Dal Bhat
Dal Bhat is one of the staple food in Nepal which is cooked daily in every household.It is steamed and served with side dishes and pickles.
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Dal Bhat is one of the staple food in Nepal which is cooked daily in every household.It is steamed and served with side dishes and pickles.
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Dhindo is a traditional Nepali staple made by gradually stirring millet or buckwheat flour into boiling water, creating a thick, dough-like consistency.
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Momo is a popular Nepali dumpling filled with meat or vegetables. Often served with tangy tomato chutney.
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Wo is a popular dish among Newari community which is served during special ocassions like festivals and jatra.
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Buff Chhoila is a spicy and smoky Newari dish made from grilled or fried buffalo meat, marinated in mustard oil, garlic, ginger, and traditional Nepali spices.
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Sel Roti is a traditional Nepali ring-shaped rice flour doughnut, crispy on the outside and soft inside.
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Yomari is a popular Newari sweet dish prepaed from rice flour filled with chaku or khuwa, specially prepared during yomari punhi.
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Tama is a traditional Nepali dish made from fermented bamboo shoots, often cooked with black-eyed peas and potatoes. Known for its unique sour flavor.
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Milk tea is a warm and comforting drink of every Nepali household made with special bayleaf with the blend of spices, each family having their own version.
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Lassi is a popular refreshing and cooling made by blending yogurt, banana, water, fruits and some spices. It is perfect beverage for summer.
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Bhatmas Sadheko is a popular Nepali snack made by mixing roasted soybeans with chopped onions, tomatoes, green chilies, garlic, coriander, and a blend of tangy spices.
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Spinach (Saag) is a nutritious green leafy vegetable widely used in Nepali cuisine. Often stir-fried with garlic, green chilies, and a hint of mustard oil, it's served as a healthy side dish with rice or dal.
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Potato Chokha is a traditional mashed potato dish seasoned with mustard oil, green chilies, garlic, and onions. Popular in Nepali households, especially in the Terai region.
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Gundruk Sadheko is a traditional and flavorful Nepali side dish made from fermented leafy greens, usually mustard leaves (gundruk). It is typically served cold and seasoned with spices to enhance its tangy and earthy flavor.
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It's made by deep-frying fermented batter (usually made from maida/all-purpose flour) into circular spiral shapes and then soaking them in warm sugar syrup.
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Kheer is a beloved traditional Nepali dessert made primarily from rice, milk, and sugar. It's creamy, rich, and often enjoyed during festivals, religious ceremonies, and special occasions.
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Chicken Curry is a flavorful dish widely enjoyed in Nepali households. Made by simmering chicken pieces in a rich, spiced gravy, it combines aromatic herbs and spices for a bold and satisfying taste.
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Thon or Thwon is a traditional alcoholic beverage made from fermented rice. It is a milky, sweet, and refreshing drink often enjoyed during festivals, social events, and family celebrations.
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Chatamari is a thin rice flour crepe that is a popular traditional dish of the Newar community in Nepal. Often called the "Newari pizza".
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Tomato pickle made on a silauta (stone grinder) is a traditional Nepali tomato pickle is packed with natural flavor. Ripe tomatoes are roasted or boiled, then ground on the silauta.
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Piro Aloo is a simple yet flavorful Nepali side dish made by stir-frying boiled potatoes with spices, chilies, and sometimes onions and garlic.
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Momo ko achar is a spicy and tangy Nepali dipping sauce made from tomatoes, chili, garlic, and herbs. It perfectly complements the soft and juicy momos, adding a burst of flavor with every bite.
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