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Nepali/Nepalese cuisine refers to the food eaten in Nepal. The country's cultural and geographic diversity provides ample space for a variety of cuisines based on ethnicity and on soil and climate. Nevertheless, dal-bhat-tarkari (Nepali: दाल भात तरकारी) is eaten throughout the country. Dal is a soup made of lentils and ...
A typical example of Nepali cuisine is the Chaurasi Byanjan (Nepali: चौरासी व्यञ्जन) set where bhat is served in a giant leaf platter along with 84 different Nepali dishes each served on small plates. [2] It is mostly fed during weddings and Pasni (rice feeding ceremony).
Newa cuisine is the most celebrated food variety in the country and consists of over 500 dishes. It is more elaborate than most Nepalese cuisines because the Kathmandu Valley has exceptionally fertile alluvial soil and enough wealthy households to make growing produce more profitable than cultivating rice and other staples.
Sel roti (Nepali: सेल रोटी) is a traditional Nepalese [1] ring-shaped sweet fried dough made from rice flour. [2] It is mostly prepared during Dashain and Tihar, widely celebrated Hindu festivals in Nepal as well as Darjeeling, Kalimpong and Sikkim regions in India.
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العربية; Asturianu; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Bhakkha is a traditional food of the Rajbanshi and Tharu people from West Bengal, Seemanchal and South eastern Nepal. It is a fluffy rice cake. [1] [2] [3] Bhakkha is prepared by lightly soaking milled rice in water and massaging with palms. It is then sieved to separate sand grain sized pieces.
Samay baji (Nepal Bhasa: समय् बजि) is an authentic traditional dish of the Newar community in Nepal. In recent years, it has become one of the main attractions of Nepalese cuisine. It is considered a typical dish of the Newar community and has been passed down through generations, remaining highly appreciated by the people.