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 ma ...

. The country's

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

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, a ...

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 meteorologi ...

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

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'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

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) *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 l ...

dairy product prepared from buffalo milk * Bhakka *Bhatmas sadheko - snacks / salsa made from soybean *Bhogate sadheko - Pomelo salad *Bhuja or murai - Puffed rice * Bagiya - (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 * Chaku (Nepalese cuisine) *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 n ...

*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 d ...

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 *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 s ...

*chuuk - thickned lemon / lime juice by cooking * Chukauni - 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 trad ...

* Dal * Dal bhat *

* Dhikri * Dhakane *

Daal puri Daal or DAAL may refer to: * Dal (also daal), a dried pulse which has been split * Dāl, Arabic letter د * Ḏāl, Arabic letter ذ * Data Analytics Acceleration Library, a library of optimized algorithmic building blocks for data analysis stages ...

- a traditional snacks in terai region like paratha, made of rice and wheat flour filled with gram pulses. * Fini roti *

Fried cauliflower Fried cauliflower is a popular dish in many cuisines of the Middle East, South Asia, Europe, and elsewhere. It may start from raw or cooked cauliflower; it may be dipped in batter or breading; it may be fried in oil, butter, or other fats. It ca ...

*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 wh ...

* Khichdi *

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 ...

(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 __NOTOC__ Kodo may refer to: Japan * ''Kōdō'' (香道), ceremonial appreciation of incense * Nippon Kodo (日本香堂), an incense company * Kodō (taiko group) (鼓童), a ''taiko'' drumming group * Kodo-kai (弘道会), a yakuza criminal orga ...

* 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 * Makai ko roti * Masyaura * Momo (dumpling) *

Mula ko Achar (Fermented) Mula may refer to: Places * Mula, Iran, a village in Mazandaran Province, Iran * Mula, Maldives, an island in the Maldives * Mula, Spain, a town in the autonomous community of Murcia, Spain * Muľa, a village and municipality in southern Slovak ...

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 a ...

* 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 ...

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 pe ...

* Pukala * 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 *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, Trin ...

* Saag (Rayo, Mula, Farsi, Tori, Sisnu, Sim) * Saatu * Samay Baji *

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 *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 The radish ('' Raphanus raphanistrum'' subsp. ''sativus'') is an edible root vegeta ...

*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 M ...

) * Sukuti *

Swan Puka Swan Pukā (Newari language: स्वँपुका, "lung fried") is a delicacy in the Newar cuisine of the Kathmandu Valley in Nepal. Swan Pukā is goat's lungs filled with spicy batter and boiled, sliced and fried. The dish is traditionally s ...

* Tama - bamboo shoots * Taas * Tarasari * Taruwa - made of vegetables dipped in a gram flour batter and fried. * Thali * Thukpa * Thakuwa - like cookies made during chhath festival in terai region. * Wachipa

Curries

* Aloo kauli * Kukhurako masu – Chicken spiced stew * goat stew * Gundruk *Tama *

Vegetable tarkari Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

* Pork stew *

Mixed Veg Tarkari Mixed is the past tense of ''mix''. Mixed may refer to: * Mixed (United Kingdom ethnicity category), an ethnicity category that has been used by the United Kingdom's Office for National Statistics since the 1991 Census * ''Mixed'' (album), a co ...

* Masyaura * Dal * Saag *

Aloo Tama Aloo may refer to: Food *Aloo, a South Asian term for potatoes, found in the names of a number of dishes: ** Aloo gobi, potatoes and cauliflower ** Aloo gosht, potatoes and meat in shorba ** Aloo mutter, potatoes and peas in tomato gravy ** Al ...

Gundruk ko Jhol ''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. The ...

* Aloo Kerau

Newa cuisine

Aalu achar Nepali/Nepalese cuisine refers to the food eaten in Nepal. The country's cultural and geographic diversity provides ample space for a variety of cuisines based on ethnicity and on soil and climate. Nevertheless, '' dal-bhat-tarkari'' ( ne, द� ...

* 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 ...

* Dhau *Gwaramari * Kachilaa * Lakhamari * Sanyaa * Sanyaakhunya *

Thwon Thwon (Nepal Bhasa:थ्वं) is a type of alcoholic beverage. It is prepared on festivals and special occasions by the Newars. It is brewed from rice. This is a kind of Country Beer. Generally it can also be called Rice beer. Types There are t ...

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 * Choila * Pau kwa *

Rajbanshi cuisine

Bhakkha Bhakkha is a traditional food of the Rajbanshi and Tharu people of South eastern Nepal. It is a fluffy rice cake. Bhakkha is prepared by lightly soaking milled rice in water and massaging with palms. It is then sieved to separate sand grain si ...

* Pitha Bhaja

Tharu cuisine

* Ghonghi * Dhikri * Bagiya *

Beverages

Aila (liquor) Aylā (Nepal Bhasa: अयला:) is a Newari beverage prepared by distillation of fermented ingredients such as rice, grains and millet. Apart from casual drinking, Aila is an important part of festivals in Nepal. This liquor is usually homemad ...

* Butter tea *

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 Lepc ...

* 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 m ...

* 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 ...

References

External links

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