Topic Outlined

 Introduction to Nepali Cuisine

 Features of Nepali cuisine
 Regional Nepali cuisine and some authentic regional
dishes
 Nepali cooking techniques
 Tools and equipment used in Nepali cuisine

Unit: 2 Nepali Cuisine

Introduction
Nepalese cuisine denotes spicy and aromatic food prepared by using
Nepalese herbs and spices. They include dry spices and fresh herbs. Dry
spices include cardamom (black/green), cinnamon, cloves, cumin,
coriander seeds, mustard seeds, bay leaf, black peppercorn, chili powder,
turmeric powder, mace etc.

Nepalese cuisine refers to the food eaten in democratic republic of Nepal.

It comprises a variety of cuisines based upon ethnicity, soil and climate
relating to Nepal's cultural diversity and geography. Dal bhat tarkari is
eaten throughout the country as a basic staple food. Dal is a soup made of
lentils and tempered with various herbs and spices, served over boiled
grain, bhat usually refers to rice but sometimes another grain with
vegetable curry, tarkari. Condiments are usually small amounts of spicy
pickle which can be fresh or fermented, and of which there are a
considerable number of varieties. Other accompaniments may be sliced
lemon or lime with fresh green chili and served with the main dish.
Dhindo is a traditional food of hilly part of Nepal which is generally
served with curry of local chicken, fish and tomato chutney. Nepalese
cuisine has influenced by Indian and Chinese food for example Momo
(Dumpling) which is Tibetan types and stuffing with goat, chicken, buff
as well as vegetable preparation. Selroti, chamre, kheer, phuraula etc are
special food eaten in festival and special occasions.
Nepal is a small country and it is made up of 7 states where different
languages are spoken. The people practice different culture. On the
whole, Nepalese dishes taste hot and smells aromatic since it is prepared
from a blend of herbs and spices.
Majority of Nepalese peoples eat rice, millet, barley etc, according to the
Nepalese cooking techniques gastronomic of cooking style easy to
complex. In Nepalese certain people don’t eat pork or beef or remain
completely vegetarians. The Nepalese foods give distinctive aroma, taste
and color. In widely religion and caste also play their role in influencing
in Nepalese cuisine. Basically, Nepalese food to be spicy, oily and hot.
Some famous Nepalese food is Dhindo, Dal Bhat, Aloo tama, Gundruk,
bara, chatamari, kachila, choila etc. Nepalese food is also heavily
influenced by religion.

Features of Nepali Cuisine

· Rice is the staple food of most Nepalese people.
· Dal Bhat is the national and most commonly consumed meal.
· Maize, millet, wheat, and barley are also important staple grains.
· Cuisine varies according to geography, climate, and ethnic
communities.

· Uses locally available ingredients and seasonal foods.

· Rich use of herbs and spices such as turmeric, cumin, coriander,
ginger, garlic, and timur.

· Generally moderate in spiciness compared to many neighboring

cuisines.

· Includes both vegetarian and non-vegetarian dishes.

· Dairy products like milk, curd, butter, and ghee are widely used.
· Traditional foods include momo, sel roti, dhindo, gundruk, yomari,
and chatamari.

· Fermented foods such as gundruk and sinki are common.

· Meat dishes are popular during festivals and special occasions.
· Food preparation methods differ among ethnic groups and regions.
· Influenced by the cuisines of India, China, and Tibet.
· Reflects Nepal's cultural and ethnic diversity.
· Food plays an important role in religious ceremonies and festivals.
· Meals are generally balanced and nutritious.
· Traditional cooking methods and recipes are preserved across
generations.

· Pickles (achar) are an essential accompaniment to meals.

· Hospitality and sharing food are important aspects of Nepali culture.

