Some delicacies from the land of Serenity…. Nepalese cuisine has the taste of its rich and diverse culture. There are certain must-try dishes as well. Being a multi-ethnic nation, they happen to have their own food culture. Here are some must-try dishes if you are in Nepal.
Top 17 Famous Nepali Dishes Recipes Everybody Want To Try
Table of Contents
1. Dal Bhat Tarkari or MEAT
Daal Bhat Tarkari is the daily meal that all Nepalese eat throughout the country. Daal is a soup of lentils and spices served with cooked grains called bhat. Tarkari is curry, a mixture of different vegetables flavored with spices and curry. It is the staple food of most Nepalese people and is usually eaten twice a day.
You can eat Daal Bhat Tarkari while doing most of the treks in Nepal, for example, Everest Base Camp Trek. Would you like to know more? Try them during trekking and hiking in Nepal.
In the standard walks, we have farewell meals and take our clients to obtain a Nepalese cuisine. At higher altitudes in Nepal (more than 2000 m), where rice does not grow well, other cereals such as corn, buckwheat, barley or millet can be replaced by a cooked preparation called dhindo or atho in Nepal.
Bhat can be complemented with Roti (round unleavened bread) in Nepal.Dal can be cooked in addition to lentils or beans with onion, garlic, ginger, chili, tomato or tamarind. It always contains herbs and spices such as coriander, garam masala, cumin and turmeric. The recipes vary according to the season, place, ethnic group and family.
AL Bhat is often served with vegetable tarkari or torkari, a mixture of seasonal vegetables available. There may also be Dahi (yogurt) or curry made from chicken, goat meat or fish. Sometimes a small portion of cucumber (achar) is included.
Lentils provide a large amount of vegetable protein and should be accompanied by a healthy diet of grains and vegetables. Dal Bhat is therefore a very balanced meal! This legume, available in different colors, has so many therapeutic benefits, not to mention the vitamins it contains!
Only a small number of lentils a few times a week helps prevent and reduce anemia, mental fatigue, general weakness, diabetes, cancer and cholesterol. But wait, there is more! Lentils are also recommended for insomnia. Interesting information for men, the lenses are aphrodisiacs and make you rich! This information comes directly from Italy!
Eaten throughout the country, this can be called as the signature Nepalese dish. Every Nepal household has the spiced lentil soup (dal) and steamed rice (bhaat) along with curries for at least twice! “Dal Bhat power 24hr!”
This is the Nepali renovated model of the Chinese dumplings. There are a lot of variants in terms of momo. It all depends upon the filling of the momo. Chicken meat momo, vegetable momo etc. Nepalese Buff Momo or water-buffalo meat stuffed dumpling has its own identity.
Momo is a type of dumpling made of dough that is usually filled with minced buffalo, chicken and pork and also with vegetables. It is usually steamed or fried in almost all restaurants, hotels and motels in Nepal and eaten primarily as an entree.
This dish is popular in almost every corner of Nepal. Once here, Momo is a must in Nepalese cuisine. A simple mass of flour and white water is generally preferred to make the outer lining of Momo. Sometimes, a little yeast or baking powder is added to make the finished product greasier.
Traditionally, Momo is prepared with minced meat, but in recent years this has changed and the fillings have become more complex. Today, Momo is prepared with virtually any combination of minced meat, vegetables, tofu, Paneer cheese, soft chhurpi (local hard cheese) and combinations of vegetables and meat.
In Nepal, Tibet, Darjeeling, Sikkim and Bhutan, pork, chicken, goat and buffalo are often used. In the Himalayan region of Nepal, India, lamb and yak are more common. Minced meat is combined with some or all of the following ingredients: onions / shallots, garlic, ginger and coriander / cilantro. Some people also add finely mashed tomatoes and soy sauce.
- Vegetables: In India and Nepal, cabbage, carrots, soy granules, quark (Paneer), potatoes, beans (Lila kachori) or finely chopped chayote (ischkush) are used as fillings.
- Cheese: Normally cream cheese (Paneer) or traditional soft chhurpi is used.
- Khoa: Momo with dairy solids and sugar is a popular dessert in the Kathmandu Valley.
