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Top 7 foods you can’t miss while travelling to Nepal!!

  • 20-Nov-2018
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Despite being a small landlocked country between two giants, India and China; Nepal is blessed with unparalleled natural as well as cultural splendour. This Himalayan paradise also shares similarities in terms of culture, custom, language, and religion with its neighbours where two of the world’s ancient civilizations came into existence centuries ago. In addition, Nepalese cuisines are greatly influenced by their Tibetan, Indian and Thai counterparts; but over time have been infused with a distinct Nepalese twist. Not yet ‘sought-after’ food internationally, Nepalese cooking is well-renowned for dishes full of spices and love. But to truly enjoy these delicacies, you might want to throw away the cutlery and dig in with your hands following an authentic Nepali style. In this blog, I’ll guide you through some of the famous foods that you should absolutely try during your travel venture in Nepal!

Sel Roti


Often cited as Nepalese Doughnuts, Sel Roti is circular, deep-fried, crisp and puffy dough that contains a hint of sweetness. Normally, you can enjoy these snack installs located at the roadside or every home during festive seasons. You can have your Sel Roti either with tea in the morning or some delicious veggies at the end of the day, the choice is yours!



Basically, Momo is around or rod-shaped dumpling. During the making of Momo, white flour dough is wrapped around a small ball comprising minced meat mixed with a blend of Nepalese spices, onions and coriander. Later, it is steamed and served with spicy chutney. Momo can be stuffed with any types of meat and vegetable. A versatile delicacy, that can be customized according to the preferences of one eating it; Momo is loved by everyone in Nepal.  It can be enjoyed in three forms i.e. steamed, fried or kothey - half fried, half steamed.

Daal Bhat Tarkari


As the name signifies, Daal Bhat Tarkari consists of Daal (lentil soup), Bhat (steamed rice) and Tarkari (vegetable/meat curry). In addition, it is served with various types of pickles and salad.  An average Nepali consumes Daal Bhat Tarkari twice a day.  Available throughout the country, consumption of Daal Bhat Tarkari delivers every necessary nutrient and offers a window of opportunity to forge a friendly relationship with native communities.

Although Nepal possesses tons of food items in its diverse menu, Newari food is the one that steals the spotlight and wins over the heart of travellers. Don’t forget to devour some freshly prepared Newari food which you can find in roadside carts or small stands along the local streets and main squares. With over 200 dishes to try from, here are some honourable mentions:



A Newari delicacy especially prepared in December during the post-harvest festival of Yomari Punhi, Yoamri is pointed, fish-shaped dumplings made of rice flour with sweet molasses or khoa as a filling and served with a sweet dip. Recently, Yomaris are stuffed with chocolate!! Find the Yomari with the favourite filling and let your taste buds enjoy the taste!!

Samay Baji


One of the traditional Newari foods, Samay Baji possesses a spicy yet extraordinary taste. It encompasses a classic combination of beaten rice, black soya bean, smoked meat, bamboo shoot curry mixed with potatoes and beans, fried pancakes, boiled egg, green vegetable, boiled beans and potato with spicy, ginger, pickle and the homemade liquor called Aila. It is generally prepared during the celebration of festivals by Newar communities.



Celebrated as Nepal’s answer to Pizza, Chatamari is a popular Newari dish prepared with ingredients such as rice flour, meat, egg and vegetable. Just like pizza, Chatamari initially consists of rice-flour crepe which is later topped with minced meat, egg, tomato onions, green chilli, and a mixture of species to provide it with a distinct aroma and flavour.

Juju dhau:


Translated as the king of curds, Juju dhau is a type of yoghurt that originated and exclusively prepared in the city of Bhaktapur. It is made by boiling sweetened buffalo milk with honey and then poured into an earthen pot. Afterwards, the pot is wrapped with cotton blankets and left in a warm area until the yoghurt is set in its typical form.

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