Nepal, surrounded by Himalayas is popular for its majestic views, multi-diversity, and culinary heritage that stands out from the world. Nepalese food is the reflection of its diverse ethnic groups, geography and history. It combines a variety of spices, ingredients, sweetness, and cooking techniques that captivate the taste buds. 

Today we will take you on a culinary journey, showcasing the top 20 Nepalese food you must try on your visit. Whether you are a foodie or a travel enthusiast, these foods will offer you a true taste of Nepalese culture. 

Dal Bhat (Rice with lentil soup, curry, and pickles) 

Nepalese dal bhat is a traditional everyday nepalese food, served in almost every household and most of the restaurant. Dal is a lentil soup made with a variety of lentils like moong, masoor, maas and others. Bhat is steamed rice, usually white. This Dal bhat combo is accompanied by tarkari (vegetable curry), meat curry, achar (pickles), saag (stir-fried green leafy vegetable), and papad (crispy wafer). In many local restaurants you can enjoy Dal Bhat Thali, a reflection of Nepalese cuisine. 

Momo (Dumplings)

If you are visiting Nepal and you find a person who does not recommend Momo, that’s how you know they are not Nepalese. Momo is a popular and beloved food in Nepal. Originating from Tibet, these dumplings have been adapted into Nepalese cuisine and hold a special place in the hearts of locals. Momo are small, dough-wrapped parcels filled with various ingredients, which can be steamed, fried, or served in soup. One of the most common and classic types of Momo is steamed Momo filled with minced vegetables like cabbage, carrots, onions, and sometimes paneer. They can also be filled with minced chicken, buffalo, pork, or lamb, often mixed with spices, garlic, and onions.

Sel Roti (Rice-based Fried Bread)

Sel roti is a traditional rice-based fried bread that resembles a doughnut shape but with a crunchy on the outside but soft inside. It is a snack eaten in celebrations and festivals in Nepalese households. The main ingredients of this dish is rice flour, ghee and sugar. It is usually served with curry or tea. This is usually eaten warm and fresh and also can be stored for several days.  

Yomari (Steamed sweet dumpling)

Yomari is a steamed sweet delicacy from the Newar community of Nepal. The word “Yomari” comes from the Newari language, meaning “tasty bread” (yo = tasty, mari = bread). It is made with rice flour and shaped in fish form. It is filled with either Chaku (A mixture of jaggery ) or Khuwa (Sweetened milk solids). It is specially made in “Yomari Punhi” ,  the Newari festival marking the full moon of December. This festival celebrates the harvest and honors the goddess Annapurna for a bountiful yield.

Samay Baji 

Samay baji is a special Nepalese food in Nepal that is important part of Newari cuisine and often served during special occasion. This is a Newari platter that consists of multiple small servings of multiple dishes. The key components of this platter is Baji (beaten rice), Choyla (spicy grilled buffalo meat), Aaloo Tama (curry made of potatoes and bamboo shoots with different spices), Hard boiled egg, Bhatmas (fried black soyabeans), Saag (stir fried leafy vegetable), and Aalu wala (spicy potato salad).  It is often enjoyed with alcohol like thwon (rice beer) or aila (Nepalese distilled liquor).

Bara (Lentil Pancake)

Bara is a traditional lentil pancake from the Newar community in Nepal. This dish holds a cultural value and is often enjoyed during jatras, family gatherings and as a snack. The base ingredient for this dish is maas dal or moong dal. The lentil batter is mixed with garlic, ginger, and salt. You can get variation of bara from Plain Bara ( vegetarian version with dipping sauce), Egg Bara (an egg is cracked and cooked directly on top of the pancake as it cooks), and Minced Meat Bara (Minced meat usually buffalo or chicken is spread over the pancake before cooking). 

Sapoo Mheecha (Bone Marrow)

Sapoo mheecha is a traditional Newar delicacy that consists of bone marrow stuffed inside goat tripe (stomach lining). It is an exotic dish that you must try when visting Nepal. The dish reflects the Newar philosophy of minimizing food waste by utilizing every part of the animal in creative and delicious ways.

Thukpa (Noodle soup)

Thukpa is a comforting and hearty noodle soup with Tibetan origins, widely enjoyed in Nepal, particularly in the mountainous and colder regions. It is a versatile dish that combines noodles, broth, vegetables, and optional meat, making it a flavorful and warming meal. The dish consists of a light or spiced broth, made with a base of chicken or vegetable stock. It includes carrots, spinach, cabbage, bell peppers, or other locally available vegetables.

Choila

Choila is a beloved traditional dish from Nepal, known for its bold and smoky flavors. It’s a spicy, tangy, and savory dish typically made with grilled or roasted meat, seasoned with a variety of spices. Choila is an essential part of Newari cuisine and is often enjoyed during festivals, family gatherings, or as part of the traditional Newari feast, Samay Baji. Traditionally made with buffalo meat (called buff), but modern variations include chicken, mutton, or even duck. For vegetarians, roasted paneer or soy chunks are sometimes used as substitutes.

Aaloo Chop 

Aaloo Chop is a delicious and popular Nepalese food and snack. It is a fried potato patty made with spiced mashed potatoes coated in a batter and deep-fried until crispy. It is a staple snack in Nepalese households and is especially popular during gatherings, tea time, or festive occasions. It is easy to prepare, affordable, and loved by people of all ages.

