A FOOD TRADITION
Nepali Cuisine
Nepali cuisine combines rice, lentils, fermented vegetables, grains, pickles, and Himalayan and South Asian cooking traditions.
Dishes linked to this cuisine
1–12 of 25
Aloo Chop
Aloo chop is a Nepali potato fritter made from seasoned mashed potato shaped into patties, coated in chickpea-flour batter, and deep-fried.
Aloo Sadheko
A Nepalese potato salad made from boiled potatoes tossed with sesame, aromatics, herbs, citrus, and spices.
Aloo Tama
Aloo Tama is a Nepali curry of potato and bamboo shoots, commonly enriched with black-eyed peas, tomato, aromatics, and spices.
Bhatmas Sadheko
A Nepalese snack or salad of roasted soybeans tossed with aromatics, herbs, citrus, and spices.
Buff Sukuti
Buff Sukuti is spiced dried buffalo meat that is commonly grilled, fried, or served as a chewy savory snack.
Chhurpi Ko Jhol
A hot Nepali cheese soup or gravy made with chhurpi, tomato, onion, garlic, ginger, cumin, turmeric, dried chili, vegetable oil, and water.
Chicken Sekuwa
Chicken Sekuwa is Nepali marinated chicken grilled or roasted on skewers until browned and smoky.
Dahi Chiura
Dahi Chiura combines beaten rice with yogurt, typically sweetened and sometimes served with banana as a traditional Nepali breakfast or light meal.
Dal Bhat Tarkari
A traditional Nepali meal of steamed rice served with lentil soup and seasoned vegetable curry.
Dhido
Dhido is a thick Nepali porridge made by cooking grain flours with water and serving it as a staple accompaniment.
Fapar Ko Roti
Fapar Ko Roti is a pan-cooked Nepali flatbread made primarily from buckwheat flour, water, and salt.
Gundruk
Gundruk is a traditional Nepali preparation of salted and fermented leafy greens, commonly served as a side dish or cooked into soup.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.