Top 18 Traditional Nepalese Dishes Must-Try in Nepal
These traditional dishes have been
cooked and enjoyed in Nepal for generations. A visit to Nepal means
feasting on the most delicious organically grown vegetables,
fresh ingredients, a minimum of cooking fat, and an artful combination
of herbs and spices. Many visitors tell me they appreciate the
freshness and healthy aspect of our food. I think this balanced,
delicious cuisine is just waiting for discovery in the world!
Here in this blog I am posting 18 authentic and loved original
dishes to experience a true "Taste of Nepal." Please explore
this blog to see if I have missed any of your favorites and write your suggestions in the comments. I am always happy to hear from you!
Nepali food is often fused or
associated with North Indian food or Tibetan food, or a combination of both. Nepali food, however, has its own distinctive flavors and textures. In the
southern Terai regions of Nepal, the cuisine has more of the
neighboring influence from North India. Commonly used spices in both cuisines are cumin,
coriander, black pepper, turmeric, red and green chilies, garlic,
fresh ginger and onions. Nepali spices such as jmbu
(Himalayan herb) and timbur (schewan pepper) are not seen in Indian
cooking. In Kathmandu the spicing is milder and subtler. Dhindo, gundruk, lentil stews, sun dried vegetables, bamboo shoots, sukuti
(dried meat) are more common in hilly areas. Tibetan influence brings
momo, the stuffed dumpling, fermented bamboo shoots and such. I would
say Nepali food is neither Indian nor Tibetan, but a confluence of the
two with a unique twist.
1. Daal-Bhaat-Tarkaari-Achaar
(lentil-rice-vegetable-pickle)
A common meal in many areas is the sdaal-bhaat-tarkaari combination. Rice is usually boiled and
accompanied by a lentil soup. The daal is prepared from a
variety of dried beans, lentils and peas. There are at least a
dozen varieties of daal dishes and each has different tastes and
flavors. Daal also accompanies the
rice and is often eaten mixed together. Vegetables are the third component of this staple meal.
A variety of fresh vegetables and many leafy greens predominate Nepali meals, and their preparation is varies based on the region and season.
Many of the vegetables are cultivated, but also gathered in the wild
such as young fern tips, bamboo shoots, even nettle greens.
Nepali meals are often accompanied by a side dish of spicy pickles,
which are either freshly made or preserved to enhance the flavor of
the entire meal. For additional information, visit this link.
2. Dhindo - Cornmeal, Millet or
Buckwheat Porridge
Dhindo or dhido sounds like some exotic
dish, but it is simply a thick porridge or mush, made by
boiling the cornmeal (millet or buckwheat flour) in hot water with
salt. Dhindo has been a staple food of most rural and middle
mountain-area people of Nepal, especially in dry areas where rice or
wheat corps are difficult to grow. This hearty and filling dish is a
nutrient powerhouse and is often eaten with a dab of homemade butter,
curried vegetables, or with various pickles. Gundruk-Dhindo is the
most common combination served in farming communities. It is a not to
be missed traditional food of Nepal. Don't forget to look out for it!
For additional information, visit this link.
3. Khasi ko Maasu - Nepali Goat Curry
No list of foods to try in Nepal would be complete without classic goat
curry. In Nepal, goat curry symbolizes a celebratory meal.
The tender goat-meat is cooked with a generous amount of
ginger-garlic (pounded in a stone mortar-pestle), cumin-coriander,
shallots, and several other spices along with mustard oil to make
this delicious flavored spicy dish. Eat the goat curry with a
very Nepali way -- with a generous serving of freshly steamed rice
and vegetable side dish. For additional information, visit this
link.