Regional Nepali Cuisine and some authentic

regional Dishes
Himalayan Cuisine (Tibetan-Influenced Cuisine)
Introduction:

Himalayan cuisine is a traditional cuisine of the Himalayan and Trans-

Himalayan regions of Nepal. It is strongly influenced by Tibetan culture
and the lifestyle of Himalayan ethnic groups. Due to the cold climate,
high altitude, and less fertile land, the cuisine mainly depends on locally
available crops and animal products.
Features of Himalayan Cuisine:
 Influenced by Tibetan and Himalayan ethnic communities.
 Suitable for cold weather and high-altitude environments.
 Uses locally grown crops such as buckwheat, millet, naked barley, beans,
and high-altitude rice.
 Potato is one of the major staple foods.
 Rice and some spices are imported from lowland regions due to difficult
transportation.
 Warm foods like soups, tea, and alcoholic beverages are commonly
consumed.
 Uses animal products such as yak, chauri, goat, and sheep meat, milk,
cheese, and yogurt.
 Butter and ghee are important ingredients in traditional drinks and foods.
 Food is simple, nutritious, and provides energy for living in cold climates.
Authentic Himalayan Dishes:
1. Thukpa – A traditional Tibetan-style noodle soup with vegetables or meat,
popular in cold regions.
2. Momo – Steamed dumplings filled with meat or vegetables.
3. Jhol Momo – Momo served with a spicy and flavorful soup-like sauce.
4. Mokthuk – A combination of momo and thukpa (dumpling soup).
5. Dhido – A thick dough made from millet or barley flour, usually eaten with
curry.
6. Potato Curry – A common staple dish in Himalayan areas.
7. Yak Meat Curry – Prepared from locally raised yak meat.
8. Laping – A cold spicy noodle dish made from mung bean flour.
9. Butter Tea – Tea prepared with butter/ghee and salt, often mixed with
tsampa flour.
10. Tongba – A traditional alcoholic drink made from fermented millet.

Thakali Cuisine
Introduction:

Thakali cuisine is a traditional cuisine of the Thakali people who live in

the Thak-Khola Valley of Mustang. It is considered a transitional cuisine
between Himalayan and lowland food traditions because it combines
Tibetan influences with foods from the lower regions of Nepal. Thakali
food is famous for its taste, cleanliness, variety, and nutritional balance.
Features of Thakali Cuisine:
 Originated from the Thak-Khola Valley, an ancient Himalayan trade route.
 Combines Himalayan and lowland culinary traditions.
 Less vegetarian compared to Pahadi cuisine.
 Uses locally available grains such as buckwheat, barley, millet, and dal.
 Rice, maize, and other ingredients are imported from lower regions.
 Uses animal products like yak, sheep, and goat meat.
 Yak milk is used to prepare butter and hard cheese called chhurpi.
 Meat is often dried and preserved for later use.
 Uses traditional spices like timur, chili, and local herbs.
 Vegetables such as radish, beetroot, spinach, and potatoes are commonly
used.
 Influenced by Tibetan traditions like tsampa and butter tea.
 Known for the famous Thakali Khana Set.

Authentic Thakali Dishes:

1. Thakali Khana Set – A complete meal consisting of rice, kalo dal, curry,
pickles, and meat or vegetables.
2. Chhurpi – Hard cheese made from yak or cow milk.
3. Dhido – Thick porridge made from millet, buckwheat, or barley flour.
4. Yak/Jhopa Meat Curry – Traditional meat preparation.
 5. Bheda and Chyangra Meat Dishes – Prepared from local sheep and goat
meat.
6. Gyang-to – Spinach soup flavored with timur.
7. Tsampa – Roasted barley flour mixed with butter tea.
8. Buckwheat Dal – Lentil-like preparation made from dried buckwheat leaves.
9. Dried Meat Curry – Preserved meat cooked with vegetables and spices.
10. Potato Curry with Timur Ko Chhop – Potatoes served with a spicy local
seasoning.

