Nepal

Nestled in the Himalayas between India and Tibet, Nepal's cuisine reflects its stunning geography—from the steamy lowland Terai to the frozen peaks of Everest. Dal bhat, the twice-daily meal of rice, lentils, and vegetables, sustains trekkers and farmers alike. Momos, the beloved dumplings, arrived with Tibetan refugees and became a national obsession. Newari cuisine from the Kathmandu Valley offers elaborate feasts with dozens of courses, while mountain cooking relies on hardy ingredients like potatoes, buckwheat, and dried meats. Every dish carries the warmth of Nepali hospitality.

Momos

Nepal's beloved dumplings, found everywhere from street carts to fine restaurants. These juicy parcels can be filled with chicken, buffalo, pork, or vegetables, and are served with fiery tomato achar. The pleating technique is a point of pride for Nepali cooks.

Ingredients: For the dough, 200g all-purpose flour, 100ml warm water, Pinch of salt, For the filling, 250g ground chicken or pork, 1 small onion (finely minced), 3 cloves garlic (minced), 15ml ginger (minced), 30ml cilantro (chopped), 15ml soy sauce, 5ml cumin powder, 15ml vegetable oil, Salt and pepper.

Preparation: Make dough: Mix flour and salt, add warm water gradually, knead until smooth and elastic. Cover and rest for 30 minutes. For filling: Mix all filling ingredients thoroughly. The mixture should be moist but not wet. Divide dough into 16 pieces. Roll each into a thin circle, about 8cm across, with edges thinner than the center. Place a tablespoon of filling in the center. Pleat the edges together, twisting at the top to seal, or fold into half-moons. Arrange momos in a steamer lined with cabbage leaves or oiled parchment, leaving space between each. Steam over high heat for 10-12 minutes until the dough is translucent and filling is cooked through. Serve hot with tomato achar (spicy tomato chutney).

💡 For juicier momos, add a tablespoon of vegetable oil to the filling and refrigerate before wrapping—cold fat stays inside during cooking.

Dal Bhat

The cornerstone of Nepali cuisine—rice and lentils eaten twice daily across the country. The saying "dal bhat power, 24 hour" speaks to its sustaining energy. The dal is tempered with spices, served with rice, vegetable tarkari, and achar.

Ingredients: For dal, 150g yellow lentils (masoor or moong), 5ml turmeric, 600ml water, 30ml ghee, 3ml cumin seeds, 2 dried red chilies, 3 cloves garlic (sliced), 1 tomato (chopped), Fresh cilantro, For serving, 300g cooked basmati rice, Vegetable tarkari (sautéed greens), Achar (pickle/chutney).

Preparation: Wash lentils until water runs clear. Combine with 600ml water and turmeric in a pot. Bring to a boil, then simmer for 20-25 minutes until completely soft. Mash the lentils lightly with a whisk or back of a spoon. The consistency should be soupy. In a small pan, heat ghee over medium-high heat. Add cumin seeds and dried chilies—they should sizzle immediately. Add garlic slices and fry until golden, about 30 seconds. Add tomato and cook briefly. Pour this tempering (tadka) into the dal. Stir well and season with salt. Serve in a thali: mound rice in the center, dal in a small bowl, with tarkari and achar on the side. Mix everything together on the plate as you eat, using your right hand traditionally.

💡 The sizzling tadka is essential—it should crackle when it hits the dal. Make sure your ghee is hot enough before adding spices.

Sel Roti

A traditional ring-shaped rice bread, crispy outside and soft within. Sel roti is essential for festivals like Dashain and Tihar, but loved year-round for breakfast with tea. The batter ferments slightly, giving a subtle tang that balances the sweetness.

Ingredients: 200g rice flour (or soaked and ground rice), 100g sugar, 50ml warm milk, 30ml ghee (melted), 2ml cardamom powder, 1 ripe banana (mashed), Oil for deep frying.

Preparation: Combine rice flour, sugar, cardamom, and mashed banana in a bowl. Add warm milk and melted ghee. Mix to form a thick, pourable batter—thicker than pancake batter but not as thick as dough. Cover and let rest for 1-2 hours at room temperature. The batter will develop slightly. Heat oil to 170°C in a deep pan. The oil should be about 5cm deep. Dip your hand in the batter, then let it drip in a circular motion into the oil, forming a ring about 10cm across. Fry for 2-3 minutes per side until deep golden brown and cooked through. Drain on paper towels. Serve warm with tea or yogurt.

💡 The hand-dripping technique takes practice. Alternatively, pour batter through a funnel or squeeze bottle moving in a circle.