The food in Nepal differs from one culture to another. Nepal, especially Kathmandu is world?s one of the best places for dine and wine, from traditional Nepali dishes to continental cuisines.? Here are some of the typical food items from different cultures in Nepal. Nepali cuisine called Daal Bhaat Tarkaari--Lentil soup, rice and vegetable is not only meal of Nepalese but it is what most of Nepali ever eat twice a day, almost every day and they do not feel they have eaten properly without it. The food is synonyms for food to Nepali. It is a meal that really meant to be eaten at home--during your stay in village, or trekking and travelling especially off the beaten track, you will only get such food during the trip.
Dal-- lentil soup usually eaten with rice, the most popular lentils used as dal in Nepal are black, red and yellow.
Bhat -- steamed rice
Tarkari -- any vegetable or group of vegetables in curries usually broth, can be made in varieties of ways.
Gundrook-Dheedo -- equally popular among Nepali and foreign tourists, Gundrook-Dheedo is a sugar-free dish made of wheat, maize and dried green vegetable. The food is high on nutrition level and satisfies the taste buds as well.
Sag --Green vegetables--spinach, mustard greens, or broad-leaved mustard. A standard accompaniment to plain rice for lunch or dinner
Masu -- the meat with spices (curry) and gravy, usually served with rice. Majority of Nepalese eat chicken, mutton. Some eat buffalo and pork. Almost no one eats cow. Killing cow is prohibited in Nepal
Chatamari -- (Newari) food resembles Pizza or Dosa (south Indian), made with rice flour flat bread cooked over heat with toppings such as minced meat with or without some vegetable), egg, sugar or no toppings.
Choyla -- Newari grilled/roasted spicy meat usually eaten as appetizer with liquor
Gundruk -- A dried and fermented green vegetables leaves, when made to
Kwati -- Newari soup with many beans, a festival specialty
Momo -- dumplings filled with minced meat usually buff in Nepal, served steamed or fried, very popular appetizer, afternoon snack, or evening meal.
Samay Baji -- Newari beaten rice with roasted meat, smoked fish, boiled-then-fried egg, black soybeans and diced ginger, usually a ritual food.
Sekuwa -- grilled meat usually made from mutton, duck, chicken, buff, wild boar.
Sel -- doughnut, shaped dessert/snack made from rice flour
Sukuti -- spicy dried meat roasted over a charcoal fire.
Aloo Tama -- Potato soup made with bamboo shoots.
Achar --a sour, spice or sweet pickle, can also be made in a varieties of ways. The most popular pickles are made of ground tomatoes, sliced radish, ground-coriander, boiled or diced potatoes.
Raksi -- Raksi is a traditional wine made from millet or rice. It is strong on the nose and sends a burning sensation straight down your throat that resolves itself into a surprisingly smooth, velvety sensation. This home brew is mostly used during the celebration of festivals. It is one of the most world?s delicious drinks.
Tongba -- Tongba is homemade wine. Fermented millet seeds are put in a wooden or plastic mug which is filled with hot water, one sip through a bamboo straw as more hot water is added which makes Tongba go down easily with greater impact and taste. Many consume this drink during winter season, and it is also a favorite drink among the tourists.
Chhyang -- the milky white beer/liquor made from fermented rice.