Perfect Nepali Plate : Traditional drinks and foods wow movements in himalayas

 Nepali foods that will make you feel delicious

Swagat cha! (Welcome)

Nepali food is flavorful, diverse, and heavily influenced by the country’s geography (Himalayas, hills, and Terai), as well as its neighbors India and Tibet. It’s generally hearty, spiced but not overwhelmingly hot, and revolves around seasonal ingredients and local staples.

Core Staples

Dal-Bhat-Tarkari (The National Meal)

Eaten twice a day by most Nepalis, this is the heart of Nepali cuisine:

Dal – Lentil soup (usually yellow or black lentils), seasoned with turmeric, cumin, ginger-garlic, and jimbu (Himalayan herb).

Bhat – Steamed rice (sometimes red or brown rice in villages).

Tarkari – Vegetable curry (potato-cauliflower, spinach, beans, pumpkin, etc.).

Sides: Achar (pickles – tomato, radish, cucumber, chili, or sesame-seed based), gundruk (fermented leafy greens), saag (sautéed greens), and often some form of meat curry (chicken, goat, buffalo, or pork).

This set is called Dal-Bhat Power, 24 Hour! because it keeps you full and energized all day.

Popular Nepali Dishes

Momo

Nepali dumplings (originally Newari/Tibetan influence). Filled with buffalo, chicken, veg, or pork. Served steamed or fried with spicy tomato-sesame (sesame-chili) achar. Jhol momo (in soup) and chilli momo are also common.

Chowmein

Nepali-style stir-fried noodles with veggies, buffalo/chicken, and lots of masala. Street-food king.

Thukpa

Himalayan noodle soup with veggies/meat, ginger, garlic, and a warming broth. Perfect in cold mountain areas.

Sel Roti

Ring-shaped rice-flour doughnut, deep-fried. Slightly sweet, made during festivals (Dashain, Tihar).

Chatamari

Newari “Nepali pizza” – rice-flour crepe topped with minced meat, egg, and spices.

Yomari

Newari sweet dumpling filled with molasses and sesame, made during Yomari Punhi festival.

Kwati

Sprouted 9-bean soup eaten during Janai Purnima (August full moon). Considered very healthy.

Gundruk ko Jhol / Gundruk-Sinko

Fermented and dried leafy greens soup – sour, tangy, and full of probiotics.

Buff Choila

Newari grilled/spicy buffalo meat salad with lots of chili, garlic, and fenugreek seeds.

Samay Baji

Traditional Newari platter: beaten rice (chiura), choila, roasted buffalo marrow, spicy potato salad, boiled egg, black soybeans, etc.

Meat & Spices

Goat (khasi ko masu) and buffalo are more common than beef (cow slaughter is illegal).

Pork is popular among certain communities.

Spices: cumin, coriander, turmeric, timmur (Sichuan pepper – gives a numbing tingle), jimbu, garlic, ginger, red chili.

Regional Variations

Mountain/Himalayan: More Tibetan influence – thukpa, butter tea (with salt and yak butter), dried meat.

Kathmandu Valley (Newari food): Rich, spicy, lots of buffalo meat dishes and fermented items.

Terai (southern plains): More Indian influence – heavier use of dairy, sweets, and fish.

Local Drinks

Chyang – milky rice beer (Newari/Tibetan).

Raksi – distilled homemade alcohol.

Tongba – hot millet-based beer drunk through a bamboo straw (eastern Nepal, Limbu/Rai culture).

Conclusion 

Nepali food is simple, comforting, and deeply tied to festivals and family. If you ever visit Nepal, locals love it when foreigners embrace the culture! 

just say “Dal-bhat ek plate thapnu” (add one more plate of dal-bhat)