Must Try Best Nepali Dishes Beyond Dal Bhat
While Dal Bhat, the beloved lentil soup and rice combo, stands as Nepal’s national dish, it’s just the beginning of a rich and diverse culinary journey. Nepali cuisine is a vibrant tapestry woven from the flavors and traditions of its neighboring countries—India, Tibet, and China—along with its unique indigenous practices.
Diversity of Influences:
Nepali cuisine is a delightful blend of flavors and techniques from India, Tibet, and China. This fusion creates a unique culinary identity that reflects Nepal’s geographical and cultural diversity.
Spice Mastery:
Nepali dishes are a celebration of spices. From the earthy warmth of cumin and coriander to the bright heat of chili peppers and the golden hue of turmeric, these spices are used masterfully to create complex and aromatic flavors that dance on your palate.
Focus on Freshness:
Fresh, seasonal ingredients are at the heart of Nepali cooking. Whether it’s a simple vegetable curry or a hearty meat stew, the emphasis on fresh produce ensures that every meal is vibrant, healthy, and full of life.
Celebration Foods:
Nepali cuisine also has special dishes that are deeply tied to cultural festivals and events. For instance, sel roti—a sweet, ring-shaped rice bread—and yomari—a steamed dumpling filled with sweet molasses—are not just foods but symbols of celebration, tradition, and community.
Warm Hospitality:
In Nepal, dining is an experience that goes beyond just food. The warmth and hospitality you’ll encounter when sharing a meal are an integral part of Nepali culture. It’s common to be treated like family, with meals often served with a deep sense of care and respect.
Embark on a culinary journey through Nepal and discover the depth and richness of its food. Each dish tells a story, blending history, culture, and the warmth of the Nepali people into every bite.
Explore Nepali Cuisine: Beyond Dal Bhat
Nepali cuisine is a harmonious blend of flavors and textures, reflecting the country’s rich cultural tapestry. The dishes often feature a perfect mix of fresh, locally sourced ingredients and a fragrant array of spices, including cumin, coriander, turmeric, ginger, and chili peppers. Influences from neighboring India are prominent, especially in curries and lentil-based dishes, while Tibetan flavors shine through in delicacies like momo and thukpa. Chinese culinary elements also make their mark with stir-fries and noodle dishes, offering a diverse array of choices for both vegetarians and meat enthusiasts alike.
Nepali Dishes You Absolutely Must Try
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ThakaliThakali cuisine, from Nepal's Thak Khola region, is celebrated for its distinctive flavors and careful preparation. It features a harmonious blend of hearty ingredients and aromatic spices, with dishes like lentils, rice, seasonal vegetables, and various pickles and chutneys. A typical Thakali meal, known as the Thakali Khana Set, includes steamed rice, lentil soup, vegetable curries, sautéed greens, meat dishes, and tangy fermented pickles. Emphasizing fresh, locally sourced ingredients, Thakali cuisine is known for its subtle, satisfying flavors and often includes buckwheat or barley bread, reflecting the rich culinary heritage of the Himalayas.
Thakali Cuisine
Thakali cuisine originated in the rugged terrain of the Mustang district, where the Thakali people have historically lived. The challenging environment of the high-altitude Himalayas shaped their dietary practices, focusing on ingredients that were locally available and preserved for long periods. The Thakali people were known for their hospitality and were key players in the salt trade between Tibet and Nepal. Their cuisine, therefore, reflects a blend of influences from Tibetan, Nepali, and even Indian culinary traditions, creating a unique and diverse food culture.
At the heart of Thakali cuisine is the Thakali Khana Set, a traditional meal that embodies the essence of this culinary tradition. A typical Thakali Khana Set includes steamed rice (bhat), lentil soup (dal), and a variety of vegetable curries, often made from seasonal produce such as spinach, radish, and potatoes. The meal is also accompanied by saag (sautéed greens), gundruk (fermented leafy greens), and achaar (pickles), which add a burst of tangy and spicy flavors to the plate.
Dal Bhat:
Dal Bhat is the cornerstone of Thakali cuisine, consisting of lentil soup served over steamed rice. The dal is often made with a blend of lentils and flavored with a mix of spices like turmeric, cumin, and garlic. This dish is simple yet satisfying, providing a hearty and nutritious foundation for the meal.