The dough is rolled into small round and flat pieces. Then, the filling is included in the round dough cover, either in a round bag or in the shape of a half moon or half-moon. People prefer high-fat meat because it produces juicy momos with an intense flavor.
Sometimes, the leaner minced meat is added a little oil to keep the filling moist and juicy. Then, the meatballs are steamed over a soup (either a bone or vegetable-based broth) in a Momo kitchen called Mucktoo. Meatballs can also be fried or fried after steaming.
It is believed that momos (empanadillas) are of Tibetan origin and have since extended to other neighboring countries. There are two types of momos: fried and steamed. Most non-vegetable momos usually contain pieces of chicken, vegetable momos contain cabbage, carrots and onions. How healthy is eating momos?
Most of us believe they are healthy, especially if they are not fried. Let’s count the calories we consume in vegetables / non-vegetables Momo – 6 pieces Steamed Momo (90 g): 270 calories, 6 pieces Steamed Momo (150 g): 390 calories and 2 tablespoons (30 g) Chili sauce 30 lime.
The total calorie count is not bad (45 kcal per piece), as long as you don’t go crazy with your amounts and if you don’t have strong dishes in the food. Momos have no specific health benefits. Here are some tips to reduce calories while enjoying Momos on the side of the road and making them healthier.
- Try to develop a taste for vegetarian mothers instead of chickens. If you prefer chicken, mix it. Have every three vegetables and chicken momos.
- Always eat steamed momos instead of fried. You save 20 cal. Per piece.
- Avoid normal chili sauce, as it contains a lot of sodium and has oil as a base. Instead, go for peppermint chutney, if possible.
- While cooking at home, mix the integral with Maida to get healthier momos.
- While cooking at home, mix soybeans with chopped vegetables as a filling for vegetables.
- Take a good portion of salads with momos. This will help you digest refined flour (Maida)
Daily food is not a good option, since it has a nutritionally low value. If you like to eat momos, try homemade fillings that are also healthy and hygienic.
3. Dhido -Gundruk
Dhindo is traditional Nepali hillside food eaten along with Gundruk soup. Gundruk is fermented and dried leafy vegetables prepared with soybean grains and potatoes.
Dhido is similar to Indian dish halva or polenta made by mixing and stirring corn or buckwheat flower continuously in the hot boiling water, but no sugar no salt. One will often hear some Nepali people calling it as their national dish.
Gundrook is dried and fermented green vegetable leaves. It is usually prepared as a soup with beans and potatoes. It is slightly sour and spicy with a very unique flavor.
Dheedo is a sugar-free dish consisting of wheat or corn. The food is nutritionally high and also satisfies the taste buds. It is usually eaten with Gundrook soup.
Dheedo is considered very healthy, especially in diabetics. This dish is also known as the national dish of Nepal and can be found in the typical restaurants of Nepal and in the local houses of the villages.
4. Sel Roti
Next dish on our Must-have list. This ancient dish is the highlight of the festival of lights- Tihar. Sel roti is basically semi-liquid type rice flour spiced with cinnamon or cardamom. For elevating the taste, cream, sugar, and banana is added to the mixture. Rings of this sel roti mixture is added into the oil and fried till golden and served.
Chatamari can be called as the Nepali pizza. A compulsory Newari dish in the festivals such as Diwali or any other festivities. Also, to add some extra flavors, Chatamari is topped with minced meat or eggs. From what I have read, chicken Chatamari tastes the best!
6. Bagiya – Bhakka
Maithili community represents Nepal’s second most population and so does their language and food. Approximately 4 million Maithili people live in Nepal whose traditional and one favorite dish is Bagiya. It’ their one must eat winter food. This is similar to momo, instead made on rice flower and filled with potatoes, lentil or some kind of spicy vegetables inside. If you ever get an opportunity to visit around eastern southern part of Nepal, don’t forget to ask your Maithili friend to prepare bagiya for you.
7. Puri – Kheer
Kheer is not only eaten as dessert but also as a proper meal in Terai & Hills of Nepal. Eating Kheer-Puri is often considered as a treat. In southern Nepal, when women go to see their parents house or any relatives house they prepare kheer & puri as the special dish and take their home as gift food. Some also eat Puri-Kheer in morning breakfast.
