21 Top Nepalese Dishes and Traditional Foods

Jerry is a famous Nepalese fried sweet, known by many monikers, jalebi, jilphi, or jeri. The sweet pastries come in a pretzel-shape or yellow-orange loop-like. Locals will dip jerry into a special saffron syrup after deep-frying.

Jerry is best consumed fresh after frying from the pan for a crispier texture. The sellers even suggest having jerry with swaari, a special soft bread of Nepalese cuisine.

Sukuti is a dried meat product of Nepalese origin, widely consumed in the Himalayan regions of India and Tibet. Traditionally made from buffalo, lamb, or goat meat, it’s a staple dish for the Limbu and Gurung communities.

In mountain areas, sukuti provide a vital source of protein and dietary variety during the harsh winter seasons. Plus, sukuti is adaptable to various cooking methods, including deep frying, grilling, roasting, or cooking in the gravy.

Before drying, the meat is coated with spices and, when served, is accompanied by chopped onions, tomatoes, green onions, or coriander leaves.

Interestingly, the practice of making sukuti is rooted in the ritual of animal sacrifice at Hindu temples, where the blood is offered to the deities, and the meat is transformed into dried strips.

Baji (chiura) is a type of flattened rice from Nepal served as a snack or side dish. The name ”baji ” is popularly used in Newar culture (in Kathmandu Valley), while in the other territories, people call it “Chiura”.

There are two main variations of baji, including white (tuyu baji) and red (hyangu baji). These two slightly differ in texture, with the white Baji being soft while the red variety is crispier.

Aside from being eaten alone or paired with yogurt and tea, it’s great with several other savory and hearty treats.

The Nepalese locals prepare baji on special occasions like weddings, other ceremonies, and feasts, especially the Newari feast. Field workers also love this flattened rice since they enjoy the flattened rice as a light snack after work.

Samay baji is an authentic treat of the Newari cuisine, a traditional sacred dish in Nepal. Nowadays, this Nepalese platter is gradually becoming more prevalent around the world.

Samay baji is especially consumed in Newari Festivals, family gatherings, or auspicious occasions (Tihar, Indra Jatra, Dashain, and so on). On a normal day, the local restaurants also serve samay baji since it is pretty easy to prepare.

A traditional platter of samay baji includes chataamari (a Nepalese rice crepe), beaten rice (baji), chhwela, and some condiments like thinly sliced ginger, spices mixed with boiled beans, or other things.

Yomari is a well-known dumpling on the streets of Nepal from Newari cuisine. The treat usually has a glutinous rice shell (triangular, teardrop, or fish-shaped) filled with sesame seeds, coconut, sweet molasses, or sometimes lentils and meat.

The Newari have yomari on the last day of Yomari Punhi to celebrate the success of the rice harvest.

It even has its own festival called Yomari Punhi (usually held on the second day of the full moon in December each year). The festival is believed to originate from today’s Panauti area or the former Panchal Nagar.

Dhikri is a steamed rice cake beloved in the western Tharu cuisine of Nepal. These rice-based dhikri are usually elongated or have other shapes depending on the makers’ creativity.

Dhikri is made of 100% rice powder, possessing a relatively bland profile. It is recommended to enjoy dhikri with savory dishes like spicy chutney (a tasty ingredient in many Indian starters), curry, or lentil soup.

Tharu indigenous enjoy serving this dhikri on Maghe festival (the first day of Nepalese traditional Magh’s month).

Bagiya is a traditional steamed dumpling popularized by its outer layer of rice flour and an inner filling of sweet elements like chaku, vegetables, and other fried ingredients.

This dumpling variety is deeply rooted in the cultural and culinary heritage of the Maithil, Tharu, and Dhimal communities of India and Nepal.

In Tharu society, bagiya holds significant importance, appearing during the festival of Diwali, especially on the day of Laxmi Puja. Thanks to that, bagiya adds a special feature to the overall Nepalese food scene.

Masaura (or masyaura) is a traditional Nepalese food item made from fermented, sun-dried vegetable balls.

These balls are a blend of various or single minced vegetables combined with black lentils, with popular choices being taro, yam, and colocasia leaf.

Masaura emerged as a nutritious alternative during times when fresh vegetables were scarce. It is fried in oil and turned into a curry for pairing with rice or bread.

Chhurpi (aka yak cheese, durkha, and chogo) is a hard cheese variation from the Thakali of Nepal.

Chhurpi is made from pressed yak buttermilk to produce the hard variety. This hard cheese is regarded as the hardest and toughest product in the world.

For consumption, the local population keeps the cheese in their mouth to let the moisture soften it before chewing. There’s also a soft version of chhurpi made by hanging the whey liquid in a cloth until the cheese has a soft, white, and neutral flavor.

Furthermore, the Chhurpi from the Himalayan is much creamier and softer than the other regions. Chhurpi is a component in the savory dishes of Nepalese, especially when paired with green vegetables.

Dhau is a type of Nepalese yogurt crafted by the Newar community. Traditionally made in clay pots, this popular yogurt-based treat boasts a rich flavor and a dense consistency.

Typically, it’s prepared during the major festivals of Dashain and Tihar in Nepal and Newar celebrations. Consequently, dhau is essential to ceremonies, local festivities, marital rites, religious events, and familial gatherings.

It’s also an offering to the god during ritualistic bathing ceremonies. A notable variant is “Juju dhau,” originating from the Bhaktapur district. Made from buffalo’s milk, this version of dhau is richer than cow’s milk.

Dal bhat is a national dish in Nepal. A standard dal bhat meal comprises steamed rice with a lentil or pulses stew known as dal.

In Nepal’s higher elevations, the rice in dal bhat is substituted with grains like maize, buckwheat, barley, or millet and occasionally complemented with roti, an unleavened bread.

