Nepali/Nepalese cuisine refers to the food eaten in

Nepal Nepal (; ne, नेपाल ), formerly the Federal Democratic Republic of Nepal ( ne, सङ्घीय लोकतान्त्रिक गणतन्त्र नेपाल ), is a landlocked country in South Asia. It is mai ...

. The country's

cultural Culture () is an umbrella term which encompasses the social behavior, institutions, and Social norm, norms found in human Society, societies, as well as the knowledge, beliefs, arts, laws, Social norm, customs, capabilities, and habits of the ...

and

geographic Geography (from Greek: , ''geographia''. Combination of Greek words ‘Geo’ (The Earth) and ‘Graphien’ (to describe), literally "earth description") is a field of science devoted to the study of the lands, features, inhabitants, and ...

diversity provides ample space for a variety of cuisines based on

ethnicity An ethnic group or an ethnicity is a grouping of people who identify with each other on the basis of shared attributes that distinguish them from other groups. Those attributes can include common sets of traditions, ancestry, language, history, ...

and on soil and

climate Climate is the long-term weather pattern in an area, typically averaged over 30 years. More rigorously, it is the mean and variability of meteorological variables over a time spanning from months to millions of years. Some of the meteorologic ...

. Nevertheless, '' dal-bhat-tarkari'' ( ne, दाल भात तरकारी) is eaten throughout the country. ''

Dal In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pu ...

'' is a soup made of

lentil The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest pro ...

s and spices. This is served over boiled grain, ''bhat''—usually

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

with vegetable stew, ''tarkari''. Condiments are usually small amounts of extremely spicy

chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. ...

(चटनी) or pickle (''achaar'', अचार) which can be fresh or fermented. The variety of these is staggering, said to number in the thousands. Other accompaniments may be sliced

lemon The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culin ...

(''kagati'') with fresh green chili (''hariyo khursani'').

Dhindo Dhindo ( ne, ढिँडो ) is a meal prepared in Nepal. It is prepared by gradually adding flour to boiling water while stirring. It is a staple meal in various parts of Nepal and the Sikkim and Darjeeling regions of India. Though it is a sta ...

is a traditional food of Nepal. It also has a high influence of west and central Asian cuisine.

Nepali/Nepalese dishes

* Aato (made from crushed corn) *

Achaar South Asian pickles, also known as avalehikā, pachchadi, achaar (sometimes spelled as aachaar), athaanu, loncha, oorugaai, or aavakaai, is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and ...

*Anarsa - Sweet rice fried cookie *Alu chop - deep fried smashed potato * Chiura (

flattened rice Flattened rice is a type of rice dish made from raw, toasted, or parboiled rice grains pounded into flat flakes. They are eaten as is, toasted, fried, or used as ingredients or toppings for other dishes. Depending on their use, they can be crispy, ...

) *Bambaisan - dessert / sweet made out of milk in Ilam district * Bara *Batuk - Fried black lentil doughnut * Bhatmaas – Nepali name for fried black soybeans *

Buffalo curd Curd, also dahi, is a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk. It is popular throughout the Indian subcontinent. The word ' ...

–

curd Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon ...

dairy product prepared from buffalo milk * Bhakka *Bhatmas sadheko - snacks / salsa made from soybean *Bhogate sadheko - Pomelo salad *Bhuja or murai - Puffed rice *

Bagiya Bagiya (also called Pithha) is a delicacy of the Maithil, Tharu and Dhimal communities of India and Nepal. It is a steamed dumpling that consists of an external covering of rice flour and an inner content of sweet substances such like chaku, ...

- (made of rice flour with different kind of salty or sweet fillings cooked boiling water) * Bhuswa - a spherical-shape sweet flour laddoo made during chhath festival in terai region * Bhuteko Makkai and Bhatmaas *Bigauti - sweet made out from cow's colostrum milk *Bunga ko achar - Salad made from banana flower *

Chauka A Chauka system is a method for harvesting rainwater, typically used in arid areas that are subject to monsoon rains. Chauka comes from the Hindi word for square. The system consists of square shaped embankments. On three sides there are nine i ...

- flax seed curry *

Chaat Chaat, or chāt (IAST: ''cāṭ)'' () is a family of savoury snacks that originated in North India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in North India, Pakistan, Nepal and ...

