Nepali cuisine comprises a variety of cuisines based upon ethnicity, soil, and climate relating to Nepal's cultural diversity and geography. Much of the food is variations in Asian themes. Other foods have hybrid Tibetan, Indian and Thai origins. Common ingredients found across Nepalese food include potatoes, tomatoes, lentils, coriander, cumin, garlic, chilies, peppers, and mustard oil.

Below are the famous delicacies of Nepal:

Chhoyela

Chhoyela or Chhwela is a typical Newari dish that consists of spiced grilled buffalo meat. Though the dish is traditionally popular with water buffalo meat, nowadays mutton, chicken & duck meat are also being used. Usually eaten with rice flakes (chiura), this dish is typically very spicy, hot, & mouth-watering

Chhoyela: spiced grilled buffalo meat

Dal Bhat

Dal bhat is a traditional meal from the Indian subcontinent, popular in many areas of Nepal, Bangladesh, and India. It consists of steamed rice and a cooked lentil soup called dal. It is a staple food in these countries. Bhat or Chawal means "boiled rice" in a number of Indo-Aryan languages.

Dal bhat: lentils and rice

Dhindo

Dhindo is a meal prepared in Nepal. It is prepared by gradually adding flour to boiling water while stirring. It is a staple meal in various parts of Nepal and the Sikkim and Darjeeling regions of India. Though it is a staple food in Nepal, dhindo has previously been seen as an inferior food compared to rice and was associated with low status.

Dhindo

Gundruk

Gundruk (pickled leafy vegetables) is a fermented leafy green vegetable and popular food in Nepal, and it is claimed to be one of the national dishes. It is popular not only in Nepal but also in Gorkhali or Nepalese diaspora households worldwide. The annual production of gundruk in Nepal is estimated at 2,000 tons and most of the production is carried out at the household level.

Gundruk (pickled leafy vegetables)

Momo

Momo is a type of steamed dumpling with some form of filling. Momo has become a traditional delicacy in Nepal, Tibet, as well as among Nepalese and Tibetan communities in Bhutan, as well as people of Ladakh, Northeast India, and Darjeeling in India.

Momo: steamed dumpling

Sel Roti

Sel roti is a traditional homemade, sweet, ring-shaped rice bread/doughnut originating from Nepal. It is mostly prepared during Dashain and Tihar, widely celebrated Hindu festivals in Nepal and Sikkim and Darjeeling regions in India.

Sel roti: sweet, ring-shaped rice bread

Thukpa

Thukpa is a Tibetan noodle soup, which originated in the eastern part of Tibet. Amdo thukpa (especially thenthuk) is a famous variant among Tibetan people and Himalayan people of Nepal. The Nepalese version of thukpa is much influenced by Indian tastes and therefore contains chili powder, masala (usually garam masala), which makes it hot and spicy with a dominant Indian curry flavor.

Thukpa: Tibetan noodle soup

Yomari

Yomari, also called Yamari, is a delicacy of the Newar community in Nepal. It is a steamed dumpling that consists of an external covering of rice flour and an inner content of sweet substances such as chaku. The delicacy plays a very important role in Newar society, and is a key part of the festival of Yomari punhi. According to some, the triangular shape of the yamari is a symbolical representation of one half of the shadkona, the symbol of Saraswati and wisdom.

Yomari: Steamed dumpling

Also read: Tour of Nepali food

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