Thakali cuisine is known for its variety of meat dishes, which include chicken, mutton, and occasionally yak meat. The meat is usually cooked in a rich, spiced gravy, creating a dish that is both flavorful and tender. For those seeking a more unique experience, aloo tama bodi, a curry made from potatoes, bamboo shoots, and black-eyed peas, offers a delightful mix of textures and flavors.
A highlight of any Thakali meal is the array of pickles and chutneys (achaar) that accompany the main dishes. These are made from a variety of ingredients, including radishes, tomatoes, and even wild berries, and are often fermented to enhance their tangy, spicy flavors. The pickles not only add zest to the meal but also serve as a digestive aid, making them an integral part of the Thakali dining experience.
Given the mountainous terrain of the Thak Khola region, where rice is less abundant, Thakali cuisine also features buckwheat and barley as staple grains. Dhido, a thick porridge made from buckwheat or barley flour, is a traditional dish that is often served with meat or vegetable curries. Its earthy flavor and dense texture make it a perfect complement to the lighter, spiced dishes.
What sets Thakali cuisine apart is its emphasis on balance—both in flavors and nutrition. The spices used in Thakali cooking are carefully measured to create subtle, harmonious flavors rather than overwhelming heat. The combination of carbohydrates, proteins, and vegetables ensures that each meal is not only delicious but also nutritionally balanced, reflecting the Thakali people’s deep understanding of wholesome eating.
Thakali hospitality is legendary, with guests often treated to a lavish spread of dishes that showcase the best of Thakali culinary skills. Over the years, Thakali cuisine has gained popularity in urban areas across Nepal, with many restaurants specializing in this cuisine, offering a taste of the Himalayas to locals and visitors alike.v
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Dal Bhat:
Dal Bhat is the cornerstone of Thakali cuisine, consisting of lentil soup served over steamed rice. The dal is often made with a blend of lentils and flavored with a mix of spices like turmeric, cumin, and garlic. This dish is simple yet satisfying, providing a hearty and nutritious foundation for the meal.
Meat and Protein Sources:
Thakali cuisine is known for its variety of meat dishes, which include chicken, mutton, and occasionally yak meat. The meat is usually cooked in a rich, spiced gravy, creating a dish that is both flavorful and tender. For those seeking a more unique experience, aloo tama bodi, a curry made from potatoes, bamboo shoots, and black-eyed peas, offers a delightful mix of textures and flavors.
Pickles and Chutneys:
A highlight of any Thakali meal is the array of pickles and chutneys (achaar) that accompany the main dishes. These are made from a variety of ingredients, including radishes, tomatoes, and even wild berries, and are often fermented to enhance their tangy, spicy flavors. The pickles not only add zest to the meal but also serve as a digestive aid, making them an integral part of the Thakali dining experience.
Buckwheat and Barley:
Given the mountainous terrain of the Thak Khola region, where rice is less abundant, Thakali cuisine also features buckwheat and barley as staple grains. Dhido, a thick porridge made from buckwheat or barley flour, is a traditional dish that is often served with meat or vegetable curries. Its earthy flavor and dense texture make it a perfect complement to the lighter, spiced dishes.
Subtle Flavors and Nutritional Balance
What sets Thakali cuisine apart is its emphasis on balance—both in flavors and nutrition. The spices used in Thakali cooking are carefully measured to create subtle, harmonious flavors rather than overwhelming heat. The combination of carbohydrates, proteins, and vegetables ensures that each meal is not only delicious but also nutritionally balanced, reflecting the Thakali people’s deep understanding of wholesome eating.
Cultural Rituals and Dining Experience
Dining in the Thakali tradition is often a communal affair, where food is shared among family and friends, reflecting the community-oriented nature of Thakali culture. Meals are typically served on a large brass plate called thali, with each component of the meal placed in a specific section of the plate. This method of serving not only showcases the variety of dishes but also emphasizes the importance of each element in the meal.
Hospitality and Modern Popularity
Thakali hospitality is legendary, with guests often treated to a lavish spread of dishes that showcase the best of Thakali culinary skills. Over the years, Thakali cuisine has gained popularity in urban areas across Nepal, with many restaurants specializing in this cuisine, offering a taste of the Himalayas to locals and visitors alike.
