meal for such socialising occasions.

Some Festivals and Ceremonies with special associations with food:

Gaura Festival:

The Gaura Festival (Gaura Parva) – which involves a five-day fast — is associated particularly with the Far West and parts of the Mid West of Nepal, and takes place in late August/September in the month of Bhadra (Nepali months are linked to the Lunar calendar and begin and end in the middle of Western calendar months). The festival, which takes place over five days and is particularly celebrated by women, is named after the goddess Gaura, the wife of the Lord Shiva, and is celebrated by rituals (these can vary according to the location the festival takes place in) and festivities to wish Shiva good health and longevity. As such it epitomised marital devotion from the side of the wife, and across the festival women chant mantras and folk songs are performed – powerful bonding, spiritual activities that preserve and continue Far Western (Doteli) identity.

It has a special, major connection with food however, through Biruda, which is a mixture of five seeds (initially kept together in water in a copper pot) associated with the different elements (from fire, to air): Biruda gives health and long life.  The five-day festival culminates on the final day with the Paancha Biruda mixture, breaking the festival fast by swallowing the five types of combined seeds, whole, and with afterwards the remaining Biruda being made as a stew, which is the final day’s special dish.  The cereals and pulse used are: wheat, Gahot and Gurao (two types of lentils), Black Gram, and Peas, which as mentioned each conform to the Five Elements. Gaura Parva is also famous for the Deuda Dance; a dance in which all participants hold hands (women and men separately) and form a circle (this can often involve more than a hundred people at a time) and perform a step dance, symbolising interconnection of individuals within the broader community.  At the end of the festival new sacred threads are taken by married women; Gaura Parva can therefore be rightly said to fill the role of an annually performed act of devotion towards ones husband and marriage. Beyond the Doteli people and culture there is a nationally celebrated annual festival, the Janai Purnima, the Sacred Thread changing festival: again this is associated with a special food, the delicious and nutritious Kwati (comprising nine types of beans) dish. 

Sagan Ceremony:

We conclude with the topic of the Sagan Ceremony (performed by both Nepali Hindus and Nepali Buddhists), which is imbued with spiritual purpose albeit of different kind to that of Gaura; with rites around food being at the heart of the spiritual devotion and related contemplative purposes of both through the interconnection of Nature & life, and humankind, through symbolically and spiritually important foods. 

The Nepali Tantric Five Elements: Again, as with the Gaura there are five, and they relate to spiritual concepts of pure Tantric kinds.  The Panchatawa (the Five Tantric Elements) are: Fire (Agni Tatwa), which is symbolised through rice wine; Earth (Privithi Tatwa), symbolised by meat; Water (Jal Tatwa) symbolised by fish; Ether (Akash Tatwa), symbolised by lentil cake, and Air (Wayu Tatwa) symbolised by egg (eggs may be replaced by sweet ball Laddu or by meat balls (Lagwah).  The concept is that living entities, humankind, animals, etc. whilst alive hold heat and warmth (fire), and when dead, become earth, from which are found and released, water; breath is air and exists in both space and ether.

The Sagan Ceremony is a very important Newari spiritual & religious practice, particularly in the Kathmandu Valley.  The ceremony takes place not on a fixed day in the calendar, but on a range of different special occasions such as New Year’s Day at the start of the Nepali New Year, birthdays, weddings, and in old age.  In addition, the Sagan ceremony is performed often when setting out on or returning from a long journey or one of special importance. It is also performed if one has survived nearly losing ones’ life in an accident, or for achieving some exceptional accomplishment.  The ceremony focuses on the honoree (but with other participants too) who will sit cross-legged or seated while the rites take place, including daubing of tikka on the forehead and the one honoured and participants also receiving a daub of dahi/yoghurt on the forehead.

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Food and Festivals

Nepali Food Recipes: 10 Dishes to Cook for Beginners

By Suraj Katwal

Updated On May 2, 2023

Here is a list of 10 Nepali food recipes with detailed instructions to prepare them. Learn to cook 10 Nepali dishes that are easy to cook and taste delicious.

The recipes are quick and simple, so it is suitable for beginners who want to learn Nepali food cooking with ease.

Nepali food items are traditional foods, the recipes of which have been blessed down from generation to generation.

Nepalese use authentic spices and cooking methods that result in a mouth-watering dish. Though several restaurants in Nepal serve Nepali food, it is hard to find authentic restaurants.

If you can cook them at home, then why struggle to find the restaurants in the street, right? So, let’s begin with the list of 10 dishes to cook for beginners.

List of 10 Nepali Food Recipes

Out of unlimited Nepali foods that range from various cultures, traditions, geographies, and homes, here are only 10 of them for you to start cooking with.

These dishes are easy to prepare, and finding the recipes in one place will save you valuable time while searching for them all over the internet. So, let’s begin!

1. Dal Bhat

Dal Bhat is the most beloved Nepali food of the Nepalese. It is a traditional yet popular Nepalese food you will find prepared in almost all Nepalese households daily.

Dal Bhat is a combination of steamed rice and lentil soup. This meal is usually combined with several unique food items eaten collectively on a single platter. So, Dal Bhat is a heavy meal that provides lots of energy and diet to our body.

Dal Bhat is normally accompanied by a few side dishes. These side dishes enhance the taste as they are of different flavors.

Dal Bhat is suitable for both vegetarian and non-vegetarian people as you can choose the side dishes according to your preference. In this article, you will learn to cook vegetarian Dal Bhat.

Read the easiest way to cook simple Nepali Food Recipes listed down below for Dal Bhaat.

• To cook Bhat, take 2 cups of rice and wash it thoroughly.
• Then, put it in a pressure cooker and add 4 cups of water to it.
• Shift the cooker on the stove and wait for 1-2 whistles to turn off the stove.

• Similarly, to cook Dal, take 2 cups of lentils and wash them.
• Pour it into a pressure cooker and add 3 cups of water, salt, turmeric, and ginger into it.
• Wait for 4 whistles and turn the stove off.
• For the side dish, let’s prepare tomato pickle and cauliflower.
• Take two tomatoes and cut each of them in half.
• Now, take 1 teaspoon of oil in a pan and put tomatoes in it. Cover them for 2 minutes and take them off the pan.
• Now put those tomatoes, salt, chili, and cumin powder on a grinder and grind them. Your tomato pickle is ready.
• Now cut a cauliflower, a potato, and an onion.
• First, put onion pieces in the hot oil.
• Fry them for 1 minute then put the potato into it.
• After another 1 minute put cauliflower followed by turmeric, salt, chili, cumin powder, ginger, and garlic paste.
• After a quick toss, cover it and cook for 5 minutes. You can add some water for the cauliflower to cook faster.

These are the basic ingredients for this recipe. Instead of cauliflower, you can pick any other vegetables such as beans, mushrooms, spinach, etc. It can vary with the choice of vegetable you would choose to eat the side dishes.

If you have heard about Newari food , then you definitely have heard about yomari. It is an authentic Newari food item prepared specially during a festival of the Newar community called Yomari Punhi .

Yomari has an attractive appearance and tastes really sweet, but it is quite difficult to prepare. If you follow the instructions sincerely, then you will definitely prepare a perfect yomari.

• Take 4 cups of Rice flour in a bowl.
• Create a dough by adding hot water to it.
• Now comes a tricky part. The dough has to be warm while you are preparing yomari.
• So use hot water and also cover the dough with a towel.
• If you keep it open, the dough will become cold and hard.

