Nepali Cuisine The Nepali cuisine differs from one culture to the another. The Nepali cuisine, also known as the cuisine of the Himalayas.so here's a typical sample of food from different Nepali cultures. Nepali cooking involves basic culinary techniques, such as currying (stewing), stir-frying ("Bhuteko"), grilling ("Sekeko" or "Poleko"), smoking ("Sukaeko"), deep-frying ("Tareko"), braising ("Usineko"), marinating ("Sadheko"), tempering ("Jhaneko"), and steaming ("Baphaeko").

Dal , Bhat and Tarkari - translated as Lentils, Rice and Curried vegetable. It is the main diet of most Nepali people.Regular everyday Nepali food is very healthy, nourishing , practical and surprisingly tasty.The typical nepali curry especially in winter is Gundruk or Sinki ko Jhol (soup / curry of fermented vegetable products) - Visit any Nepali home during winter, you are most likely to smell Gundruk or Sinki aroma in the kitchen! Gundruk tastes will be the unforgettable,tender and slightly sour taste with more soup and they can also be served as a pickle.It is a good appetizers.

APPETIZERS/SNACKS

Chatamari - (Newari) food resembles Pizza or Dosa (south Indian). rice flour flat bread cooked over heat with toppings such as minced meat (with or without some vegetable), egg, sugar or no toppings. Choyla -(Newari) grilled /roasted spicy meat. usually eaten as appetizer with liquor
Gundruk - dried and fermented green vegetables leaves. when made to soup gives a slightly sour, slightly tangy. Kwati - (Newari) soup with many beans. a festival specialty

Momo (cha) - (Newari) a dumplings filled with minced meat (usually buffalo in Nepal, Turkey elsewhere), served steamed or fried. very popular appetizer, afternoon snack or evening meal. Samay Baji - (Newari) beaten rice with roasted meat, smoked fish, boiled-then-fried egg, black soybeans and diced ginger.usually a ritual food co Sekuwa - grilled meat usually made from mutton, duck, chicken, buff, wild boar.
Sel - donoght-like shaped dessert/snack made from rice flour
Sukuti - spicy dried meat roasted over a charcoal fire. Alu Tama - Potato made with bamboo shoots. Takhala - (Newari) Jello of meat soup served cold. Wo and Bara - (Newari) flour patty made of lentils with or without meat/egg topping. used in ritual or festival or used as snack.

MAIN DISHES

Alu Tama - Bamboo shoot and potato. Dal - lentil soup usually eaten with rice. most popular lentils used as dal in Nepal are black, red and yellow. Sag - Green Vegetables

- Spinach, mustard greens or broad-leaved mustard. A standard accompaniment to plain rice for lunch or dinner. Masu - meat with spices (curry) and gravy. usually served with rice. Most Nepalese eat chicken, mutton. Some eat buffalo and pork. Almost no one eats cow. Killing cow is prohibited in Nepal. Bhat - steamed rice, Tarkari

- any vegetable or group of vegetables in curry, usually both can be made in thousands ways. DESSERTS Dahi - Yogurt/Curd Sikarni - curd mixed with dried fruits. DRINKS Rakshi - liquor (can mean local liquor) Thon (Newari) or Chhyang (Tibetan) - the milky white beer/liquor made from fermented rice. Tongba - a popular liquor in the hills. made by pouring hot water into a pot of fermented millet and drunk with a bamboo straw.