Nepali Food Guide: 20 Dishes You Must Try in Nepal

Nepali food is one of the most underappreciated cuisines in Asia — a delicious mix of Indian, Tibetan and indigenous influences, with regional specialities from the Newari, Thakali, Sherpa and other ethnic groups. Eating your way through Nepal is one of the great joys of travelling in the country. Here are the 20 dishes you must try.

The 20 Must-Try Nepali Dishes

1. Dal Bhat

The national dish of Nepal. Steamed rice (bhat) with lentil soup (dal), vegetable curry, spinach (saag), papadum, and pickle (achar). Served with unlimited refills — the famous saying is 'Dal bhat power, 24 hour!'. Found everywhere in Nepal. NPR 150–400 ($1–$3).

2. Momos

Tibetan-style dumplings, now Nepal's most popular snack. Steamed or fried, with vegetable, chicken, buffalo or paneer filling. Served with spicy tomato chutney. NPR 100–200 ($0.75–$1.50) for 10 pieces. Try 'Yangling' in Kathmandu for the best momos in Nepal.

3. Newari Set (Samay Baji)

A traditional Newari feast, served on a leaf plate. Includes beaten rice (chiura), buffalo meat (choila), boiled egg, soybeans (bara), black soy beans (maas), ginger, garlic, pickle and local raksi (millet wine). The most authentic Newari experience. NPR 300–800 ($2–$6). Try 'Honacha' in Patan.

4. Dhindo

A traditional rural Nepali dish — porridge made from buckwheat, millet or corn flour, stirred into boiling water with a wooden spoon. Eaten with vegetable curry, gundruk (fermented greens) and meat. The original 'dal bhat' before rice became common. NPR 100–300 ($0.75–$2).

5. Sel Roti

A sweet ring-shaped rice bread, deep-fried until crispy. Made for festivals (especially Tihar and Dashain) but available year-round at street stalls. Eaten with tea or yogurt. NPR 20–50 ($0.15–$0.40) each.

6. Chatamari

A Newari 'pizza' — a thin rice flour crepe topped with minced buffalo meat, egg, vegetables and spices. Originally a Newari festival dish, now popular as a snack. NPR 100–200 ($0.75–$1.50).

7. Yomari

A sweet steamed rice flour dumpling filled with molasses (chaku) and sesame seeds. A Newari speciality made for the Yomari Punhi festival in November–December. NPR 80–150 ($0.60–$1.10). Hard to find outside Newari communities.

8. Thukpa

A Tibetan noodle soup with vegetables, egg or meat, in a clear broth. The perfect cold-weather meal — popular in mountain tea houses. NPR 150–400 ($1–$3). Try 'Himalayan Java' or 'Yangling' in Kathmandu.

9. Chow Mein

Stir-fried noodles with vegetables, egg or meat. Tibetan-Chinese origin, now ubiquitous in Nepal. Cheap, filling and tasty. NPR 100–300 ($0.75–$2.25).

10. Gundruk

Nepal's national fermented food — made from leafy greens (mustard, radish, cauliflower leaves) that are fermented and dried. Sour and pungent, usually served as a soup or side dish. An acquired taste, but central to Nepali cuisine. NPR 50–100 ($0.40–$0.75) per serving.

11. Choila

Spicy grilled buffalo meat, marinated with mustard oil, ginger, garlic, chilli and timur (Nepali pepper). A classic Newari dish, usually eaten with beaten rice (chiura). NPR 200–500 ($1.50–$4).

12. Juju Dhau (King Curd)

Bhaktapur's famous sweetened yogurt, made from buffalo milk and served in traditional clay pots. The 'king of curds' — richer and sweeter than regular yogurt. A must-try when visiting Bhaktapur. NPR 50–100 ($0.40–$0.75).

13. Sekuwa

Grilled skewered meat (usually chicken, buffalo or pork) marinated in Nepali spices. Cooked over charcoal. A popular street food and bar snack. NPR 50–100 ($0.40–$0.75) per skewer.

14. Bara

A Newari savoury lentil pancake, made from soaked black lentils. Crispy on the outside, soft inside. Often served with egg on top. A vegetarian alternative to choila. NPR 80–150 ($0.60–$1.10).