• Prepare a filler out of Chaku by melting it.
• You can add Coconut powder to it to enhance the taste.
• Then, take a small piece out of the dough and roll it in your palm to make it like a ball.
• This time roll the same ball in a way that you create a cone-like structure out of it. Dig a hole in the cone by using your index finger.
• Now, insert the chaku paste inside the cone and close it at the edge

3. Chatamari

Another mouth-watering Newari item that you must try to cook at home is Chatamari. It is easy to cook and is healthy as well. You can have it on your lunch or dinner on a daily basis for a balanced diet.

Chatamari appears like a Western pizza visually and in structure, but let me tell you, it is nothing like pizza in taste and preparation technique.

• To prepare chatamari, take a cup of Rice flour in a bowl.
• Then, prepare a thick batter by adding water to it.
• Afterward, heat a pan. Pour the batter onto it and spread it out till it becomes thin.
• Then, garnish it with some vegetables or eggs, or meats as per your preference.
• Cover it for a minute, and it is ready to be served.

Bara is a delightful Newari food item that is made specially during Dashain by the Newar community. It can be enjoyed on regular days during lunch and breakfast.

• To prepare Bara, you have to soak the black gram overnight.
• The next day, take out the black cover of the black gram and grind it into a thick paste.
• Alternatively, you can buy the flour from the market to avoid the hassle.
• Add water to the flour to make a thick paste.
• Mix salt and ginger paste into it and let it sit for half an hour.
• Then, heat a pan at medium heat.
• Take a scoop of the paste and spread it slowly on the pan in a circular motion.
• Do not make it too thin or too thick.
• Now, put a few drops of oil around the bara and let it cook for a minute.
• Then, flip the bara and add a few drops of oil.
• After a minute of cooking, the bara is ready to be served. Enjoy it with aalu achar to enhance the taste.

Thukpa, a combo of noodles, vegetables, and lots of soup, is a Tibetan-influenced Nepali food item. It is mainly preferred in the winter season as it keeps our bodies warm and healthy.

The cooking method of Thukpa is quite simple. You can either make vegetarian Thukpa by using vegetables as ingredients or make non-vegetarian Thukpa by putting meat as ingredients.

• Firstly, boil the noodles.
• Add a little salt to it to avoid the noodles sticking in the pan.
• Drain the water and let the noodles cool for a while.
• While the noodles rest, chop the vegetables.
• You can take veggies like onion, mushroom, green onion, carrot, capsicum, beans, tomatoes, etc.
• Then, heat the oil in a pan.
• Add onion and fry it till it becomes slightly brown.
• Then, add mushroom, carrot, and capsicum and cover it for 2 minutes.
• Now, add some tomatoes and spices like turmeric, salt, chilies, pepper, cumin powder, and coriander powder.
• Toss it slightly and again cover it for a minute.
• Let the spices cook, and then add the boiled noodles to the mixture.
• Again, give a final toss to the mixture and add 2-3 cups of water according to the amount of soup you would like. Let it cook for 2 minutes.
• Finally, thukpa is ready to be served.

If you are making non-vegetarian thukpa, instead of mushrooms and carrots, add meat pieces and cook. All other steps are the same.

After Dal Bhat, the second most loved Nepali food item has to be momo. Momos are small dumplings filled with various ingredients.

Nepalese prefer momo in their lunch and hangouts. There are hardly any restaurants in Kathmandu that do not serve momos.

You can find vegetarian , non-vegetarian, and vegan momos in various momo outlets in Kathmandu. These momos are not that hard to make but require a bunch of ingredients and time.

• To make vegetarian momos, first, make dough out of all-purpose flour.
• Then, cover it and leave it till you prepare the fillers.
• To prepare the momo fillings, take some oil in a pan.
• Then, put chopped onions in it, followed by potatoes and cabbage.
• You can also add carrot, paneer, and cauliflower as per your preference.
• Cook it for 15 minutes, and the vegetable is ready for momo making.
• Now, make small balls out of the dough.
• Make thin circular roti of the balls with the help of a roller.
• These thin circular roti will be used to wrap the vegetables.
• Put a spoonful of vegetables over the roti and wrap it by twisting the edges.
• Now, to steam the momos, boil the water and polish the steamer with some oil to avoid sticking.
• Put those momos in the steamer in small gaps and steam them for 10 minutes at medium heat.
• After 10 minutes, take out the momos as they are ready to be served.

Momo is incomplete without the momo achar. So, let’s make momo achar too.

• For momo achar, roast some sesame seeds and cumin seeds in a pan till it turns brown.
• Then, add a little oil to it and heat it. Now, add chopped tomatoes to the frying pan.
• Thereafter, put turmeric, salt, red chili powder, and ginger garlic paste to it.
• Cook the mixture for 5 minutes. Turn off the heat and let it cool down for a while.
• Then, put the mixture into a blender and blend it into a thick paste.
• Take out the paste in a bowl.
• You can add some water for a smooth consistency.
• Squeeze a little bit of lemon juice, and lastly, garnish the achar with coriander leaves.

Selroti is a sweet Nepali food item, which is made with warmth and joy, especially during Tihar. Nepalese offer selroti to goddess Laxmi in Tihar.

But you can consume selroti whenever you want as it is healthy and fulfills your appetite for long hours. Selroti is a ring-like structure made up of rice four.

It is best served with tea for breakfast. Vegetarians love to eat selroti with alu ko achaar.

• To make selroti, take 4 cups of rice flour in a bowl.
• Add 2 spoons of ghee, 4 spoons of butter, and black pepper powder to it.
• Boil some sugar water to melt the sugar.
• Then, pour the sugar syrup into the mixture and make a thick paste out of it.
• Cover it with a plate and it for half an hour.
• In hot oil, pour the paste making a ring-like structure.
• You may not be able to make a ring for the first few attempts but, don’t give up. You’ll get it right after a few tries.
• Once the white paste turns brown in hot oil, pull the selroti out of the hot oil. Your hot and delicious selroti is ready to be served.

8. Sapu Mhicha

Another exquisite Newari food item that is simple to cook at home is Sapu Mhicha. It is a unique dish of Newar, which is prepared on special occasions.

Though Sapu Mhicha is made up of bone marrow, it is soft, chewy, and juicy. It is made up of buffalo leaf tripe stuffed with bone marrow.

• To prepare Sapu Mhicha, first, cut the buffalo leaf tripe into small rectangular pieces.
• Secondly, separate the leaf layers to form thin bags.
• Now, insert a piece of bone marrow into those bags and tie the opening with a thin thread so that the bone marrow does not leave the bag.
• Thereafter, boil Sapu Mhicha for 12 to 15 minutes.
• Now, drain the water and leave Sapu Mhicha to cool down.
• Then, fry them in hot oil till it turns slightly black.
• Add some turmeric, salt, and cumin powder for taste.
• Your Sapu Mhicha is ready to be served.
• Not only is the preparation method unique, but savoring Sapu Mhicha is also unique.
• Stuff the whole Syapu Mhicha into your mouth, leaving the thread on your hand.
• As you chew, you will feel the delicious bone marrow melting in your mouth.

9. Gundruk ko Achar

Gundruk is one of the beloved food items in Nepalese households. It is the fermented spinach that can be kept in a jar for several months. The achar of Gundruk is tangy, spicy, and delicious.

