10 of the Best Nepali Foods To Try

10 of the Best Nepali Foods To Try

Nepal has a rich history, which is reflected in the diversity of its culture. When we think of Nepalese cuisine, some dishes immediately come to mind, such as Dal Bhat or Chicken Tikka Masala. One dish that stands out among all others is Momo! In this article, we will explore 10 of the best Nepali foods to try!

Dal Bhat

Dal bhat is the staple food of Nepal, and is a mixture of rice and lentils. It's typically served with vegetable curries, pickles and chutneys, fresh herbs, and sometimes egg or meat.


Yomari is a type of rice cake that some people say tastes like a gingerbread cookie. It's traditionally served at the Yomari Punhi festival, which is celebrated on the full moon day in December. According to legend, a poor woman was wandering around looking for food and could only find rice dough and sugar. She used these ingredients to make yomari.

Dhindho or Dhido

Dhindho is a type of Nepali dal that's made with red lentils and yams. Dhido is a variation that substitutes the yams for potatoes. It can be served as a soup, curry, or in another dish.


Samosas are deep-fried pastry triangles that are typically filled with either potatoes, peas, onion, and spices. They can also be made with other ingredients such as beef. This dish originates from the Indian subcontinent and has been popularized in Nepal. Samosas can be eaten as a snack or they can be served as an appetizer, side dish, or main course.


Momos are a traditional dish in Nepal. They have the shape of a dumpling and are made from flour, water, and salt. They are steamed or fried and served either with a tomato sauce or with a spicy red chili sauce.

Wo or Bara

Wo is a Nepalese dish made from roasted barley flour, simmered in water. It is an excellent replacement for rice or noodles and can be eaten with vegetables or meat. The other, bara, is a native Nepalese bread which can be eaten with vegetable curries or chutneys.

Sel Roti

Sel roti is a Nepali dish made with wheat flour and salt. It is usually eaten as breakfast, but it can also be enjoyed as a late night snack. When the dough is rolled out, it is pressed against a heated pan to create the perfect crispy crust. Seasonings are added to the dough before cooking to give it an extra bit of flavor.

Everest Beer

Everest Beer is a beer that is brewed and bottled in Nepal. It has a unique, spicy taste. It is made of barley and water, with small amounts of hops, rice, maize and rye added. This beer is considered to be quite strong at 6%. Although it's not carbonated, you may want to think about pairing it with food for the best experience. However, if you're looking for something more light, try the Everest Light Beer instead.


Gundruk is a fermented food, made from mix of rice and water. The liquid is drained out and the rice is kept aside for some time to ferment. It can be eaten plain or mixed with other ingredients like vegetables, meat, or eggs. Gundruk is often used as a condiment in Nepal, India, and Tibet. The fermentation process helps to preserve the food for a long time.

Gorkhali Lamb

Gorkhali lamb, or "saag" is a popular dish in Nepal and is eaten with dal (lentils) and rice. The lamb is cooked in red curry, ginger, garlic, and other spices. The dish can be made more spicy by adding more hot peppers to the dish.


Chatamari is a rice dish that is often eaten at breakfast. It is made from rice and lentils that are mixed with vegetables and then sautéed in ghee or oil, with cumin, turmeric and salt added for flavor. It is served with yogurt, chili peppers, and dried red onions on the side.