Kheer is basically rice pudding while puri is flat bread deep fried in oil with some lentil fillings.
If you are non-vegetarian, then this is one Nepali food you must try. Sukuti is mainly famous for hills and upper Himalayan region where people don’t get the green vegetables entire season, so when they sacrifice or cut animals, extra meat they dry for offseason. The taste of dry meat is totally different. Nepali people are very artistic with their hand in preparing sukuti. They prepare sukuti with lentil, cilantro, tomatoes and some spices, which can water your mouth anytime.
Another mouth-watering nonvegetarian Nepali cuisine from Newari community. Choila is spiced grilled water buffalo meat prepared nicely in burning rice hay. Newari people generally eat this with beaten paddy called Chiura and some hot-sour anchaar.
10. Yak Cheese
This is a delicious thoughtful ingredient, yak cheese is a dish in itself. The Himalayan belt happens to be the home of the yaks, thus yak cheese is produced commercially. One can also find homemade yak cheese in Nepal. It comes in two variants, Churpi- the hard one and a softer one. These five dishes happen to be many of the must-try dishes.
The yak cheese is made from yak milk. Cheese is popular in the Himalayan region. It has many nutritional benefits for our health. His specialty of belonging to the Himalayas makes it even more popular.
If you travel to Nepal, you should try this pleasure of the Himalayas in the land of the Himalayas. In addition to their incredible lifestyle, the yaks also produce a truly unique milk. Milk, as described by Jonathan White of Bobolink Dairy, is “rich, sweet and fragrant with the wild flowers from which it was made.”
Although you may think that yakmilk and yak cheese are as strong and spicy as their neglected fur and semi-wild attitude the taste is really delicate. Jonathan White explains:
“At first glance, the cheese is extremely soft and has a clean, delicate and milky taste that is completely different from the milk cheese of sheep, cow, goat or mare.”
After approximately 30 seconds on the palate, the taster draws attention to a growing complex of herbal notes, where the taste evolves in approximately 120 seconds and becomes a crescendo. The afternoons are a clean, pleasant and faded collection of milky sweets, vegetables and spicy. “
In addition to its flavor, yak cheese contains a higher proportion of healthy fats than cow cheese. It is rich in omega-3 fatty acids and conjugated linoleic acid (CLA), a type of healthy fat known for its health benefits.
This is due to its natural and varied autonomy diet. The milk is heated and matured in copper containers and transformed into 10-12 pounds wheels. Then, the cheese is cured dry in Tibetan red salt, removed from a nearby dry seabed and aged.
In Tibet, milk is most commonly used for a smoked cheese called chhurpi, but only recently did Tibetans start making cheese, and instead, yak milk was mainly used for butter. “On the Tibetan plateau, cheese doesn’t taste so good,” says White. He was sent to Tibet by a New York organization to develop a cheese for export that would allow Tibetan nomads to take advantage of their excess milk.
The Tibetan palate is not accustomed to cheese, and at this time they tolerate it because they know that they can make great profits. Blanco, however, points out an exception.
For one of the festivals, he conjured a quick portion of yak mozzarella or “yakkarella,” as he called it, which was well received by the locals. As mozzarella cannot be cooled while transporting through the mountains, unfortunately it remains a curiosity.
11. Chicken burger
Some establishments that serve hamburgers also serve chicken sandwiches that offer customers an alternative to beef. Said sandwich may also be referred to as “chicken in a bun” or “chicken burger” in Australia or the United Kingdom and is served in a hamburger bun with spices and toppings similar to those of a hamburger.
While most chicken sandwiches generally use fried or roasted chicken breast in this regard, a chicken burger can also be made with a grilled or fried ground chicken pate.
Chick-fil-A claims to have invented the roast chicken sandwich in the 1940s. This statement is unfounded, although Chick-fil-A (served with cucumbers in a steamed bun), filed on March 21, 1964, was Probably the first chicken sandwich introduced by a chain of fast food restaurants.
Other notable suppliers of chicken sandwiches are KFC and Popeyes Louisiana Kitchen. Today, most large fast, fast and casual food chains offer a type of chicken sandwich, even in restaurants where chicken is not a specialty.
