Taste of Nepal
visiting Nepal if you don’t try some local food? So go out
and titillate your tongue. Restaurants in Kathmandu offer an exciting
lineup reflecting the Kingdom’s potpourri of cultures extending
from the highlands to the lowlands. Savor the flavors of varied
cooking traditions. Here’s a typical menu and have a delicious
- this is the main staple of Nepali people all over the country
Chatanmari - Rice flour pizza
with meat or egg topping or plain. A just reward after a hard day’s
Chhoyla - Roasted meat diced
and spiced, a versatile snack. Chomp it with flattened rice and
wash everything down with homemade liquor.
Gundruk-ko Jhol - A soup of dried
and fermented green vegetables. Slightly sour, slightly tangy, it’ll
have you smacking your lips.
Kwati - Soup of different sprouted
beans. A festival specialty and great way to begin dinner.
Momo-cha - Dumplings filled with
minced meat, served steamed or fried. Terrifically popular appetizer,
afternoon snack or evening meal. Do you know how to make Momo-cha?
Samay Baji - A ritual dish consisting
of flattened rice, roasted meat, smoked fish, boiled egg, black
soybeans and diced ginger.
Sekuwa - Barbecued meat. Mutton,
duck, chicken, buff, wild boar - take your pick. Goes famously with
Sukuti - Hot and spicy concoction
of dried meat roasted over a charcoal fire. Something to munch on
Tama-ko Jhol - Hot and sour soup
of bamboo shoots.
Tawkhaa - Jellied meat curry
served cold. With a plate of Tawkhaa and a glass of wine by your
side, who needs a festival?
Wo - Lentil flour patty with
or without meat/egg topping. As a festival snack or an afternoon
bite, nothing even comes close.
Aloo Tama - Bamboo shoot and
potato curry enlivened with a variety of spices and herbs.
Beans - A curry preparation of
large and small beans to go with the main course of rice.
Dal - Lentil
soup eaten with plain rice and one-third of the famous dal-bhat-tarkari
combination. Popular lentils are the black, green and yellow varieties.
Green Vegetables - Spinach, mustard
greens or broad-leaved mustard. A standard accompaniment to plain
rice for lunch or dinner.
Meat Curries - Curried meat with
lots of spices and gravy served with the main course of rice. Comes
in buff, mutton, chicken or fish varieties.
Bhat (Plain Rice)
- Good old boiled rice, the staple Nepalese nourishment and the
central ingredient of the dal-bhat-tarkari diet.
- vegetable curry in a rich spicy broth, the third element of the
dal-bhat-tarkari staple meal.
Achar - A pickle to ‘‘brighten
up your mouth". Can be made of ground tomatoes, sliced radish,
ground coriander, boiled and diced potatoes and other ingredients.
Gundruk - Dried and fermented
green vegetables. Legendary accompaniment to meals in the hills
Sanya Khuna - Jellied fish soup
served cold. Spicy, hot and tangy. Terrific accompaniment to rice.
Juju Dhau - Delicious creamy
curd from Bhaktapur, a must at all feasts. Juju Dhau literally means
Sikarni - Yogurt preparation
mixed with dried fruits. Sweet way to end dinner.
Rakshi or Ayla
is fire water distilled from rice. It is colorless and best drunk
neat. Thon, the milky white juice of fermented
rice, is the driving force behind many festivals in Kathmandu. The
Tibetan version is called Chhyang. Tongba
is a popular energizer in the hills. It is made by pouring hot water
into a pot of fermented millet and drunk with a bamboo straw.
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Cuisine Recipes on this page to help others learn more about Nepalese
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