Food & Drinks

Nepal in a Nutshell

Nepal’s diverse culture and geography also provide variation in its cuisine based on ethnicity, soil and climate. Dhal-bhat-tarkari (dhal = lentil soup / sauce, bhat = rice, tarkari = vegetable curry) is an exception and is eaten throughout the country. In addition, there is usually a small amount of fairly spicy pickled vegetables or some kind of chili paste (achaar), which is either fresh or pickled. Many of the dishes are a variation of Asian dishes. Others are Tibetan, Indian or Thai in origin. Momos, Tibetan dumplings with Nepalese spices, are also popular and available almost throughout the country. So are chowmein, a type of Chinese fried noodles with a Nepalese touch.

Various cuisines

Khas and Pahadi – Cuisine in the Central Midlands

  • Dhal-bhat-tarkari is the standard meal and is served twice a day.
  • Tarkari can be spinach or other green vegetables (sag), pickled or dried green vegetables (gundruk or sinki), white radish (mula), potatoes (alu), green beans (simi), tomatoes (golbeda), cauliflower (kauli), white cabbage (bandacopi) or squash (farsi)
  • The typical fruits in the hill region are mandarins (suntala), limes (kagati), lemons (nibuwa), and nashi pears (nashpati). Mangoes grow up to 800 meters above sea level.
  • Yogurt (dahi) and curries with meat (masu) or fish (machha) are served as side dishes when available (however, the cuisine is mostly vegetarian).
  • Strictly devout Hindus never eat beef (gaiko masu). They also avoid buffalo or yak meat, as it is too cow-like.

Himalayan cuisine

  • Himalayan cuisine is largely influenced by Tibetans and other closely related groups.
  • Butter tea is a very common drink, mixed with tsampa flour it becomes a kind of fast food.
  • Potatoes, rice and yak meat are important components of the cuisine. Meat is mainly made into momos.

Thakali cuisine

  • Thakali cuisine is common for the Thakali tribe in the Thak-Kola Valley. It is less vegetarian than Pahadi cuisine.
  • Meat from local sheep, called bheda, chyangra or chiru, is an important ingredient and is eaten by all castes.

Newar cuisine

  • Newaris on average have a larger income and their culture places great emphasis on food and feasts.
  • Daily Newari cuisine differs little from that of the midlands.
  • However, during rituals, ceremonies, and festivals, Newari cuisine can be much more varied than that of the Pahadi.
  • The cuisine makes use of a variety of fermented preparations.

Cuisine in the Terai

  • Diets in the Terai region can be more varied than those in the midlands because of the greater variation in local crops and grains, and because produce is imported from nearby hill regions.
  • The typical fruits grown in the Terai are mangoes (aap), litchis, papayas (armewa / mewa), bananas (kera / kela), and jackfruit (katahar / katahal).
  • A typical terai dish includes basmati rice with ghee, chickpea dhal, tarkari, taruwa (a plate of deep-fried vegetables such as potato, eggplant, chili, cauliflower), papadum (thin, crispy deep-fried “bread”), mango / lemon chutney, and yogurt. Non-vegetarian dishes often include fish or goat curry.

Drinks

Typical non-alcoholic beverages are black tea (chiya), usually consumed with milk, sugar and spices, sugarcane juice (sarbat) and buttermilk (mahi). Alcoholic beverages include raksi (rice wine), liquors brewed in old distilleries, and jard, homemade rice beer. Higher in the mountains, you can also find millet beer (tongba or chhaang).

Etiquette

Meals are traditionally eaten sitting or squatting on the floor, although many of the restaurants and by now also houses have tables and chairs. A large pot of bhat (cooked rice or other grain) or a mountain of roti (round, thinly baked bread) is placed on a jharke thal, a round iron plate, in the center of the table. The rice is surrounded by smaller portions of vegetables, fresh chutney, pickled vegetables, and sometimes yogurt, fish, or meat.

Soup-like dhal and vegetable curry are served in smaller bowls and poured over the rice. The food is brought to the mouth with the right hand. The left hand – traditionally used for certain hygiene purposes – should never touch the food, but may very well be used to hold cups and bowls. The right hand should be washed before and after eating.

You will quite often see people drinking from a pitcher, not touching the pitcher with their lips, but pouring the water into their mouth from a few inches away. This is avoided due to contamination and bacteria. Nevertheless, water and food cooked in water can be problematic. The rule is “if you can boil it or peel it, you can eat it – otherwise forget it.” Fruits and vegetables should be washed with clean, purified water and cooked or peeled. With ice cream, the word is to use caution, as it may have thawed in the meantime due to a power outage, etc. If a place and its owner look clean, the food is probably fine. Generally, places / restaurants where there are many tourists and locals are fine, whereas empty restaurants are always a questionable sign.

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