• To prepare Gundruk ko achar, first, shred the gundruk into small pieces.
• Then, soak the gundruk in hot water.
• Then, drain the water and add chopped onion, tomatoes, green chilies, ginger, and garlic paste, coriander leaves, and toss it.
• Now, add salt, turmeric, mustard oil, and lemon to it.
• Add some roasted bhatmas and elevate the taste of gundruk ko achaar. Your mouth-watering Gundruk ko achaar is ready to be served.
• You can enjoy it with Dal Bhat, Dhido, Samay Baji, and roti.

10. Alu Tama

One of the delicious Nepali soups to cook is Alu Tama. Those who love the combination of tanginess and spiciness would love Alu Tama.

It is also included in the Newari khaja but can be savored separately as well.

You can have it either with Dal Bhat or Newari Khaja. To make Alu Tama, you would need some Tama, white beans, onions, and potatoes. You can buy Tama from a nearby grocery store.

• First, soak the white beans overnight.
• The next day, boil some potatoes.
• Now, add oil to a pressure cooker.
• Then, add onions followed by potatoes and white beans.
• Fry it for a few minutes and put turmeric, salt, cumin powder, chili powder into it.
• Afterward, add tama to it.
• Now, add water as much as you want the soup to be and lock the cover of the pressure cover.
• Wait for 2 whistles, and your alu tama is ready to be served.

Is Nepali Food Recipes easy to cook?

Nepali food is unique in its ingredients and simple to prepare. Even though the recipes are simple, the flavors will touch your heart and fill you with nostalgia.

Is Nepali Food similar to Indian Dishes?

No, Nepali foods are totally unique and different from Indian Dishes. Nepalese Cuisines are totally underrated and have a lot to offer.

Can I prepare Newari Food Recipes at home?

Yes, you can easily prepare Newari dishes at home but first, you need to collect all the ingredients and prepare them for your friends and family.

I hope the given instructions are helpful for beginners. Try cooking these 10 Nepali Food Recipes at home and surprise your near ones. The recipes are relatively simple and easy to follow.

At last, don’t forget to share your experience of cooking Nepali food with us in the comment section below.

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Suraj Katwal

Suraj is a travel enthusiast who believes in finding solace in the heart of nature. He enjoys exploring new destinations, different culture, and encouraging people to travel.

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• Nepalese Food: A Reflection of Culture and History

Nepalese cuisine is a reflection of the country’s diverse landscape, culture, and history. With its unique blend of spices and ingredients, Nepalese food offers a delicious and varied culinary experience for foodies around the world. In this blog, we will explore some of the most popular Nepalese food culture, dishes, and ingredients.

This blog provides a comprehensive overview of Nepalese cuisine, highlighting the country’s unique and diverse culinary traditions. It covers a variety of dishes, ingredients, and cooking methods. This includes lentil soup, dal bhat, Pani puri, Deep-fried snacks, minced meat, momo dumplings, buffalo meat and milk, Sel roti, noodle soup, and vegetable curry.

The blog also discusses the cultural significance of food in Nepal. It highlights the communal experience of preparing and sharing traditional dishes. With its informative and engaging content, this blog is an excellent resource for anyone who wants to know about Nepalese cuisine and culture.

Food in Nepal: Introduction

Present in the Himalayan region, Nepal is a landlocked country. India and China border the country. The Newari culture of the Kathmandu Valley has a heavy influence on the country’s food culture, as well as Tibetan, Indian, and Chinese cuisines.

Nepalese food is famous for its bold flavors, aromatic spices, and generous use of lentils, rice, and vegetables.

Dal Bhat: The Staple Dish of Nepal

Dal Bhat is the most popular dish in Nepal and is the national dish. It is a simple meal made of lentil soup (dal) and boiled rice (bhat). The dal is usually prepared with onions, garlic, ginger, and a blend of spices such as cumin, coriander, and turmeric. It is often served with a side dish of vegetable curry and achar (pickle).

Dal Bhat is a hearty and nutritious meal that is a staple in most Nepalese households. It is also a popular dish among trekkers and hikers. It provides the necessary energy to trek through the mountains.

Momo Dumplings: The Nepalese Version of Dumplings

Momo dumplings are a popular street food in Nepal and are similar to Chinese dumplings. They are small, bite-sized dumplings made with a filling of minced meat (usually buffalo meat) or vegetables. The filling is seasoned with a blend of spices and then wrapped in a thin layer of dough made with rice flour.

Momo dumplings are usually served steamed or deep-fried and are accompanied by a spicy tomato-based dipping sauce. They are a favorite snack among locals and tourists alike and can be found in street food stalls all over Nepal.

Pani Puri: A Popular Street Food in Nepal

Pani Puri is a popular street food in Nepal, especially in the Kathmandu Valley. It is a small, crispy shell made with semolina and filled with a mixture of spiced potatoes, chickpeas, and tamarind chutney.

The shell is then filled with spicy and tangy water made with a blend of spices and herbs. Pani Puri is a refreshing and flavorful snack that is perfect for a hot day.

Sel Roti: A Sweet and Savory Nepalese Snack

Sel Roti is a traditional Nepalese snack that is made with rice flour, sugar, and water. The dough is then deep-fried till crisp and golden brown in hot oil. It is a sweet and savory snack. It is often served with a spicy and tangy dipping sauce made with chili and tomato.

Sel Roti is a popular snack during festivals and celebrations and is also common in street food stalls across Nepal. It is a must-try for anyone visiting Nepal . It is a unique and delicious snack that represents the country’s food culture.

Noodle Soup: A Comforting Nepalese Dish

Noodle Soup, also known as Thukpa, is a comforting and hearty Nepalese dish that is perfect for a cold day. It is made with boiled noodles, vegetables, and a flavorful broth made with chicken or beef. The dish is then garnished with fresh herbs and served hot.

Noodle Soup is a popular dish among locals and tourists alike. You can find it in many Nepalese restaurants and street food stalls. It is a filling and satisfying meal that is perfect for a quick lunch or dinner.

Buffalo Meat: A Staple Ingredient in Nepalese Cuisine

Buffalo meat is a staple ingredient in Nepalese cuisine and is used in many dishes, including Momo dumplings, buff chili, and buff curry. It is a rich and flavorful meat that is high in protein and is common in place of beef in Nepal.

Similarly, Buffalo milk is also a popular ingredient in Nepalese cuisine and comes in used to make yogurt, butter, and ghee. It is a nutritious and delicious alternative to cow’s milk and is widely available in Nepal.

Beaten Rice(Chiura)

Beaten rice (Chiura), is a popular ingredient in Nepalese cuisine and is common in many dishes. It is made by soaking rice in water, draining it, and then pounding it to create flattened grains. Beaten rice is used to make a variety of dishes, including snacks, desserts, and breakfast dishes.

It is a versatile ingredient that is easy to prepare and adds texture and flavor to many dishes. Beaten rice is particularly popular in the Himalayan region of Nepal. It is a staple food and is often served with vegetable curry or lentil soup. Its popularity is a testament to its versatility and its ability to enhance the flavors and textures of many dishes.

Deep Fried Snacks: A Popular Street Food in Nepal

Deep-fried snacks are a portion of popular street food in Nepal and can be found in many street food stalls across the country. Some of the most popular deep-fried snacks include samosas, pakoras, and potato balls.

These snacks are made with a variety of ingredients, including potatoes, chickpea flour, and spices. They are then deep-fried till crispy and golden brown in hot oil. They are a preferred snack for both residents and visitors and are frequently served with a hot dipping sauce.

Side Dishes: A Complement to Nepalese Meals

Side dishes are an important part of Nepalese cuisine and are served alongside main dishes to complement the flavors and textures of the meal. Some popular side dishes include achar (pickle), chutney, and raita (yogurt-based sauce).