Wow, hamburger … delicious. Hehehe You know, most people love hamburgers, especially children. According to my calculation, Burger is one of the most famous fast foods in Malaysia and perhaps around the world.
It tastes so tasty and tasty that people like to eat hamburgers, including me. Ha ha ha ha ha ha. Burger is also easy to find, such as McDonald, KFC and street vendors. It is not surprising then that Burger is one of the best known dishes among us.
Did you know that the hamburger is also known as hamburger or sandwich? Hamburger, consisting of cooked minced meat. Patty is often beef and chicken. It also appeared round. Patty is often put on a sliced bread roll.
Burgers are usually served with lettuce, tomatoes, onions, cucumbers, cheese and spices such as mayonnaise, mustard, tomato sauce and condiments. These things will make a hamburger that tastes really delicious and delicious. The hamburger is also classified as fast food. Let’s analyze the pros and cons of fast food or our themed hamburger.
- It can be easily found in a place, even in a town or city.
- Easy to prepare, we just need a sliced muffin and a pate. Things like lettuce, tomatoes and others really don’t need it. It’s just that it makes the hamburger taste delicious. If we don’t put these things, everything will be fine.
- It also saves us time. When someone returns home after a full day of work, they need to be tired and hungry and need something to be taken care of quickly. The perfect food is just a hamburger or pizza.
- This food is also cheap. The hamburger is not too expensive and there are not too many ingredients we need to cook a hamburger.
So, there are many pros and cons of fast food or hamburgers. What we must do is be careful with our diet. Choose the best and always keep us healthy. We can also eat fast food and hamburgers, but not too much. Remember, hamburgers rarely eat!
It is a soup dish that comes from Tibet, but has gained a lot of popularity in Nepal. Thupka is made from handmade flour noodles. Thupka is made of spices, garlic, pasta and other ingredients. It is the popular court of Nepal and widely used in Newari restaurants in the Kathmandu Valley.
Thukpa is Bhutan’s traditional staple made by cooking rice, pasta, wheat flour, spaghetti, etc. This Himalayan porridge, I’m pretty sure everyone has heard of her.
Only the version is different everywhere. In addition, today I will list our way of making thukpa from cooked spaghetti. It is very easy to prepare and also tastes good.
Spaghetti Thukpa can be made both vegetable and non-vegetable. In this article, I will show how to make thukpa vegetable spaghetti. There is no difference between vegetarian and non-vegetarian spaghetti.
What happens when preparing non-vegetarian spaghetti is to add cooked and sliced meat, what you eat and rest on spaghetti, the same as when preparing thukpa vegetarian spaghetti.
In Bhutan, Thukpa is served as a breakfast for those who love it. Being light and easy to digest, Thukpa is also served to patients who cannot afford heavy meals and have no snack. As I said that Thukpa is our traditional dish, we begin our holiday with Thukpa bowls.
13. Thakali Khana
Thakali Khana is another special and popular Nepali food in Nepal. It comes from Thakali, the indigenous community of Nepal. The mixture of Dal, Bhat, Tarkari, cucumbers and meat products, served on bronze metal plates, makes it a special Nepalese dish.
Thakali food can be eaten in the various Thakali restaurants around the Kathmandu Valley. Traditionally, tomatoes are mashed in a Silauta, a flat millstone (mortar) with mortar pestle.
Today, most modern chefs use an electric mixer, depending on how hot you want it. Each cook changes this simple recipe slightly, paying special attention to being hygienic and safe.
And what is the difference between achaar and chatni , These two words are confusing and are often used interchangeably. According to a Thakali cook is a chatni (chutney) from the Nepali word chatanee which means “taste in the tongue”.
As a treat, it is freshly prepared and served. An achaar However, R is prepared in advance (sometimes several months) and stored in a glass until it is served.
Fresh white radish cucumber (Mula ko achar)
This popular spice is made from the long white radish Mula (or Daikon International). Each cook has his own way to prepare this radish cucumber to the typical thakali.
- Skin and cut the size of the white radish finger, then rinse and drain in a colander. Sprinkle some salt on the slices to remove the water, and then move the pieces with your hands, an action directed at Nepula Mula muchné or Achaar molné is called.
- Brown some brown sesame seeds and grind them until a fine powder is obtained.
