Nepalese Food...
The food of Nepal is as diverse as the country itself. The Nepalese recipes are quick to cook and good to eat. Nepalese food is famous for its nutrition level and tempting taste. Whilst Nepalese cuisine is somewhat basic, it certainly does not lack in flavor, making extensive use of spices and flavorings such as ginger, garlic, coriander, pepper, cumin, chilies, cilantro, mustard oil, ghee and occasionally yak butter. Come let us savour some of the famous dishes of Nepal.
Eating Habits
Main Meal
In most part of country, especially rice-growing areas, Dal Bhat (pulses and rice) is the staple food of Nepalese, that is eaten twice a day.
Snacking
Snacks such as bread, chura (beaten rice), roti (flat bread), curried vegetables, milked tea and other snacks are also generally eaten in between the two big meals.
Famous Nepalese Cuisine
Gundrook- Dheedo
Equally popular among Nepali people and foreign tourists, Gundrook-Dheedo is a sugar-free dish made of wheat, maize and dried green vegetable. The food is high on nutrition level and satisfies the taste buds as well.
Alu Tama
Aloo Tama (Alu Tama) simply means 'Potato Bamboo Shoots'. It is a unique and classic Nepali curry flavor dish. It is unique in the sense that it is unlike any other Indian or South Asian curry since they rarely use bamboo shoots. Similarly, unlike other East Asian cuisine such as Chinese that uses Bamboo shoots but do not use curry spices.
Vegetable Pulao (Fried Nepali Rice)
Vegetable Pulao is one of the popular ways rice is served during the parties and events in the Nepalese household. It has flavor of turmeric and cumin to it. The rice is particularly famous among tourists who prefer eating it with curd and Manchurian.
Masu
Masu is spiced or curried meat (usually chicken, mutton, buffalo or pork) with gravy. Served with rice, it is a main course dish, very popular in Nepal.
Vegetable Thukpa (Egg Noodles)
This is a seasonal dish. Tibetan Vegetable Thukpa is one of the main food. During Tibetan new year celebration 'Losar'the dish is a part of celebration and tradition for the Nepalese.
Chatamari
Regarded as Newari pizza, Chatamari is a flat bread made from rice flour with or without toppings (meat, vegetables, eggs, sugar). It is highly savoured by the tourists who consider it as a good and healthy substitute to pizza.
Drinks
Tongba
A special Limbu culture drink, Tongba is homemade wine. Fermented millet seeds are put in a wooden or plastic mug which is filled with hot water. One sips through a bamboo straw as more hot water is added which makes Tongba go down easily with greater impact and taste. Many consume this drink during winter season, and is also a favorite drink among the tourists.
Rakshi
Rakshi is a millet-based distilled alcoholic drink It is traditionally an important requirement at a lot of religious rituals and social events, perhaps because it is not only an alcoholic drink but also because of its antiseptic qualities. It is a strong drink, and is often brewed at home.
Apart from its traditional food the country offers a wide range of Chinese and Japanese fast foods like momos and macaroni. There are many food outlets in the city which provide the traveler with excellent cooking. The food in Nepal is delicious and is available at a very reasonable price to the tourist so that they could fully enjoy the mouth watering traditional recipes of the region.
A Taste of Nepal
What’s visiting Nepal if you don’t try some local food? So go out and titillate your tongue. Restaurants in Kathmandu offer an exciting lineup reflecting the Kingdom’s potpourri of cultures extending from the highlands to the lowlands. Savor the flavors of varied cooking traditions. Here’s a typical menu and have a delicious time.
Dal-Bhat-Tarkari - this is the main staple of Nepali people all over the country
appetizers/snacks
Chatanmari - Rice flour pizza with meat or egg topping or plain. A just reward after a hard day’s sight-seeing.
Chhoyla - Roasted meat diced and spiced, a versatile snack. Chomp it with flattened rice and wash everything down with homemade liquor.
Gundruk-ko Jhol - A soup of dried and fermented green vegetables. Slightly sour, slightly tangy, it’ll have you smacking your lips.
Kwati - Soup of different sprouted beans. A festival specialty and great way to begin dinner.
Momo-cha - Dumplings filled with minced meat, served steamed or fried. Terrifically popular appetizer, afternoon snack or evening meal. Do you know how to make Momo-cha? Learn more...
Samay Baji - A ritual dish consisting of flattened rice, roasted meat, smoked fish, boiled egg, black soybeans and diced ginger.
Sekuwa - Barbecued meat. Mutton, duck, chicken, buff, wild boar - take your pick. Goes famously with drinks.
Sukuti - Hot and spicy concoction of dried meat roasted over a charcoal fire. Something to munch on between sips.
Tama-ko Jhol - Hot and sour soup of bamboo shoots.
Tawkhaa - Jellied meat curry served cold. With a plate of Tawkhaa and a glass of wine by your side, who needs a festival?
Wo - Lentil flour patty with or without meat/egg topping. As a festival snack or an afternoon bite, nothing even comes close.
main dishes
Aloo Tama - Bamboo shoot and potato curry enlivened with a variety of spices and herbs.
Beans - A curry preparation of large and small beans to go with the main course of rice.
Dal - Lentil soup eaten with plain rice and one-third of the famous dal-bhat-tarkari combination. Popular lentils are the black, green and yellow varieties.
Green Vegetables - Spinach, mustard greens or broad-leaved mustard. A standard accompaniment to plain rice for lunch or dinner.
Meat Curries - Curried meat with lots of spices and gravy served with the main course of rice. Comes in buff, mutton, chicken or fish varieties.
Bhat (Plain Rice) - Good old boiled rice, the staple Nepalese nourishment and the central ingredient of the dal-bhat-tarkari diet.
Tarkari - vegetable curry in a rich spicy broth, the third element of the dal-bhat-tarkari staple meal.
relishes
Achar - A pickle to ‘‘brighten up your mouth". Can be made of ground tomatoes, sliced radish, ground coriander, boiled and diced potatoes and other ingredients.
Gundruk - Dried and fermented green vegetables. Legendary accompaniment to meals in the hills of Nepal.
Sanya Khuna - Jellied fish soup served cold. Spicy, hot and tangy. Terrific accompaniment to rice.
desserts
Juju Dhau - Delicious creamy curd from Bhaktapur, a must at all feasts. Juju Dhau literally means ‘‘king curd".
Sikarni - Yogurt preparation mixed with dried fruits. Sweet way to end dinner.
homemade drinks
Rakshi or Ayla is fire water distilled from rice. It is colorless and best drunk neat. Thon, the milky white juice of fermented rice, is the driving force behind many festivals in Kathmandu. The Tibetan version is called Chhyang. Tongba is a popular energizer in the hills. It is made by pouring hot water into a pot of fermented millet and drunk with a bamboo straw.
