Culture
What to Eat in Nepal: A Local Food Guide
Dal bhat, momo, thukpa, Newari feasts and Bhaktapur's king curd — the dishes to try in Kathmandu and on the trail, plus a few food tips.
By Shiva GiriPublished 5 min readFacts checked
Nepali food is hearty, home-style and built around rice, lentils and seasonal vegetables, with strong Newari and Tibetan influences in the Kathmandu Valley and the mountains. Here's what to look for.
Everyday staples
- Dal bhat — rice, lentil soup, vegetable curry, greens and pickles, usually with refills. Eaten once or twice a day across Nepal.
- Momo — dumplings, steamed or fried, filled with vegetables, chicken or buffalo, served with a tomato-sesame chutney.
- Thukpa — Tibetan noodle soup, perfect on a cold evening.
- Chowmein — stir-fried noodles, a popular quick meal.
- Sel roti — a sweet, ring-shaped rice bread, especially around festivals.
Newari specialities in the Kathmandu Valley
- Bara — a savoury lentil pancake.
- Chatamari — a thin rice-flour crêpe with toppings, sometimes called Newari pizza.
- Yomari — a steamed rice-flour dumpling with a sweet filling, made for the Yomari Punhi festival in winter.
- Samay baji — a festive platter of beaten rice with spiced meats, beans and pickles.
- Juju dhau — Bhaktapur's rich 'king curd', served in clay bowls.
Drinks
- Masala chiya — sweet, spiced milk tea, everywhere.
- Lassi — a yogurt drink.
- Ginger-lemon-honey tea — a trekker's favourite.
Food tips
- Drink bottled, boiled or filtered water.
- Busy places with fresh, hot food are a good sign.
- Vegetarian food is easy to find everywhere.
- On treks, dal bhat is the best value and the most filling meal on the menu.
Frequently asked questions
What is the national dish of Nepal?
Dal bhat — rice with lentil soup and vegetable curry — is eaten daily across the country and is widely considered the national dish.
Is Nepali food spicy?
It can be, but most dishes are moderately spiced and the hottest heat usually comes from the pickles served on the side.