- Add some salt and chili powder to sesame or marijuana seeds powder, then a small acid paste called tsuk, a kind of lime or other citrus vinegar.
- Some thakali cooks used the sea buckthorn juice (Hippophae rhamnoides) tsuk. Hawthorn grows in the dry region of Thak Khola in the Mustang district. It is very rich in vitamin C with high nutritional and medicinal properties. Fresh Lemon Tsuk also works.
- Mix spices and radish pieces in a large bowl.
- In another pan, heat some fenugreek oil and a little turmeric and sprinkle with chopped green chili peppers (of a very spicy variety). Then pour this mixture over the horseradish. Meanwhile, whistle and penetrate the mixture.
- Cool and serve as a spice for a rice meal.
Thakali cuisine, the transition between Himalayan cuisine and lowland cuisine, is consumed by Thakali residents in the Thak Khola Valley, an ancient and relatively easy trade route through the high Himalayas.
This kitchen is also served in inns (Bhattis) operated by Thakalis along with other trade routes, and in Pokhara and other cities in the hills of central Nepal, which are said to be the best food and lodging in the area before widespread establishment of facilities. Offer foreign hikers.
Thakali cuisine is less vegetarian than Pahari cuisine. The yak and yak cows’ hybrids, known locally as jhopa, were consumed by the lower castes. The entire breed eats meat from indigenous sheep called Bheda and Chyangra or Chiru imported from Tibet.
The meat is cut into thin slices and dried on thin sticks near the cooking fire. The black pudding is also prepared and dried. The dried meat is added to the vegetable curry or fried in butter and dipped in Timur Ko-Choup, a mixture of powdered red chili, Sichuan pepper, salt and native herbs.
This spice mixture also spices new potatoes or eggs that can be boiled, roasted or turned into tortillas.
Buckwheat, barley, millet and dal are grown locally, as well as rice, corn and dal from the southernmost regions. The grain can be ground and boiled in a thick porridge that is eaten with Dal instead of rice.
Even a species of Dal is made from dried ground buckwheat leaves. Cereals can be roasted or burst in hot sand (which is then sifted) as a snack. The Thakalis also follow the Tibetan practice of making tsampa and tea with butter and salt. Ghee is used in this tea preparation and otherwise as edible oil.
Since most of the Thakali traded, they could import vegetables, fruits and eggs from the lower regions. A large variety of vegetables was consumed every day, some, especially radish and Daikon beets, dried and often prepared with lamb meat.
The soup prepared with spinach, known as gyang-to, was served with a touch of Timur Ko-Choup. Apples were introduced after the arrival of foreign gardeners and enjoyed great popularity.
14. Juju dhau
Juju Dhau is one of the most popular dairy products in Nepal. It comes from the Newars of Bhaktapur. This rich piece of quark is prepared in clay pots. This is the obligatory element in Newars ceremonies, which resembles a great ritual significance.
It was a delicacy at the time of the Kingdom of Malla. Its sweetness, creamy flavor and delicacy make it one of the most important traditional desserts in Nepal. If you are in the Kathmandu valley, you have to taste the wealth of Juju Dhau. It is the best dessert in Nepal.
15. Aila (Liquor)
Aila is a liquor of the Newari culture. It is produced by the distillation of fermented ingredients such as rice, cereals and millet. Play a religious role in the Newari Festival and traditions.
Aila contains about 60 percent alcohol and can be found in Newari restaurants. CNN has recently ranked it among the 50 most delicious drinks in the world. Thwon is also a kind of spirit within the cultural values of Newari. It is made from fermented rice.
Similarly, Tongba is also an alcoholic beverage based on millet popular with Newars and Kathmandu. Although the unofficial production of spirits in Nepal is limited and has a great religious aspect, Newars does them for their cultural and traditional merits.
If you are in Kathmandu, you should try this Neva brandy. Aila is usually prepared by Newari women before any sociocultural festival or event. The rice is mixed with Marcha, a local organic fermentation compound, along with many other ingredients, and fermented for at least four to five days to ensure good quality of Aila. For an even stronger flavor millet is used instead of rice. The final product is obtained after distillation.
For this purpose, traditional clay and brass containers are used, which were specially developed for this purpose. The fermented raw mixture is cooked.
