Do you like Asian Food? Here are the 20 Most Try Common Food In Nepal

Are you planning a Trip to Nepal and wondering what to eat there? Eating is one of the most beautiful things in Nepal. Your trip to Nepal would give you an amazing experience of the local food culture. Nepal has a number of dishes that are a blend of amazing flavors that are lip-smacking. Nepalese cuisine is influenced a lot by India and Tibet, however, has its own authentic taste. Nepalese cuisine is healthy and less oily, however, some people find it spicy. The common dishes involve soups, lean curries, vegetables, rice, salads, lean meat, pickles, and curd. The ingredients include tomatoes, chilies, coriander, garlic, and mustard oil.

Here, we've listed down 20 common foods in Nepal

1. Dal Bhat
2. Momo
3. Sel Roti
4. Samosa
5. Yomari
6. Dhindho or Dhido
7. Gundruk
8. Chatamari
9. Thukpa
10. Chhoila
11. Sekuwa
12. Chaat
13. Chowmein
14. Kheer
15. Khichadi
16. Kwati
17. Sukuti
18. Khuwa
19. Roti
20. Panipuri

 

1) Dal Bhat:

Dal Bhat is eaten throughout the country also known as a 'Nepali Thali'. This is a traditional meal from the Indian subcontinent, popular in many areas of Nepal, Bangladesh, and India. Dal Bhat is served over boiled grain, bhat is made of rice and Dal is a soup made of lentils and spices, usually boiled rice with vegetable stew, tarkari. Condiments are usually small amounts of extremely spicy chutney or pickle which can be fresh or fermented. There may also be yogurt or curry made of chicken, goat meat, or fish.

2) Momo:

Momo is a type of East and South Asian steamed-filled dumpling, popular across the Indian subcontinent and the Himalayan regions of the East-South Asia border. Momos are native to the Southwest Chinese region of Tibet, Bhutan, Nepal, the North Indian region of Ladakh, the Northeast Indian regions of Sikkim, Assam, and Arunachal Pradesh, and the East Indian region of Darjeeling. It is similar to Chinese baozi and mantou, Mongolian buuz, Japanese gyoza, Korean mandu and Turkic manti, but heavily influenced by the cuisine of the Indian subcontinent with Indian spices and herbs. Momos are extremely popular among the natives of the Indian subcontinent and can be found in every kind of shop from restaurants to street vendors.

3) Sel Roti:

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

It is made of rice flour with adding customized flavors. A semi-liquid rice flour dough is usually prepared by adding milk, water, cooking oil, sugar, ghee, butter, cardamom, cloves, bananas and other flavors of personal choice. The ingredients are mixed well by stirring. Once the semi-liquid dough is ready, it is deep-fried in boiling oil or ghee.

The dough is poured by hand on homemade shortening or oil in a ring shape and cooked on high heat until it turns light brown on both sides. Two sticks called jhir in the local language, each 1 foot (30 cm) long are used for turning the bread while cooking.

Sel roti is cooked in bulk and can be stored at room temperature for at least 20 days. Sel roti is often sent as special gifts to family members living away from home or used as a prasad in puja.

4) Samosa:

Samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, cheese, beef, and other meats, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. The Indian style, often accompanied by chutney, is probably the most widely known of a broad family of recipes from Africa to China, which has origins in medieval times or earlier. Samosas are a popular entrée, appetizer, or snack in the local cuisines of the Indian subcontinent, Western Asia, Southeast Asia, the Mediterranean, and Africa. Due to emigration and cultural diffusion from these areas, samosas today are often prepared in other regions.

5) 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 Newaa society and is a key part of the festival of Yomari punhi. According to some, the triangular shape of the yomari is a symbolical representation of one-half of the shadkona, the symbol of Saraswati and wisdom.

6) Dhindho or Dhido:

Dhindo is a meal prepared in Nepal. It is prepared by gradually adding flour made of wheat, buckwheat, corn or millet to boiling water while stirring. It is a staple meal in various parts of Nepal and the Sikkim & 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. The inclusion of dhindo on urban restaurant menus has coincided with a rise in the food's prestige, possibly attributed to the changing perception of Nepal's indigenous crops, which are now recognized for their nutritional advantage.

Dhindo is eaten by making a small ball with one's fingers, dipping it in a liquid (lentil soup, meat soup, milk or gundruk) and swallowing without chewing. In addition, it is often served with Chutney.

7) Gundruk:

Gundruk 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 Gurkha 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 is obtained from the fermentation of leafy vegetables (saag). It is served as a side dish with the main meal and is also used as an appetizer. Gundruk is an important source of minerals, particularly during the off-season when the diet consists of mostly starchy tubers and maize, which tend to be low in minerals.

8) Chatamari:

Chatamari is a kind of rice crepe. It is a traditional specialty of the Newars of the Kathmandu Valley in Nepal and is eaten during festivals and other special occasions. Chatamari is now widely eaten as a snack and has become popular among other cultures, too. Many restaurants in Kathmandu serve chatānmari as an appetizer. There are small eateries that serve Chatamari as the main item on their menu.

