Nepal is known for its uniqueness of foods when it comes to various cuisines. This food diversity is also because of the various culture in Nepal. From culture to culture, their food also carries along the uniqueness altogether portraying the identity of the culture. Here is a list of the top 10 Nepali food that you must try once in your life.
Dhindo
Dhindo is a National food of Nepal. It is prepared by adding flour on hot water with continuously stirring. It is the main meal in various parts of Nepal and as well as Sikkim and Darjeeling regions of India.
Ingredients
- Water
- Any kind of Flour
- Ghee or Butter
The pan where it is prepared is known as “Phalame Tapke” (Iron pan). A narrow iron spatula is used to stir the thick mix and is called, “Dabilo” (दाबिलो). It makes stirring easier.
It was highly eaten in the past by our grandfathers and grandmothers but now only 20% of Nepali people consume it. So nowadays, many people and children don’t know what dhindo is.
Dhindo is eaten by making a small ball with one’s fingers, dipping it in a cool liquid, and swallowed. It is not better to chew it because it sticks between teeth, and may burn your tongue. It is often served with Chutney(pickel) and Meat Soup.
SAMAY-BAJI
Samay Baji is an authentic traditional dish of the Newar community in Nepal. In recent years this food has become one of the main attractions of Nepal. It is considered a typical dish of the Nepalese people. This dish has been passed down for many generations and is still much appreciated by the people. They are mostly served during auspicious occasions, in family get-together and Newari Festivals.
Samay baji is taken as a starter in every festival, every religious activity, and pujas. It is taken throughout the year because of its simplicity; it is easy to make and can be stored for a long time. The Samay Baji is also taken during the major festivals of Nepal like Indra Jatra, Dashain, Tihar. This dish is served in almost all the activities of Newari people and it’s very famous in Nepali. Nepali people love this Newari dish.
Recipe
- Chiura
- Bara
- Choila
- Fried Boiled Egg
- Bhatmaas
- Aalu Wala
- Small cut Ginger
- Bodi ko Achar
- Saag
- Local Alcohol
Samay-baji consists of several elements that can be altered according to one’s preference or the season’s offering.
Kanchemba
Kanchemba is a typical Thakali snack made from buckwheat flour and served with spicy-tingling achaar or sauce. Many people don’t know about this dish. It is made from a small ball of dhindo is shaped into long fingers and deep-fried in ghee until the outside wall is crispy to bite. The inside is a velvety soft surprise. It is also known as BuckWheat Fries.
Recipe
- Buckwheat Flour
- Ghee
- Water
- Salt
Aloo Tama
Aloo Tama means potato and Tama soup where Tama is fermented bamboo shoots. Bamboo shoots are eaten both fresh ( called Tusha) and fermented ( Tama) in Nepal. It is famous in Nepal and it has a beautiful smell. It is a unique and classic Nepali curry flavor dish. It is unique in the sense that it is unlike any other Indian or South Asian curry since they rarely use bamboo shoots.
Recipe
- Aloo
- Tama
- Bodi
- Water
- Lemon
- Garlic
First of all, potato curry is prepared and then a fried bamboo shoot is added to the soup. Additionally, another ingredient like bodi or tane bodi( black-eyed peas) can be added it make Aloo Tama Bodi.
Garlic, tomatoes, and lemon are also used to have beautiful textures while eating.
Chatamari
Chatamari is a kind of rice crepe. It is a traditional specialty of the Newars of the Kathmandu Valley in Nepal and is eaten during festivals and other special occasions. Chatamari is now widely eaten as a snack and has become popular among other cultures, too. Many restaurants in Kathmandu serve Chatamari as an appetizer. There are small eateries that serve Chatamari as the main item on their menu. It seems like a pizza.
Recipe
- Rice flour batter
- Rice Flour
- Salt
Toppings
- Grounded Meat
- Chopped Onion
- Green Peas
- Diced Tomato
- Diced Green Chillies
- Small pieces of Garlic
- Small pieces of Ginger
WO – Newari Pancakes(Bara)
Bara is a traditional Newari snack that is more like a pancake made of black lentil; the paste is mixed with spices such as asafoetida, cumin, turmeric, and ginger. It is healthy as well as hygienic food and is one of the popular foods in Nepal. It is golden brown in color. It could also be made by mixing other ingredients like meat and egg. Bara holds significance to the Newari people. On special occasions, they are given as part of a good-luck set of food.
Ingredients
- Asafoetida
- Cumin
- Turmeric
- Ginger
- Garlic
- Black Lentils
- Oil
- Salt
Yomari
Yomari is also called Yamari, is a delicacy of the Newar community in Nepal. It is a steamed dumpling that consists of an external covering of rice flour and an inner content of sweet substances such as chaku. The delicacy plays a very important role in Newari society and is a key part of the festival of Yomari punhi. According to some, the triangular shape of the Yamari is a symbolical representation of the symbol of Saraswati and wisdom. The name Yamari comes from two Newari Bhasa words, “ya:” meaning “to like” and “Mari” meaning “delicacy”. So, literally, it is a delicacy that is very popular.
Ingredients
- Rice Flour
- Chhaku
Gundruk
Gundruk is a Nepali food that is a fermented leafy green vegetable and it is claimed to be one of the national dishes. It is popular not only in Nepal but also in every Gorkhali or Nepalese diaspora household worldwide. Gundruk is obtained from the fermentation of leafy vegetables. It is served as a side dish with the main meal and is also used as an appetizer. Gundruk is an important source of minerals, particularly during the off-season when the diet consists of mostly starchy tubers and maize, which tend to be low in minerals.
Gundruk is eaten by making them in various dishes like gundruk ko acchar, gundruk ko jhol. Gundruk is only found and made in Nepal.
Sel Roti
Sel roti is a traditional homemade, sweet, ring-shaped rice bread/doughnut originating from the Indian subcontinent. It is mostly prepared during Dashain and Tihar, widely celebrated Hindu festivals in Nepal and Sikkim and Darjeeling regions in India.
Ingredients
- Rice flour
- Water
- Oil
- Milk
- Sugar
- Ghee
- Butter
- Cardamon
- Cloves
It is unique to Nepal and has become an iconic symbol of Nepali culture and festivities, and is made and served throughout the country. It is an essential food in most Nepalese cultural and traditional events.
Choila
Choila is a typical Newari dish that consists of spiced grilled buffalo meat. Though the dish is traditionally popular with buffalo meat, nowadays mutton, chicken & duck meat are also being used. Usually eaten with Chiura this dish is typically very spicy, hot & mouth-watering. It is considered a necessary part of the diet in festivals among the Newar community along with several other ingredients. It is also an important ingredient of Samay Baji.
Type Meat dish
Place of origin Nepal
Region or state Nepal Mandal
Created by Newar
GORKHALI LAMB
Lamb is one of the most desired meats in Nepal and during any special occasions or festivals, it is lamb meat that people prepare as a treat. One of the many ways of preparing lamb is Gorkhali Lamb Curry. It is made with grilled lamb sautéed in a chili mixture.
Ingredients
- Lamb Chops
- Red Pepper
- Bay Leaves
- Methi
- Minced Garlic
- Grated Ginger
- Red Chillies
- Chopped Onion
- Chopped Tomatoes
- Red bell pepper
- Black pepper
- Cumin
- Corriander Powder
- Turmeric Powder
- Mustard oil
- Lamb Broth
- Green onion
Conclusion:
Thus, Nepali foods are sure as great as any other international cuisine. These food represent our Nationality.
At last which of the dishes have you tried, and which one’s your favorite? Please do comment us below: