The traditional diet of rural Nepal consists of dhindho, a thick porridge eaten with butter, vegetable curries and pickles. Dhido, also called tadka, is considered a national food in Nepal. It is made from fermented green leafy vegetables and is eaten with a variety of condiments. The best way to prepare dhido is to cook them on a stovetop, then let them sit for several days or weeks.
Sel Roti
If you are looking for more than momos and pulao, try Sel Roti. This traditional sweet doughnut is made of rice flour and fried, giving it a delicious crispy texture. It is typically eaten for breakfast or as a dessert, but can be enjoyed at any time. It’s most popular during festivals.
Sel Roti is a fried ring-shaped bread that originated in the Himalayan region. Made from rice and water, this snack is sweet and delicious. It is topped with a chutney or sugar for a special flavor. Another popular dish is Dhindo, a flour mix made from millet or buckwheat. Dhindo is served with a lentil soup and a chutney.
While you’re in Nepal, you should try momo, which is the national dish. Whether you’re eating it at a local restaurant or in a street cart, momos are a must-try. Served with various fillings, the momo is a staple in Nepali cuisine.
Gundruk
For those who want to venture beyond momos and pulao, consider trying Gundruk, a fermented food. This dish originated in Nepal when green leaves were considered good for stocks. Nowadays, it is one of the most authentic foods in Nepal, enjoyed by people in all parts of the country. Gundruk is made in households in Nepal and 2,000 tons of it is consumed each year. You can buy it or prepare it yourself.
Known as the ‘healthiest food of all’, this dish is a popular snack in Nepal. It has medicinal properties, as it is believed to cure colds instantly. It is also a national food. This fermented vegetable is made from spinach, radish, and cauliflower. It is served with a sauce that complements its taste.
Besides momos and pulao, you can also try samosa chat, a variety of spices and curd mixed into the dough. Then, there is kwati, which is a thick stew of sprouted beans. It literally means “hot soup” and consists of various types of bean. You can try mung bean, black gram, rice bean, cowpea, and garden pea.
Yomari
If you’re looking to expand your palate beyond momos and pulao, then you’re in for a treat. Besides pulao and momos, there are a number of other delicious dishes from Nepal. Try yomari for the first time to get a new perspective on Nepali food. This mashed potato dish is flavored with chili and onion and served with a variety of different kinds of flavored water.
The Newari people have a special food, called Yomari, which is made from rice flour and coconut. It is traditionally eaten at the end of the rice harvest, which is celebrated with a festival called Yomari Punhi. Yomari is a flat, stuffed rice dumpling made of rice flour and coconut, and is available all year long at Village Cafe in Lalitpur and Bhat Bhateni Supermarket. https://www.behance.net/stevehacks
Dhido is one of the most popular foods in rural Nepal. This dish is a staple food, originating from the hilly areas of the country. It is very healthy for those with diabetes. Dhido is a staple food of Nepal and is available in restaurants serving typical Nepalese cuisine. For the more adventurous, you can even try it in a local home.
Tongba
If you are looking for some new and exciting foods to try in Nepal, then you’ve come to the right place. Beyond momos and pulao, Tongba is a millet-based alcoholic drink. The traditional drink of the Limbu people in eastern Nepal is a hot drink served through bamboo straws. Drinking the drink is like drinking a warm mug of beer.
Tongba is a type of fermented vegetable served alongside other main dishes. It is made using the best vegetables and is generally served with rice or another dish. In Nepal, this vegetable dish is also considered a national dish. It is made from mustard greens, radish, cauliflower leaves, and other vegetables that are picked and fermented to develop a sour flavor.
You might also want to try kimema, a nonsalted, solid-state fermented soybean dish that is common in the regions of Darjeeling, Sikkim, and Bhutan. Its slimy texture and pungent ammonia smell make it one of the best Nepalese foods to try beyond momos & pulao.
Samya Bhaji
The most iconic dish in Nepal is Dal Bhat. Traditionally cooked in every household, this dish gives the people the nutrition that they need to survive. This dish is popular among tourists as well. It consists of rice and dal, and can be flavored with vegetables, spices, or meat. Served with rice, it is a comforting dish that most Nepalese love to eat.
A tasty treat to try when visiting the Himalayan kingdom is a jhol momo. This dish is made from a rice dough with a sweet filling, called chaku, and steamed to create a complete meal. You can also get a vegetable version of the fried rice, and serve it with yoghurt or papadams.
For more delicious options, try the samay baji. This sweet, spicy, and savory dish pairs best with warm vegetable curry and a glass of milk tea. It is a traditional Newari dish that is eaten as a light meal during family gatherings, and pairs well with aila and thwon.
Wo – Newari Pancakes
If you’re traveling in Nepal, you should not miss out on trying Wo – Newari Pancakes, a popular street snack made from the flour of lentil grains. Typically served with beaten rice, Wo is made to last for hours. You can order it plain or add various ingredients to make it a more exciting dish. For a vegetarian version, choose vegetables or battered egg. Non-vegetarians can also get a savory version.
Bara Wo is a Newari-style lentil pancake that can be made with green or black lentil flour. It is often served with minced chicken or meat, and it’s a delicious, light lunch or evening snack. The Newaris make Wo for special occasions, like the Siti Nakha festival. Try it plain or with meat and chutney for a tasty and satisfying meal. https://pawoo.net/@stevehacks
Aside from Momos, Newaris place great emphasis on the quality of their food. Their dishes are full of intense flavors and include dishes for every edible part of the buffalo. If you’re visiting Kathmandu, try out their Newari cuisine at one of the old palaces converted into traditional Newari restaurants. The Newars are the dominant ethnic group in the valley, and their cuisine includes a wide range of meat dishes, including Wachipa, Sibring, Chamre, and Dibu.
Choila
If you’re traveling to Nepal and aren’t familiar with the local cuisine, you should know that there are many other dishes to try. In addition to the traditional momos and pulao, you should try samosas, a delicious dish that is made from flour and potato. The triangular wrapper is fried until it becomes crisp and crunchy. Served hot, samosas taste best with a sweet tomato chutney.
Apart from momos and pulao, you should also try Sel Roti, a sweet treat that’s a cross between a doughnut and a bagel. This crispy rice flour bread is served with a dipping sauce or mayonnaise, and is a favorite among locals. If you’re visiting Nepal for the first time, you should definitely try this sweet treat.
The most famous food item in the country is Dal Bhat, a delicious lentil curry served with rice. If you’re in search of something more substantial than momos and pulao, try a plate of Gorkhali lamb. This slow-cooked lamb is topped with potatoes and a thick curry with lots of onion.
Thukpa
Beyond momos and pulao, there are some amazing dishes you should try in Nepal. If you want to experience the best of Nepali cuisine, you should try Sel Roti, which is like a mixture between bagels and donuts. This delightful food is popular during the religious festivals of Tihar and Dashain. Made from rice flour, Sel Roti is deep fried and has a crispy exterior and soft inside. It is typically eaten with yogurt and vegetables.
If you’re a fan of savory foods, try Gundruk, which is considered the national dish. This fermented green vegetable is typically served as a condiment or side dish, and can actually become addictive after a few bites! Gundruk is made from a variety of green leafy vegetables, including mustard greens, radish, cauliflower, and cabbage. It is then processed and sour for a week or two, making it a delicious condiment and side dish.