4. Aloo ko Achaar - Spicy Potato
Salad with Sesame Seeds
Potato Achaar should also definitely not be missed - a very popular incredibly delicious, flavorful and refreshing potato salad dish made with dry-roasted-ground sesame seeds, and several fresh herbs and spices. Only rarely have I come across a traditional Nepali meal that is served without potato achaar. It can be served at any time of the day as a snack food with cheura (pressed rice flakes), sel-roti (fried rice bread) and poori (deep-fried puffed bread), for family gatherings, picnics and other casual functions or festive gatherings. For additional information, visit this link.
Potato Achaar should also definitely not be missed - a very popular incredibly delicious, flavorful and refreshing potato salad dish made with dry-roasted-ground sesame seeds, and several fresh herbs and spices. Only rarely have I come across a traditional Nepali meal that is served without potato achaar. It can be served at any time of the day as a snack food with cheura (pressed rice flakes), sel-roti (fried rice bread) and poori (deep-fried puffed bread), for family gatherings, picnics and other casual functions or festive gatherings. For additional information, visit this link.
5. Momos - Meat or Vegetable Filled
Dumpling
When it comes to a simple, delicious,
one-meal dishes of Nepal, you can't beat the famous Momos, served
with a variety of dipping sauces. Momo, also known as
momo-cha, is one of the most popular and cherished dishes in Nepal.
They are bite-size dumplings made with a spoonful of stuffing wrapped
in dough. Momos are usually steamed, though they are sometimes
fried or steam-fried. For additional information, visit this link.
6. Juju Dhau - The King Yogurt from
Bhaktapur, Nepal
Discover the mouth-watering yogurt with
an extraordinary taste. Juju Dhau is a sweetened
custard-like yogurt that comes from Bhaktapur, Nepal, and is an
important component of all feasts and celebrations. Juju Dhau
literally means "king of yogurt" in the Newari language.
While cow's milk is used to make regular yogurt, fresh buffalo milk
(bhaisi) is traditionally used for juju dhau because it has a richer taste and texture. A visit to Bhaktapur is not complete without sampling a
bowl of juju dhau. For additional information, visit this link.
7. Sel-Roti - Deep-Fried Rice Flour
Bread
You probably have seen this delicious bread while walking around Kathmandu passing by Haluwai pasal (sweet maker shop). Sel-roti does not need any introduction in Nepali cuisine -- it is one of the most "uniquely Nepali" dishes, a sweet rice bread, distinct from any other breads of the world. Sel-roti resembles a large thin puffed-up doughnut and has a crispy texture with reddish brown color. It is prepared by grinding soaked rice to create a thick batter. It is then mixed with sugar, clarified butter, mashed banana, water, poured into bubbling oil and deep-fried. It is a popular as a festive bread for many different occasions. For additional information, visit this link.
You probably have seen this delicious bread while walking around Kathmandu passing by Haluwai pasal (sweet maker shop). Sel-roti does not need any introduction in Nepali cuisine -- it is one of the most "uniquely Nepali" dishes, a sweet rice bread, distinct from any other breads of the world. Sel-roti resembles a large thin puffed-up doughnut and has a crispy texture with reddish brown color. It is prepared by grinding soaked rice to create a thick batter. It is then mixed with sugar, clarified butter, mashed banana, water, poured into bubbling oil and deep-fried. It is a popular as a festive bread for many different occasions. For additional information, visit this link.
8. Maas ko Baara or Woh - Lentil
Patties
Maas ko Baara or Woh is made from ground split urad beans (kaalo maas ko daal). They are light and spongy lentil patties that resemble small flat pancakes, occasionally cooked with ground meat, along with ginger, garlic and other spices. Woh is made in a similar way as Baara, with the difference is Baara is deep-fried, whereas Woh is pan-fried with only small amounts of oil, making it a relatively healthier version. The lentil patties is delicious on its own, but serving with other dishes makes a wonderful lunch or snack. For additional information, visit this link.