Achar is a spicy and tangy pickle that is made with a variety of vegetables and spices. It is commonly served with dal bhat and Momo dumplings.

Chutney is a sweet and sour sauce that is made with fruits, vegetables, and spices. It is a popular condiment in Nepal and is often served with deep-fried snacks and meat dishes.

Raita is a yogurt-based sauce that is flavored with herbs and spices. It is a refreshing and cooling accompaniment to spicy dishes. It is commonly served with curry and biryani.

Traditional Food in Nepal: A Reflection of the Country’s Culture

Traditional food in Nepal is a reflection of the country’s diverse culture and history. The Newari culture of the Kathmandu Valley has had a significant influence on Nepalese cuisine. Many traditional dishes are still popular today.

Some of the most popular traditional dishes include Sel Roti, Chatamari (a rice flour pancake topped with minced meat and vegetables), and Kwati (a soup made with nine different types of beans).

Food Culture in Nepal: A Community Experience

Food culture in Nepal is a community experience, and many traditional dishes are prepared and enjoyed in a communal setting. Festivals and celebrations are an important part of Nepalese culture , and food plays a significant role in these events.

During festivals, families and friends gather together to prepare traditional dishes and share them with one another. This sense of community and togetherness is an essential aspect of Nepalese food culture.

What are the foods that are found only in Nepal?

Nepalese cuisine is unique and diverse, with many dishes and ingredients that are specific to the country. Some foods that are found only in Nepal include:

Chhurpi is a hard cheese made from yak or cow milk, popular in Nepal. It has a tangy, salty flavor and crumbly texture. It is used as a snack and in cooking, especially in soups and stews. Chhurpi is high in protein and calcium, making it a healthy food.

It is popular among trekkers and travelers as it is lightweight and has a long shelf life. Chhurpi has gained popularity outside of Nepal as a unique and healthy snack food.

Dhido is a traditional Nepalese dish made from boiled cornmeal or buckwheat flour. It is often served with vegetable or meat curries. It is a staple food in many parts of Nepal. Dhido has a smooth and thick consistency.

It is typically eaten by hand by rolling it into small balls and dipping it into the curry. It is a simple and satisfying dish that is easy to make. Similarly, it is often eaten as a comfort food in Nepal. Dhido is also a popular food among trekkers and travelers, as it is lightweight, easy to carry, and provides energy.

Gundruk is a traditional Nepalese food that is made by fermenting leafy green vegetables, such as mustard greens or spinach, and then drying them in the sun. The dried leaves are then stored for later use in soups, stews, or curries. Gundruk has a sour and tangy taste and is rich in vitamins and minerals.

It is a popular food in Nepal, particularly in the hilly and mountainous regions where fresh vegetables may not be readily available year-round. Gundruk is also popular for its digestive and detoxifying properties and is a key ingredient in many traditional Nepalese dishes.

Kwati is a traditional Nepalese soup that is made from a mix of nine different types of sprouted beans, lentils, and legumes. The sprouted beans are boiled together with various spices and vegetables to create a hearty and nutritious soup.

Kwati is a popular food in Nepal , particularly during the festival of Janai Purnima, where it is considered a must-eat dish. It also has medicinal properties. It is often served to those recovering from illness or childbirth. Kwati is a flavorful and healthy soup that is rich in protein, fiber, and essential vitamins and minerals.

Sel roti is a traditional Nepalese sweet snack that is made from a fermented rice flour batter. The batter is mixed with sugar, cardamom, and other spices, and then deep-fried into a round, doughnut-shaped bread. Sel roti is a popular food in Nepal. It is often served during festivals and special occasions, such as weddings and religious ceremonies.

It has a crispy exterior and a soft and chewy interior, with a sweet and aromatic flavor. Sel roti is usually eaten as a snack on its own. However, it can also be served with savory dishes, such as curries or lentil soup. It is a comforting and satisfying food that people of all ages in Nepal enjoy.

Yomari is a traditional Nepalese sweet dish that is made from a rice flour dough filled with a sweet mixture of molasses, sesame seeds, and coconut. The dough is shaped into a pointed oval and then steamed or boiled. Yomari is a popular food in Nepal, particularly in the Kathmandu Valley. It is a must-eat dish during the Yomari Punhi festival.

The dish is believed to have originated in the Newari community of Nepal. It is often served as a dessert or snack. Yomari has a soft and chewy texture, with a sweet and slightly nutty flavor. It is a comforting and satisfying food that is enjoyed by people of all ages in Nepal.

Juju Dhau, also known as “king curd,” is a traditional Nepalese yogurt that is made from buffalo milk. It is a thick and creamy yogurt that has a slightly sour and tangy flavor. Juju Dhau is a popular food in the Bhaktapur district of Nepal, where it is a specialty food. It is frequently offered during celebrations and special events, such as weddings, and religious rituals.

Juju Dhau is made by boiling buffalo milk, adding a culture of yogurt bacteria, and then fermenting the mixture in clay pots. The clay pots are then kept in a warm place for several hours, allowing the yogurt to set and thicken. Juju Dhau has a rich and indulgent taste. It is often topped with nuts, fruits, or honey for added flavor.

Sargemba is a type of blood sausage that originates from the eastern region of Nepal and is considered a traditional ethnic food of the Rai and Limbu communities. The sausage is made by combining pig blood, rice, Yangben (a type of wild edible moss), and spices, and then stuffing the mixture into pig intestines.

The resulting sausage is then boiled in hot water and fried. This unique combination of ingredients provides a distinct flavor and texture that is unique to Sargemba and highlights the importance of regional cuisine and cultural heritage.

These are just a few examples of the unique and delicious foods that are only in Nepal.

How is Nepalese food different from India and the rest of the world?

Nepalese food is different from Indian cuisine and other world cuisines in several ways. Firstly, Nepalese cuisine has its own unique flavors, spices, and ingredients that are specific to the region. For example, buffalo meat is a staple ingredient in Nepalese cuisine.

It is not common in Indian cuisine or in other parts of the world. Similarly, buckwheat, maize, and millet are stapled grains in Nepal. They are not common in Indian cuisine.

Secondly, Nepalese cuisine is heavily influenced by Tibetan, Chinese, and Indian cuisine. It has resulted in a unique blend of flavors and dishes. For example, momo dumplings, are a popular food in Nepal.

They are believed to have originated in Tibet and were brought to Nepal by Tibetan immigrants. Similarly, Thukpa noodle soup, which is a popular food in the Himalayan region of Nepal, has its roots in Tibetan cuisine.

Thirdly, the cooking techniques used in Nepalese cuisine are different from Indian cuisine and other world cuisines. For example, traditional Nepalese cooking involves using clay pots and an open fire. It gives the food a distinct smoky and earthy flavor.

Moreover, many Nepalese dishes are slow-cooked over low heat. This allows the flavors to develop and intensify over time.

In summary, Nepalese cuisine is distinct and unique, with its own blend of flavors, spices, ingredients, and cooking techniques that are specific to the region. While it shares some similarities with Indian cuisine and other world cuisines, Nepalese cuisine has its own identity and is a rich and diverse culinary tradition.

Here are six unique and interesting FAQs about Nepalese cuisine:

Why is buffalo milk so popular in Nepalese cuisine?

Buffalo milk is a staple ingredient in many Nepalese dishes, particularly in the Himalayan region where cows are not as common. Buffalo milk is popular for its high-fat content and creamy texture. This makes it ideal for making ghee (clarified butter), yogurt, and other dairy products that are common everywhere in Nepal.