Thakali cuisine is a rich and diverse culinary tradition that offers a unique blend of flavors, ingredients, and cultural significance. Whether you’re enjoying a simple meal of dal bhat or indulging in a more elaborate Thakali Khana Set, each bite of Thakali food is a journey through the history, culture, and traditions of the Thakali people. This cuisine not only nourishes the body but also offers a deep connection to the Himalayan way of life, making it a must-try for anyone seeking an authentic Nepali dining experience.

MO:MO
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Momo are Nepal’s most beloved culinary treasure! These irresistible dumplings, whether steamed or fried, are packed with savory fillings like minced vegetables, chicken, or buff (water buffalo). Their endless versatility makes them a favorite among all who try them.
In Nepal, Momo are everywhere—from bustling street vendors to cozy, dedicated Momo spots. For the freshest, most authentic experience, seek out vendors who steam or fry these delicious bites right in front of you. The real gems are often found in small, family-run eateries where traditional flavors shine through in every bite.
The true delight of Momo lies in the amazing array of dipping sauces they come with. The most popular is a fiery, tomato-based achar that’s bursting with flavor. You might also find creamy, sesame-based dips or other mouthwatering variations that take the Momo experience to the next level!

Sel Roti
Sel roti is a sweet, ring-shaped rice bread that holds a special place in Nepali cuisine. Often enjoyed during festivals and special occasions, this deep-fried delicacy is a true crowd-pleaser. Its crispy exterior and slightly chewy interior create a delightful textural contrast.
Sel Roti is a traditional Nepali dish that is deeply rooted in the country’s culture and culinary heritage. Often described as a rice doughnut, Sel Roti is a sweet, ring-shaped bread made from a batter of rice flour, sugar, and ghee (clarified butter). It is crispy on the outside, soft on the inside, and has a unique flavor that is subtly sweet with a hint of nuttiness from the rice. This beloved treat is an essential part of many Nepali festivals, ceremonies, and celebrations.
Sel Roti is not just food; it is a symbol of tradition and community in Nepal. It is especially popular during major Hindu festivals such as Dashain and Tihar, where it is made in large batches and shared with family, friends, and neighbors. The process of making Sel Roti is often a communal activity, with women of the household gathering to prepare and fry the dough. The dish holds a special place in Nepali culture, representing the warmth of home and the joy of coming together to celebrate.
The key ingredients for Sel Roti are simple yet essential: rice flour, sugar, water, ghee, and sometimes a pinch of cardamom or cloves for added flavor. The rice flour is made from soaked and ground rice, which is then mixed with water to form a smooth batter. Sugar is added to sweeten the batter, and ghee is used both in the batter and for frying.
- Batter Preparation: The rice is soaked overnight, then ground into a fine flour. This flour is mixed with water, sugar, and sometimes a bit of milk to form a thick, smooth batter. Some variations include the addition of spices like cardamom or cloves to enhance the flavor.
- Frying: The batter is poured in a circular motion into hot oil or ghee, forming a ring shape. It is then fried until golden brown and crispy on the outside, while remaining soft and slightly chewy on the inside. The frying process requires skill to achieve the perfect shape and texture, making it a dish that is often associated with experienced cooks.
While the basic recipe for Sel Roti remains consistent across Nepal, there are regional variations that add unique twists to this beloved dish. In some areas, the batter might include a bit of yogurt or milk to add richness, while others might add a touch of jaggery (unrefined sugar) for a deeper, caramel-like sweetness. The thickness of the rings can also vary, with some regions preferring thinner, crisper Sel Roti, while others favor thicker, more doughy versions.
Sel Roti is more than just a culinary delight; it is steeped in symbolism and tradition. During festivals like Dashain and Tihar, Sel Roti is prepared as an offering to the gods and ancestors, symbolizing prosperity and good fortune. The round shape of Sel Roti is often associated with completeness and unity, making it a fitting dish for celebrations that bring people together.

Yomari
Sel roti is a sweet, ring-shaped rice bread that holds a special place in Nepali cuisine. Often enjoyed during festivals and special occasions, this deep-fried delicacy is a true crowd-pleaser. Its crispy exterior and slightly chewy interior create a delightful textural contrast.
