Introduction to Nepalese Food

Introduction to Nepalese Food

Nepalese always want to serve the best food to all people who visit the beauty of their country. Here are some of their typical samples of food from different culture in Nepal.

Dal, Bhat and Tarkari – translated as Lentils, Rice and Curried vegetable. It is the national dish in Nepal.


Chatamari – (Newari) food resembles Pizza or Dosa (south Indian). Rice flour flat bread cooked over heat with toppings such as minced meat (with or without some vegetable), egg, sugar or no toppings.

Choyla – (Newari) grilled /roasted spicy meat. Usually eaten as appetizer with liquor

Gundruk – dried and fermented green vegetables leaves. When made to soup gives a slightly sour, slightly tangy.

Kwati – (Newari) a soup with mixed beans sprouted. It also stands as one of the vital food stuff in the Newari food menu.

Momo(cha) – (Newari) a Nepalese dumplings filled with minced meat (usually buffalo in Nepal, Turkey elsewhere), served steamed or fried. Very popular appetizer to all Nepali and can be a snack in the afternoon or evening meal.

Samay Baji – (Newari) beaten rice with roasted meat, smoked fish, boiled-then-fried egg, black soybeans and diced ginger. Usually a ritual food co

Sekuwa – grilled meat usually made from mutton, duck, chicken, buff, wild boar.

Sel Roti – donut-like shaped dessert/snack made from rice flour

Sukuti – spicy dried meat roasted over a charcoal fire.

Aloo Tama – Potato made with bamboo shoots.

Tawkhaa – (Newari) Jello of meat soup served cold.

Wo – (Newari) flour patty made of lentils with or without meat/egg topping. used in ritual or festival or used as snack.


Aloo Tama – Bamboo shoot and potato.

Dal – lentil soup usually eaten with rice. Most popular lentils used as dhal in Nepal are black, red and yellow.

Sag – Green Vegetables – Spinach, mustard greens or broad-leaved mustard, a good partner for plain rice.

Masu – meat with spices (curry) and gravy usually served with rice. Most Nepalese eat chicken, mutton. Some eat buffalo and pork. Almost no one eats cow. Killing cow is prohibited in Nepal

Bhat – steamed rice

Tarkari – any or group of vegetables in curry, usually broth. Can be made in thousands ways.


Achar – a sour, spice or seet pickle. Can be made in thousand ways the most popular are made of ground tomatoes, sliced radish, and ground coriander, boiled or diced potatoes.

Sanya Khuna – (Newari) hot, spicy, salty jellotype food made from fish soup.


Dahi – Yogurt/Curd

Juju Dhau – a popular creamy curd from Bhaktapur. Juju literally means ‘‘king”.

Sikarni – curd mixed with dried fruits.


Rakshi – liquor (can mean local liquor)

Thon (Newari) or Chhyang (Tibetan) – the milky white beer/liquor made from fermented rice.

Tongba – is popular liquor in the hills made by pouring hot water into a pot of fermented millet and drunk with a bamboo straw. Tongba is an alcoholic beverage is one of the most preferred beverages for Gorkhali/Nepali people.

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