Like most of the other nations, Nepal has its own customs, culture, and tastes. Food also provides a sense of unity. Nepal is composed of Himalayan Region, Hilly Region, and the Terai Region. Food and culture in these regions differ significantly. So combined together, we believe, we can explore Nepali traditional foods. Here is our list.

Dheedo: This is a type of flour pudding made out of millet or maize flour, constantly boiling and stirring in a special pan. However, these days Dheedo has lost its grip on sophisticated urban Nepalis.

Jand / Raksi: These are Nepali alcoholic beverages. They are mostly prepared by fermenting millet or Kodo.

Gundruk: It is a lactic acid fermented end product prepared from green leafy vegetables. Gundruk along with Deedo form great partners.

Sinki: Sinki is prepared just like Gundruk but we use roots such as radish to prepare it. It forms great pickle as a side dish.

Tama: Believe it or not Tama is the young bamboo shoot. Tama is cooked alongside potatoes and beans, and the result is great or not so great based on who you ask.

Masyura: Masyura can be made of different vegetables, the vegetables are chopped first then shaped into small balls, and left to dry. This elongated the life of vegetables as well as its test.

Amp Achar (Mango Pickle): The mangoes that are to be pickled are yet to be ripen, the mango flesh is salted and dried in sun, then packed on tight containers. The end product is quite exciting to taste.

Image of Mango Pickle

Durkha / Churpi: These are milk products. Durkha make the strongest hard cheese in the world. Yak, found in Himalayan Region, milk is used to make Durkha.

Beaten rice: It is made from paddy, the processes involved are many but the end result is thin flat paddy that can be eaten with curd or curry.

Khir: Khir is a rich delicacy that most vegetarians love. It is made by boiling rice in milk and stirred continuously to maintain uniformity.

Image of rice pudding

Juju Dhau: It is a type of curd, but it not an ordinary curd. This curd is flavor rich and mostly prepared in Bhaktapur.

If you find that I missed something, please let me know in the comments below.


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