Chaku (Nepalese cuisine) Chaku ( ) is a Newari cuisine made from concentrated sugarcane juice, jaggery, ghee, and nuts. The mixture is cooked down until it is a solid form, and then pulled on a hook in a manner similar to making taffy and then cut into small rolls, or it ...

*Chamre *

Chatamari Chatānmari ( ne, चतांमरि, catā̃mari, Nepal Bhasa: ) is a Nepalese rice crepe, which is a part of Newa cuisine of the Kathmandu Valley in Nepal. It is generally eaten during festivals and other special occasions. Chatānmari is ...

*Chatpate *

Chhurpi Chhurpi () or ''durkha'' is a traditional cheese consumed in Tibet. The two varieties of chhurpi are a soft variety (consumed usually as a side dish with rice) and a hard variety (chewed like betel). Preparation Chhurpi is prepared in a local da ...

Chicken curry Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain, Caribbean, and Japan. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- a ...

Choila Choila, sometimes Chhwela or Chhoyela (Nepali: छोयला) is a typical Newari dish that consists of spiced grilled buffalo meat. Though the dish is traditionally popular with water buffalo meat, nowadays mutton, chicken, duck meat and mush ...

*Choop (छोप) (Til / Silam / Alas / Filunge / Timmur) - Powdered condiments(Sesame / Perilla / Flaxseed / Niger seeds/Nepali Pepper) *

Chow mein ''Chow mein'' ( and , ; Pinyin: ''chǎomiàn'') is a Chinese dish made from stir-fried noodles with vegetables and sometimes meat or tofu. Over the centuries, variations of ''chǎomiàn'' were developed in many regions of China; there are seve ...

*chuuk - thickned lemon / lime juice by cooking *

Chukauni Chukauni () is a Nepalese side dish originated around the Palpa district of western Nepal. It is made from boiled potatoes, yogurt, onion, coriander and spices. It is a popular type of salad and eaten mainly as a side dish with roti, sel roti, s ...

- Yoghurt and Potato * Chunlā *

Chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. ...

Curry A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in tradit ...

Dal bhat Dal bhat ( ne, दालभात, ur, دال بھات, bn, ডাল ভাত, gu, દાળ ભાત, mr, डाळ भात, as, দাইল ভাত ''dail bhat'' / ডালি ভাত ''dali bhat'') is a traditional meal from th ...

Dhikri Dhikri () is a Nepalese steamed rice cake primarily prepared by the Tharu people of southern Nepal. It is an essential food for the Maghi festival. It is also served in other festivals such as Dashain. It is prepared by making a dough with warm ...

* Dhakane * Daal puri - a traditional snacks in terai region like paratha, made of rice and wheat flour filled with gram pulses. * Fini roti * Fried cauliflower *Fulaura - Fried black lentil balls *Furandana * Ghiu / Ghee * Ghonghi *Gilo roti *Gundruk * Haluwa * Jaaulo *Jerry Swari *Kassar -laddu / sweet made from rice flour * Khalpi - ripened / matured cucumber pickle (fermented) * Khatte (roasted rice) * Khajuri - oil fried cookies *

Kheer Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur whe ...

Khichdi ''Khichdi'' or ''khichri'' (, , , , Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils (''dal'') with numerous variations. Variations include ''bajra'' and mung ''dal'' ''khichri''. In Indian culture, in ...

Khoa Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is l ...

(Kurauni) *

Kinema ''Kinema'' () is a fermented soybean food, prepared by the Nepali communities of the Eastern Himalayas region: Eastern Nepal, and Darjeeling, Kalimpong and Sikkim regions of India. Kinema is a traditional food of the Limbu people, as well as p ...

* Kodo ko roti * Kwati * Khajuriya - like a cookie, dough is fried in oils made during chhath festival in terai region. * Lai - sesame seeds or puffed rice mixed with jaggery syrup and shaped as spherical small balls mainly celebrated on maghe sankranti festival (during February). *

Laping Laping is a spicy cold mung bean noodle dish in Tibetan cuisine. It is a street food and is popular in Nepal. It can be eaten with red pepper chili, coriander and green onion sauce. The noodles have a slippery texture and are served with a soy ...