What is the significance of Sel roti in Nepalese culture?

Sel roti is a popular Nepalese snack made from rice flour and sugar. It is shaped into a ring and deep-fried. Sel roti is often served during festivals and celebrations and is considered a symbol of good luck and prosperity. In Nepalese culture, Sel-roti is also given as a gift to family and friends during special occasions.

What is the history of momo dumplings in Nepal?

Momo dumplings are a popular dish in Nepal. It is believed to have originated in Tibet before being brought to Nepal by Tibetan immigrants. The dish has since evolved to include unique Nepalese flavors and ingredients, such as buffalo meat and spices. Momo dumplings are often served with a spicy dipping sauce and are a popular street food and restaurant dish.

What are some unique Nepalese spices used in cooking?

Nepalese cuisine uses a variety of spices to add flavor and depth to dishes, including cumin, coriander, turmeric, ginger, garlic, and chili peppers. However, some lesser-known spices used in Nepalese cooking include Jimbu (a dried herb with a strong onion flavor), Timur (a type of Szechuan pepper), and Jwano (also known as “lovage,” a plant with a nutty and earthy flavor).

What is the traditional method of cooking dal bhat in Nepal?

Dal bhat, a staple dish in Nepalese cuisine, is typically prepared by boiling lentils with spices and serving them with steamed rice. However, in rural areas of Nepal, dal bhat is often cooked over an open fire using traditional earthenware pots and wooden utensils. It gives the dish a unique smoky flavor.

What is the most popular street food in Nepal?

In Nepal, Golgappa, sometimes referred to as Pani-puri, is a common street snack. It consists of small, crispy balls filled with spiced potatoes and a tangy tamarind sauce. These are then dipped in flavored water before being eaten whole. Pani puri is a popular snack food served at outdoor markets and street food stalls throughout Nepal.

Nepalese cuisine offers a unique and flavorful culinary experience that is a reflection of the country’s diverse culture and history. From the staple dish of dal bhat to the popular street Nepali food of Momo dumplings, Nepalese food offers a delicious and varied range of dishes.

In conclusion, Nepalese cuisine is a fascinating blend of diverse flavors, ingredients, and cooking methods. From the hearty and nutritious dal bhat and lentil soup to the spicy and flavorful Momo dumplings, Nepalese cuisine has something to offer everyone.

The cuisine has its roots in the country’s cultural traditions and reflects the diverse influences of the Himalayan region and the Newari culture .

Whether it’s street Nepalese food, deep-fried snacks, or traditional dishes served in restaurants and homes. Nepalese cuisine is a true culinary adventure that deserves more appreciation and recognition.

So, if you have the chance to sample Nepalese food, don’t hesitate to indulge in the unique and delicious flavors of this fascinating cuisine.

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A Guide to The Dishes and Food of Nepal

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Nepal’s Newari Caste: Food, Culture and Traditions

Ethnicities in Nepal , Nepali Culture / December 2, 2018 by fulltimeexplorer / 15 Comments

Nepal is a diverse country with around 125 different ethnic groups and 123 different languages. Before I arrived, I assumed everyone was Nepali and spoke Nepalese. While that is kind of true, there are a variety of different ethnic groups. Further, among each ethnic group there are subgroups. I’ve been lucky enough to make friends belonging to all different ethnicities, and each one speaks about their heritage with pride. I wanted to shed some light on all of the different groups, so I’ll be starting a series about the different ethnicities within Nepal. This one, I’m happy to announce, is about the Newari Caste which is dominant in the Kathmandu Valley.

I chose to write about the Newar caste because I spend most of my time in Kathmandu. With the only international airport, it’s the first place most tourists experience, and it’s the capital of the country. Not to mention, a large majority of my friends are Newari and have agreed to answer all of my questions. A special shout out to them for taking the time to share their culture with me and my readers.

Who are Newari people and where did they originate?

Newari people are a mix of Indo-Aryan and Tibeto-Burman ethnicities. The Indo-Aryan groups came from India and simulated into the existing Tibeto-Burman culture. While the original language and culture survived, the Indo-Aryans brought over Hinduism and the social structure of the caste system. Newars are now the sixth largest ethnicity in Nepal.

Where do they live in Nepal?

The Newar community can be found within the Kathmandu Valley. Kathmandu, Patan, and Bhaktapur are the main areas, however, in modern times they can be found throughout all of Nepal. Other large communities outside of Kathmandu include Palpa, Bandipur, and Butwal.

What is the Newari caste famous for?

The Newari caste is famous for its artistry. When the caste system was in effect, they often had jobs in architecture, sculpting, painting, wood carving, pottery making, etc. To get a first-hand look, head to any of the three famous Durbar Squares. The one in Patan is my personal favorite. The details in the architecture is absolutely incredible. You can also see traditional Newari work if you’ve visited a store that sells Thangka paintings.

Newars are famous for the Malla Dynasty who ruled during the “Golden Age” which lasted 600 years. To this day, Newars are also known for being businessmen and working in government administration.

What religions are they?

Newars are predominantly Hindu or Buddhist. Since the original cultures were a mix of Indo-Aryan (India is predominantly Hindu) and Tibeto-Burman (Tibet and Burma are both predominantly Buddhist), both religions survived.

What festivals are unique to Newari culture?

Mha Puja is a day celebrated during the popular Tihar festival . While Tihar is celebrated by most of Nepal, Mha Puja is only celebrated by Newari. During Tihar, each day represents a different thing. Most foreigners have seen viral photos of dogs being worshipped, however there is also a day for crows, cows, and brothers. In Newar culture, one day is dedicated to oneself and is called mha puja or “self-worship day.” This generally takes place in November. Each person cleans themselves, their home, makes beautiful mandala designs on the ground, and celebrates.

Gai Jatra, also known as the “cow festival,” is another Newar festival. If a family member passed away during that calendar year, then young children dress up in their honor and walk down the streets and gather in Durbar Square in remembrance. On the way, strangers will give them treats or candy. It’s not a somber day, but it’s also not extremely cheerful. It’s a way to show that many have lost family and that no one is alone. The day is meant to comfort those who have experienced loss. In Hindu culture, cows are gods, so paper cutouts of cows will be made to carry during the festival. Gai Jatra takes place around September or October .

Indra Jatra

Indra Jatra is another Newari festival which is popular in Kathmandu. It usually falls in September and marks the beginning of Autumn and the upcoming festivals of Dashain and Tihar. You’ve got to love a culture that has a festival to celebrate upcoming festivals. During Indra Jatra, you can witness the famous Kumari (Living Goddess) in her chariot. At night, there are masked dancers in the streets who dance to the music of drummers. The festival lasts 8 days!

What are the best Newar restaurants?

Finding good authentic cuisine in another country can be hard. Luckily my friends recommended a few different places to try. Bhumi is located in Lazimpat, Kathmandu. Newa Lahana and Sasaa Newari Restaurant are both located in Kirtipur. Haarati Newa Restaurant is just north of Thamel. Temple View is located in Bhaktapur Durbar Square. Last but not least, Honacha is located in Patan right next to Durbar Square.

What Newari food should everyone try?

Samay Baji is a popular Newari dish during festivals and feasts. It’s not an everyday meal, but is great to try if you want to experience Newari culture. It’s a plate full of a variety of food (similar to dal baht) including bara (type of bread), beaten rice, potato curry, soy beans, boiled egg, and usually a very spicy meat (often buffalo).