The dal is seasoned with various ingredients, including onion, garlic, ginger, chili, tomatoes, and tamarind, and is always enriched with herbs and spices such as garam masala, cumin, coriander, and turmeric.

Often, dal bhat is accompanied by vegetable tarkari, a mix of seasonal vegetables, and occasionally paired with pickle (achaar) or fried fish (machh bhaja).

Thukpa in Nepal features hearty, hand-pulled wheat noodles, which are a central component of the dish.

It’s a specialty of Sherpa people in Nepal, and this noodle dish is also a beloved delicacy in Kashmiri food culture.

Nepalese thukpa utilizes the long strands in a rich and aromatic broth. Plus, the intense spiciness from the Nepalese thukpa variation is one of the main highlights.

Locals favor the more vegetarian-friendly creation of thukpa with kidney beans, gram, tofu, paneer, chickpeas, while the meaty option of yak, goat, lamb, or chicken, is more famous in Tibet.

Momo is a popular type of steamed dumpling in Nepal, originating from Tibet, and was brought to Nepal by the Newar merchants.

These dumplings are quite similar to Chinese variations, with fillings generally containing vegetables, tofu, and meat.

Nowadays, the ingredients for momo’s filling mixture have developed, introducing ingredients like cheese or mashed potatoes into the mix for more flavors.

They will also fry momo or serve it “half steamed, half fried”. In a meal, these filled dumplings are served with fermented vegetables and tomato-based sauces.

Samosa is a famous snack in Nepal, coming from India. Samosa is made of various ingredients and condiments like hot spices and herbs.

All the ingredients are wrapped in a triangular white flour wrapper. Then, the casing is fried to make it crunchy and easily crumble on your finger.

The Nepalese-style samosa is usually vegetarian, and ingredients such as minced meat are omitted. Samosa is a well-loved street food here. Moreover, the samosas in the eastern part of this country go by the name “singadas.”

These fried triangular delights are served with a delicious red chutney, and they’re usually enjoyed fresh out of the pan.

Dhido (or dhindho) is an exotic Nepalese delicacy popular in many dishes. It is also considered a staple or national food of Nepal, especially in the hilly and mountainous regions of this country.

Dhido requires basic components like millet (with water and salt), cornmeal, or buckwheat flour to pair with pickled or fermented leafy veggies. These ingredients are milled by hand and using stone as a tool.

When cooking, people work the mixture with a dabilo (iron spatula) and phalame tapke (iron pan) to create a smooth, paste-like consistency.

The best pairings for dhindo are vegetable curries (lentil stew or soup), meat soup, yogurt, buttermilk, butter, or pickles for both lunch and dinner. Alternatively, people take small balls of dhido with their fingers to dip them in a liquid before consuming.

Gundruk is a fermented leafy green vegetable originating from Nepal and is also cherished in other Himalayan regions. It is produced through the fermentation of leafy vegetables (saag), including mustard, radish, and cauliflower leaves.

As a side dish or an appetizer, gundruk adds a unique flavor to meals and acts as a crucial source of minerals, particularly during the off-season when fresh vegetables are scarce.

To make Gundruk, Nepalese harvest leafy greens for cleaning, drying in the hot sun in a well-ventilated place, and then processing for sour fermentation within 1 week. In Nepal, the country produces around 2000 tons of gundruk annually.

Sel roti is a ring-shaped treat of Nepal made from rice flour, offering a sweet, crispy crust and soft, puffy dough after deep-frying. These treats are a solid choice at weddings and parties.

Sel roti is also a major Nepalese festive food, especially Dashain and Tihar festivals. Alternatively, sel roti is widely available at street vendors as a famous roadside snack.

Chataamari is a Nepalese rice crepe popularly served in the Newa (or Newar) cuisine of the Kathmandu Valley.

Made from rice flour, sometimes mixed with lentil paste, Chatānmari is thinly spread on a flat pan, topped with ingredients like meat, eggs, cheese, vegetables, or sugar, and cooked covered.

While traditionally savored during festivals and special occasions, chatānmari has also become a favored snack and appetizer across different cultures.

Aloo tama is a Nepalese curry combining Indian and Chinese cuisines. Also known as aloo bodi tama, fermented bamboo shoot (called “tama”) is the main component.

Also, natives add potatoes and black eye beans to the mix with the fermented bamboo shoots, making it an ideal food for vegetarians. The overall taste of Aalu Tama is sour and spicy.

To enjoy the bamboo shoot soup, people serve the soup with some sel roti, rice, or as a part of the famous samay baji (small dishes of Nepal).

Choila, chhwela, or chhoyela is a Nepalese creation of the traditional Newari cuisine featuring spiced grilled buffalo meat (or lamb, chicken, mutton, duck, mushroom).

To boost the spiciness of the food, the Newari uses a variety of spices such as chilis, fenugreek seeds, and some turmeric for a better coloring effect.

When eating, Nepalese love pairing choila with baji. Otherwise, this choila is a part of the famous samay baji. Note that typical choila is very spicy for newcomers.

Sekuwa is a roasted meat specialty of Nepalese cuisine, made with various meat parts, such as chicken, pork, goat, or lamb meat.

People apply a wide range of condiments like natural herbs and spices to diversify the flavor profile of sekuwa.

For serving, Nepalese achaar (pickled tomatoes achaar) and baji (beaten rice) are favorite options to enjoy with sekuwa. These components will add a bland, starchy base and a sourness to the whole plate.

Although sekuwa is loved in every corner of Nepal, Dharan and Tarahara (a town in Eastern Nepal that belongs to Sunsari District of Koshi State) are seen as this country’s “sekuwa’s capitals.”