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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 ...
Special foods such as sel roti, finni roti and patre are eaten during festivals such as Tihar. Sel roti is a traditional Nepali homemade ring-shaped rice bread which is sweet to taste. Other foods have hybrid Tibetan and Indian influence. Chow mein is a Nepali favorite in modern times based on Chinese-style stir-fried noodles. It is one of the ...
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.
العربية; Asturianu; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Dhindo (Nepali: ढिँडो ⓘ) is a meal prepared in Nepal.It is prepared by gradually adding flour to boiling water while stirring. It is a staple meal in various parts of Nepal, specially Tamangs in the Hilly Region of Nepal [1] and the Sikkim and Darjeeling regions of India.
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. It is also known and widely consumed as gedagudi (Maithili: गेडागुडी) in the Mithila region of Nepal, historically aligned down to Kingdom of Nepali people.
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. The dish is popular throughout Nepal.
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.