Nepal

Overview

Nepalese cuisine is a blend of flavors and techniques influenced by its neighbors India and Tibet, as well as its own diverse ethnic groups and geography. Stretching from the lowland Terai plains to the high Himalayas, Nepal’s culinary traditions vary significantly by region and community. The staple food is dal bhat (lentil soup with rice), often accompanied by vegetable curries, pickles, and sometimes meat. The cuisine is characterized by the use of spices such as cumin, coriander, turmeric, and mustard oil, but is generally milder than Indian food. Momos (dumplings) and thukpa (noodle soup) reflect Tibetan influences, while Newar cuisine in the Kathmandu Valley offers a distinct repertoire of fermented and smoked foods. Rice, maize, millet, and wheat are common grains, and ghee, yogurt, and buttermilk are used in cooking. Nepal’s culinary identity is also shaped by its religious diversity, with Hindu and Buddhist practices influencing dietary choices, including vegetarianism and the avoidance of beef.

Geography and pantry

Nepal’s dramatic topography ranges from the subtropical Terai plains in the south to the temperate mid-hills and the alpine Himalayas in the north. The Terai, with its hot and humid climate, produces rice, lentils, sugarcane, and tropical fruits like mango and banana. The mid-hills, where most of the population lives, have a temperate climate suitable for maize, millet, wheat, and vegetables such as potatoes, cauliflower, and leafy greens. The high Himalayas support only hardy crops like buckwheat, barley, and potatoes, and livestock such as yaks and goats. Key ingredients across Nepal include rice, lentils, mustard oil, ghee, yogurt, and spices like cumin, coriander, turmeric, ginger, garlic, and chili. Fermented foods, such as gundruk (dried fermented leafy greens) and sinki (fermented radish), are important in the hills for preserving vegetables. The use of timur (Sichuan pepper) and jimbu (a dried herb) adds unique flavors to Nepalese cooking.

Signature dishes

• Dal Bhat — Steamed rice served with lentil soup, vegetable curry, pickles, and often papadum.
• Momos — Steamed or fried dumplings filled with minced meat or vegetables, served with tomato-based dipping sauce.
• Thukpa — Noodle soup with vegetables or meat, seasoned with ginger, garlic, and spices.
• Sel Roti — Ring-shaped rice flour doughnut, deep-fried until crispy and golden, often eaten during festivals.
• Chatamari — Newari rice flour crepe topped with minced meat, eggs, or vegetables, resembling a pizza.
• Gundruk — Fermented leafy greens, typically cooked as a soup or stir-fried with potatoes.
• Yomari — Steamed dumpling made from rice flour dough, filled with sweet chaku (molasses) and sesame seeds.
• Kwati — Mixed bean soup, traditionally prepared during the festival of Janai Purnima.

Cooking techniques

Steaming

Steaming is essential for making momos and yomari, where filled dumplings are cooked in stacked bamboo or metal steamers. This technique preserves moisture and creates a tender texture, reflecting Tibetan influence.

Fermentation

Fermentation is used to preserve vegetables and create distinctive flavors. Gundruk and sinki are made by sun-drying leafy greens or radishes, then fermenting them in airtight containers. This technique is crucial in the hills where fresh vegetables are scarce in winter.

Tempering (Tadka)

Spices are often tempered in hot oil or ghee to release their flavors before being added to dal or curries. Mustard seeds, cumin seeds, dried red chilies, and garlic are commonly used, a technique shared with Indian cuisine.

Deep-frying

Deep-frying is used for snacks like sel roti and pakoras. Sel roti batter is poured in a ring into hot oil, creating a crispy exterior and soft interior. This technique is festive and celebratory.

Sub-regions and styles

• Newar Cuisine — The indigenous cuisine of the Kathmandu Valley, known for elaborate feasts, fermented foods, and dishes like chatamari, yomari, and kwati.
• Sherpa Cuisine — High-altitude cuisine from the Everest region, relying on potatoes, yak meat, butter tea, and tsampa (roasted barley flour).
• Thakali Cuisine — From the Mustang region, featuring buckwheat, barley, and dried meats, with a distinct use of timur (Sichuan pepper).
• Terai Cuisine — Influenced by North Indian cuisine, with emphasis on rice, lentils, and vegetables, and use of mustard oil and dairy.
• Himalayan Cuisine — General term for cuisines of high-altitude regions, characterized by simple, hearty dishes like thukpa and momos, and use of yak products.

In Los Angeles

Nepalese cuisine has a modest but growing presence in Los Angeles, primarily in the form of momo shops and Himalayan restaurants. The neighborhoods of Westwood, Culver City, and Artesia have several restaurants offering Nepalese dishes alongside Indian or Tibetan fare. Notable spots include ‘Momo House’ in Westwood and ‘Himalayan House’ in Culver City. The diaspora is relatively small compared to other South Asian communities, but LA’s diverse food scene has allowed Nepalese cuisine to find a niche, especially among fans of momos and thukpa.

Diaspora context

Nepalese diaspora communities are significant in the United Kingdom, particularly in London, and in the United States, with concentrations in New York, Texas, and California. Other notable diaspora populations exist in Australia, Japan, and the Middle East, especially in Qatar and the UAE, where many Nepalese work as laborers. These communities have established restaurants and grocery stores, helping to popularize dishes like momos and dal bhat globally.