THC Science

Nepali/Nepalese cuisine refers to the food eaten in Nepal. The country's cultural and geographic diversity provides ample space for a variety of cuisines based on ethnicity and on soil and climate. Nevertheless, dal-bhat-tarkari (Nepali: दाल भात तरकारी) is eaten throughout the country. Dal is a soup made of lentils and spices. This is served over boiled grain, bhat—usually rice with vegetable stew, tarkari. Condiments are usually small amounts of extremely spicy chutney (चटनी) or pickle (achaar, अचार) which can be fresh or fermented. The variety of these is said to number in the thousands.^[1] Other accompaniments may be sliced lemon (kagati) with fresh green chili (hariyo khursani). Dhindo is a traditional food of Nepal. It also has a high influence of west and central Asian cuisine.

Nepali/Nepalese dishes[edit]

Aato (made from crushed corn)
Achaar
Anarsa - Sweet rice fried cookie
Alu chop - deep fried smashed potato
Chiura (flattened rice)
Bambaisan - dessert / sweet made out of milk in Ilam district
Bara ^[2]
Batuk - Fried black lentil doughnut
Bhatmaas – Nepali name for fried black soybeans
Buffalo curd – curd dairy product prepared from buffalo milk
Bhakka
Bhatmas sadheko - snacks / salsa made from soybean
Bhogate sadheko - Pomelo salad
Bhuja or murai - Puffed rice
Bagiya - (made of rice flour with different kind of salty or sweet fillings cooked boiling water)
Bhuswa - a spherical-shape sweet flour laddoo made during chhath festival in terai region
Bhuteko Makkai and Bhatmaas
Bigauti - sweet made out from cow's colostrum milk
Bunga ko achar - Salad made from banana flower
Chauka - flax seed curry
Chaat
Chaku (Nepalese cuisine)
Chamre
Chatamari
Chatpate
Chhurpi
Chicken curry
Choila
Choop (छोप) (Til / Silam / Alas / Filunge / Timmur) - Powdered condiments(Sesame / Perilla / Flaxseed / Niger seeds/Nepali Pepper)
Chow mein
chuuk - thickned lemon / lime juice by cooking
Chukauni^[3] - Yoghurt and Potato
Chunlā
Chutney
Curry
Dal
Dal bhat
Dhindo
Dhikri
Dhakane
Daal puri - a traditional snacks in terai region like paratha, made of rice and wheat flour filled with gram pulses.
Fini roti
Fried cauliflower
Fulaura - Fried black lentil balls
Furandana
Ghiu/Ghee
Ghonghi
Gilo roti
Gundruk
Haluwa
Jaaulo
Jerry Swari
Kassar -laddu / sweet made from rice flour
Khalpi - ripened / matured cucumber pickle (fermented)
Khatte (roasted rice)
Khajuri - oil fried cookies
Kheer
Khichdi
Khoa (Kurauni)
Kinema- fermented soybean
Kodo ko roti
Kwati
Khajuriya - like a cookie, dough is fried in oils made during chhath festival in terai region.
Lai - sesame seeds or puffed rice mixed with jaggery syrup and shaped as spherical small balls mainly celebrated on maghe sankranti festival (during February).
Laping
Makai ko roti
Masyaura
Momo (dumpling)
Mula ko Achar (Fermented)
Noodle soup
Phapar ko Roti
Pokhemma
Press cake
Pukala
Pustakari
Puwa / chamal ko puwa - made from coarsely grinded rice
Qeema
Raita
Rikikur - Sherpa potato pancake
Rildhuk / Rildok - mashed and pounded potato Sherpa soup
Roti
Saag (Rayo, Mula, Farsi, Tori, Sisnu, Sim)
Saatu
Samay Baji
Sapu Mhicha
Sekuwa
Sel roti
Sidra - small dried fish
Sikarni - Dessert made from strained yoghurt, fruits and dried nuts
Sinki (food)
Sittan - snacks accompanying alcoholic drinks
Sukkha Roti (Tortilla)
Sukuti
Swan Puka
Tama - bamboo shoots
Taas^[4]
Tarasari
Taruwa - made of vegetables dipped in a gram flour batter and fried.
Thali
Thukpa- Soup Noodles
Thakuwa - like cookies made during chhath festival in terai region.
Wachipa