Top Nepalese Food Items You Must Try

1. Yomari: 

Nepal celebrates the Yomari Punhi festival with the Newari dish Yomari. It names the Nepalese month of Poush, which falls on Purnima, a day of the full moon. Another name for it is Ya-Mari. Mari is "delicacy," while Ya means "like." Additionally, it is designed for special occasions like birthdays and baby showers. In Nepal, it is also a very popular dish. The filling of a steamed dumpling called Yomari is sweet "Chhaku," which is made from palm sugar, molasses, or jaggery. Yomari that has been lying around could also be an excellent breakfast alternative. Also, this Newari cuisine is available in Newars at any time; that’s why it may be called as evergreen food of the Newar community.

You can find the best Yomari : 

1. Kirtipur: Yomari businesses can be found in a number of Newari settlements, one of which is called Lahana in Kirtipur. You might get a taste of how the holiday used to be celebrated in the latter, which has a large Newari community.

2. Patan Durbar Square: Because it was one of the first settlements in the valley and because the entire region is full of culture and history, the Newari community in Patan comes out on top. As you go deeper into Patan Square, a number of shops sell authentic Newari foods like yomari.S ince these shops are typically referred to as "khaja ghar," or lunch homes, you don't need to go to any one place to try authentic Newari food.

3. Basantapur: The third and possibly most well-known yomari establishment in the valley is the Basantapur restaurant with the same name as the meal.Yomari is a new restaurant that serves a variety of Newari and other traditional dishes to its customers.

2. Gundruk: 

Gundruk, a combination of fermented and sun-dried leafy greens, is now a popular Nepali ingredient and flavor (sometimes with roots).It has a strong flavor and a lot of funk and umami. Although the saag vegetables used in gundruk, which include mustard greens, radish, and cauliflower leaves, are fairly well-known, the flavor of the final dish is completely original. After being quickly rehydrated in hot water, the dried leaves can be used as "pickles" (achar) or added to salads. Additionally, dried leaves can be added directly to soups. There is at first a faint "barnyard" flavor when it is tasted, followed by a strong and enticing umami. The bold flavor of Gundruk would go perfectly with rice and some sides of lentils that don't have as much flavor. 

You can find the best gundruk :

1. Local Nepali homes.

2. Typical hilly and mountain region Villages 

3. Hotels and restaurants like: Thakali Bhancha Ghar
                                                     Thamel House Resturant

3. Tongba: 

Tongba is a popular drink in other parts of Nepal as well as a favorite among the Limbu people of eastern Nepal. It is made from starter and fermented millet that has been boiled.T he grains are then combined with hot water to make a milky, thick drink with a pleasant, mild flavor. Tongba is made in a container that is spherical. After the starter and grains are added, hot water is poured on top. The mixture is allowed to settle for a while after being mixed. It is typically consumed through a distinctive straw with a bottom that is perforated and simultaneously functions as a filter. The container can be filled once more and filled three to four more times until the grains lose their color. Tongba is typically consumed as a warming beverage during the winter because it contains low levels of alcohol. Even though the drink is sometimes called jaand, it is usually called tongba, which is also the name of the traditional cup. 

You can find Best tongba in:

Tongba is now available in cafes and restaurants all over Nepal, and both locals and tourists enjoy it. Tongbas, or vessels resembling casks, are available for refilling with pitchers of hot water, so patrons are encouraged to consume their beverages from these vessels. Self-administered, bottomless refills eventually win over the majority of hot beer skeptics.

1. Normally in the house of limbu, rai, tamang.

2. Local Hotels And khaja ghar.

3. Villages in mountain region. 

4. Selroti: 

Shape-wise, sel roti is a Nepali doughnut. It is a traditional sweet bread from Nepal that is made with rice flour or rice granules and is deep-fried in oil or ghee. The majority of Nepalis enjoy this traditional dessert, which is required for Hindu occasions like marriages, bratabandhas, Dashain, and Teej, among others. In extra words, it is a thing which reminds us the festivals, flowers, lights, firecrackers, laughter, brothers, sisters, family and happiness. Sel roti is made and eaten by many Nepali-speaking people in Sikkim, Darjeeling, and, more recently, anywhere Nepalis are present. During any puja, ceremony, or festival, sel roti is also sent as a gift (koseli) or as a prasad to family and friends who live outside of the home. Every non-Nepali, who hasn’t tried selroti yet, must be dying to know how it looks and tastes by now. 

You can find the best selroti in: 

1. Nepali Houses during most of the festivals

2. Local nepali hotels and khaja ghar 

3. You can make it in your home easily 

5. Dal Bhat : 

In Nepal, Dal Bhat Tarkari may be the most popular dish.D ue to its simplicity, ease of preparation, and nutritional value, it is a common dish in Nepal. Even though the food is simple, any gourmet looking for a luxurious and delectable experience should try it. It's also a must-try when you visit the country because it's the country's favorite dish. The dish, which is made of rice (called "Bhat"), lentils (called "Dal"), and a variety of vegetables (called "Tarkari"), is a good option for trekkers who take on challenging journeys in the Nepali Himalayas. Bhat is made at least twice a day in nearly every Nepalese home with tarkari in place of meat and fish. Also frequently included with small portions of fresh or fermented spicy pickles (Achaar).

You can find best Dal vat in:

1. Every Nepali house morning and evening

2. BHOJAN GRIHA (Dillibazar, kathmandu): Bhojan Griha serves authentic Nepali dal-bhat in an authentic former palace.The heritage and tradition of Nepalese cuisine are showcased in each course of their four-course set menu.The opulent dining experience at Bhojan Griha is enhanced by a live singing and dancing show.

