Nepali cuisine

Nepalese cuisine refers to the food eaten in Nepal. Nepal's cultural and geographic diversity has resulted in a variety of cuisines based upon ethnicity and on soil and climate.

Dal-bhat-tarkari (Nepali: दाल भात तरकारी) is eaten throughout Nepal. Dal is a soup made of lentils and spices. This is served over boiled grain, bhat—usually rice but sometimes another vegetable curry, tarkari. Condiments are usually small amounts of extremely spicy [achaar (अचार) 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 (nibuwa) or lime (kagati) with fresh green chili (hariyo khursani). Dhindo (ढिंडो) is a traditional food of Nepal.

Much of the cuisine is variation on Asian themes. Other foods have hybrid Tibetan, Indian and Thai origins. Momo—Tibetan style dumplings with Nepalese spices—are one of the most popular foods in Nepal. They were originally filled with buffalo meat but now also with goat or chicken, as well as vegetarian preparations. Special foods such as sel roti and patre are eaten during festivals such as Tihar.

Chowmein is another Nepali favorite. It is a Chinese-style stir fried noodles but Nepalis have given it their own twist.

Dal-bhat-tarkari is the standard meal eaten twice daily. However, with land suitable for irrigated rice paddies in short supply, other grains supplement or even dominate. Wheat becomes unleavened flat bread (roti or chapati). Maize (makai), buckwheat (fapar), barley (jau), or millet (kodo) become porridge-like (dhido or ato). Tarkari can be spinach and fresh greens (sag), fermented and dried greens (gundruk or sinki), white radish (mula), potatoes (alu), green beans (simi), tomatoes (golbeda), cauliflower (kauli), cabbage (bandakopi), pumpkin (farsi), etc.

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