Khas Cuisine ( Pahadi Cuisine)

Introduction:

Khas cuisine is the traditional cuisine of the Khas people of the hill
regions of Nepal. It is one of the most common food traditions of Nepal
and is based on agriculture, local grains, vegetables, and animal
products. The main meal Dal-Bhat-Tarkari is considered the standard
traditional meal of Khas communities.
Features of Khas Cuisine:
 Originated from the hill regions of Nepal among the Khas community.
 Dal-Bhat-Tarkari is the main and most common meal, usually eaten twice a
day.
 Uses locally grown grains such as rice, wheat, maize, millet, buckwheat, and
barley.
 Due to limited rice-growing land, other grains are widely used.
 Wheat is prepared as roti or chapati.
 Millet, maize, buckwheat, and barley are used to prepare dhido or ato.
 Vegetables such as spinach, potatoes, radish, beans, cauliflower, cabbage,
and pumpkin are commonly used.
 Fermented foods like gundruk and sinki are important parts of the diet.
  Hill climate supports the production of fruits such as oranges, lemons,
apples, pears, peaches, and plums.
 Fruits are preserved as pickles, dried fruits, juices, and traditional alcoholic
beverages.
 Dairy products like yogurt (dahi) are commonly consumed.
 Meat dishes such as chicken, goat, and fish are served on special occasions.

Authentic Khas Dishes:

1. Dal-Bhat-Tarkari – Rice, lentil soup, and vegetable curry; the staple meal.
2. Dhido – A thick porridge made from millet, buckwheat, or maize flour.
3. Roti/Chapati – Flatbread made from wheat flour.
4. Gundruk – Fermented and dried leafy green vegetables.
5. Sinki – Fermented radish taproot.
6. Sel Roti – Traditional ring-shaped rice bread.
7. Masu (Meat Curry) – Spiced meat curry, commonly goat or chicken.
8. Machha (Fish Curry) – Fish preparation served with rice.
9. Achar (Pickles) – Made from fruits and vegetables.
10. Dahi (Yogurt) – Traditional dairy accompaniment.

Common Ingredients:
 Rice
 Wheat
 Maize
 Millet
 Buckwheat
 Lentils
 Seasonal vegetables
 Fruits
 Milk products
 Meat and fish
Newa: Cuisine (Newari Cuisine
Introduction:

Newari cuisine is the traditional cuisine of the Newar community,

originally from the Kathmandu Valley. It is one of the richest and most
diverse cuisines of Nepal. Newari food is especially famous for its
variety, strong flavors, fermented foods, and importance in festivals,
rituals, and celebrations.

Features of Newari Cuisine:

 Originated from the Newar community of the Kathmandu Valley.
 Known for rich flavors, unique cooking methods, and cultural importance.
 Food plays an important role in Newar festivals, ceremonies, and social
gatherings.
 Uses a wide variety of ingredients including vegetables, grains, spices, and
meat.
 Buffalo meat is widely used in many traditional dishes.
 Makes use of different parts of buffalo meat such as intestine, stomach,
tongue, liver, and other parts.
 Includes many fermented food preparations.
 Uses alternatives like tofu and cottage cheese for vegetarian dishes.
 Famous for traditional snacks, feasts, and homemade alcoholic drinks.
  Known for elaborate festival meals called Newari Bhoj.

Authentic Newari Dishes:

1. Kwati (क्वाति) – A nutritious soup made from different types of beans.
2. Kachila (कचिला) – Spiced minced raw buffalo meat.
3. Chhoila (छोयला) – Grilled and spiced buffalo meat cooked over fire.
4. Pukala (पुकाला) – Fried meat dish.
5. Wo (व:) – Lentil pancake/cake made from black lentils.
6. Paun Kwa (पाउँक्वा) – Traditional sour soup.
7. Sapu Mhicha (सःपू म्हिचा) – Leaf tripe stuffed with bone marrow.
8. Syen (स्येँ) – Fried liver dish.
9. Mye (म्ये) – Boiled and fried tongue.
10. Sanya Khuna (सन्या खुना) – Jellied fish soup.
11. Yomari (योमरी) – Steamed rice flour dumpling filled with molasses and
sesame.
12. Juju Dhau (जुजु धौ) – Special creamy yogurt of Bhaktapur.
13. Ghee Chaku – A sweet dish made from ghee and molasses.

Traditional Drinks:
 Thwon (थ्वँ) – Traditional rice beer.
 Ayla (अयला) – Homemade local alcoholic drink.