3. THAK KHOLA CUISINE(Jhamsikhel, Lalitpur): The well-known Thakali dal bhat is available at the restaurant. Even though most of the ingredients in this dish are the same as those in a dal bhat set, the seasoning in the curries makes it different. Thak Khola is the place to go if you care a lot about taste and don't want to break the bank.

4. TUKUCHE THAKALI KITCHEN(Durbar Marg, Kathmandu) : The restaurant serves local specialties from Tukuche, a sleepy Himalayan village.The restaurant serves Thakali cuisine, which is similar to Nepali dal bhat in that it has a rustic atmosphere that is reminiscent of the lodges in the town of Tukuche.

6. Choila: 

Choila is a one of a kind newari dish basically spicy barbecued buffalo meat. For the most part it is eaten with Beaten rice also known as Chiura, rice pieces. It is hot and spicy. While making choila the meat is cooked over fire made by utilizing straw from rice or wheat. Its price starts from 150 to 500 and more too according to the place and servings. It is considered a necessary part of the diet in festivals among the Newar community along with several other ingredients. It is also an important ingredient of Samay Baji.

You can find best choilas in:

a. Sasa: Twa, Kirtipur: Food items in Sasa: Twa are prepared by Kirtipur native moms, thus they maintain their genuine handmade flavor. Aaila, chhoila, bara, sapu mhicha, newa khaja set, chhyang, and more delectable Newa delicacies are available. There are two types of chhoila: chicken chhoila and buff chhoila.

b. Lahana, Kirtipur: Chhoila here can be purchased either as part of a Newa khaja or samaybaji package or by itself.Additionally, it contains haku chhoila, which may satisfy your palate.The flavor of the delectable chhoila keeps people coming back for more, despite the fact that it is typically spicy and hot.

c. The Chhoila Specialist, Kamalbinayak: Every chhoila fan in the Kathmandu Valley must visit the Chhoila Specialist in Kamalbinayak, Bhaktapur, where chhoila is served fresh and hot from the fire.After that, common spices like salt, cayenne, ginger, garlic, and mustard oil are added.Every mouthful of this delicious, spicy, and juicy chhoila has the same delicious beef flavor.

7. Wo / Bara – Newari Pancakes: 

Bara wo is a delicious lentil pancake.Food can be prepared with any type of lentil, including black and green varieties.This is occasionally utilized by Newars from the Kathmandu Valley.especially for happy occasions like birthdays, weddings, and other celebrations.It can be used with other foods.It goes well with the Newari set meal, "Samhebaji."It's called "Sagun" and is used to bring luck on special occasions like birthdays and weddings.The sagun package includes fried eggs, fried beef, fried tiny fish, and bara Wo. This set of sagun brings luck to the chosen person, according to Newar belief.

You can find best Bara in: 

1. Bhaktapur

2. Lahana(Kritipur)

3. Newari khaja ghars 

4. Local Newari homes

8. Samya Baji: 

Samay baji is the Newari dish that Newari people in Nepal eat the most.It is made up of a variety of meals that are all laid out on a single tray with beaten rice.It is accompanied by the local chyaang or aila, or spirit, (similar to Sakki).Usually, it is made for festivals and other events to show love and happiness.Consequently, the phrase "Samay Baji," where "Samay" denotes time and "baji" denotes beaten rice, represents joyful eating. The Samay Baji is also taken during the major festivals of Nepal like Indra Jatra, Dashain, Tihar (Laxmi Puja, Bhai Tika). This dish is served in almost all the activities of Newari people.
You can find best Samaya baji in :

A. Newa Lahana, Kirtipur 

B. Newa De Café, Kathmandu

C. Nandini Food Court, Lalitpur

9. Thukpa: 

Thukpa is a dish made of cooked, filtered noodles, meat, and vegetables. In general, thukpa is mostly vegetarian and has a slightly spicier flavor.Depending on availability, vegetarian alternatives to the dish's protein components include:tofu, kidney beans, beans, and chickpeas, among othersEgg Thukpa is probably the second most popular type of Thukpa among Nepalese, after vegetarian Thukpa, despite the fact that non-vegetarians also enjoy these dishes.Garnishes like coriander, spring onion, or garlic leaves are common in Nepal.It is particularly popular in Kathmandu and Nepal's mountainous regions. Winter is when most people eat it. Noodles are dipped in a very hot soup in Thukpa, making it a great dish for cold weather. It aids in keeping you warm. Chile-flavored vinegar comes from its own source. Many people enjoy cherry achar, a hot and spicy dish, with this dish. Khaja is typically served for lunch or dinner with Thukpa.

A. Eastern flavoured Thukpa at Noyoz, Baluwataar.

B. Thukpa at Himalyan Sherpa Food House, Boudha.

C. Sichuan dan-dan mian noodle dish at Khawa Karpo Tasty Noodle Factory, Boudha.

D. Gyathuk/Thukpa at Little Tibet, Thamel.

E. Thukpa at Solu Sherpa Khaja Ghar, Mangabazaar.

10. Gorkhali Lamb: 

While visiting Nepal, Gorkhali Lamb is a delicacy that all meat and mutton enthusiasts must experience. In Nepal, lamb is one of the most popular meats, and people often prepare it as a treat for holidays or special events. Along with wedges of potatoes and finely chopped onions, the chunky curry is poured over the slow-cooked, tender lamb chunks. Before being grilled, the lamb chunks are coated with a spicy concoction that explodes in your mouth with flavor. Flatbread goes well with the curry. Lamb is arguably the most desired meat in Nepal, frequently being consumed for special occasions and during festivals. The fine art of making the perfect Lamb curry has been cultivated ever since. Here, the lamb is pre-prepared by grilling before being sautéed in a chili mixture.

1. Gorkha

2. Nearby hotels or resturants 

3. Prepare at your home by importing it.