Nepalese Cuisine

Nepal’s cultural diversity has enriched the diversity in food with varieties according to ethnicity. Dal-vaat-tarkari is eaten throughout the country. Dal is a soup made from lentils and spices, vaat is rice and tarkari is curry and usually spicy. And these three are usually served with typical pickles, which may be fresh or fermented.

Thakali Cuisine

The Thakali are the people who originated from the Thak-Khola region of the Mustang District in Nepal, an ancient and easy trade route through the high Himalayas. and the Thakali food comes from them. Thakali cuisine mainly uses locally grown buckwheat, barley, millet, as well as rice maize, and lentils brought from lower regions of the country. Also, other special pickles, gundruk, and ghee are also included. A Thakali meal is collectively made up of all food items. Thakali cuisine is one of the most famous cuisines in Nepal and nowadays we can find Thakali cuisine in every city. Thakali food basically comprises Dal-Bhat-Tarkari − lentils, rice, and vegetables, with masu (meat) for non-vegetarians.

Newari cuisine

An urbanized ethnic group called the Newar originally inhabited in the Kathmandu valley. The Newar people place a strong emphasis on food and feasting, and their households have comparatively high earnings. In the Kathmandu valley, Newari Khaja Set is particularly well-known for snacks. In several Newari cuisines, buffalo meat is used. Fried tofu and cottage cheese are used as substitutes for meat dishes for vegetarians. And incorporate a lot of pickles, radish, soy beans, and other fermented foods.

Kwāti (soup of different beans), kachilā (spiced minced meat), chhoila  (water buffalo meat marinated in spices and grilled over the flames of dried wheat stalks), Samye-baji, where beaten rice is eaten with a variety of vegetables and seasonings, is a traditional mid-afternoon snack and a festive treat are the most loved food in Newari culture and famous among other ethnic groups.

Dessert consists of juju dhau (sweet yogurt), sisābusā (fruits), and Mari (sweets). And aylā (local alcohol) are the common alcoholic liquors that Newars make at home. There is a Newari restaurant in almost every small lane in Kathmandu that serves choila, Samye-baji, bara, chatamari (rice bread), and other foods.

Himalayan Cuisine

Himalayan cuisine is influenced by Tibetan culture and strictly related to ethnic groups in the Himalayas and Trans-Himalayas. Buckwheat, barley, and millet are important cold-tolerant grains. Butter tea is made by mixing butter or ghee and salt into a strong tea. This tea preparation is commonly mixed with tsampa flour to make a kind of fast food especially eaten while traveling.
Grain is also used to make alcoholic beverages. Potatoes are another important staple crop and food. Substantial amounts of rice are imported from the lower regions. The meat of yak and possibly yak-cow hybrids may be used, as well as their milk. Meat is often used to prepare momo.


Snacks include maize popped or parched called khaja (literally, "Eat and Run."); beaten rice (baji or chiura), dry-roasted soybeans (Bhatamas, Nepali), dried fruit candy (lapsi), and South Asian foods like the samosa and South Asian sweets. International snacks like biscuits (packaged cookies), potato chips and wai wai (Nepali: instant noodles) are all coming into widespread use. Whereas, some youths in Nepal prefer western snacks as they are easy to get and less time-consuming.

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