Main

Aloo tama

Potato and bamboo shoot curry

Side, Snack, Appetizer

Axone

Akhuni (nagamese: আখুনি), also known as axone, is a fermented soybean product commonly used in naga cuisine. axone is perhaps the most commonly used fermented product of nagaland and the north eastern region of india.

Side, Snack, Appetizer

Bamboo shoots

Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including bambusa vulgaris and phyllostachys edulis. they are used as vegetables in numerous asian dishes and broths. they are sold in various processed shapes, and are available in fresh, dried, and canned versions. raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. the toxins must be destroyed by thorough cooking and for this reason fresh bamboo shoots are boiled before being used in other ways. the toxins are also destroyed in the canning process.

Drink

Bhaate jaanr

Rice alcohol

Side, Snack, Appetizer

Bhatmas ko achar

Pickled ground dry soybean seeds

Drink

Buttermilk

Buttermilk is a fermented dairy drink. traditionally, it was the liquid left behind after churning butter out of cultured cream. as most modern butter is not made with cultured cream but uncultured sweet cream, most modern buttermilk is cultured separately. it is common in warm climates where unrefrigerated fresh milk sours quickly.buttermilk can be drunk straight, and it can also be used in cooking. in making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. buttermilk is also used in marination, especially of chicken and pork.

Main

Chambray

Rice with spices, cumin, cinnamon, bay leaves, ghee

Side, Snack, Appetizer

Chataamari

Chatānmari (nepali: चतांमरि, romanized: catā̃mari, nepal bhasa: चतांमरि) 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. chatānmari is now widely eaten as a snack and has become popular among other cultures, too. many restaurants in kathmandu serve chatānmari as an appetizer. there are small eateries that serve chatānmari as the main item on their menu.

Main

Chataamari

Chatānmari (nepali: चतांमरि, romanized: catā̃mari, nepal bhasa: चतांमरि) 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. chatānmari is now widely eaten as a snack and has become popular among other cultures, too. many restaurants in kathmandu serve chatānmari as an appetizer. there are small eateries that serve chatānmari as the main item on their menu.

Side, Snack, Appetizer

Chhurpi

Chhurpi (nepali: छुर्पी, tibetan: ཆུར་བ།, thl: churwa) or durkha is a traditional cheese consumed in the himalayan regions of nepal, sikkim, darjeeling, and tibet. the two varieties of chhurpi are a soft variety (consumed usually as a side dish with rice) and a hard variety (chewed like betel).

Main

Chhurpi ningro curry

Fermented cheese and wild ferm curry

Side, Snack, Appetizer

Chiura

Baji (nepal bhasa: बजि, nepali: चिउरा, chiura, english: flattened rice) is a type of beaten rice eaten in nepal. the most common word for it, and the one visitors to nepal will generally encounter, is "chiura." "baji" is the term used by the newar culture in the kathmandu valley. rice is a staple in nepal, as throughout south asia. the grain is incorporated into everyday life, festivals, and rituals. chiura is a common snack among farmers and workers in rural nepal. the snack is made by pounding rice. the dish can be served with yogurt, curry, and or meat. often chiura is paired with tea as a mid-morning snack in the fields. chiura holds an important place in the traditional nepali wedding ceremony. chiura is usually included in the brideprice, any valuables or wealth given to the bride’s family by the groom. after the initial wedding ceremony, the families escort the bride back to the groom’s house. during this procession, the pounded rice ceremony occurs. the bride and groom are seated next to one another, and the bride is given the chiura. the groom then formally asks the bride to give him the chiura. he will ask this two more times, each time using a form of “you” that indicates a lowering of her social status. this ceremony reiterates the fact that the woman’s social ranking has dropped far below its original status.

Main

Choila

Choila, sometimes chhwela or chhoyela (nepali: छोयला) is a typical newari dish that consists of spiced grilled buffalo meat. 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, hot and 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.

Side, Snack, Appetizer

Choila

Choila, sometimes chhwela or chhoyela (nepali: छोयला) is a typical newari dish that consists of spiced grilled buffalo meat. 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, hot and 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.

Main

Cho-nyok

Rice and vegetable porridge

Side, Snack, Appetizer

Churul

Shosha, also known as churul or churu, is a type of soft cheese in tibetan cuisine. tibetan cheese is a staple food and is often made from animals suited to the climate such as yak and goat. it is a pungent cheese compared with blue cheese. it is used to make beef dish, and churu cheese soup.