Maas ko Baara or Woh is made from ground split urad beans (kaalo maas ko daal). They are light and spongy lentil patties that resemble small flat pancakes, occasionally cooked with ground meat, along with ginger, garlic and other spices. Woh is made in a similar way as Baara, with the difference is Baara is deep-fried, whereas Woh is pan-fried with only small amounts of oil, making it a relatively healthier version. The lentil patties is delicious on its own, but serving with other dishes makes a wonderful lunch or snack. For additional information, visit this link.
9. Kwaanti - Sprouted Bean Soup
Enjoy the mixed sprouted beans soup
that are built for maximum flavor with satisfying richness -
kwaanti, quaanti or biraula in Nepal are cooked a number of
ways: in soups, in vegetable stir-fries, in salads, or in combination
with meats. During the Nepali festival of Janai Purnima,
a delicious stew-like soup is prepared from a colorful array of mixed
sprouted beans. Traditionally, the sprouts are prepared from a
combination of nine different types of colorful beans. This
wholesome soup is highly nutritious and usually eaten with steamed
rice. For additional information, visit this link.
10. Yomari or Yoh-Mari - Rice-Flour
Bread
Yomari is a delicious steamed bread
with mouth-watering filling made from a new harvest rice flour
dough. It is eaten warm or at room temperature, by itself or
with beverage. Yomari bread has a soft delicate texture with a bit of
chewiness without being sticky, and a perfect combination of sweet
filling with a great flavor. The filling varies according to family
preferences which includes chaaku-sesame seeds-coconut, milk fudge,
spicy ground meat and bean paste. For additional information, visit
this link.
11. Jhaaneko Kaalo Maas ko Daal - Black
Daal
Try this classic comfort dish - maas ko daal, or black gram beans. They are among the most loved type of
lentil dish, considered flavorful, satisfying, and extremely
nutritious. The preferred combination of spices for maas ko daal is
jimbu (Himalayan herb), whole dried red chilies, asafetida and fresh
garlic to create an authentic taste. Mostly served with traditional
Nepali daal-bhaat-tarkaari combination meal. For additional
information, visit this link.
12. Sikarni - Yogurt, Saffron,
Pistachio Dessert
One the most loved yogurt dessert of
Nepal is known as sikarni, pronounced, "see-kar-nee."
Simple but elegant, this savory desert is an exceptionally
full-flavored, delicate, and creamy. It is made from drained yogurt,
sweetened with sugar, flavored with saffron, green cardamom and
sprinkled with chopped pistachios. Creative cooks have given
innovative twist to the classic recipe by adding fresh mangoes,
ground almonds and other fresh fruits. For additional information,
visit this link.
13. Pharsi ko Munta - Garden Fresh
Pumpkin Shoots
Once you taste this delicious
vegetable, you will come back looking for it more! Pumpkin Shoots are
the young, uppermost tender shoots, tendrils, leaves, and delicate
stems from pumpkin plants. They are considered a delicacy in Nepal.
The shoots are harvested from the growing end of the vine (the top 3
to 4 inches) by pinching off the tender ends. The plants will put out
a new shoot or growth after the vine has been harvested. Pumpkin
shoots have a distinct light flavor that can be described as a cross
between squash and spinach. They should be cooked within a day of
picking or they will lose their freshness and flavor. For additional
information, visit this link.
14. Khalpi Achaar - Pickled Cucumber
The spicy and crunchy pickled cucumbers
that we call "khalpi ko achaar" plays a very important part of meals in most Nepali households. It is eaten frequently with traditional
Nepali meal of daal-bhaat-tarkaari combination, or it is just perfect
to serve paired with bland afternoon snacks. It is so
addicting, both in flavor, texture and color. Nepalese have been
making this pickle for centuries using the same natural fermentation
process. They believe that any kind of fermented pickles are
associated with great health benefits especially to improve digestive
issues. After eating a spicy Nepali meals, the pickles are reported
to help support proper digestion. For additional information, visit
this link.
