Nepali national cuisine is quite simple, consisting of simple dishes with few ingredients. Rice, vegetables, porridge made of wheat or millet, and potatoes are the mainstay of the diet. The main variety in the traditional cuisine of Nepal is sauces.
Nepalese prefer spicy curry, which is generously spiced in many dishes. In recent years, the Chinese influence has become more and more apparent in Nepalese dishes. Most recipes for sauces come to the country from neighbors, along with the use of noodles and beans, which were previously unknown in Nepal.
One of the national dishes
of Nepal include
dal. Here it's
is a boiled rice with lentils and vegetable curry. Sometimes the dish is accompanied
fresh or pickled soybeans. In addition to vegetables, Nepalese rice is also served with small pieces of meat.
small pieces of meat - yak, goat or poultry. Beef is not eaten because
the cow is considered a sacred animal. In some cases, rice is eaten simply with
butter.
The further you go up into the mountains, the less rice will be on the menus of local guesthouses. In the mountainous part of Nepal they eat wheat porridge and potatoes. Potatoes are boiled or baked whole. And butter made from yak's milk is put in the porridge. Instead of bread in Nepal they bake flatbread made of rice, corn or wheat flour. They are served with almost all dishes.
Nepalis make a lot of cottage cheese and plain sourdough. It is used to make one of the popular local dishes dahi chiura, when broken rice or wheat is added to the plain sourdough. A variety of herbs are put in this dish for flavor.
The main drink of Nepal is black tea. It is drunk here with no additives at all or with milk and cream. In the mountainous part of Nepal you may be offered butter tea, but not everyone will like this version of the drink.
Tonba moonshine, chang barley drink and kukri rum are the alcoholic beverages of choice in Nepal. Beer is brewed from millet or rice and is called rakshi. Imported liquor is very expensive in Nepal, so it doesn't make sense to buy it here.