Main

Dal bhat

Dal bhat (hindi: दालभात, urdu: دال بھات, bengali: ডাল ভাত, gujarati: દાળ ભાત, marathi: डाळ भात, assamese: দাইল ভাত dail bhat / ডালি ভাত dali bhat) is a traditional meal from the indian subcontinent, popular in many areas of india, pakistan, bangladesh and nepal. it consists of steamed rice and a cooked lentil or other pulses stew called dal. it is a staple food in these countries. bhat or chawal means "boiled rice" in a number of indo-aryan languages. at higher elevations in nepal, above 6,500 feet (2,000 m), where rice does not grow well, other grain such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called dhindo or atho in nepal. bhat may be supplemented with roti in nepal (rounds of unleavened bread). dal may be cooked with onion, garlic, ginger, chili, tomatoes, or tamarind, in addition to lentils or beans. it always contains herbs and spices such as coriander, garam masala, cumin, and turmeric. recipes vary by season, locality, ethnic group and family. dal bhat is often served with vegetable tarkari or torkari (तरकारी in hindi, তরকারি in bengali) – a mix of available seasonal vegetables. it is also called dal bhat tarkari (दाल भात तरकारी) in nepali and bengali (ডাল ভাত তরকারি). a small portion of pickle (called achar or loncha) is sometimes included. in bengal (west bengal and bangladesh) dal bhat may accompany machh bhaja (মাছ ভাজা - fried fish).

Side, Snack, Appetizer

Dhania ko achar

Pickled coriander (cilantro)

Main

Dheroh

Corn flour porridge, eaten with vegetables, achar (pickles), dahi (yogurt curd) and mohi (buttermilk)

Main

Falki

Curry made with sheep legs or head, serve with rice

Side, Snack, Appetizer

Foldong

Rice ball or cake made with dry fruits, butter, cardamom

Drink

Gahun ko jaanr

Wheat alcohol

Side, Snack, Appetizer

Ghartarul

Boiled yam

Side, Snack, Appetizer

Gundruk

Gundruk (nepali: गुन्द्रुक pronounced [ɡund̪ruk] (listen)) is a fermented leafy green vegetable and a popular food in nepal, and it is claimed to be one of the national dishes. it is popular not only in nepal but also in gorkhali or nepalese diaspora households worldwide. the annual production of gundruk in nepal is estimated at 2,000 tons and most of the production is carried out at the household level.gundruk is obtained from the fermentation of leafy vegetables (saag; nepali: साग). 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.

Main

Gundruk and sinki soup

Soup with fermented greens (e.g., cauliflower, mustard, radish) and radish tap roots

Main

Gundruk ko jhol

Gundruk soup, soup made with fermented leafy vegetable greens

Main

Gyathuk

An indian version of thukpa, a tibetan noodle soup

Drink

Jaanr

Chhaang or chang (tibetan: ཆང་, wylie: chang, newar: थो:, nepali: छ्याङ) is a nepalese and tibetan alcoholic beverage also popular in parts of the eastern himalayas, yakkha, limbu, newar, sunuwar, rai, gurung, magar, sherpa, tamang and lepcha communities. among the lepcha, it is called chi. it is also known as jaar in nepal.

Drink

Jahun ko jaanr

Barley alcohol

Side, Snack, Appetizer

Kalimpong

Kalimpong cheese is made in and named after kalimpong, a hill station in the indian state of west bengal. when unripe, kalimpong cheese is a little like a rustic welsh caerphilly: white, slightly acidic and a little crumbly in the centre with a relatively smooth (edible) rind that is yellowy on the inside, with a bit of a tang and not particularly strong-smelling.kalimpong cheese making was started by father andre butty, a parish priest in kalimpong. it is still made in 12 kg and 1 kg wheels and is produced in limited quantities, like gouda. while production of the nearby region sikkim's gouda has been taken over by amul, a small amount of the local variety by pappu dairy co-op, which shut down wholescale production a few years ago, is available occasionally. kalimpong cheese and some variety of mozzarella is produced by dairy makarios bous, kalimpong (only 10 kg (22 lb) are made each day) in kolkata's new market.when kept well-wrapped in a refrigerator for a few months to ripen, the flavour of kalimpong cheese matures slightly, like a good gouda, and there will be a slight change in colouration and increased moulding on the rind, which is normal. it can be eaten by itself, or with grapes and crackers, or melted in a cheese, ham and mustard toast. it is considered to be good for crumbling into salads and great to eat on its own with a little guava cheese or aam papad.

