What To (Not) Eat In Nepal?

Published On : 25th Jan, 2023 By Himalayan Dream Team

Of course, on vacation in a faraway country, we also want to taste the local cuisine. Nepal has a lot of special things to offer that are in good taste with tourists. So step into a traditional Nepali ‘Chulo’ for traditional dinners and mostly live music and order, for example, the absolute No. 1: the world-famous Dal bhat. Nepalese can easily consume it several times a day. It consists of steamed rice and a cooked lentil or other pulses stew called dal. Dal may be cooked with onion, garlic, ginger, chili, tomatoes, or tamarind, in addition to lentils or beans. It always contains herbs and spices such as coriander, garam masala, cumin, and turmeric. Recipes vary by season, locality, ethnic group and family. Dal bhat is often served with vegetable tarkari or torkari – a mix of available seasonal vegetables. A small portion of pickle (called achar or loncha) is mostly included. Many dishes are served with Spinach, the No. 1 vegetable in Nepal. This, unlike in the West, is prepared very spicy. The same goes for many other dishes. As in India, they like very spicy food; the spicier, the better. But the average Western stomach can’t handle that well, so always ask for “non or less spicy”.

Momo(s) are bite-size dumplings made with a spoonful of stuffing (most commonly chicken, traditionally yak, but often chicken and goat or just vegetables) wrapped in dough with origins from Tibet. Momo are usually steamed, though they are sometimes fried or steam-fried. Meat or vegetables fillings becomes succulent as it produces an intensively flavored broth sealed inside the wrappers. 

Pakoda is a spiced fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants in Nepal. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried. Pakoras are made by coating ingredients, usually vegetables, in a spiced batter, then deep frying them. Common varieties of pakora use onion, Masoor Dal (Lenthil), chicken, arbi root and leaves, eggplant, potato, chili pepper, spinach, paneer, cauliflower, mint, plantain or baby corn.

Chicken curry is a spicy dish originating from the Indian subcontinent. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom.

Thukpa is a traditional Nepali and Tibetan noodle soup, which originated in the eastern part of Tibet. Thukpa can be prepared in both vegetarian and non-vegetarian variations; the most popular non-vegetarian variation includes chicken.

Thus, there are dozens more Nepali dishes that have many affinities with Indian and Tibetan cuisine. Many dishes are prepared with chicken or goat. You won’t find pork or beef for religious reasons.

It is safe to eat (meat) in restaurants in Kathmandu and Pokhara. People know what tourists appreciate and generally pay attention to good, hygienic preparation. However, it is not recommended to buy food from the many street stalls. Unfortunately, this can actually lead to food poisoning with gastrointestinal problems.

There are also countless international restaurants in major cities. From excellent pizzerias to Korean, Thai and Chinese restaurants. Many restaurants even have very good steaks and burgers. There are even cafeterias and chip shops in Kathmandu. Fish is less common, although from the rivers and lakes favorites include eel; labeo, a type of carp; and the most famous, mahseer, known for its delicate flavor. The fish are served fried, with curry, roasted or dried in the Nepali method called Sukuti.

Nepalis mainly drink water, water and water. Preferably hot in the morning. It cleanses the body and is good for the stomach and intestines. Drink only (!) boiled water or bottled water from safely sealed bottles. But especially the ginger lemon tea is top favorite. But in Nepal, you should especially try the Nepali Massala tea or chai, made by boiling black tea in milk and water with a mixture of aromatic herbs and spices. Originating in India the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Black tea is typically used as base in most chai recipes. The most common type of black tea is Assam; however, a blend of different tea variations may be used. The traditional masala chai is a spiced beverage brewed with different proportions of warming spices. The spice mixture, called karha, uses a base of ground ginger and green cardamom pods. Other spices are usually added to this karha including one or more of cinnamon, star anise, fennel seeds, peppercorn, nutmeg, cloves, cardamom seeds, ginger root, honey, vanilla, and other spices.

At dinner, a good glass of Ghorka beer beckons. Make no mistake about the usual contents of the 650-ml bottles:)

Last but not least, Nepalese coffee. Delicious Arabica beans are grown in the mountains in an organic way, which have gained plenty of popularity in recent years and led to the establishment of the largest “Espresso bar chain” in Nepal: Himalayan Java. These coffee shops are everywhere, inviting you to enjoy a fresh espresso, splendid cappuccino or one of the many other coffee preparations.

Ramro sanga khana khanu hos! (Bon appétit)