Haku Choila

Haku Choila is grilled buffalo meat. You can also try chicken which is my favorite. This is considered a snack, although for me it always feels like a full meal. It’s extremely spicy and is often served with beaten rice.

Chatamari is the Newari version of pizza. I think it’s a bit more like a savory crepe. It’s good to order as an appetizer and share with friends. It consists of a thin rice crepe and toppings which vary from vegetable to minced meat.

Yomari is a dumpling with a sweet filling inside. I actually have not had the chance to try one, but now it’s on my list of things to order when I get back to Kathmandu. I’ve seen them on menus but never really knew what they were. This can be eaten as a snack or dessert.

Bara is a type of savory bread and is described as a Nepali pancake. It’s made from lentil flour making it a healthy choice. You can get different types of bara like egg bara, chicken bara, or buffalo bara. It’s perfect for dipping in curries or eating as a side dish or snack.

Kwati is actually my favorite Newari food. It’s a five bean soup/curry. I tried it at Bhumi restaurant and really loved it. I could eat it as a soup or dip some egg bara in it. It has a great flavor and was perfect to order along with other snacks.

Are there stereotypes about Newari people?

It’s a popular belief that Newari people love to party. Considering how there’s a festival to celebrate the upcoming festivals, it’s not too hard to see why this stereotype exists. Even a small reason to celebrate can turn into an epic party in Newari culture.

I’ve also been told that Newari people can be considered a bit snobbish although I’d prefer the word proud. Newari people are proud of their culture and love to share it with others. Although some might consider this a negative or see it as bragging, I actually appreciate it. They’ve kept their traditions and cultures alive for a thousand years. Being proud to share their culture with others helps preserve it.

What does Newari music sound like?

Since Nepali is the national language of Nepal, and most people speak Hindi or English as a second language, Newari is not widely spoken anymore. Newari also has different dialects and someone who speaks Newari in Patan may not easily understand someone who speaks Newari in Bhaktapur. Because of this, Newari music isn’t exactly mainstream. That being said, you can check out these two songs on YouTube to get a feel for it.

Sirsaya Hegu

Rajamati by Prem Dhoj Pradhan

What is the best way to experience Newari culture as a tourist?

My friends all agreed on this one. The best way to experience Newari culture is to stay in a Newari homestay in Patan, Bhaktapu, or Kathmandu. Spend some time with a family, preferably during festival season. Learn to cook, learn the traditions, and see everything first hand. I know from experience that Newari people are warm and kind and are more than willing to share their culture with you if you’re willing to learn.

You might also like…

Michelle della giovanna.

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I’m just your average New Yorker who quit her job in the fashion industry to explore the world. Come find out what it’s like to trade in five-inch heels for squat toilets.

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Reader Interactions

July 21, 2022 at 11:46 pm

thankyou I did not know about my culture so much that of yours.

July 24, 2022 at 5:16 am

I’m happy you enjoyed the article!

December 8, 2022 at 1:10 pm

Juajualapa I Ritika Pradhan (Newar)…. I always wanted to know everything about my caste culture (newari)..also i wanted to celebrate that with my family. As we are born in India so don’t know many things of our caste but in this website i came to know everything…Thank you soo much for this information. And i am really proud to be a Newari Ji newa kha ??❤️

December 9, 2022 at 2:25 am

I’m so happy you enjoyed the article and found it useful ❤️

June 9, 2021 at 6:43 am

Palpa is beautiful. My husband is from there and Tansen is a charming city.

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Culture of Nepal - Glimpse into the Vibrant Nepali Culture!

Nepal's unique customs & traditions.

Festivals of Nepal

• Phagu Purnima (Holi)
• Janai Purnima (Raksha Bandhan)
• Mahashivratri
• Krishna Janmashtami
• Gaijatra, which is a procession of decorated cows to commemorate the dead and also involves mask dance, mockery and traditional dance - Ghinta Ghisi.
• Buddha Jayanti
• Indrajatra (a street festival involving mask dance, consumption of Nepali liquor - Raksi, worship of Akash Bhairab and young girls, all to pray for a good harvest in the upcoming year) 

Nepali Dance and Music

Art and Craft of Nepal

Architecture of Nepal

Cuisine of Nepal

Traditional Attire 

Religion in Nepal

Language and Literature

Primary Occupation of the Nepali Natives

This post was published by Sinorita Naskar

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Everest Base Camp Trek - The North Camp!

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National Parks in Nepal To Explore The Wild Side of The Himalayan Country

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Experiences

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20 Beautiful Places In Nepal That Will Leave You Wonderstruck

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Backpacking In Nepal - The Definitive Traveller's Guide

Nightlife of Nepal: An Exhaustive Guide To Nepal's Stellar Nightlife

Food & Drink

Beer in Nepal: Quench Your Thirst with Nepal's Exclusive Brews

Fairs & Festivals

Gai Jatra 2024 - The Festival of Turning Grief into Joy

List of Airports in Nepal

Shivratri in Nepal - An Incredible Gathering of Thousands of Pilgrims

Diwali in Nepal - Celebration of the Gods, Mother Nature and Oneself

Kukur Tihar in Nepal - Celebrations, Dates and Festivities

Dashain 2024: Be A Part Of Nepal's Biggest Festival!

Food in Nepal - 15 Nepalese Dishes You Must Try

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Essay on Nepali Culture

Students are often asked to write an essay on Nepali Culture in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Nepali Culture

Introduction to nepali culture.

Nepali culture is like a beautiful garden with many kinds of flowers. It is a mix of traditions, values, and customs. This culture comes from the people of Nepal, a country in South Asia. It is known for its mountains, like Mount Everest, and its history.

Language and Religion

In Nepal, many people speak Nepali, but there are over 120 other languages too. Religion is important, with Hinduism and Buddhism being the most followed. Many festivals come from these religions, which people celebrate with joy.

Festivals and Food

Nepali festivals are colorful and full of life. Dashain and Tihar are the biggest ones. People eat special foods, play music, and enjoy dances. The food in Nepal is tasty and includes dishes like dal bhat (rice and lentils) and momo (dumplings).

Traditional Clothing

In Nepal, traditional clothes are worn with pride. Men wear a daura-suruwal and women wear a sari or kurta. These clothes are often made with bright colors and fine materials, showing the beauty of Nepali handwork.

Art and Music

250 words essay on nepali culture.

Nepali culture is like a beautiful garden with many kinds of flowers. It is rich with traditions, festivals, music, and dances. Nepal is a country in South Asia, home to the tall Mount Everest and many other mountains. The people living there come from different backgrounds and speak many languages, but they all share the culture of Nepal.

Festivals and Celebrations

One of the most important parts of Nepali culture is festivals. Dashain is the biggest festival where families come together, enjoy food, and children get gifts. Tihar, another festival, is when people light up their homes with candles and lamps. They also honor animals like crows, dogs, and cows. These festivals show how Nepalese people love family, nature, and animals.

Food in Nepal

The food of Nepal is tasty and unique. Dal Bhat, which is rice and lentil soup, is a common meal. Momos, which are like dumplings filled with meat or vegetables, are very popular too. The food is not just about eating; it is a way for families to sit together and share their day.

In Nepal, people wear special clothes that are part of their culture. Men often wear a dress called Daura-Suruwal and a cap named Dhaka Topi. Women wear beautiful long skirts called Gunyu Cholo. These clothes are not just for daily wear but also for special occasions to show respect to their culture.