Chukauni (Potato Yogurt Salad)

Chukauni is traditional Palpai dish from Nepal. It is a simple yet flavorful dish made primarily with boiled potatoes, yogurt, and spices. It also includes tempered mustard oil or ghee with ingredients like fenugreek seeds, dried red chilies, and curry leaves for added aroma. It is often eaten as a side dish with rice, beaten rice (chiura), or bread. It can also be enjoyed on its own as a refreshing salad or snack.

Chaku and Til ko Laddu

Chaku and til ko laddu are traditional Nepalese foods consumed during Maghe Sankranti, also known as Makar Sankranti. This festival symbolizes the end of the winter solstice and the beginning of longer days. Chaku is a traditional Nepalese sweet made from concentrated jaggery (molasses). Til ko Laddu are sesame seed balls made by mixing roasted sesame seeds (til) with jaggery syrup and rolling them into bite-sized balls.

Dhindo 

Dhindo is a traditional Nepalese food made from buckwheat or millet flour, commonly consumed in the rural parts of Nepal and often considered a healthier alternative to rice. It is accompanied by spicy curries, pickles and gundruk (fermented leafy greens). It is commonly consumed in rural communities in Nepal, particularly in the hilly and mountainous regions. If you are looking for this specific dish, you can visit Thakali restaurants in Nepal. 

Chatamari

Chatamari is a traditional Nepalese food originating from the Newar community, particularly popular in the Kathmandu Valley. Often referred to as a “Nepalese pizza,” it is a versatile and flavorful flatbread made with rice flour.It can be topped with a variety of ingredients, including ground meat (chicken, buffalo, or lamb), eggs (often cracked directly on top while cooking), vegetables like onions, tomatoes, cilantro, and green chilies, and spices such as cumin, coriander, and sometimes ginger or garlic for added flavor.

Gundruk (Fermented green leaves)

Gundruk is fermented leafy greens which is a traditional dish in Nepal. It is usually accompanied with Dal bhat and Dhindo. Gundruk is typically made from mustard leaves, spinach, or other leafy greens like radish leaves or cauliflower leaves. These leaves are gathered, washed, and prepared for fermentation. One of the famous ways to enjoy this dish is by making Gundruk soup. The dried gundruk is rehydrated by boiling it with spices like garlic, ginger, and sometimes tomatoes to make a hearty, flavorful soup.

Aaloo Tama (Bamboo shoot curry)

Aaalo tama is a tangy Nepalese food made with potatoes and bamboo shoots. This tangy and mildly spiced dish is a staple in Nepalese households and is cherished for its unique combination of flavors. This dish eaten as a side dish with roti, rice or sel roti. It is a must try for anyone trying Nepalese-cuisine. 

Juju Dhau (Yogurt)

Juju Dhau, also known as the “King of Yogurt,” is a rich, creamy, and flavorful yogurt that originates from the Newar community in the Bhaktapur district of Nepal. It is a beloved dessert and holds a special place in Nepalese culture, especially during festivals, ceremonies, and celebrations. It tastes very different from regular yogurt as it uses buffalo milk which has a high fat content. It is usually served as a sweet treat, enjoyed at the end of the meal. 

Rildok (Sherpa potato dumpling soup)

Rildok is a traditional Sherpa dish from the Himalayan regions of Nepal, particularly popular among the Sherpa community. It is a comforting, hearty soup made with potato dumplings and is often enjoyed during the cold months to provide warmth and nourishment in the high-altitude climates. It is made from mashed potatoes combined with a little flour to form a smooth dough. It is typically made with a simple broth, often flavored with garlic, ginger, and sometimes a touch of butter or yak butter for richness.

Aaloo Nimki

Aaloo nimki is a poular street Nepalese food from Dharan. It is a savory dish made by combining crispy, flaky fried dough (nimki) with a spiced potato mixture. The crispy nimki pairs beautifully with the soft, spiced potato filling, creating a texture and flavor contrast that’s irresistible.

Bhakka

Bhakka is a humble yet nutritious steamed rice flour cake, commonly prepared in the Terai region of Nepal, especially during the winter season. It is made using finely ground rice flour, water, and sometimes a pinch of salt. It is typically enjoyed warm, often accompanied by fresh chutneys, achar, or even a side of spicy lentil soup. In some households, it’s paired with melted butter or jaggery for a sweeter variation.

Bonus Tips:

• Try these dishes at local eateries for an authentic taste.
• Some of these items are region-specific, so explore different regions for unique variations.
• Don’t forget to enjoy your meals with local hospitality—it’s an integral part of the experience!

Final Thoughts

Nepalese food is a vibrant reflection of the country’s diverse cultures, landscapes, and traditions. From the hearty simplicity of Dal Bhat to the intricate preparation of Yomari and the tangy flavors of Aaloo Tama, each dish offers a unique story and a sensory journey for the adventurous foodie.

This article highlights 20 iconic dishes that every traveler must try to truly experience the essence of Nepal. Whether you’re savoring the creamy richness of Juju Dhau, the crispy delight of Sel Roti, or the earthy flavors of Dhindo with Gundruk, these foods are more than meals—they are an exploration of Nepal’s rich culinary heritage.