Food
A trip to Nepal is also a journey for the palate! Nepalese cuisine may not be as world-famous as Indian or Thai, but it is honest, nutritious, and reflects the geographical and cultural diversity of the country. It is often based on what is locally available – from rice and lentils in the valleys to barley and buckwheat in the mountains.
For me, sharing a meal is one of the most beautiful moments on a tour. When we sit together in a lodge after a long day of trekking, with a steaming bowl of Dal Bhat or a warming soup in front of us, and exchange stories – these are moments that connect. Nepalese cuisine is mostly simple, but prepared with love and gives you the energy you need for your adventures.
Dal Bhat Power – 24 Hour!
You might see this slogan on T-shirts: "Dal Bhat Power, 24 Hour!". And there's a true core to it. Dal Bhat is THE national dish of Nepal and the main meal for millions of Nepalese, often twice a day.
What is Dal Bhat?
It's actually a set of several components:
- Dal: A spicy soup made from cooked lentils (various types possible).
- Bhat: Cooked rice (the quantity is often impressive!).
- Tarkari: A seasonal vegetable curry (sometimes potatoes, sometimes beans, sometimes cauliflower...).
- Achar: A spicy or sour pickle (pickled vegetables or fruits) that adds zest to the whole thing.
- Optional: Sometimes it's served with Saag (cooked leafy greens), yogurt (Dahi), or a crispy flatbread (Papad). The great thing on treks: In most lodges, you get a free refill with Dal Bhat (especially for rice and dal) until you're truly full. Perfect for hungry hikers!
More Than Lentil Soup: Other Nepalese Specialties
Even though Dal Bhat is ubiquitous, Nepalese cuisine has much more to offer. Especially due to the different ethnic groups, there are exciting regional differences.
Momos: The Nepalese Dumplings
These Tibetan-inspired dumplings are incredibly popular! Steamed or fried, filled with vegetables, buffalo meat (Buff), chicken, or cheese. Served with a spicy tomato or sesame sauce (Achar). A must-try on every trip!
Thukpa: Warming Noodle Soup
Also of Tibetan origin. A hearty noodle soup with vegetables and often pieces of meat. Perfect for warming up on cold days or on a trek.
Tsampa: The Power Food of the Mountains
Roasted barley flour, a staple food in the high alpine regions, especially among Sherpas and Tibetans. Often mixed with butter tea or milk to form a porridge or shaped into balls. Very nutritious!
Sel Roti: Crispy Rice Rings
A ring-shaped, slightly sweet bread made from rice flour, which is deep-fried. You often find it at festivals or as a special snack.
Newari Khaja Set: Feast in Miniature
Newari cuisine from the Kathmandu Valley is famous for its variety. A Khaja Set is a kind of appetizer platter with many small, often spicy and flavorful dishes, served with Chiura (flattened rice flakes). A real taste experience!
**Curries & Co:**
Besides Dal Bhat Tarkari, there are of course other curries, often with potatoes (Alu), cauliflower (Cauli), beans (Simi), or sometimes with chicken (Kukhura) or goat meat (Khasi).
Snacks for in-between: At street stalls and in small eateries, you'll often find delicious snacks like Samosas (filled pastries), Pakoras (deep-fried vegetables in batter), or Chatpate (a spicy-hot snack mix of puffed rice, noodles, potatoes, onions, and chilies).
What's to Drink?
- Chiya (Tea): The national drink! Mostly Masala Chiya is consumed: black tea boiled with milk, sugar, and spices (ginger, cardamom, cloves). It's offered everywhere and at any time of day and is an important part of hospitality. In the mountains, especially in Tibetan-influenced areas, people also drink Butter Tea (Su Chiya) – black tea with yak butter and salt. It's an acquired taste, but very nutritious!
- Lassi: A refreshing yogurt drink, prepared sweet or salty. Perfect in hot weather.
- Water: Tap water should not be drunk! Buy bottled water (check for an intact seal) or, even better and more environmentally friendly, use water purification tablets or a water filter for tap water or water from safe sources (ask your guide!). On my tours, we place great importance on safe drinking water.
Local Alcohol: There are traditional alcoholic beverages like Raksi (a clear spirit, usually distilled from millet or rice) and Chhaang or Tongba (a cloudy, slightly sour millet beer, sometimes served warm in a bamboo container with a straw). Trying them can be interesting, but be careful – the alcohol content is often difficult to estimate! Drink in moderation and respect local customs, especially in religious contexts or in conservative villages. At high altitudes, alcohol is generally not recommended as it impairs acclimatization.
Food Culture & Tips for Travelers
- Right Hand: Traditionally, food is eaten with the right hand in Nepal (the left hand is considered unclean). However, you will always get cutlery in tourist restaurants.
- Hospitality: Offering food is an important part of the culture. Even if you're not hungry, try at least a small bite to appreciate the gesture.
- Hygiene: Eat at busy stalls where food is freshly prepared. Be cautious with raw, unpeeled fruits and vegetables. Wash your hands regularly.
- Food on the Trek: Lodges usually have a surprisingly extensive menu with Nepalese and international dishes (pasta, pizza, pancakes). However, Dal Bhat is usually the safest, cheapest, and most nutritious choice.
Nepalese cuisine is an adventure in itself. Be curious, try new things, and enjoy the authentic flavors! Often, it's the simple dishes like Dal Bhat that taste best on a trek.
In the next chapter, we travel back in time and look at the history and impressive architecture of Nepal.