Yomari is a unique and cherished delicacy from Nepal, particularly among the Newari community of the Kathmandu Valley. This steamed rice flour dumpling is instantly recognizable by its distinctive fish shape, which symbolizes prosperity and good fortune. Yomari is typically filled with a sweet mixture of chaku (a traditional molasses made from jaggery) or a nutty, coconut-based filling, creating a delightful blend of flavors and textures. The outer layer is soft and slightly chewy, perfectly complementing the rich and sweet filling inside.
The primary ingredient for Yomari is rice flour, which is mixed with warm water to create a smooth, pliable dough. The dough is then shaped into a conical or fish-like form, with a small opening at the top where the filling is inserted. The filling is traditionally made from chaku, which is a thick, dark molasses-like syrup derived from sugarcane or jaggery, mixed with sesame seeds and sometimes grated coconut. Another variation of the filling includes a mixture of roasted sesame seeds and shredded coconut sweetened with sugar or jaggery. After filling, the opening is sealed, and the Yomari is steamed until the dough becomes soft and slightly translucent.
Yomari is much more than just a sweet treat; it is a symbol of cultural heritage and religious significance for the Newari people. The fish shape of Yomari is deeply symbolic, believed to represent the second half of a primordial creation symbol in Newar culture. This symbolism is tied to the dish’s association with prosperity and abundance, making it a popular offering during festivals and religious ceremonies.
One of the most important festivals associated with Yomari is Yomari Punhi, a Newari festival that marks the end of the rice harvest. Celebrated during the full moon of the month of December, Yomari Punhi is a time when families come together to prepare and enjoy Yomari, offering them to the gods as a gesture of gratitude for a successful harvest. The festival also involves rituals and prayers for prosperity in the coming year, and the sharing of Yomari among family and friends strengthens communal bonds.
The base of Chatamari is a simple batter made from rice flour, water, and a pinch of salt. Once the batter is prepared, it is spread thinly on a hot pan, where it is cooked until it develops a crispy bottom. The toppings are then added directly to the crepe while it cooks, allowing the flavors to meld together as the Chatamari becomes golden brown and crisp.
Chatamari is best enjoyed fresh off the pan when the crepe is still warm and the toppings are hot. It can be served as a snack, appetizer, or even a light meal, often accompanied by achar (Nepali pickles) or a tangy dipping sauce. The dish’s versatility means it can be customized to suit various tastes, making it a favorite among both locals and visitors.

Chatamari
Sel roti is a sweet, ring-shaped rice bread that holds a special place in Nepali cuisine. Often enjoyed during festivals and special occasions, this deep-fried delicacy is a true crowd-pleaser. Its crispy exterior and slightly chewy interior create a delightful textural contrast.
Chatamari, affectionately known as “Nepali pizza,” is a traditional Newari dish that has become a beloved snack across Nepal. This savory rice flour crepe is topped with an array of flavorful ingredients, making it a unique and delicious culinary experience. Common toppings include minced meat like chicken, buff, or mutton, along with eggs, onions, chilis, and a generous mix of spices. Each bite of Chatamari offers a burst of vibrant flavors and textures, making it a must-try dish for anyone exploring Nepali cuisine.
One of the defining features of Chatamari is its distinctive texture. The crepe itself is made from rice flour, which gives it a slightly sweet, crispy exterior while maintaining a chewy interior, much like a thin-crust pizza. The toppings, from the savory meat to the spiced onions and chilis, create a complex flavor profile that is both satisfying and incredibly addictive. The contrast between the crispy base and the flavorful toppings makes Chatamari a true delight for the senses.
Chatamari originates from the Newar community in the Kathmandu Valley and has long been a staple in Newari cuisine. Traditionally, it was prepared during special occasions and festivals, but its popularity has grown, making it a common street food and snack throughout Nepal. The dish reflects the Newar people’s love for bold flavors and innovative cooking, blending simplicity with a rich culinary heritage.
The base of Chatamari is a simple batter made from rice flour, water, and a pinch of salt. Once the batter is prepared, it is spread thinly on a hot pan, where it is cooked until it develops a crispy bottom. The toppings are then added directly to the crepe while it cooks, allowing the flavors to meld together as the Chatamari becomes golden brown and crisp.
Chatamari is best enjoyed fresh off the pan when the crepe is still warm and the toppings are hot. It can be served as a snack, appetizer, or even a light meal, often accompanied by achar (Nepali pickles) or a tangy dipping sauce. The dish’s versatility means it can be customized to suit various tastes, making it a favorite among both locals and visitors.

