Nepalese cuisine

Nepalese cuisine refers to the food eaten in Nepal. Nepal'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 (lentil soup, rice and vegetables) is eaten throughout the country.

Ingredients[edit | edit source]

Nepalese cuisine comprises a variety of cuisines based upon ethnicity, soil and climate relating to Nepal's cultural diversity and geography. Dal-bhat-tarkari (Nepali: दाल भात तरकारी) is eaten throughout Nepal. Dal is a soup made of lentils and spices, served over boiled grain, bhat—usually rice but sometimes another grain - and a vegetable curry, tarkari.

Typical Nepalese Meal[edit | edit source]

The typical Nepalese meal is a healthy mix of carbohydrates, proteins, and fats. The main meal is often supplemented with pickles (achaar) and curd (dahi). A typical Nepalese meal might include rice, lentils, vegetables, pickles, curd, and small amounts of meat or fish.

Regional Variations[edit | edit source]

There are significant regional variations in Nepalese cuisine. The cuisine of the Terai region is heavily influenced by Indian cuisine, while the cuisine of the hilly regions is more traditional and varied.

Popular Dishes[edit | edit source]

Some popular dishes in Nepalese cuisine include momo (dumplings), gundruk (fermented leafy greens), and dhido (a traditional porridge).

See Also[edit | edit source]

Nepalese cuisine Resources
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