Nepalese food is a fusion of different lifestyles, cultures and geographies that exist in the small landlocked nation of Nepal. Divided into 3 geographic regions; Terai (south) , the Hills and Mountains (north) , the inhabitants of these regions are made up of variety in nature, lifestyle, taste and appetite.
Traditionally linked to India and Tibet with the greatest cultural links of the past, most of the foods in Nepal are the variants of the ethnic foods of these two nations. However, locals residing in the remote regions of Nepal have created their own meals over time, utilizing available local landmasses, cultures, and time.
Famous Nepali Foods In Nepal
Dal Bhat (Hindi: Dal Chawal) refers to a traditional food of greater consumption in the greater regions of Nepal, Bangladesh and India. Due to ease of eating, availability of ingredients, and historical existence, Dal Bhat has been the staple diet of most Nepalese since birth.
Bhat refers to steamed/boiled rice. Dal is a cooked lentil soup seasoned with herbs and assorted Masalas (spices). Sprinkled with herbs and spices such as coriander, garam masala, cumin and turmeric, these can be eaten with onion, garlic, ginger, chilli, tomato or tamarind.
Dal Bhat is always accompanied by Curry (vegetable or non-vegetarian) -a mix of available seasonal vegetables, such as cauliflower, battered broccoli, cabbage, potatoes, soybeans, etc. Popularly known as Dal Bhat Tarkari in Nepal, almost all restaurants and dining rooms serve this very food, which is full of flavour and quantity.
Thakali is an elaborate set of Dal Bhat with authentic flavour that arises from the place of its origin. Popular with natives of the Thakali Thak Khola tribal region of western Nepal, the food is largely enjoyed by Thakalis and foreigners as well.
Items generally include boiled/steamed rice, lentil soup (Dal), Gundruk ko Achar (pickle), vegetables and non-vegetarian curry, yoghurt, papad and dried/cooked fried green vegetables.
Newari Food, also known as Newa Food, is a subset of Nepalese food or an ethnic food originated in the Newar community of the Kathmandu Valley. Popular with Newars and non-Newars, Newari dish serves a special purpose of defining the culture and lifestyle of the inhabitants of the rich and vibrant Kathmandu region.
It is a rich combination of countless different ingredients, eaten and eaten at first, the example, beaten rice (Baji), vegetables and non-vegetarian curries, Chatamari (bread cake), soybeans, assorted pickles with yoghurt, beans, lentils and dried or roasted meat. During the festivals and cultural gathering, the people of the Newar community enjoy the food with a locally made alcohol called ‘Aila’.
Nepal’s Exotic-Ethinic Ingredients
Gundruk is a fermented leafy green vegetable of radish, cauliflower or radish roots popular with many Nepalese. Popularly known as the Nepalese national dish, it is very popular not only in Nepal but the surrounding regions of Tibet, Sikkim, Bhutan, Darjeeling and Ladakh.
It is mostly used in making a form of pickle called ‘Gundruk ko Achar‘ or sometimes Food like ‘Gundruk ko Jhol’ Curry, which is high in minerals and eaten together with Dal Bhat or as snacks.
Gundruk production/fermentation is quite complex and time-consuming, however, the exotic flavour and rich minerals make it popular with foreigners as well.
Dhindo is another exotic ethnic ingredient from Nepal made by continually mixing and stirring cornmeal (also other grains, such as buckwheat) in boiling water. Due to the ingredients used in its preparation and its energy content, it is considered a healthy food compared to Dal Bhat. Dhindo’s best companion is Gundruk. Many locals prefer to eat it with Gundruk ko Jhol.
Dhindo preparation is a time-consuming process.
Today, many Nepalese prefer to eat MoMo, Chowmein, and other Indian or Tibet-hybrid foods on a daily basis. You, as a Traveler, enjoy all these meals in Nepal, yet take care to choose a hygienic quality and dinner while eating out. There have been many cases of food poisoning, stomach pain and as in the past.