Side, Snack, Appetizer

Kasalok

Boiled sweet potato or yam

Side, Snack, Appetizer

Kinema

Fermented soybean food

Main

Kinema ko jhol

Fermented soybean soup/curry, serve with rice

Drink

Kodo ko jaanr

Finger millet alcohol

Side, Snack, Appetizer

Kodoko roti

Finger millet flatbread

Main

Kwati

Kwāti (nepal bhasa: क्वाती (where क्वा (kwa) = hot and ती (ti) = soup); nepali: क्वाँटी; maithili: गेडागुडी) 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. it is also known and widely consumed as gedagudi in the mithila region of nepal, historically aligned down to kingdom of newar.

Main

Lauwa

Cooked rice with vegetables

Drink

Makai ko jaanr

Corn alcohol

Side, Snack, Appetizer

Masaura

Masaura or masyaura (nepali: मस्यौरा) is a fermented sun-dried vegetable balls made with a combination of various or single minced vegetables with black lentils. it originated in nepal and is made by nepali diaspora throughout the world. the choice of vegetables is mostly taro, yam, and colocasia leaf. as finding fresh vegetables was a hard all-around year in the earlier days, masyaura become an alternative nutritious food item when fresh vegetables weren’t available. it is fried in oil and made into a curry.

Main

Masaura curry

Fermented black gram and vegetable curry

Side, Snack, Appetizer

Mesu

Fermented bamboo shoot pickle

Main

Momo

Momo are bite-size dumplings made with a spoonful of stuffing wrapped in dough. momo are usually steamed, though they are sometimes fried or steam-fried. meat or vegetables fillings becomes succulent as it produces an intensively flavored broth sealed inside the wrappers. variants of the dish developed later in nepal after it became popular among asians. eating dumplings on the first day of the new year was a widely spread custom in northern china. written records show that dumplings became popular during the southern and northern dynasties (420–589 ad)., the earliest unearthed real dumplings were found in astana cemetery dated between 499 ad and 640 ad.

Main

Pakku

Curried goat or mutton kebab, serve with rice or sel roti

Main

Phagshapa

Stewed strips of pork with radish, onions, chili peppers

Breakfast

Phapar ko roti

Phapar ko roti (nepali: फापर को रोटि) is a nepali traditional food item and cooked in the style of pancake. nepalis consume this pancake with achar of various kinds.

Side, Snack, Appetizer

Phapar ko roti

Phapar ko roti (nepali: फापर को रोटि) is a nepali traditional food item and cooked in the style of pancake. nepalis consume this pancake with achar of various kinds.

Side, Snack, Appetizer

Philinge ko achar

Main

Phituk

Rice or barley flour porridge with meat

Side, Snack, Appetizer

Phulaurah

Buckwheat fritter

Side, Snack, Appetizer

Piranlu

Boiled colocasia (taro)

Main

Ponguzom

Rice, fish and vegetables are cooked inside green bamboo

Drink

Raksi

Raksi (devanagari:रक्सी) or rakshi (bantawa language: hengmawa/hengma, limbu language: sijongwaa aara, nepal bhasa: aila) is the nepali term for a traditional distilled alcoholic beverage in nepal, india (darjeeling, sikkim) and tibet. it is often made at home. raksi is a strong drink, clear like vodka or gin, tasting somewhat like japanese sake. it is usually made from kodo millet (kodo) or rice; different grains produce different flavors. it is made by distilling a chhaang, a brewed alcoholic drink. the limbus and kirati people , for whom it is a traditional beverage, drink tongba and raksi served with pieces of pork, water buffalo or goat meat sekuwa. for the newars, aila is indispensable during festivals and various religious rituals as libation, prasad or sagan. in cnn's list of the world's 50 most delicious drinks, raksi was ranked 41st and was described as follows: "made from millet or rice, raksi is strong on the nose and sends a burning sensation straight down your throat that resolves itself into a surprisingly smooth, velvety sensation. nepalese drink this home brew to celebrate festivals, though some think that the prized drink itself is the reason to celebrate."because of its popularity, various temperance movements exist in nepal, including various women's groups. raksi, however, remains an important requirement of various religious rituals and social events, due in part perhaps to its antiseptic properties. gc-ms based metabolomics revealed medicinal compounds present in raksi collected from high altitudes of singalila ridge of the himalayas. study claims raksi contains compounds which are useful as a remedy of high altitudes sickness.