Madhesi Cuisine
Introduction:

Madhesi cuisine refers to the traditional food culture of the Madhesh

region of Nepal, located in the southern plains. It is influenced by
different cultural groups such as Maithili, Tharu, Bhojpuri, and Awadhi
communities. The fertile land of the Terai region provides a wide variety
of crops, vegetables, fruits, and spices, making Madhesi cuisine rich and
diverse.
Features of Madhesi Cuisine:
 Originated from the fertile plains of the Madhesh region.
 Influenced by Maithili, Tharu, Bhojpuri, and Awadhi food traditions.
 Uses locally available agricultural products and seasonal crops.
 Rice is the main staple food.
 Common ingredients include lentils, vegetables, ghee, spices, and dairy
products.
 Mustard oil is widely used for cooking.
 Includes a variety of pickles and fermented foods.
 Rich use of fruits such as mango, litchi, papaya, banana, and jackfruit.
 Both vegetarian and non-vegetarian dishes are popular.
 Fish and goat curry are traditional non-vegetarian foods.
  Food is often served with rice, dal, vegetables, pickles, and yogurt.

Authentic Madhesi Dishes:

1. Basmati Rice with Ghee – Aromatic rice served with clarified butter.
2. Dal – Lentil soup, commonly made from pigeon pea.
3. Tarkari – Variety of cooked vegetable curries.
4. Tarua/Baruwa – Deep-fried battered vegetables such as potato, eggplant,
chili, and cauliflower.
5. Papad – Thin crispy snack served with meals.
6. Achar (Pickles) – Mango and lemon pickles are commonly prepared.
7. Dahi (Yogurt) – Traditional dairy accompaniment.
8. Fish Curry – Popular non-vegetarian dish of the Terai region.
9. Goat Curry – Traditional meat preparation.
10. Litti Chokha – Popular dish influenced by Bhojpuri culture.

Popular Fruits:
 Mango (Aap)
 Litchi
 Papaya (Mewa)
 Banana (Kera)
 Jackfruit (Katahar)

Tharu Cuisine
Introduction:

Tharu cuisine is the traditional food culture of the Tharu community, an

indigenous group living mainly in the Terai and Inner Terai regions of
Nepal. Due to their historical connection with forests, rivers, and
agriculture, Tharu food reflects a close relationship with nature. Their
cuisine is known for the use of rice, fish, local vegetables, and traditional
preparation methods.
Features of Tharu Cuisine:
 Originated from the Terai and Inner Terai regions of Nepal.
 Influenced by the lifestyle, environment, and traditions of the Tharu
community.
 Based mainly on rice, lentils, vegetables, fish, and locally available
ingredients.
 Traditionally depended on hunting, fishing, gathering, and farming.
 Fish, freshwater crab, prawns, and snails are important food items.
 Uses locally grown crops such as rice, taro, wheat, and vegetables.
 Known for unique methods of preparing rice and lentil dishes.
 Spices such as turmeric, chili, garlic, and mustard oil are commonly used.
 Fermented foods and preserved foods are popular.
 Food traditions vary among different Tharu subgroups.

Authentic Tharu Dishes:

1. Dhikri – A steamed rice flour dish made by shaping rice dough into different
forms.
2. Bagiya – Rice and lentil dumplings, traditionally prepared during festivals.
3. Chichar – A special sticky rice preparation made from local rice varieties.
4. Ghonghi – A traditional snail dish cleaned, boiled, and cooked with spices.
 5. Sidhara – A preserved food made from taro root, dried fish, and turmeric.
6. Fish Curry – A popular dish prepared with freshwater fish and spices.
7. Roasted Crab – Traditional preparation using locally caught crabs.
8. Maar – A type of rice gruel made from immature rice.
9. Taro Leaf Cakes – Fried cakes prepared from taro leaves.
10. Wheat Flatbread – Flatbread fried in mustard oil.

Common Ingredients:
 Rice
 Lentils
 Fish
 Freshwater crab
 Snails
 Taro root
 Mustard oil
 Garlic, chili, and turmeric
 Seasonal vegetables

Herbs and Spices Used in Nepalese

Cuisine
Introduction:

Nepalese cuisine is known for its unique combination of herbs, spices,

and local ingredients. Due to cultural influences from neighboring
countries and Nepal’s own culinary traditions, Nepali food has rich
flavors, aromas, and medicinal values. Herbs and spices are used not
only to enhance taste but also for digestion, preservation, and traditional
practices.

