Nepalese cuisine

[1] Other accompaniments may be sliced lemon (nibuwa) or lime (kagati) with fresh green chilli (hariyo khursani) and a fried papad and also Islamic food items like rice pudding, sewai, biryani etc.

Momo is a Himalayan dumpling, filled with minced meat in a flour dough, given different shapes and then cooked by steaming.

[3] It is one of the most popular foods in Nepal and the regions of Sikkim, Darjeeling and Kalimpong in India where Nepali-speaking Indians have a presence.

Maize (makai), buckwheat (fapar), barley (jau), or millet (kodo) become porridge-like (dhido or ato).

[4] Fruits traditionally grown in the hills include mandarin orange (suntala), kaffir lime (kagati), lemon (kaagati), Asian pear (nashpati), and bayberry (kaphal), mangoes (aanp), apples (syauu), peach (aaru), plum (aalcha or aarubakhara), apricot (kurpani) .

A strain derived from wild boar is now raised in captivity and used for meat that is increasingly popular with Pahari ethnicities and castes that did not traditionally eat pork.

[6] The food crops grown in this region are buckwheat, millet, naked barley, common beans, and high-altitude rice.

This tea preparation is also commonly mixed with tsampa flour to make a kind of fast food, which is especially eaten while traveling.

People in this region eat dhido (millet or barley cooked dough), potato curry, momo (dumplings), Jhol Momo, Mokthuk, yak or goat or sheep meat, milk, thukpa, laping or strong alcohol like tongba (millet juice) for their regular diet.

This cuisine is also served in inns (bhattis) run by Thakalis alongside other trade routes and in Pokhara and other towns in the hills of central Nepal, that were said to offer the best food and accommodations before the great proliferation of facilities catering to foreign trekkers.

All castes eat the meat of local sheep called Bheda and Chyangra or Chiru imported from Tibet.

Dried meat is added to vegetable curries or sauteed in ghee and dipped into timur-ko-choup which is a mixture of red chili powder, Sichuan pepper, salt and local herbs.

Newars are an urbanized ethnic group originally living in the Kathmandu Valley, but now also in bazaar towns elsewhere in the world and Middle Hills.

In the fertile Kathmandu and Pokhara valleys, local market farmers find growing produce more profitable than grain, especially now that cheap rice and other staples can be trucked in.

Kwāti (क्वाति soup of different beans), kachilā (कचिला spiced minced meat), chhoylā (छोयला water buffalo meat marinated in spices and grilled over the flames of dried wheat stalks), pukālā (पुकाला fried meat), wo (व: lentil cake), paun kwā (पाउँक्वा sour soup), swan pukā (स्वँपुका stuffed lungs), syen (स्येँ fried liver), mye (म्ये boiled and fried tongue), sapu mhichā (सःपू म्हिचा leaf tripe stuffed with bone marrow) and sanyā khunā (सन्या खुना jellied fish soup) are some of the popular festival foods.

[13] There are dishes for every edible part of buffalo meat (cooked and uncooked) that includes intestine, stomach and brain.

Some of them are Wachipa, Wamik, Masikdaam, Sibring, Sel roti, Bawari, Dhule Achar, Saruwa, Chamre, Dibu, and so on.

Further west, there is Mughlai-influenced Awadhi cuisine—particularly eaten by the substantial Muslim population around Nepalganj bordering Madhesh region.

Fruit commonly grown in the Madhesh include mango (aap), litchi, papaya (armewa/mewa), banana (kera/kela/kola) and jackfruit (katahar/katahal).

[16][17] This contrasted with diets of Pahade/Pahari Hindus that were predominantly agricultural and used only a few sources of animal protein because of religious or caste prohibitions.

[18] Tharu raise chickens and are reported to employ dogs to hunt rats in rice paddies and then roast them whole on sticks.

Mutton may be obtained from nomadic hill people such as Kham Magar who take herds of sheep and goats up to sub-alpine pastures bordering the high Himalaya in summer, and down to Inner Madhesh valleys in winter.

Increasing competition for land forces the Tharu people away from shifting cultivation toward sedentary agriculture, so the national custom of eating rice with lentils gains headway.

[26] Nepal produces a variety of fruits (persimmons, apples, mangoes, tangerines, kiwis) and nuts that are featured in locally prepared sweets.

Dessert is not a well-established concept in the Nepali cuisine and sweets made with milk, yogurt and cheese are often eaten for breakfast as standalone meals.

[27] Snacks include maize popped or parched called khaja (literally "eat and run"); beaten rice (baji or chiura), dry-roasted soybeans (bhatmas, Nepali: भटमास), dried fruit candy (lapsi), and South Asian foods like the samosa and South Asian sweets.

Tea (chiya) usually taken with milk and sugar, juice of sugarcane (sarbat), and buttermilk (mahi) are common non-alcoholic drinks.

Western food like bread, cereals, bagels, pizzas, sandwiches, burgers, and pasta and drinks like Coke, Fanta, and Sprite are common in cities and places where there are a reasonable number of tourists.

On the jharke thal, the rice is surrounded by smaller mounds of prepared vegetables, fresh chutney or preserved pickles, and sometimes curd/yogurt, fish or meat.

Touching or eating food with the left hand, which is traditionally used for washing off after stool, is considered unhygienic, and taboo.