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
13–24 of 25
Gundruk Ko Jhol
A Nepali fermented-greens soup simmered with gundruk, tomato, onion, garlic, ginger, cumin, turmeric, dried red chili, vegetable oil, and water.
Kheer
Kheer is a slow-simmered South Asian rice pudding made with milk, sugar, and aromatic cardamom, often finished with nuts.
Kodo Ko Roti
Kodo Ko Roti is a traditional Nepali flatbread prepared from finger millet flour and cooked on a pan or griddle.
Kwati
Kwati is a traditional Nepali mixed-legume soup made from sprouted beans and pulses with savory aromatics and spices.
Masyaura
A Nepalese preparation of fermented and sun-dried black-gram and root-vegetable nuggets simmered as a savory curry.
Momo
Momo is a steamed dumpling made with a wheat-flour wrapper and a savory filling that commonly includes minced pork or vegetables with aromatics.
Phulaura
Phulaura is a Nepali lentil fritter seasoned with aromatics and spices, shaped into portions, and deep-fried.
Piro Aloo
Piro Aloo is a Nepali spicy potato preparation seasoned with toasted spices and chili, often served as a side dish.
Rikikur
Rikikur is a Himalayan potato pancake made from grated potato with a lightly seasoned batter and pan-fried until crisp.
Sel Roti
A ring-shaped Nepali rice bread made from a sweetened rice batter and deep-fried until crisp outside and tender inside.
Shyakpa
Shyakpa is a Himalayan-style Nepali noodle soup made with hand-cut wheat noodles, vegetables, and often meat in a savory broth.
Sinki
Sinki is a traditional Nepali fermented-radish preparation with a sour, savory flavor that may be served as a side or used in soups.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.