A Taste of Nepal: The Adventurous traveller culinary guide.
The food in Nepal is a marvellous and a straight mirror image of the land, which is varied, hearty, and full of flavour. As the neighbours have impacted, Nepali food developed some regional specialties as well, although the country is equally influenced by its neighbours to the north, Tibet, and south, India. To a visitor having a meal here is not just about food; this is how one gets to relate to the culture and practices of the locals.
The Heart of Every Meal: Classic Food and Everyday Dining.
Dal Bhat Tarkari: It is the unchallenged national food and the staple of Nepalese food. The message of a Dal Bhat Power, 24 Hour is a usual and real- life phrase, used not only by trekkers but by locals. It is usually accompanied by achar (a spicy pickle) and occasionally with papad (a flat crispy bread). This is a well-balanced and nutritious plate that is usually taken two times every day and is your good source of energy on the trail.
Momos: these are popular dumplings that are a favourite snack in Nepal. Being of Tibetan origins, they can be found at the street stalls up to restaurant menus. They are steamed or fried, stuffed with minced buffalo meat (buff), chicken or vegetables, and accompanied with a dipping dipping sauce that is tangy made of tomato.
Daily Rhythm: The usual eating pattern is a small breakfast which is often tea with biscuits or bread, a main dal bhat lunch, a main dal bhat dinner. The food in Nepal is loose in oil compared to the regional counterparts with an emphasis on spices of cumin, coriander, ginger, garlic and chili.
Newari Cuisine: The Newars are the ethnic and ancient residents of Kathmandu Valley and their cuisine is also a unique culinary tradition, which is also regarded as the centre of the Nepali gourmet culture.
Chatamari: This Savory crepe made of rice flour is commonly called Newari Pizza which is a crepe filled with minced meat or egg or even with vegetables.
Yomari: It is a steam dumpling, a rice flour dough, shaped like a fish, and filled with sweet molasses and sesame seed, prepared during the festival of Yomari Punhi.
Thakali Cuisine: As Thakali food is born in the Mustang region, it is a delight to a trekker. A Thakali Set is a festival dish, consisting of Dal Bhat with other foods such as spinach, fermented greens (gundruk), curd and meat curry and served on a traditional brass plate.
Mountain Staples:
Dhindo: A thick, heavy porridge of buckwheat or millet flour which is popular in the hills. Healthy, full of energy and eaten by hand it is usually served with gundruk curry or achar.
Gundruk: Fermented greens. It is an important source of vitamins in the winter season, and it is usually made in the form of a soup or in a side dish.
Beverages: Spicy Teas to Traditional Beverages.
Tea (Chiya): Nepali milk tea, tea made by boiling black tea leaves, milk, sugar and some spices such as cardamom, ginger or cloves is the elixir of the everyday world. Solo soft drinks such as the Black Lemon Tea are also quite prevalent, particularly in the mountains.
Raksi: A fine, hard distilled liquor, most commonly made of millet or rice. It also plays an important role in culture in most ethnic rituals and social parties. It is usually hot in a small vessel of brass (aaila).
Tongba: The ideal of warmers in cold Himalayan evening. It is a Limbu fermented millet drink. The fermented millet is added to wooden pot and hot water is poured and sipped using a bamboo straw. This is repeated to make it a slow drink and a social drink.
Jaanr (or Chyang): This is a light-alcohol beverage made of barley or rice in different communities in the Himalayas that is somewhat sour and fermented.
Practical tips
Hygiene: Street food in urban areas in popular and crowded stalls. The teahouses in treks are usually safe. Eat cooked stuff and leave uncooked peel-less vegetables.
Dietary Requirement: Vegetarianism is a great concept that is appreciated. It is easy to find vegan versions of Dal Bhat (they should check that the dal does not contain ghee). Rice-based cuisine and dhindo (prepared with buckwheat) is provided gluten-free. Never be ambiguous about what you want.
Water: It is always advisable to consume filtered, purified/boiled water. Never drink tap water. There is bottled water, whereas purification tablets or filter bottle are greener to use.
An Etiquette Notice: One usually uses the right hand to eat. It is nice to take a second serving when it is presented to you. In consuming Raksi or Tongba make sure you take the first offering out of respect.
The cuisine of Nepal is a significant experience of a trip. Whether it is the homely-cooked fare of Dal Bhat on a long walk or the celebratory flavor of a Newari feast in Kathmandu that is awakening your palate, make your palate your guide to get to know more about this marvellous country.