Common Herbs and Spices Used in Nepalese

Cuisine:

1. Ajwain (Thymol Seeds)

 Has a strong flavor similar to thyme.

 Used in curries, breads, and digestive preparations.

2. Asafoetida (Hing)

 A strong aromatic spice commonly used in vegetarian dishes.

 Enhances the flavor of lentils, vegetables, and curries.

3. Black Pepper (Marich)

 Known as the "King of Spices."

 Used whole or ground to add heat and flavor to dishes.

4. Bay Leaf (Tej Patta)

 Dried leaves used for flavoring meat, soups, curries, and rice dishes.

5. Cardamom (Sukmel)

 Known as the "Queen of Spices."

  Provides a sweet, lemony aroma.
 Used in sweets, tea, and meat dishes.

6. Chili (Khursani)

 Used fresh, dried, roasted, or powdered.

 Adds spice and flavor to curries, pickles, and snacks.

7. Coriander (Dhaniya)

 Both fresh leaves and seeds are used.

 Common in chutneys, curries, soups, and spice mixtures.

8. Cloves (Lwang)

 A highly aromatic spice.

 Used in curries, rice dishes, and traditional drinks.

9. Cumin (Jeera)

 Provides a warm and earthy flavor.

 Used in curries, lentils, breads, and spice blends.

10. Curry Leaves (Kari Patta)

 Adds a special aroma to curries and tempering.

11. Fennel Seeds (Saunf)

 Have a sweet anise-like flavor.

 Used in curries and eaten after meals for freshness.
12. Fenugreek Seeds (Methi)

 Used in pickles, curries, and vegetable dishes.

 Adds a slightly bitter and unique flavor.

13. Garlic (Lasun)

 Essential ingredient in many Nepali dishes.

 Used in meat, vegetable dishes, chutneys, and curries.

14. Ginger (Aduwa)

 Adds a sharp and spicy flavor.

 Used in curries, soups, chutneys, and meat dishes.

15. Mustard Seeds (Tori)

 Used for tempering and flavoring foods.

 Common in pickles and vegetable dishes.

16. Onion (Pyaj)

 Used widely for enhancing flavor in curries, meat, and vegetables.

17. Salt (Namak)

 Used to balance and enhance the flavors of dishes.

18. Sesame Seeds (Til)

 Provide a nutty flavor and crunchy texture.

  Used in snacks, pickles, and meat dishes.

19. Turmeric (Besar)

 Gives yellow color and earthy flavor.

 Used in almost all types of curries and also has cultural importance.

20. Jimbu (Dried Onion Leaves)

 A Himalayan herb with onion and chive-like flavor.

 Used mainly in vegetables, soups, pickles, and lentils.

21. Timur (Nepali Pepper)

 A traditional Nepali spice similar to Sichuan pepper.

 Has a strong, citrusy, and slightly numbing taste.
 Used in pickles, chutneys, and meat dishes.

22. Green Onion (Pyaj Hariyo / Scallions)

 Used as a garnish and flavoring ingredient.

 Common in momo, soups, and stir-fried dishes.

