Nepali food is one of the great underrated cuisines of Asia — a crossroads of Indian, Tibetan and indigenous Himalayan cooking, built around rice, lentils, fresh vegetables and bold pickles, and varying dramatically from the Newari kitchens of Kathmandu to the Thakali tables of the Annapurna foothills. Here are 20 dishes to seek out, and where to find them — pair the list with our picks of the best restaurants in Kathmandu and where to eat in Pokhara. (Eating cheaply is easy — see the budget guide.)
The staples
1. Dal bhat — the national dish and the meal you'll eat most: rice, lentil soup, vegetable curry, greens and pickle, with free refills. "Dal bhat power, 24 hour," as the trekking saying goes.
2. Momo — Nepal's beloved dumplings, steamed or fried, stuffed with buff (buffalo), chicken, or vegetables, dipped in a tomato-sesame chutney. Try jhol momo (in a spiced soup) for an upgrade — every style is decoded in our complete momo guide.
3. Thukpa — a hearty Tibetan-style noodle soup with vegetables and meat, perfect in the cold of the mountains.
4. Chow mein — stir-fried noodles, a ubiquitous, satisfying quick meal across the country.
Newari cuisine (Kathmandu Valley)
The Newars of the Kathmandu Valley have one of South Asia's most distinctive cuisines:
A Newari samay baji spread — beaten rice, choila, bara, soybeans and achar in traditional brass dishes
5. Samay baji — a ceremonial platter of beaten rice, marinated meat, black soybeans, egg and more; the heart of Newari feasting.
6. Choila — spiced grilled buffalo (or chicken) tossed with mustard oil, ginger and chili. Smoky and addictive.
7. Bara — a savoury fried lentil pancake, sometimes topped with egg or minced meat.
8. Chatamari — the "Newari pizza," a thin rice-flour crepe with toppings.
9. Yomari — a steamed sweet dumpling of rice flour filled with molasses and sesame, eaten especially at the Yomari Punhi festival.
Thakali & mountain food
10. Thakali set — the refined dal-bhat of the Annapurna region's Thakali people, with buckwheat, local greens, tender meat and superb pickles. Many travellers' favourite version of the national dish. You'll meet it on the Annapurna Base Camp and Circuit trails.
11. Dhido — a thick, dough-like staple of buckwheat or millet flour, eaten with curry and gundruk; traditional hill-country comfort food.
12. Gundruk — fermented leafy greens, served as a tangy soup or pickle; a distinctly Nepali flavour and a trekking staple.
13. Sukuti — dried, spiced meat (jerky), eaten as a snack or sautéed into a fiery side.
Street snacks
14. Sel roti — a sweet, crisp, ring-shaped rice-flour doughnut, made especially at festivals like Dashain and Tihar.
15. Pani puri / chatpate — tangy, spicy street snacks borrowed and made Nepali; the after-school favourite.
16. Aloo tama — a comforting curry of bamboo shoots, potatoes and black-eyed peas with a sour kick.
17. Sekuwa — flame-grilled marinated meat skewers, smoky and best from a busy roadside grill.
Festival & special dishes
18. Kwati — a soup of nine sprouted beans, eaten at the Janai Purnima festival; nourishing and symbolic.
19. Juju dhau — the "king of yogurts," a rich, creamy sweet curd from Bhaktapur, set in clay bowls. Don't leave Bhaktapur without one.
20. Chiya — Nepali tea, usually milky and sweet, often spiced into masala chiya; the social glue of every village and teahouse.
Hungry yet? This Kathmandu street-food tour shows many of these dishes being made and eaten across the city:
Kathmandu street food tour — dal bhat, momo & sekuwa (Hungry Two Travel)A few tips for eating well in Nepal
- Order dal bhat for value and nutrition — refills are free and it fuels long days.
- Eat where it's busy — high turnover means fresh food; the trekking trails and Pokhara lakeside both reward following the locals.
- Control the heat — most dishes are mild; the pickles and chili sauces bring the fire, and you decide how much.
- Water is the real risk, not the food — drink only bottled, filtered or purified water, and street food from a popular, fresh stall is usually fine.
- Go vegetarian-friendly — Nepal is excellent for vegetarians, with countless meat-free dals, curries and snacks.
From a steaming plate of momos in a Kathmandu alley to a Thakali set after a day on the trail, Nepali food is a journey in itself — affordable, varied, and far more delicious than its low profile suggests. To understand the customs around it — the right-hand rule, jutho, and more — read our Nepali culture and traditions guide, and eat with confidence using our food and water safety tips. Come hungry.
