From momo to thukpa: 9 must-try Nepalese dishes and why you’ll love them

Nepalese cuisine is rarely the first thing travellers think of when visiting South Asia, yet it offers a surprising depth of flavour and tradition. Meals are shaped by geography, local ingredients and centuries of cultural exchange with India, Tibet and China. Staples such as rice, lentils and vegetables form the backbone of most dishes, complemented by spices that are aromatic rather than overpowering. Exploring Nepalese dishes gives insight into daily life and festive rituals alike, from humble street food to celebratory feasts. Across bustling Kathmandu markets or quiet mountain villages, these meals reveal regional diversity and culinary history, making them a must-try for any visitor.

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Momo – steamed or fried dumplings

Momo are Nepalese dumplings that can be filled with spiced meat, such as buffalo or chicken, or with vegetables for a vegetarian option. Typically steamed, though sometimes fried for a crispier exterior, they are served with a tangy tomato-based or sesame dipping sauce that enhances the filling without overpowering it. Originating from Tibetan culinary influence, momo are now a staple across Nepal, appearing in street stalls, cafés and family kitchens alike. The thin, chewy wrapper provides a subtle contrast to the richly seasoned filling, while garnishes such as fresh herbs or a dash of chilli oil can add an extra layer of flavour. Often eaten as a snack, appetiser or part of a larger meal, momo is an example of how Nepalese dishes blend practicality with approachable, balanced taste, making them one of the country’s most recognisable and widely enjoyed foods.

Dal Bhat – lentil soup with steamed rice

A staple of everyday Nepalese meals, Dal Bhat combines lentil soup and rice for a balanced, nourishing plate (Photo: The Wonder Nepal)

No visit to Nepal is complete without Dal Bhat, the foundation of everyday meals. This combination of lentil soup and steamed rice is typically accompanied by vegetable curries, pickles or small portions of meat. Regional variations influence the consistency of the dal and the choice of sides, but the dish always offers balance, nutrition and warmth. Dal Bhat shows how Nepalese dishes often prioritise simplicity and practicality while leaving room for seasonal creativity.

Gundruk – fermented vegetable side dish

Gundruk is a fermented leafy green, commonly made from mustard, radish or spinach leaves, and used in soups or served as a side dish. Its tangy, slightly sour taste reflects traditional preservation methods, allowing greens to be stored through the winter while retaining nutrients and flavour. Nepalese dishes adapt to both environment and season, transforming humble ingredients into something distinctive and satisfying, and gundruk is an example of that tradition.

Aloo Tama – curry with potatoes

Potatoes meet bamboo shoots in this subtly spiced, tangy curry, highlighting seasonal Nepalese flavours (Photo: Himalayan Heritage)

Aloo Tama is a curry combining potatoes, or aloo, with bamboo shoots, or tama, sometimes with black-eyed peas. The bamboo shoots lend a distinctive sour note, balanced by earthy potatoes and mild spices. Often served with rice, it reflects Nepalese resourcefulness in using local, seasonal ingredients and demonstrates how everyday dishes incorporate texture, acidity and subtle seasoning.

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Sel roti – rice flour doughnut

Sel Roti is a ring-shaped rice flour doughnut, crisp on the outside and soft in the centre. It is often prepared during festivals or special occasions and is lightly sweet, sometimes flavoured with cardamom. Served with tea or yoghurt, Sel Roti offers a mild, comforting taste that contrasts with spicier or more savoury dishes. It also provides insight into the celebratory side of Nepalese cuisine, where sweets are prepared for community and ritual.

Thukpa – hearty noodle soup

Thukpa is a noodle soup typically served with meat, vegetables or a combination of both, simmered in a lightly seasoned, aromatic broth. It originates from Tibetan influences in northern Nepal and is particularly popular in mountainous and colder regions, where its warmth provides comfort against the chill. The dish is versatile: noodles can be handmade or store-bought, while the broth may vary from simple vegetable stock to a more complex, spiced base with ginger, garlic and mild chilli. Often garnished with fresh herbs, green onions or a squeeze of lemon, Thukpa balances hearty textures with subtle, nuanced flavours. It is a dish that exemplifies the practicality and adaptability of Nepalese cuisine, offering nourishment, warmth and a gentle introduction to the diverse range of Nepalese dishes.

Chatamari – rice flour crepe

Known as Nepali pizza, Chatamari is a crisp-edged rice crepe topped with meat, vegetables or egg

Often called Nepali pizza, Chatamari is a rice flour crepe traditionally topped with minced meat, vegetables or egg. It originates from the Newar community in the Kathmandu Valley and is particularly associated with festivals and special occasions. The base is made from finely ground rice batter, spread thin and cooked on a flat griddle until crisp at the edges and soft in the centre. Toppings vary widely, from spiced minced meat to chopped vegetables or a simple egg, and it can be eaten as a snack, appetiser or light meal. Chatamari is also commonly paired with a side of pickles or chutney, which adds tang and balance to its mild, comforting flavours, making it one of the more versatile Nepalese dishes.

Yomari – rice flour dumplings

Yomari are steamed rice flour dumplings filled with jaggery and sesame seeds, traditionally made by the Newar community for Yomari Punhi, a harvest festival celebrating the rice crop. The dumplings are shaped like a fish or cone, symbolising prosperity and good fortune, and are boiled or steamed until the outer layer is soft and chewy. Inside, the sweet filling of jaggery and roasted sesame provides a rich, nutty flavour that contrasts with the delicate exterior. Often shared among family and neighbours, Yomari are not only a treat but a reflection of Nepalese rituals and festive traditions. They highlight how Nepalese dishes can combine texture, taste and cultural meaning in a single bite.

Sekuwa – grilled marinated meat

Charcoal-grilled marinated meat with herbs and spices, Sekuwa offers smoky, balanced flavour in every bite

Sekuwa is marinated meat, often buffalo, chicken or goat, grilled over charcoal to achieve a lightly smoky flavour. The marinade typically combines garlic, ginger, herbs and mild spices, allowing the natural taste of the meat to remain central while adding depth and aroma. Sekuwa is commonly sold as street food in bustling markets but is also a staple at festivals, family gatherings and roadside stalls. It can be served on skewers or sliced, sometimes accompanied by pickles or flatbreads. The dish reflects Nepalese attention to balance, technique and seasonality, demonstrating how meat can be transformed with subtle preparation rather than heavy sauces or intense spice. Sekuwa’s simplicity, combined with its smoky, fragrant profile, makes it a memorable entry point into the broader range of Nepalese dishes.

From Dal Bhat to Thukpa, Nepalese dishes offer a balance of simplicity and nuance. They are not only sustenance but also a reflection of regional ingredients, preservation methods and cultural practices. Sampling these dishes allows visitors to experience Nepal’s culinary landscape with the same attention given to its scenery and architecture, revealing a cuisine that is quietly diverse, practical and rewarding to explore.

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