In conclusion, Nepali culture is full of life, colors, and joy. It brings people together through festivals, food, and clothing. Even though it has many different parts, they all fit together to make the culture of Nepal special and interesting for everyone, especially for students learning about new places in the world.

500 Words Essay on Nepali Culture

In Nepal, many languages are spoken. Nepali is the main language, but people also speak Maithili, Bhojpuri, and dozens of other languages. This shows how diverse the country is. Religion is a big part of life in Nepal. Most people follow Hinduism or Buddhism. The two religions mix in many ways, showing respect and peace among the people.

Nepal is known for its colorful festivals. Dashain is the biggest festival. It is a time when families come together, share food, and give blessings. Tihar, also known as the festival of lights, is another important celebration. People light up their homes and honor animals like dogs and cows. These festivals show the joy and kindness in Nepali culture.

Food and Cuisine

The clothes in Nepal are bright and beautiful. Women often wear sarees or a long skirt called a ‘gunyu cholo’. Men wear a ‘daura suruwal’, which is a shirt and trousers with a Nepali style. These clothes are worn with pride, especially during festivals and important events. They are a symbol of the Nepali way of life.

Music and Dance

Music and dance are important in Nepal. They tell stories of the land and its people. Traditional instruments like the ‘madal’ and ‘sarangi’ make music that touches the heart. Folk dances are performed during festivals. They are full of energy and smiles, showing the happiness of the Nepali spirit.

Arts and Crafts

Nepali culture is a wonderful mix of people, traditions, and nature. It is like a colorful painting that tells a story of harmony and friendship. The culture is deep and alive, touching everyone who experiences it. It is a treasure that the people of Nepal share with the world, and it makes the country a special place full of warmth and beauty.

That’s it! I hope the essay helped you.

If you’re looking for more, here are essays on other interesting topics:

Happy studying!

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• Essays in Hindi /

Essay on Junk Food : जंक फूड पर ऐसे लिख सकते हैं निबंध

• Updated on  
• अगस्त 30, 2024

जंक फूड खाने में बहुत स्वादिष्ट होता है लेकिन अधिक सेवन से उसके नकारात्मक प्रभाव भी होते हैं। अक्सर देखा गया  है कि कम उम्र के बच्चे भी फ़ास्ट फ़ूड का सेवन करते हैं जिससे उनका शारीरिक विकास धीमा होता है। लगातार जंक फूड का सेवन करने से स्वास्थ्य संबंधी समस्याओं का सामना पड़ सकता है। वर्तमान समय में युवाओं में जंक फूड सर्वाधिक प्रचलित है। जंक फूड के उपयोग को कम करके इसे सीमित मात्रा में लेना चाहिए। जंक फूड बारे जागरूकता बढ़ाने और नकारात्मक प्रभावों के बारे में जानकारी प्रदान करने के लिए कई बार छात्रों को जंक फूड पर निबंध लिखने के लिए दिया जाता है। कई बार जंक फ़ूड जैसे विषय पर विद्यालय में निबंध प्रतियोगिता का आयोजन किया जाता है। इस ब्लॉग में Essay on Junk Food in Hindi के कुछ सैंपल दिए गए हैं आप जिनकी मदद ले सकते हैं।

This Blog Includes:

जंक फूड पर 100 शब्दों में निबंध, जंक फूड पर 200 शब्दों में निबंध , प्रस्तावना , जंक फूड की बढ़ती लोकप्रियता, जंक फूड से शरीर पर होने वाले दुष्प्रभाव, उपसंहार , जंक फूड पर 10 लाइन्स.

Essay on Junk Food in Hindi 100 शब्दों में नीचे दिया गया है-

जंक फूड को फास्ट फूड भी कहा जाता है क्योंकि यह जल्दी तैयार हो जाता है लेकिन इसमें पौष्टिक तत्व नहीं होते हैं। वर्तमान में जंक फूड तक लोगों की पंहुच पहले से कहीं ज़्यादा आसान हो गई है। Research Gate के अनुसार फास्ट फूड में तेल जैसे स्वास्थ्य को हानि पंहुचाने वाले तत्व अधिक होते हैं। ये तत्व रक्त शर्करा (blood sugar) के स्तर को बढ़ा सकते हैं, जिससे सुस्ती, ध्यान न रहना और नींद आती है। अधिक जंक फूड खाने से समय के साथ यह रिफ्लेक्स को धीमा कर सकता है। साथ ही यह एक सुस्त की ओर ले जा सकता है। जंक फूड खाने से दिल के दौरे का खतरा काफी बढ़ जाता है। इसे प्रतिदिन खाना अपने स्वास्थ्य के साथ में खिलवाड़ करना है।

Essay on Junk Food in Hindi 200 शब्दों में नीचे दिया गया है-

जंक फूड में पोषक तत्वों की कमी के कारण यह किफ़ायती होता है। इसका सस्ता होने एक मुख्य कारण है कि लोग अक्सर इसे क्यों चुनते हैं साथ में यह खाने में भी अधिक मसालेदार होता है। जंक फूड रक्तचाप और शर्करा के स्तर को बढ़ा सकता है और इसके वसा वाले घटकों के कारण हृदय रोगों का खतरा भी बढ़ जाता है। जंक फूड पचाने में मुश्किल होता है और ब्लड में ऑक्सीजन के स्तर को कम कर सकता है। यह संभावित रूप से मस्तिष्क के कार्य को बाधित कर सकता है और विभिन्न मानसिक विकारों को जन्म दे सकता है।

हाल ही में जंक फूड की खपत में बढ़ावा देखने को मिला है। यह बाजार में इसकी सुलभता के कारण हुआ है। फास्ट-फूड रेस्तरां और जंक फूड के निर्माता इन खाद्य पदार्थों को खूब बढ़ावा देते हैं। जिससे अधिक उपभोक्ता आकर्षित होते हैं। पोषक तत्वों और विटामिनों की कमी वाले ये जंक फूड अस्वस्थ होते हैं। ये हमारी रोग प्रतिरोधक क्षमता को कमज़ोर करते हैं। जंक फूड के महत्वपूर्ण स्वास्थ्य प्रभावों को रोकने के लिए, हमें अत्यधिक प्रोसेस्ड फूड प्रोडक्ट्स का सेवन कम करना चाहिए और स्वस्थ विकल्पों को चुनाव करना चाहिए।

फास्ट-फूड चेन और निर्माताओं द्वारा इसकी मार्केटिंग के कारण लोग इसकी ओर आकर्षित होते हैं। यह प्रवृत्ति चिंताजनक है क्योंकि जंक फूड में आवश्यक पोषक तत्व और विटामिन की कमी होती है। इसे न चुनना अच्छे स्वास्थ्य को बनाए रखने के लिए महत्वपूर्ण हैं। हमें इन खाद्य पदार्थों का सेवन सीमित करना चाहिए और अपने समग्र स्वास्थ्य और प्रतिरक्षा को बेहतर बनाने के लिए स्वस्थ विकल्प चुनना चाहिए।