15. Phaapar ko Roti - Buckwheat
Bread
Phaapar ko roti is a delicious light-gray colored bread prepared from buckwheat flour. It is prepared with a very simple technique. The flour is made into a smooth batter, spiced, and griddle cooked until light golden brown. The bread is delicious by itself, or with Nepali seasoned salt, which is chili-salt-timbur (Nepali szechwan pepper) powder, or can be served accompanied with a combinations of vegetables, yogurt, and buttermilk. For additional information, visit this link.
Phaapar ko roti is a delicious light-gray colored bread prepared from buckwheat flour. It is prepared with a very simple technique. The flour is made into a smooth batter, spiced, and griddle cooked until light golden brown. The bread is delicious by itself, or with Nepali seasoned salt, which is chili-salt-timbur (Nepali szechwan pepper) powder, or can be served accompanied with a combinations of vegetables, yogurt, and buttermilk. For additional information, visit this link.
16. Karkalo-Gaava-Pidhaalu - Taro
Vegetables
Another well-loved classic vegetable
dish made out of fresh young taro leaves, stalks, and young shoots.
They are are boiled-simmered in a small amount of water until taro
softens, excess water evaporates, and reduces to silky textured
smooth paste like consistency. It is then tempered with mustard
oil, turmeric powder, dried red chili and fenugreek seeds. It is
delicious served with freshly steamed rice with freshly squeezed
lemon juice before serving. For additional information, visit this link.
17. Taamaa-Alu-Bodi ko Tarkaari -
Bamboo Shoots, Potatoes, and Black-Eyed Peas Medley
Must try these savory dish that has
exotic bamboo flavor dominating the whole dish and usually
accompanied with freshly boiled rice as a part of everyday Nepali
traditional meal of daal-bhaat-tarkaari. Bamboo shoots are the
underdeveloped, young, edible shoots of the bamboo plant known as taama in Nepali. They have a unique flavor and texture, are
considered a delicacy in traditional Nepali cuisine and are a
favorite wild vegetable for many. The young and tender shoots are
mild-flavored and mix well with most ingredients. In fact, the shoots
can be pickled, fermented, dried, or cooked with any combination of
vegetables and other ingredients. They are made into a popular
stew-like dish combined with black-eyed peas, potatoes and several
other herbs and spices and the Nepalese call this medley, alu-
taamaa. For additional information, visit this link.
18. Ek Raate Dahi - Homemade Yogurt
Yogurt is considered one of the country's most important dairy products. It is consumed throughout the day in different forms. We called the yogurt "ek raate dahi" which translates to "yogurt made overnight" or "one-night yogurt." Most Nepali households make a small amount of yogurt on a daily basis with just two ingredients: fresh milk and live and active yogurt cultures (usually from a previous batch). A warm place to rest for the culture to incubate and a "do not disturb sign" are also important. The delicious yogurt will be ready in 6-8 hours. Yogurt made this way is typically consumed within a day or two before it starts to acidify and turn sour. The yogurt should definitely not missed if you want to have a true "taste of Nepal." For additional information, visit this link.
Yogurt is considered one of the country's most important dairy products. It is consumed throughout the day in different forms. We called the yogurt "ek raate dahi" which translates to "yogurt made overnight" or "one-night yogurt." Most Nepali households make a small amount of yogurt on a daily basis with just two ingredients: fresh milk and live and active yogurt cultures (usually from a previous batch). A warm place to rest for the culture to incubate and a "do not disturb sign" are also important. The delicious yogurt will be ready in 6-8 hours. Yogurt made this way is typically consumed within a day or two before it starts to acidify and turn sour. The yogurt should definitely not missed if you want to have a true "taste of Nepal." For additional information, visit this link.
Discover the most delicious,
traditional meal of Nepal - daal-bhaat-tarkaari,
(lentil-rice-vegetable) combination. There is nothing more
comforting than a plate full of rice, lentils and vegetables for many
Nepalese. For additional information, visit this link.
Copyright Information
All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.
All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.
