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Best Nepali Foods
Momo dumplings were traditionally only filled with minced meat, but nowadays, the fillings have diversified to include vegetables, dairy, or a combination of both. They are native to Tibet and have been brought to the Kathmandu Valley by traveling Newar merchants, and thus Nepal, where they consider them as their own.
Thanks to Tibetan diaspora, momos are also today hugely popular in India. Momo dumplings are typically steamed, but they can also be fried. They are usually shaped either into purses or into half-moons (other shapes also exist). The best-known varieties include buff momos made with water buffalo meat, sha momos made with beef or yak meat, and khasi momos with lamb or mutton filling, while both jhol momos and C-momos come served in a spicy, hot sauce.
MOST ICONIC Momo
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MAIN INGREDIENTS
Panipuri is a street snack that is extremely popular in India, Bangladesh, Pakistan, and Nepal. Small in size, it consists of a hollow puri that is fried until crispy, then stuffed with a combination of flavored water called pani, tamarind chutney, chaat masala, potatoes, onions, hot chillis, and chickpeas.
In North India, panipuri is known as golgappa, gol referring to the crispy shell, and gappa referring to the eating process, since these small snacks are typically eaten one at a time. It is believed that panipuri originated in Uttar Pradesh and gradually spread in popularity throughout the country and outside of it.
Dal bhat, a staple of Nepalese diet, is a combination of rice (bhat) and lentil soup (dal) served with a variety of side dishes. Depending on the type of lentils used, the dal can be either yellow or black in color, whereas barley, maize, buckwheat, and unleavened bread roti are often used as a substitute for rice.
Most common side dishes include a vegetable curry called tarkari, spicy chutneys, a crisp flatbread called papadamu, South Asian achaar pickles, stir-fried greens, and slices of tomatoes, cucumbers, and onions. Dal bhat is considered to be a typical vegetarian dish, although it can also be prepared with meat and fish.
MOST ICONIC Dal bhat
View moreChunla is a traditional meat dish originating from the Kathmandu Valley in Nepal. The meat (usually water buffalo's meat) is finely chopped with a meat grinder or a knife. The spices are kneaded into the meat, and it's then fried in oil and simmered in water.
Once done, the meat is topped with a combination of fenugreek seeds and oil. Chunla can also be shaped into meatballs or meat patties for certain ceremonies. The meat is also often used as a filling for momos or a topping for rice flour pancakes known as chatanmari.
Macher jhol is a Bengali and Odia spicy fish stew, similar to curry. It consists of chunks or slices of fish that are slowly simmered in a flavorful broth that is usually enriched with onions, turmeric, chili peppers, ginger-garlic paste, coriander, nigella seeds, cumin, and mustard seeds.
The most common fish varieties used in the dish include ilish (hilsa), rohu, and bhakura (catla), and the dish often incorporates potatoes, as well as tomatoes or tomato purée. Macher jhol is usually served with rice, and it is occasionally garnished with coriander leaves.
MAIN INGREDIENTS
Thekua is a flavorful, crispy Nepalese dessert consisting of whole wheat flour, jaggery, and grated coconut. The dough is traditionally deep-fried in ghee until it develops a reddish-brown color. This unique treat is especially popular during the Chhath Puja festival, when it is prepared as an offering to God.
Apart from Nepal, thekua is very popular in Bihar and Uttar Pradesh, and some claim that the true origin of thekua is actually in Bihar.
MAIN INGREDIENTS
Khasi ko masu is a flavorful Nepalese curry made with goat meat. Although the meat has its own rich flavor and doesn't need many spices to enhance the flavors of the dish, it is combined with flavorings such as garam masala, chili, turmeric, cloves, and cinnamon.
The dish is especially popular during the largest Nepalese festival called Dashain. It is recommended to pair the curry with rice and roti bread.
OTHER VARIATIONS OF Curry
MAIN INGREDIENTS
Sekuwa is a Nepalese specialty dish consisting of grilled and skewered lamb, chicken, pork, or goat meat. Before grilling, the meat is combined with fresh herbs and spices. It is one of the most popular street food items in the country. The dish is typically served with baji (pounded rice) and achar (tomato pickle).
OTHER VARIATIONS OF Kebab
MOST ICONIC Sekuwa
Gundruk is a popular Nepalese dish made by fermenting and drying several leafy vegetables such as rayo sag, mustard leaves, radish leaves, and cauliflower, in order to produce a sour product characterized by its dark brown color. It is a versatile food item that can be served both as an appetizer or a side dish, but it can also be made into a soup.
Due to the fact that it is a great source of minerals, gundruk is especially important in rural areas of the country where people mostly feed on maize and tubers.
MOST ICONIC Gundruk
Kwati is a traditional Nepalese stew consisting of different types of beans such as white peas, chickpeas, soya beans, mung beans, kidney beans, and black-eyed peas. The stew is additionally flavored with turmeric, ginger, salt, and ajwain lovage seeds.
It is especially popular on the day of Janai Purnima, and it is recommended to serve it with any kind of flatbread on the side.
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Best Nepali Food Producers
Jun Chiyabari is a family-run tea garden in Nepal, established in 2000, located at high altitudes between 1650 and 2200 meters above sea level. The garden spans 90 hectares and is known for producing premium organic teas. They have been practicing organic farming since 2001, with formal organic certification achieved in 2012.
Jun Chiyabari specializes in crafting teas from a variety of cultivars grown in small, carefully tended plots, ensuring a unique mix of flavors in each batch. The estate focuses on sustainability, quality, and preserving the integrity of the natural environment.
BEST Jun Chiyabari Teas and Herbal Infusions
Kanchanjangha Tea is a tea brand that comes from the Ilam region in Nepal, specifically from the Kangchenjunga area, which is known for its high elevation and rich tradition of tea cultivation. Named after the third highest mountain in the world, Kangchenjunga, this tea reflects the unique climatic and geographical conditions that contribute to its distinctive flavor.
Kanchanjangha Tea produces high-quality tea, including black, green, and white teas, which are valued for their rich, fruity, and floral flavors, with a gentle and complex aroma. The tea is handpicked, which adds to its quality and freshness. Due to the special climatic conditions of the region, tea from the Kanchanjangha plantations is known for its delicacy, richness of taste, and aromas that reflect the natural beauty and high altitudes of the area.
BEST Kanchanjangha Tea Teas and Herbal Infusions
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Best Nepali Food Products
Jun Chiyabari FTGFOP1 is a high-quality green tea that originates from Nepal, specifically from the Jun Chiyabari estate, known for producing teas with exceptional flavors and aromas. This tea is labeled as FTGFOP1, indicating a high level of quality.
Jun Chiyabari FTGFOP1 is renowned for its subtle yet rich flavor, with notes of flowers, herbs, and citrus tones. The green tea from this estate often has a gentle yet deep taste, with a very fine sweetness and mild, pleasant bitterness. Some descriptions also highlight tropical fruit and herbal notes, making it refreshing.
The Gold Tea offered by the Nepal Tea Collective is produced by Kanchanjangha Tea Estate, located in the high-altitude region of Ilam, Nepal. This premium black tea is carefully handpicked to ensure that only the finest leaves are selected, contributing to its exceptional quality and flavor.
Gold Tea is characterized by its smooth, rich flavor profile with hints of sweetness and floral notes, offering a unique and refined tea experience. The tea is known for its delicate yet robust taste, with a golden hue that reflects the careful cultivation and processing methods employed by Kanchanjangha Tea Estate.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.