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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.
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 ...
Chukauni (Nepali: चुकौनी) is a Nepalese side dish that originated around the Palpa district of western Nepal. [1] It is made from boiled potatoes, yogurt, onion, coriander and spices. It is a popular type of salad and eaten mainly as a side dish with roti, sel roti, steamed rice or batuk. [2] [3] It can be eaten both warm or cold.
Jhol momo (Nepali: झोल मोमो) is a Nepali soup consisting of momos in a spicy vegetable broth called jhol achar, which contains tomatoes, sesame seeds, chillies, cumin, and coriander. It is commonly eaten in Kathmandu in the winter. [21] [22] [23] Mokthuk, from Tibet, is a variation of the thukpa soup using small momos. [24]
Ghonghi (Nepali: घोंगी) is a Nepalese fresh water snail dish prepared by the Madheshi and Tharu people of southern Nepal. [1] It is eaten by sucking the snail from its shell and is found throughout the Madhesh Province and Terai districts of other states. It is also popular among Rajbanshi, Dhimals, Santhal and Danuwar people of Terai ...
العربية; Asturianu; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
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.
Choila, sometimes Chhwela or Chhoyela (Nepali: छोयला) is a typical Newari dish that consists of spiced grilled buffalo meat. [1] Though the dish is traditionally popular with water buffalo meat, nowadays mutton, chicken, duck meat and mushroom are also being used. Usually eaten with rice flakes (chiura), this dish is typically very spicy.