Not yet popular on the international scene, Nepalese cuisine is defined by its lentil soups, lean non-creamy curries, and Tibetan-style dumplings made with Indian spices. Most creations here have their roots in Tibetan, Indian and Thai staples. But over time have been infused with an unmistakable Nepalese twist.
Momos- A momo is a small steamed bun usually served with a tomato-based achhar (chutney). Choose whether to get your momos steamed, fried or (we think, the best way) kothey -- half fried, half steamed.
Chatamari- Chatamari a kind of rice crepe, is the special traditional food of the newari people. Made from rice floor, the crepe is topped with minced meat, egg and seasoned with vegetables.
Yomari- A popular festive dish, yomari are often eaten around the post-harvest celebration of Yomari Punhi. These cute fish-shaped treats are steamed rice-flour dumplings containing sweet fillings such as chaku and, more recently, chocolate. According to CNN, yomari are often eaten around the post-harvest celebration of Yomari Punhi.
Sel roti- Sel roti is a ring shaped, sweet Nepali dish mostly prepared during the festival of Tihar. A doughnut like appearance, sell roti is made of rice flour and deep fried in butter.
Thukpa- Thukpa is a noodle soup that originated in the eastern part of Tibet. It consists of boiled, hand-pulled noodles, vegetables and meat -- normally shredded buffalo. Gorgeous Nepal says, that the large Hindu population in Nepal does not eat beef).
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