Owing to the ethnic variety and change in topography, every place you travel in Nepal will bring something new to your palate. From the low plains of terai, to the hills and further up to the high mountains, the culture and traditions vary a lot. So does the food that the people consume. Enjoy the taste of Nepal as you travel along; we list some of the traditional and authentic food that you are most likely to come across in Nepal.
Some famous Nepali Cuisines:
A set of food with rice, daal (lentil soup), vegetable curry and pickle, daal bhat is the staple food of Nepali people often taken twice a day. Meat curry (chicken, mutton or buff) is also a choice (Beef is not used in Nepal as cow is considered a holy animal) as a side dish. Be prepared to eat this food with your hands, the way locals eat and it will feel much tasty, although spoon and fork is available readily.
Gundruk, dhido and sinki:
Also considered the national food of Nepal, dhido and gundruk is a truly satisfying combination. Dhido is prepared from corn flour or buckwheat and gundruk is fermented leafy vegetables, most commonly made into spicy supplement for dhido. Sinki is preserved vegetables made into a soup also often eaten with gundruk. This is a heavy meal and should set you full for many hours.
Samaya baji and Chatamari:
Samaya baji is traditional Newari cuisine set which contains beaten rice, choila(grilled and spiced meat), aalu achar (potato pickle), bhatmas (black soya beans), fried boiled egg, green vegetable and aaila (locally made alcohol). Chatamari, another Newari cuisine, may resemble a pizza but is entirely different in its ingredients. A base of rice flour is used and the topping is made with egg, meat and curry or even consumed bare. The Newars are mostly inhabited in Kathmandu and its surroundings, bearing unique culture and tradition.
Though of Tibetan origin, momo is so common in the capital Kathmandu that almost every food joint serves it. This is simply a dumpling with meat or vegetables on the inside steamed most commonly and taken with thin spicy achar (sauce); also fried and garnished with vegetables and given special flavours and shapes. If served dipped in thin achar, the same would be termed jhol momo.
Sel roti is homemade bread made of rice flour in the shape of a doughnut, however much thinner. It tastes sweet and flavours may be added as preferred. Sel roti is common to festivals like Tihar, Dashain etc.
Juju dhau (Curd):
Expect curd to be tasty as a fresh baked cake, Juju dhau(King Yogurt) is synonymous to being the best curd in the country is a specialty of Bhaktapur. Traditionally, these would be served in clay cups, saucers or vessels, however, in recent times plastic containers are dominant.