Local Dishes

1. दालभात

   Daalbhaat

   Dal bhat (lentil soup with rice)

   Usage

   The core meal in Nepal: lentil soup, rice, a vegetable side and pickle on one plate. In local eateries the rice and soup are usually refilled for free

2. मोमो

   Momo

   Momo (steamed dumplings)

   Usage

   The standard snack in every town. Fillings are usually buffalo (listed as "buff"), chicken or vegetable. A soup version, jhol momo, is also sold. Also spelled मःमः

3. थुक्पा

   Thukpaa

   Thukpa (noodle soup)

   Usage

   Originally from eastern Tibet, now served all over Nepal, in the hills and in the cities. A warm dish to order at altitude

4. चाउमिन

   Chaaumin

   Chowmein (stir-fried noodles)

   Usage

   A Chinese-origin noodle dish that has become a fixture of Nepali eateries and street stalls. Usually offered with a choice of vegetable, chicken or buffalo

5. आलु तामा

   Aalu taamaa

   Aloo tama (fermented bamboo shoot and potato soup)

   Usage

   A soup with the sour tang of fermented bamboo shoot. Often served as "aloo bodi tama" with black-eyed beans added. The sourness is pronounced, so say in advance if you would rather avoid it

   Grammar Note

   On its own तामा can also mean the metal copper; in food contexts it appears paired with another ingredient, as in aloo tama

6. गुन्द्रुक

   Gundruk

   Gundruk (fermented leafy greens)

   Usage

   Mustard or radish leaves fermented and dried. Used in soup or as a side, and made at home as a winter store

7. सिन्की

   Sinki

   Sinki (fermented radish)

   Usage

   Radish preserved by fermentation, served as soup or pickle. Alongside gundruk it is a standard hill-country store food

8. ढिँडो

   Dhindo

   Dhindo (thick millet or buckwheat porridge)

   Usage

   A staple made by stirring maize, wheat, finger-millet or buckwheat flour into hot water. Eaten with lentil soup and vegetables in place of rice; available in hill eateries

9. सुकुटी

   Sukuti

   Sukuti (dried meat)

   Usage

   Meat preserved by drying. Served stir-fried, or tossed with spices as a dish to go with a drink

10. सेकुवा

    Sekuwaa

    Sekuwa (fire-grilled meat)

    Usage

    Marinated meat grilled over an open fire. Dedicated stalls open along the street in the evening; goat, chicken and buffalo are the usual choices

11. छोइला

    Chhoilaa

    Choila (grilled meat tossed with spices)

    Usage

    A traditional dish of the Kathmandu Valley. Originally made with buffalo; goat, chicken and duck versions are now common too. It can be very chilli-hot, so check before ordering. Also spelled छोयला

12. चटामरी

    Chataamari

    Chatamari (rice-flour crêpe)

    Usage

    A Kathmandu Valley speciality: a thin rice-flour base cooked with minced meat, egg and seasonings on top. Also sold at street stalls. Also spelled चतांमरि

13. बारा

    Baaraa

    Bara (fried lentil patty)

    Usage

    A disc of ground black gram or mung bean batter fried in oil, sometimes topped with egg or minced meat. A Kathmandu Valley snack

14. सेल रोटी

    Sel roti

    Sel roti (ring-shaped fried rice bread)

    Usage

    A sweet bread of rice flour, milk, sugar and ghee poured into a ring and deep-fried. Eaten at breakfast with tea or with lentil soup

15. चटपटे

    Chatpate

    Chatpate (puffed-rice street snack)

    Usage

    A street snack that originated in Nepal: puffed rice, beans, onion, chilli and lemon juice mixed and handed over in a paper cone. It uses raw vegetables and untreated water, so judge by how settled your stomach is

16. समोसा

    Samosaa

    Samosa (fried pastry with potato filling)

    Usage

    A wheat-flour parcel with a potato filling, deep-fried. Stacked at the front of bakeries and tea shops, and understood everywhere in Nepal

17. पानीपुरी

    Paanipuri

    Panipuri (hollow crisp shells filled with spiced water)

    Usage

    A street snack that came from India and is now sold widely in Nepal. The water poured in is not boiled, so skip it if you are being careful about water

18. चिउरा

    Chiuraa

    Chiura (beaten / flattened rice)

    Usage

    Rice soaked and pounded flat. Eaten without cooking, usually with yoghurt or a meat side. Light and easy to carry

19. मस्यौरा

    Masyauraa

    Masyaura (sun-dried lentil and vegetable nuggets)

    Usage

    Ground black lentils mixed with chopped vegetables, then sun-dried and fermented. Rehydrated for soups and stir-fries

20. अचार

    Achaar

    Achar (pickle / relish)

    Usage

    The relish that comes with every set meal. Tomato, radish or lemon dressed with salt, oil and spices; many versions are hot

21. चुकौनी

    Chukauni

    Chukauni (potato in spiced yoghurt)

    Usage

    A dish from Palpa district in western Nepal: boiled potato dressed with yoghurt and spices, served as a side with a set meal

22. बट्टुक

    Battuk

    Batuk (fried lentil bread)

    Usage

    A traditional bread of split-lentil batter fried in oil, served with tea at breakfast or as a snack

23. तरकारी

    Tarkaari

    Tarkari (vegetable curry)

    Usage

    The word for the vegetable side of a set meal. What goes in changes with the season, so it is worth asking what is in today's

24. खसीको मासु

    Khasiko maasu

    Khasi ko masu (goat meat curry)

    Usage

    The most common meat dish in Nepal, ordered either as an addition to a set meal or on its own. Usually served on the bone

    Grammar Note

    "Khasi ko masu" is khasi (goat) + ko (of) + masu (meat); other meats follow the same pattern

25. कोदोको रोटी

    Kodoko roti

    Kodo ko roti (finger-millet flatbread)

    Usage

    A dark flatbread made from finger-millet flour. A hill staple, and served at trekking lodges

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