Side, Snack, Appetizer

Rigichoboo

Boiled potato

Side, Snack, Appetizer

Sel roti

Sel roti (nepali: सेल रोटी) is a traditional homemade ring-shaped sweet rice bread popular in nepal and the kumaon region of india. it is mostly prepared during dashain and tihar, widely celebrated hindu festivals in nepal and sikkim and darjeeling regions in india where ethnic nepalese people have presence. it is known as shinghal in kumaon.

Breakfast

Sel roti

Sel roti (nepali: सेल रोटी) is a traditional homemade ring-shaped sweet rice bread popular in nepal and the kumaon region of india. it is mostly prepared during dashain and tihar, widely celebrated hindu festivals in nepal and sikkim and darjeeling regions in india where ethnic nepalese people have presence. it is known as shinghal in kumaon.

Dessert, Sweet

Sel roti

Sel roti (nepali: सेल रोटी) is a traditional homemade ring-shaped sweet rice bread popular in nepal and the kumaon region of india. it is mostly prepared during dashain and tihar, widely celebrated hindu festivals in nepal and sikkim and darjeeling regions in india where ethnic nepalese people have presence. it is known as shinghal in kumaon.

Side, Snack, Appetizer

Shimi ka achar

Pickled string beans

Side, Snack, Appetizer

Sidra ko achar

Pickled dried sidra fish, serve with rice and dal

Side, Snack, Appetizer

Silam ko achar

Pickled silam seeds

Drink

Simal tarul ko jaanr

Cassava alcohol

Side, Snack, Appetizer

Sinki

Sinki (nepali: सिन्की) is a nepali preserved fermented vegetable, similar to gundruk. gundruk is prepared from leafy vegetables but sinki is prepared from radish tap roots.to make this generations-old indigenous dish, aged radish slivers are pressed into a hole lined with bamboo and straw, then coffined by a cover of vegetation, rocks, wood and, finally, mud. after a month of bacterial curing, the resulting preserved vegetable is dried in the sun and stored to last a few years or more.

Main

Sishnu soup

Nettle leaves soup

Side, Snack, Appetizer

Sisnu

Nettles, nettle greens

Main

Sorongbeetuluk

Rice and nettle porridge

Main

Su zom

Meat cooked in an earth oven using banana leaves

Side, Snack, Appetizer

Tama ko achar

Pickled young bamboo shoot

Drink

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.

Main

Thukpa

Thukpa (tibetan: ཐུག་པ ; nepali: थुक्पा; ipa: /tʰu(k̚)ˀ˥˥.pə˥˥/ ) is a tibetan noodle soup, which originated in the eastern part of tibet. amdo thukpa (especially thenthuk) is a famous variant amongst the indians (especially ladakhis and sikkimis), tibetans and nepalese. there are numerous varieties of thukpa which includes: thenthuk (tibetan: འཐེན་ཐུག་, wylie: 'then thug): hand-pulled noodle gyathuk (tibetan: རྒྱ་ཐུག་, wylie: rgya thug): chinese noodle thuppa (nepali: थुप्पा) thugpa (tibetan: བག་ཐུག་, wylie: bag thug): hand-rolled pinched noodle (like gnocchi) drethug (tibetan: འབྲས་ཐུག་, wylie: 'bras thug)

Main

Til ko alu

Potato chunks cooked with onion, chili peppers and sesame seeds

Side, Snack, Appetizer

Timur ko achar

Pickled tomatoes, serve with momos

Side, Snack, Appetizer

Wachipa

Wachipa (nepali वाचिपा)is a typical kirat rai people dish made with rice, minced chicken, and powder made out of burnt feathers of a chicken. the powder gives a unique bitter taste. vegetarian wachipa is made by replacing meat with leaves or flowers of a plant called damlapa, which is also bitter. it is eaten on special occasions. it is believed that consumption of wachipa cures body aches. it is called wamik in lohorung.

Dessert, Sweet

Zebre

Sweetened rings of rice