23. Chives (Chyapi)

 Onion-flavored herb.
 Used especially in momo fillings and garnishing.
Tools and Equipment used in Nepalese cuisine.
[Link]: A suitable metal cooking pot. A pot is used for cooking rice
and sometimes meat also.
[Link]/Belana: Wooden or any circular piece (chauka) with a roller
(belna) used for making chapatis or roti. If belna or a rolling pin is not
available then a big bottle can serve the purpose
3. Dadu: A metal scoop with a long handle, resembling a ladle, used for
serving soups and curried dishes.
4. Pannyue: A metal spoon with a long handle and a flat round dish at
one and of it. Used as a stirrer. A wooden spatula may be used instead.
5. chimta: A pair of long and flat tongs with blunt edges: normally used
for turning over chapatti and for picking up small food items being
roasted.
6. Jhajar: A metal spoon with a long handle and a perforated round dish
at one and used for draining food before they are taken out of a Karai or
deep fryer after frying end also when making a batter of dropping
consistency.
7. Koreso: A grater, used for many varieties of thin and thick gratings.
8. Karai: A deep, wide-mouthed, iron or. metal pan with handles on
both sides, used for deep frying, and making haluwa as well as moist and
dry vegetable preparations. A fryer or frying pan may be used instead.
9. jato: Made of treated stones, comes in various shapes and sizes and is
used for grinding ingredients, an electric grinder may be used.
10. Khal Batta/ okhli: A pair of treated stones just like pestle and
mortar used for pounding herbs and spices. The ingredients are placed
over the “Khal” and then pounded by the “batta”.
11. Taraju: A pair of scales for weighing ingredients.
12. Ankhora: It is a mug-like water pot. It has the brim turned outside
as it has a little indentation, on the upper part for the hand to securely
hold it and has the lower part shaped like a bulb. It has a ring-like rim at
the bottom which serves as a stand for it.
13. Bata: It is a bowl or a circular basin which is found in various small
or big sizes. It is used to keep things in for various purposes, e.g.,
melting, sorting, washing, etc.
14. Bhagoni/ Patila: It is a cooking pan with a lid. Any type of cooking
pan can be substituted (the name for Dekchi in Terai of Nepal).
15. Chamcha: Spoon or wooden ladle used for serving and eating food.
16. Chulesi. It is a typical Nepalese kitchen knife. In this knife the blade
which is about 30 m. long is fixed slantingly to a piece of wood or
(rarely) of iron about 7.5 x 25.5 cm., with the blade facing, the wooden
block. This, the knife is ideal for cutting things with when the user is
sitting on the ground. To use this knife, the user presses the end of the
wooden block with his foot and holds the stuff with both the hands and
cut it by pushing it against the blades.
17. Dadu. It is a large-sized ladle.
18. Dekchi. It is a kind of saucepan without a handle. It has a flat bottom
and has a lid. Any saucepan can be substituted for it.
19. Gagro. Metallic container for storing water.
20. Jato. Circular Milling stone on a pivot
21. Jhanjar or Jharia. A flat perforated spoon used for remove deeply
fried articles out of a pan.
22. Jhir. Skewer, especially used for roasting meat. It may have two or
several prongs.
23. Kachora. A small basin used for serving cooked articles.

24. Karua. It is a water vessel with a long tubular spout. Its shape is
more or less like an amkhora except for a spout on it. Its lower part is
shaped in the form of a bulb and the upper part is indent¬ed in the form
of an arc. The basin has a narrow flat surface and is surrounded by a rim
which is turned downwards and is inverted a bit.
25. Khal. A stone mortar with a pestle which is used for pounding and
crushing spices with.
26. Sanaso. A pair of tongs, used for holding utensils, when they are
hot.
27. Silouto. Stone slab with a stone-roller for grinding and crushing
spice and for preparing achars and chutneys.
28. Tai Tapke. It is a pan with a spherical bottom made of iron and is
used for frying, especially used for preparing Sel (a kind of doughnut) or
Jeri (Sweet coils or a savory kind of sweets).
29. Tasala. It is a cooking utensil which is used for preparing various
things like daal, curry or even rice. It has a wide mouth and a spherical
wide bottom.
30. Tawa. Iron plate for preparing bread.
31. Thali. A round plate made of either stainless steel or bronze. It is
generally 3.75 cm. deep having a diameter of about 14.00 cm. Some
thals contain few deep cavities (Khani) to put vegetables in. Any baking
tray or flat piece of German Silver can also be substituted. Sometimes in
big feasts, leafy thals are also used.
31. Tilarke. Round bottomed frying pans suitable for deep frying.
32. Theki. For storing or keeping yogurt for churning.
33. Wodhan. Tripod for supporting utensils.

Nepalese culinary terms:

-Sadeko
-Jhaneko
-Tareko
-Uusineko
-Furako
-Sukako
-Galeko
-Pineko
-Vuteko
-jholilo

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