16. Kheer (pudding)
Kheer is a sweet dish of milk and rice. It is also one of the most popular Nepalese foods in Nepal. To prepare kheer, the rice is boiled in milk and boiled and some dried fruits are added.
It is the most popular in Nepal, but is considered native to the Aryans of the Indian subcontinent. Most people in Nepal arrive at their occasional or auspicious festivals. You should try Kheer in Nepal, it’s something special here.
Originally from the kitchens of the Imperial Muslim Bawarchis of India, Kheer is an important sweet treat for the Muslims of India, especially during the Eid celebration or other celebrations.
The culture of Muslims later became so influential in other Indians that some dishes such as Kheer or its varieties are popularized in Hindu festivals, temples and on all special occasions.
The term kheer (used in northern India) can be derived from the Sanskrit word Ksheera (meaning “milk”) borrowed in Urdu. Other terms such as Payada or Payesh (used in the Bengal region) derive from the Sanskrit word Payada or Payada, which also means “milk.”
It is made with milk, rice, butter, sugar / brown sugar and khoya, but it has less fat than the original kheer. Some also add some cream for a richer flavor. It is often garnished with almonds, cashews, raisins and pistachios.
There is another popular version of the Kheer of northern India, which is prepared during the festivals and in Havana in Varanasi from milk, rice, butter, sugar, cardamom, nuts and kesar (saffron milk). It is an essential dish in many Hindu festivals and celebrations.
While the dish is most commonly prepared from rice, it can also be prepared from other ingredients such as noodles (Semiya in South India, Seviyan, Seviyaan, Sayviah or other spelling) or tapioca (known locally as Sabudana).
17. Chow mein
There are also variations on how one of the two main varieties of chow mein can be prepared as a dish. When ordering “Chow mein” in some Chicago restaurants, dinner may be “Chop Suey is poured over crispy fried noodles.”
In Philadelphia, Americanized Chow Mein looks more like Chop Suey, but with fried crispy noodles on the side and many celery sprouts and beans, sometimes accompanied with fried rice. Jeremy Iggers of the Star Tribune describes the Minnesota-style chow mein as “a green blend of celery and ground pork with slats of gray processed chicken.”
The Bay Area journalist William Wong made a comment similar to what is sold as Chow-Mein in places like Minnesota. A Minnesota-style recipe published for Chow Mein contains generous portions of celery sprouts and beans. Another variant of minnesotan includes ground beef and mushroom cream soup.
Food historians and cultural anthropologists have pointed out that Chow’s and other dishes served in Chinese-American restaurants outside areas where there is no significant population of Asian Americans are generally very different from what is served in the locally dominant population. from China.
For example, River’s favorite chow mein sauce is more similar to that used in native New England cuisine than that used in traditional Chinese cuisine. The founder of food manufacturer Chun King and the creator of canned food, admits that he uses Italian spices to make his product more acceptable to Americans whose ancestors came from Europe.
Chow mein is already mentioned in 1920 in the novel Main Street by Sinclair Lewis. It is often confused with Chop Suey. On occasion, a dish falsely named Chow-Mein has been served in American restaurants, soda sources in pharmacies, school cafeterias, nursing homes and military dining rooms.
In many cases, this dish was served on rice and did not contain noodles. In 1946, Chun King was one of the first companies to market “chow mein” in a can. The creator of the product was Jeno Paulucci, the son of Italian immigrants, who developed a recipe based primarily on Italian spices that best suited the food preferences of European immigrants and some Americans of similar ethnic backgrounds.
To keep costs down, Paulucci skillfully replaced the expensive water chestnuts with cheaper celery stalks originally intended for cattle feed.
Paulucci’s company was so successful that President Gerald Ford said: “What could be more American than a business based on a good Italian recipe for Chop Suey?” when Paulucci praises the performances with Chun King. After Paulucci sold Chun King in 1966, the company was sold several times until it was dissolved in 1995.
WRITER: KRISHNA RATH AND Shishir AcharyaShare on facebook Facebook Share on twitter Twitter Share on linkedin LinkedIn Share on pinterest Pinterest Share on reddit Reddit Share on whatsapp WhatsApp Share on tumblr Tumblr