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Nepali/Nepalese cuisine refers to the food eaten in Nepal. The country's cultural and geographic diversity provides ample space for a variety of cuisines based on ethnicity and on soil and climate. Nevertheless, dal-bhat-tarkari (Nepali: दाल भात तरकारी) is eaten throughout the country. Dal is a soup made of lentils and ...
العربية; Asturianu; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Newa cuisine is the most celebrated food variety in the country and consists of over 500 dishes. It is more elaborate than most Nepalese cuisines because the Kathmandu Valley has exceptionally fertile alluvial soil and enough wealthy households to make growing produce more profitable than cultivating rice and other staples.
It is a traditional Newari dish consumed on the festival of Guni Punhi, the full moon day of Gunlā which is the tenth month in the Nepal Era lunar calendar. It is also known and widely consumed as gedagudi (Maithili: गेडागुडी) in the Mithila region of Nepal, historically aligned down to Kingdom of Nepali people.
Bhakkha is a traditional food of the Rajbanshi and Tharu people from West Bengal, Seemanchal and South eastern Nepal. It is a fluffy rice cake. [1] [2] [3] Bhakkha is prepared by lightly soaking milled rice in water and massaging with palms. It is then sieved to separate sand grain sized pieces.
Dhakane (Nepali: ढकने), is a type of sweet Pulao, originated from Nepal a dish made from rice. It is widely popular in all parts of Nepal, quite more in eastern Nepal and it is known with different names according to places. Although it is a sweet cuisine, it cannot be served as a dessert, because it is a heavy dish.
Dhindo (Nepali: ढिँडो ⓘ) is a meal prepared in Nepal.It is prepared by gradually adding flour to boiling water while stirring. It is a staple meal in various parts of Nepal, specially Tamangs in the Hilly Region of Nepal [1] and the Sikkim and Darjeeling regions of India.
Ghonghi (Nepali: घोंगी) is a Nepalese fresh water snail dish prepared by the Madheshi and Tharu people of southern Nepal. [1] It is eaten by sucking the snail from its shell and is found throughout the Madhesh Province and Terai districts of other states. It is also popular among Rajbanshi, Dhimals, Santhal and Danuwar people of Terai ...