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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 ...
Nepali dal-bhat-tarkari 84 byanjan food with rice on a leaf platter Nepali-style momo with chili Nepali-style hot chicken chow mein. Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to cultural diversity and geography of Nepal and neighboring regions of Sikkim and Gorkhaland.
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.
Chaku (Nepali: चाकु pronounced ⓘ) is a Newari cuisine made from concentrated sugarcane juice, jaggery, ghee, and nuts.The mixture is cooked down until it is a solid form, and then pulled on a hook in a manner similar to making taffy and then cut into small rolls, or it may be cooked in a shallow dish and cut into small diamond shaped pieces.
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.
Kwātī (Newar: क्वाती (where क्वा (kwā) = 'hot' and ती (tī) = 'soup'); Nepali: क्वाँटी) is a mixed soup of nine types of sprouted beans. It is a traditional Newari dish consumed on the festival of Guni Punhi, the full moon day of Gunlā which is the tenth month in the Nepal Era lunar calendar.
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العربية; Asturianu; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български