Nepali Cuisine

Nepali cuisine is wholesome, warming and shaped by the country's position between India and Tibet and its dramatic range of altitudes. Its cornerstone, eaten twice daily by most Nepalis, is dal bhat, a nourishing and endlessly refillable plate of rice, lentil soup, vegetable curry and pickles. Alongside it come the beloved momo dumplings, the Tibetan-influenced noodle soup thukpa, and hearty mountain fare that fuels trekkers and locals alike through the high country.

What you actually see

• Dal bhat - the staple plate of rice, lentils, curry and pickles.
• Momos - the beloved steamed or fried dumplings.
• Thukpa - the warming Tibetan-influenced noodle soup.
• The Newari feast - the varied dishes of the Kathmandu Valley.

When to go

Year-round; dal bhat is the reliable, refillable staple everywhere, and momos are the favourite snack, best from a busy local spot. On the trekking trails, dal bhat is the trekker's trusted fuel, with the saying dal bhat power, 24 hour.

Honest expectations

Nepali food is hearty and wholesome rather than varied or fiery, and on the trails the menus become repetitive, though dal bhat's endless refills are a bonus. Momos are the highlight for many. Take the usual care with water, salads and meat, especially in the mountains where hygiene and refrigeration are limited; vegetarian dal bhat is often the safest, tastiest bet.

Nearby

The Kathmandu Valley for Newari cuisine; the trails for trekker's dal bhat and momos.