जंक फूड पर 500 शब्दों में निबंध 

जंक फूड पर 500 शब्दों में निबंध (Essay on Junk Food in Hindi) नीचे दिया गया है-

‘जंक फ़ूड’ शब्द ही अपने आप में स्वास्थ्य पर इसके हानिकारक प्रभाव को भी बताता है। ये खाद्य पदार्थ अनिवार्य रूप से हानिकारक हैं, जिनमें कोलेस्ट्रॉल, चीनी और कैलोरी की बहुत सारी मात्रा होती है। युवा पीढ़ी जंक फ़ूड का सेवन तेजी से बढ़ा रही है। इस कारण से उनका स्वास्थ्य जोखिम में पड़ रहा है और वे अस्वस्थ जीवनशैली अपना रहे हैं। जंक फ़ूड से कोई लाभ नहीं होता केवल नकारात्मक प्रभाव ही होते हैं। इसके नकारात्मक प्रभाव होने के मुख्य कारण है कि इसमें पोषण मूल्य की कमी होती है। माता-पिता के लिए यह महत्वपूर्ण है कि वे अपने बच्चों को जंक फ़ूड के खतरों के बारे में शिक्षित करें। वे घर पर स्वस्थ भोजन उपलब्ध कराएँ ताकि फ़ास्ट फ़ूड खाने की इच्छा कम हो सके।

फास्ट-फूड इंडस्ट्री में तेज़ी से विस्तार हो रहा है। लोग जंक फ़ूड की ओर आकर्षित होते हैं क्योंकि यह देखने में आकर्षक लगता है। कंपनियाँ इसे आकर्षक बनाने के लिए इसकी चतुराईपूर्ण मार्केटिंग करती है जिससे लोगों में इसे खाने की इच्छा उत्पन्न होती है। जंक फ़ूड जल्दी और आसानी से तैयार हो जाता है क्योंकि इसमें पौष्टिक तत्व नहीं होते। इसमें ज़्यादातर हानिकारक तत्व जैसे तेल और चीनी बड़ी मात्रा में होते हैं। इसमें स्वास्थ्य को बढ़ाने वाली सामग्री की कमी होती है जिससे यह सस्ता होता है इसलिए यह कई लोगों के लिए किफ़ायती हो जाता है। इसके अलावा जंक फ़ूड अब उपलब्धता के मामले में पहले से कहीं ज़्यादा सुलभ है। कई फ़ूड डिलीवरी ऐप के साथ, आप सिर्फ़ एक क्लिक पर जंक फ़ूड पा सकते हैं। कई विकल्प उपलब्ध हैं, जो जंक फ़ूड को आपके दरवाज़े तक पहुँचाते हैं।

जंक फूड प्रोसेस्ड फूड होता है और इसे कई दिनों तक स्टोर किया जा सकता है जो कि आपके सेहत के लिए सबसे खराब है। जंक फ़ूड से ऊर्जा का स्तर तेज़ी से बढ़ता है, लेकिन यह आपके शरीर को कोई फ़ायदा नहीं पहुँचाता; यह सिर्फ़ आपके स्वाद को संतुष्ट करता है। नियमित रूप से जंक फ़ूड खाने से आप अक्सर मूडी हो सकते हैं।

इसके अलावा नियमित रूप से जंक फ़ूड खाने से आपकी एकाग्रता का स्तर कम हो सकता है। यही वजह है कि आजकल बच्चे आसानी से विचलित हो जाते हैं। मोटापा, एक पुरानी बीमारी, जंक फ़ूड के सेवन के कारण आम होती जा रही है।

जंक फ़ूड रक्तचाप और शुगर के स्तर को भी बढ़ाता है, जिससे लोगों को दिल की बीमारियों का ख़तरा ज़्यादा होता है। दिल की बीमारियों मुख्य कारण है क्योंकि इसमें इसमें चर्बी बढ़ाने वाले तत्व होते हैं। इसे पचाना भी मुश्किल होता है, जो धीरे-धीरे ऑक्सीजन के स्तर को कम करके मस्तिष्क के काम को नुकसान पहुँचा सकता है।

जंक फ़ूड न सिर्फ़ दिल को बल्कि लीवर को भी नुकसान पहुँचाता है। यह शुरुआती दौर में मधुमेह का कारण बन सकता है। जंक फ़ूड में फाइबर की कमी पाचन तंत्र को नुकसान पहुँचाती है, इससे अक्सर कब्ज़ हो जाता है।

इसे पहचानना और जंक फ़ूड की जगह स्वस्थ विकल्पों को अपनाना ज़रूरी है। घर पर खाना बनाना बाहर से खाना मंगवाने से बेहतर विकल्प है।

निष्कर्ष के तौर पर नियमित रूप से फल और सब्ज़ियाँ खाने से हमें स्वस्थ रहने में मदद मिलती है। फलों को चुनकर आप अपने स्वास्थ्य को बेहतर स्थिति में रख सकते हैं। जंक फ़ूड खाने से बचना सबसे अच्छा है क्योंकि इसमें पोषक तत्वों की कमी होती है और यह हमें निष्क्रिय बनाता है।

जंक फूड पर 10 लाइन्स नीचे दी गई है:

• जंक फूड बहुत प्रोसेस्ड होता है। जंक फूड में चीनी, नमक और तेल के कारण वसा की उच्च मात्रा होती है। 
• जंक फूड जल्दी तैयार हो जाने और स्वाद के कारण लोकप्रिय है।
• यदि आप जंक फूड का नियमित रूप से सेवन करते हैं तो इससे आपको मोटापा और हृदय रोग जैसी कई बीमारियां हो सकती है। 
• जंक फूड में विटामिन, खनिज और फाइबर जैसे पौषक तत्व न के बराबर होते हैं। 
• फास्ट फूड की चेन और पैकेज्ड स्नैक्स जंक फूड के कुछ सामान्य स्रोत हैं।
• बच्चों और किशोर जंक फूड के स्वाद के कारण इसे अत्यधिक पसंद करते हैं। 
• कई बार जंक फूड खाने से मानसिक स्वास्थ्य पर भी नकारात्मक प्रभाव पड़ सकता है, जिससे लोगों में मूड स्विंग और शरीर में ऊर्जा का स्तर कम हो सकता है।
• जंक फूड के उपयोग को कम करने के लिए फलों और सब्जियों जैसे स्वस्थ विकल्पों को चुनकर इसकी आदत में सुधार हो सकता है।
• जंक फूड अक्सर स्वस्थ भोजन के विकल्पों की तुलना में अधिक किफायती होता है।
• जंक फूड का उपयोग करने और कभी-कभार इसका सेवन नियमित रुप से करने से यह कम हानिकारक है।

आवश्यक पोषक तत्वों की मात्रा और प्रकार आपकी आयु, पहले से मौजूद बीमारी या अन्य स्वास्थ्य समस्याओं पर आधारित होंगे। अस्वास्थ्यकर भोजन – ऐसे खाद्य पदार्थ जिनमें आवश्यक पोषण मूल्य कम होता है और जिनमें खराब वसा, कैलोरी आदि अधिक होती है, उन्हें अस्वास्थ्यकर भोजन कहा जा सकता है।

भोजन अंततः आपका मित्र होना चाहिए, शत्रु नहीं। आप जो खाते हैं उसके साथ स्वस्थ संबंध बनाए रखना, खुद से प्यार करने का एक महत्वपूर्ण हिस्सा है। भोजन को “अच्छा” या “बुरा” कहने के बजाय, इस बात पर ध्यान दें कि आपको सबसे अच्छा क्या लगता है।

संपूर्ण खाद्य विकल्प चुनें, जैसे कि साबुत अनाज और साबुत अनाज कार्बोहाइड्रेट जैसे पास्ता, ब्रेड और आटा। अतिरिक्त नमक, चीनी और संतृप्त वसा से दूर रहने के लिए जंक फूड के बजाय मीठे के लिए ताजे फल चुनें। पैकेट के पीछे दिए गए पोषण संबंधी सूचना पैनल का उपयोग करके अपने भोजन के पोषण मूल्य की जांच करें।

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