15. Aloo Tama

A sour curry made from potato (aloo) and bamboo shoots (tama), usually with black-eyed peas. A Newari and Limbu speciality. Unique sour flavour. NPR 150–300 ($1–$2.25).

16. Tongba

Not a food, but a traditional Limbu drink — fermented millet served in a wooden vessel, with hot water poured on top. Sip through a bamboo straw. The drink keeps refilling as long as you keep adding hot water. Mildly alcoholic, warming, perfect for cold evenings. NPR 200–500 ($1.50–$4).

17. Sukuti

Dry spiced meat jerky, usually buffalo. Marinated with ginger, garlic, chilli, timur and mustard oil, then sun-dried. A Newari and Gurung speciality. Eaten as a snack or side dish. NPR 200–500 ($1.50–$4).

18. Kwati

A soup made from 9 different sprouted beans (the name means 'nine beans'). A Newari and Limbu speciality, eaten during the Janai Purnima festival in August. Nutritious and delicious. NPR 150–300 ($1–$2.25).

19. Chiura

Beaten (flattened) rice, a Newari staple. Eaten dry or soaked, usually with curd, milk, choila, or tea. A versatile base for many Newari dishes. NPR 50–150 ($0.40–$1.10).

20. Raksi

Nepali millet or rice wine, distilled at home in rural areas. Strong (40–50% ABV), warm, served at room temperature. Each region has its own variant — try the Limbu version (tongba-style) or the Newari version (clear, distilled). NPR 200–500 ($1.50–$4) per bottle. Note: home-distilled, so quality varies.

Nepali Food by Region

Region	Cuisine Style	Must-Try Dish
Kathmandu Valley (Newari)	Spicy, complex, feast-style	Newari set (Samay Baji)
Thakali (Mustang, Kali Gandaki)	Refined, balanced, vegetable-forward	Thakali set
Sherpa (Everest region)	Tibetan-influenced, warming	Sherpa stew
Limbu (eastern Nepal)	Fermented, sour, complex	Tongba + aloo tama
Mountain tea houses	Simple, filling, carb-heavy	Dal bhat + apple pie (Marpha)
Terai (southern plains)	Indian-influenced, spicy	Litti chokha

Where to Eat the Best Nepali Food in Kathmandu

• Yangling (Thamel) — best momos and thukpa in Kathmandu. $2–$5.
• Honacha (Patan) — authentic Newari set. $3–$6.
• Bhanchha Ghar (Kirtipur) — traditional Newari restaurant. $5–$12.
• Krishnarpan (Dwarika's Hotel) — fine-dining Nepali. $25–$50.
• Hotel Shankar Garden Restaurant — dal bhat buffet. $8.
• Newari Kitchen (Thamel) — modern Newari cuisine. $5–$12.
• Thakali Bhanchha (Thamel) — authentic Thakali set. $4–$8.

Food Safety in Nepal

• Eat at busy restaurants — high turnover means fresh food
• Avoid raw vegetables and salads in rural areas (washed with tap water)
• Only eat hot, freshly-cooked food
• Peel fruit yourself; avoid pre-cut fruit
• Drink bottled or filtered water only — see our water purification guide.
• Bring Imodium and rehydration salts — diarrhoea is the most common traveller illness in Nepal
• Avoid ice in drinks (made from tap water)
• Be cautious with street food — eat where locals eat, where you can see the food being cooked

Nepali Food Etiquette

• Eat with your right hand only (left hand is considered unclean)
• Wash your hands before and after eating — most restaurants provide a hand-washing station
• Try a little of everything — refusing food is impolite
• Don't waste food — Nepali culture considers food sacred
• Refills of dal bhat are free — ask 'Pairoo' (more) if you want more
• Tipping is not expected in local restaurants; 10% is appreciated in tourist restaurants
• If invited to a Nepali home, bring a small gift (fruit, sweets) and remove your shoes before entering

Nepali food is one of the great underappreciated cuisines of Asia — diverse, flavourful and uniquely adapted to the country's geography and ethnic mix. Try at least half of these 20 dishes during your Nepal trip, and you will understand why. For more Nepal travel, see our Kathmandu budget guide and our Pokhara guide.