* Makai ko roti * Masyaura *

Momo (dumpling) Momo is a dish with origins from Tibet. They are bite-size dumplings made with a spoonful of stuffing wrapped in dough. Usually steamed, though they are sometimes fried or steam-fried. The dish has spread to China, Nepal and India. Origin Momo ...

* Mula ko Achar (Fermented) *

Noodle soup Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as ...

* Phapar ko Roti *

Pokhemma Pokhemma is a type of food used by Kirat as an offering for their ancestors. It is simply boiled beans, served strictly without salt. See also * List of Nepalese dishes Nepali/Nepalese cuisine refers to the food eaten in Nepal. The country's c ...

Press cake A press cake or oil cake is the solids remaining after pressing something to extract the liquids. Their most common use is in animal feed. Some foods whose processing creates press cakes are olives for olive oil (''pomace''), peanuts for ...

Pukala Pukālā ( Nepalese language: पुकाला, "fried meat") is a traditional dish of boiled and fried variety meats of the water buffalo. The dish is a delicacy in the Newar cuisine of the Kathmandu Valley in Nepal and is enjoyed during wedding ...

* Pustakari *Puwa / chamal ko puwa - made from coarsely grinded rice *

Qeema Keema matar (English: "peas and mince"), also rendered Qeema matar, is a dish from the Indian subcontinent associated with the Mughals. The term is derived from Chaghatai Turkic قیمه (minced meat) which is cognate with Turkish kıyma (minced o ...

Raita Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, g ...

*Rikikur - Sherpa potato pancake *Rildhuk / Rildok - mashed and pounded potato Sherpa soup *

Roti Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinid ...

Saag Saag (), also spelled sag or saga, is an Indian leaf vegetable dish eaten with bread such as roti or naan, or in some regions with rice. Saag can be made from spinach, mustard greens, collard greens, basella, finely chopped broccoli or other ...

(Rayo, Mula, Farsi, Tori, Sisnu, Sim) * Saatu *

Samay Baji Samay baji (Nepal Bhasa: समय् बजि) is an authentic traditional dish of Newar community in Nepal. In recent years this food has become one of the main attractions of Nepal. It is considered as a typical dish of the Newar community in ...

Sapu Mhicha Sapu Mhichā () is a Nepalese dish of the Newa community, made up of buffalo leaf tripe stuffed with bone marrow. Sapu Mhichā is a special delicacy of the Newa cuisine of the Kathmandu Valley and is usually prepared during special occasions. ...

Sekuwa Sekuwa is meat roasted in a natural wood fire in a traditional Nepalese country style. While the meat is still raw, it is mixed with natural herbs and spices and other ingredients. Sekuwa can be made with pork, lamb, goat or chicken, or a mixture. ...

Sel roti Sel roti () is a traditional Nepalese ring-shaped sweet fried dough made from rice flour. It is mostly prepared during Dashain and Tihar, widely celebrated Hindu festivals in Nepal as well as Sikkim, Kalimpong and Darjeeling regions in India. ...

*Sidra - small dried fish * Sikarni - Dessert made from strained yoghurt, fruits and dried nuts *

Sinki (food) ''Sinki'' () is a Nepali preserved fermented vegetable, similar to gundruk. Gundruk is prepared from leafy vegetables but ''sinki'' is prepared from radish tap roots. To make this generations-old indigenous dish, aged radish slivers are pressed ...

*Sittan - snacks accompanying alcoholic drinks * Sukkha Roti (

Tortilla A tortilla (, ) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of Me ...

) * Sukuti * Swan Puka * Tama - bamboo shoots * Taas * Tarasari * Taruwa - made of vegetables dipped in a gram flour batter and fried. *

Thali Thali (meaning "plate"), Bhojanam (meaning "full meal") or Chakluk is a round platter used to serve food in South Asia, Southeast Asia and the Caribbean. Thali is also used to refer to an Indian-style meal made up of a selection of various di ...

Thukpa Thukpa (Tibetan: ཐུག་པ ; ne, थुक्पा; IPA: /tʰu(k̚)ˀ˥˥.pə˥˥/ ) is a Nepali and Tibetan noodle soup, which originated in the eastern part of Tibet. ''Amdo thukpa'' (especially '' thenthuk'') is a famous variant among ...