The rice flour is mixed with water (a little bit thinner than cake paste). The lentil paste is mixed with rice flour if you are looking for a different flavor. The flat pan should be heated to medium. The batter is poured onto the hot pan and spread as thin as possible with the ladle used to pour it. The topping is put on the batter and the pan is covered with a lid until the topping is cooked.

9) 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 the Himalayan people of Nepal. The dish is also consumed in the states of Sikkim, Assam, Nagaland and Arunachal Pradesh in northeast India. It is also popular in the Ladakh region and the state of Himachal Pradesh. Thukpa is also eaten in Bhutan, where it is a type of porridge. There are numerous varieties of thukpa in Tibetan tradition, including:

• Thenthuk: Hand-pulled noodle
• Gyathuk: Chinese noodle
• Nepali: थुक्पा
• Pathug: Hand-rolled pinched noodle (like gnocchi)
• Drethug (Tibetan): 'bras thug'

10) Chhoila:

Chhoila 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.

It is considered a necessary part of the diet in festivals among the Newar community along with several other ingredients. It is also an important ingredient of Samay Baji.

11) Sekuwa:

Sekuwa is meat roasted in a natural wood fire in a traditional Nepalese country style. While the meat is still raw, it is mixed with natural herbs and spices and other ingredients. Sekuwa can be made with pork, lamb, goat or chicken, or a mixture. Sekuwa is very popular in Nepal, especially in Dharan and Kathmandu. Dharan and Tarahara, small towns in the Sunsari District of Koshi State in Eastern Nepal, could be called the sekuwa capitals of Nepal.

12) Chaat:

Chaat or chat is a savory snack that originated in India, typically served as an hors d'oeuvre at roadside tracks from stalls or food carts across the Indian subcontinent in India, Pakistan, Nepal, and Bangladesh. With its origins in Uttar Pradesh, India, chaat has become immensely popular in the rest of the Indian subcontinent. The word derives from Hindi cāṭ (tasting, a delicacy), from cāṭnā (to lick, as in licking one's fingers while eating), from Prakrit caṭṭei (to devour with relish, eat noisily)

13) Chowmein:

Chowmein is Chinese stir-fried noodles with vegetables and sometimes meat or tofu; the name is a romanization of the Taishanese chāu-mèn. The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad. It is particularly popular in India, Nepal, the UK, and the US.

14) Kheer:

Kheer is a type of pudding from Nepal, made by boiling milk and sugar with one of the following: rice, broken wheat, tapioca, vermicelli, or sweet corn. It is flavored with cardamom, raisins, saffron, cashews, pistachios, almonds or other dry fruits and nuts. It is typically served during a meal or as a dessert.

15) Khichadi:

Khichadi is a dish from the Indian subcontinent made from rice and lentils (dal), but other variations include bajra and mung dal kichri. In Nepali and Indian culture, it is considered one of the first solid foods that babies eat. Hindus, who avoid eating grains during fasting, eat Sabudana Khichadi made from sago. Khichadi is a salty porridge. Dalia is another similar sweet porridge made from crushed wheat or barley mixed with sugar and milk. It was the inspiration for the Anglo-Indian dish kedgeree.

16) Kwati:

Kwāti is a mixed soup of nine types of sprouted beans. It is a traditional Nepalese dish consumed on the festival of Gun Punhi, the full moon day of Gunlā which is the tenth month in the Nepal Era lunar calendar. Kwāti is eaten as a delicacy and for its health benefits and ritual significance. Kwati is known to be healthy food. They say that it cures colds, and coughs and is one of the best foods for women on their maternity leave. Since it contains varieties of beans, this recipe is loaded with proteins and thus helps weak/sick people to regain their energy.

The feast day coincides with Shravan Poornima of the month of Shravan in the Hindu lunisolar calendar which is celebrated as Janāi Purnimā (Raksha Bandhan), the festival of the sacred thread. The festival occurs in August.

17) Sukuti:

Sukuti is a dried meat product of Nepal origin but also use in the Himalayan part of India and Tibet usually made from Buffalo, and sometimes from lamb or goat. It is a staple dish of the Limbu and Gurung people. Limbu pronunciation: Sakhekya. It is used as the reserved food by the people who live in the Himalayan region during the harsh winter climate to fulfill the need for protein. Sukuti is one of Nepal's many types of meat products, it can be fried and eaten in many ways.

18) Khuwa:

Khuwa, also known as 'Khoa' is a dairy product, originating from the Indian subcontinent, widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta.

19) Roti:

Roti, also known as 'Chapati' is a round flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough. Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like bread around the world, roti is a staple accompaniment to other foods.

20) Panipuri:

Panipuri is a type of snack that originated in the Indian subcontinent. It consists of a round or ball-shaped, hollow puri (a deep-fried crisp crepe), filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili, chaat masala, potato, onion or chickpeas.

Source: Wikipedia

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