What are the most famous gourmet dishes in Nepal?
Nepal's national dish is Dal Bhat (white rice with lentil broth), often accompanied by vegetable curry and spicy achars. You'll also discover Tibetan momos (steamed dumplings), gyacok (traditional feast), and various Newari preparations like alu paratha.
Dal Bhat, an unavoidable national dish
Dal Bhat is the heart of Nepali gastronomy: white rice (Bhat) served with a lentil broth (dal). It is traditionally accompanied by vegetable curry (tarkari, often cauliflower) and a spiced mixture of various ingredients (achars). Although originally vegetarian, this dish can be served with chicken or lamb.
Specialties by region and community
- Newar cuisine: version of dal bhat with dried and flattened rice petals, dried beans, accompanied by leafy greens and vegetable curry
- Popular Newar dishes: alu paratha (potato flatbread), alu tama (potatoes with bamboo shoots)
- Tibetan cuisine: momos (dumplings filled with meat or vegetables), served steamed, fried or kothey. Noodle soups such as thukpa and thanthuk
- Gyacok: traditional feast made to order with rice noodles, vegetables, mountain mushrooms, meat, Tibetan bread
Key points about Nepali cuisine
Cuisine is divided between vegetarian (varied and economical) and non-vegetarian (chicken, lamb — the cow being sacred). Masala, a blend of spices unique to each cook, characterizes all dishes. Be careful with garam masala, which is particularly spicy! In the mountains, meat becomes rare and is often presented dried (sukuti).