Newari Cuisine
Sel roti is a sweet, ring-shaped rice bread that holds a special place in Nepali cuisine. Often enjoyed during festivals and special occasions, this deep-fried delicacy is a true crowd-pleaser. Its crispy exterior and slightly chewy interior create a delightful textural contrast.
Newari cuisine is the traditional food of the Newar people, the indigenous inhabitants of the Kathmandu Valley in Nepal. Renowned for its variety, rich flavors, and intricate preparation methods, Newari cuisine is a significant part of Nepal’s cultural heritage. This cuisine is deeply tied to the Newar community’s festivals, rituals, and daily life, reflecting their sophisticated culinary art and their deep respect for local ingredients and traditional cooking techniques.
Newari cuisine is known for its diverse use of ingredients, including meats, grains, vegetables, legumes, and an array of spices. The dishes are often complex, with layers of flavors and textures, and are typically prepared using fresh, locally sourced ingredients. Here are some of the core elements that define Newari cuisine:
Buffalo Meat (Buff): Buffalo meat, known locally as “buff,” is a staple in Newari cuisine. It is used in various forms, from dried and spiced strips known as sukuti to raw, marinated meat dishes like kacha la. Buff is also used in curries, soups, and stews.
Fermented and Preserved Foods: Newari cuisine features a variety of fermented and preserved foods, which add depth and complexity to the dishes. Gundruk (fermented leafy greens), sinki (fermented radish), and achaar (pickles) are commonly used to enhance the flavors of a meal.
Bara and Wo: These are traditional Newari pancakes made from black lentils. Bara is a fried lentil pancake, while wo is a steamed version. They are often served as snacks or appetizers and can be topped with eggs, minced meat, or vegetables.
Samay Baji: One of the most iconic dishes in Newari cuisine, Samay Baji is a ceremonial platter that includes a variety of items such as beaten rice (chiura), roasted soybeans (bhatmas), boiled eggs, fried fish, meat, and pickles. This dish is commonly served during festivals and special occasions.
Choila: Choila is a spicy, smoky dish made from grilled or boiled meat, usually buffalo, mixed with mustard oil, garlic, ginger, chili, and other spices. It is a favorite dish during celebrations and is often accompanied by beaten rice.
Yomari: As previously discussed, Yomari is a sweet, steamed dumpling filled with chaku (molasses) or a coconut mixture. It is an essential part of Newari cuisine, particularly during the Yomari Punhi festival.
Juju Dhau: Known as “king curd,” Juju Dhau is a creamy, rich yogurt made from buffalo milk. It is a popular dessert in Newari cuisine and is often served during festivals and special occasions. Juju Dhau is prized for its thick, velvety texture and sweet flavor.
Aila: Aila is a traditional Newari distilled alcoholic beverage made from rice, millet, or barley. It is strong and potent, often served in small cups during Newari feasts and rituals. Aila is an integral part of Newari culture and is used in various ceremonial practices.
Newari cuisine is closely linked to the community’s rich cultural and religious traditions. Many dishes are prepared specifically for festivals, religious ceremonies, and family gatherings. For example:
Mha Puja: This festival is dedicated to the worship of one’s body and soul, and it is marked by a lavish feast that includes various Newari dishes, especially Samay Baji.
Gai Jatra: During this festival, families who have lost a loved one during the year offer food, including traditional Newari dishes, to monks and the community as part of the mourning process.
Indra Jatra: This festival honors the god Indra and features public feasts with an array of Newari foods, showcasing the community’s culinary diversity.
In recent years, Newari cuisine has gained recognition not only within Nepal but also internationally. As more people become interested in authentic and traditional foods, Newari restaurants and food festivals have emerged, both in Nepal and abroad. This has helped preserve and promote the culinary heritage of the Newar people, introducing their rich and diverse cuisine to a global audience.


Want to bring the flavors of Nepal home? Real Travel Nepal offers immersive cooking classes where you can learn the secrets of traditional Nepali dishes directly from experienced local chefs. We offer hands-on cooking classes where you’ll:
- Master the art of making Momo, sel roti, and other must-try dishes.
- Gain in-depth knowledge of Nepali spices and flavor combinations.
- Connect with local chefs and learn about the cultural traditions intertwined with Nepali food.