* Thakuwa - like cookies made during chhath festival in terai region. * Wachipa

Curries

* Aloo kauli * Kukhurako masu –

Chicken spiced stew The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...

goat stew The goat or domestic goat (''Capra hircus'') is a domesticated species of Caprinae, goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a membe ...

Gundruk ''Gundruk'' ( ne, गुन्द्रुक ) is a fermented leafy green vegetable originated in Nepal. Alongside Nepal, it is also popular in Gorkhali or Nepalese diaspora households in India, Bhutan, Myanmar and other parts of the world. Th ...

*Tama * Vegetable tarkari * Pork stew * Mixed Veg Tarkari * Masyaura *

* Aloo Tama * Gundruk ko Jhol * Aloo Kerau

Newa cuisine

* Aalu achar * Bodi ko Achar *

Chataamari Chatānmari ( ne, चतांमरि, catā̃mari, Nepal Bhasa: ) is a Nepalese rice crepe, which is a part of Newa cuisine of the Kathmandu Valley in Nepal. It is generally eaten during festivals and other special occasions. Chatānmari is ...

Dhau ''Dhau'' (Nepal Bhasa: ) is a variety of yogurt primarily prepared by Newar people of Nepal. It is traditionally made in clay pots. The most famous and delicious variety of dhau is ''Juju dhau'', which is known for its rich taste and thick consist ...

*Gwaramari *

Kachilaa Kachilaa ( Newari/ Nepali:कचिला) is a special meat delicacy of Newars, consisting of marinated raw minced meat. Generally water bull meat is used, however lamb meat can also be used to make kachilaa. It is made by mixing minced meat with ...

* Lakhamari * Sanyaa *

Sanyaakhunya Sanyakhuna ( Newari: सन्याखुना) is a special type of jelly-like food prepared and consumed primarily by the Newars of Nepal. Buffalo stew is made with bones for extra flavor (taken out afterward) and gelatinous skin with meat a ...

Thwon Thwon (Nepal Bhasa:थ्वं) is a type of alcoholic beverage A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common ...

Yomari Yomari, also called yamari, (Nepal Bhasa: ) is a delicacy of the Newar community in Nepal. It is a steamed dumpling that consists of an external covering of rice flour with sweet fillings such as chaku and khuwa. The delicacy plays a very ...

* Alu tama *

* Pau kwa *

Rajbanshi cuisine

* Bhakkha * Pitha Bhaja

Tharu cuisine

* Ghonghi *

* Bhakkha

Beverages

* Aila (liquor) *

Butter tea Butter tea, also known as ''po cha'' (, "Tibetan tea"), ''cha süma'' (, "churned tea"), Mandarin Chinese: ''sūyóu chá'' ( 酥油茶) or ''gur gur cha'' in the Ladakhi language, is a drink of the people in the Himalayan regions of Nepal, Bhut ...

Chhaang Chhaang or chhyang (, ne, छ्याङ, new, थो:) is a Nepalese and Tibetan alcoholic beverage also popular in parts of the eastern Himalayas, Yakkha, Limbu, Dura, Newar, Sunuwar, Rai, Gurung, Magar, Sherpa, Tamang and Lepcha comm ...

* Chiya * Masala chiya/chai * Mohi -

buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most mod ...

* Nepali tea/Nepali Chiya – a beverage from the leaves of tea plants produced in Nepal *

Raksi Raksi (Devanagari:रक्सी) or Rakshi (Bantawa language: Hengmawa/Hengma, Limbu language: Sijongwaa aara, Nepal Bhasa: aila) is the Nepali term for a traditional distilled alcoholic beverage in Nepal, India (Darjeeling, Sikkim) and Tibet ...

* Rakura chiya/tea *

Tongba Tongba ( ne, तोङबा ) is a millet-based alcoholic beverage found in the eastern mountainous region of Nepal and neighbouring Indian regions of Sikkim and Darjeeling. It is the traditional drink of the Limbu people as well as people o ...

* Khukuri/Khukri Rum * Nigar *

Sharbat Sharbat ( fa, شربت, ; also transliterated as ''shorbot'', ''šerbet'' or ''sherbet'') is a drink prepared from fruit or flower petals. It is a sweet cordial, and usually served chilled. It can be served in concentrated form and eaten with a ...

References

External links

* {{DEFAULTSORT:Nepalese Dishes * Lists of foods by nationality Dishes