Eating & Drinking
“Nepalese cuisine is a tantalizing patchwork of different ethnic traditions, all brewed over centuries in the diverse landscape of this beautiful country.”
Two significant characteristics associated with Nepalese food are healthy and simple. It takes the best of South Asian culinary traditions while relying less on fats, and bringing in more local ingredients such as lean meats and whole vegetables. The entire Nepal diet revolves around keeping the body strong for the harsh climate and terrain. The basic ingredients are lentils, potatoes, mustard, rice, and a wide variety of pickled goods that are packed with energy. As for the recipes, they are inspired by the myriad ethnic groups residing in the country’s myriad geographical locations.
You will find that the most hearty dishes come from the people of the Himalayas, who value plentiful soups, whole grains, thukpas, and strong alcohols above anything else. Head down to the Kathmandu valley, and Newari culinary practices will give you a feast of Buffalo meat, cottage cheese, and intense flavorings. What you will see on the streets and the quaint restaurant of Kathmandu, however, is the one and only Khas cuisine. The epic dal dishes that feed your stomach and soul on cold winter days come from the Khas people of the hills. One iconic dish is Dal Bhat, the national dish of Nepal that comes with mouth-watering sides. Momos and Sel Rotis are joyful street food choices and ooze Nepalese culture to the bone.
Nepalese culture has a wide variety of alcoholic beverages boasting traditional significance as well as popularity. Chhyang and Aila are the most prominent ones, being brewed and distilled at Nepali homes for centuries. Everything related to these strong spirits, from serving to drinking, are cultural rituals in themselves. Tongba, served in large wooden containers, is the number one drink among the sherpas of the Himalayas.