Waquar Habib
Sel Roti is a sweet, crispy snack on the cusp of doughnuts and bagels. It's a popular treat in Nepal, especially during festivals like Tihar and Dashain. Typically eaten for breakfast, it's served with dips made of yoghurt and vegetable chunks.
Gundruk, a medley of fermented and pickled green vegetables, is Nepal's national dish. It is typically served as a side dish with main course meals and has a tangy flavour. It's stored in pots so as to release acidic juices and enhance their flavour.
Yomari is a popular dessert consumed during Yomari Punhi festival. It is a sweet dumpling filled with jaggery and sesame seeds and shaped like a fish or conch shell.
Nepali dumplings filled with a mixture of meat (often buffalo or chicken) or vegetables, and spices. They are usually served with a dipping sauce.
It is a noodle soup that originated from Tibetan cuisine but is also popular in Nepal. It is a wintry broth that typically includes vegetables, meat, and noodles. An Indian equivalent of it will be Haleem.
A popular Nepalese dish, Dal-Bhaat consists of steamed rice (bhaat) served with lentil soup (dal) and various accompaniments such as vegetables, pickles, and occasionally meat.
Samya Bhaji is a traditional dish of the Newari tribe. It comprises beaten rice, barbecued buffalo meat, eggs, and spicy potato salad.
Dhindo is made out of buckwheat or millet flour and served as a side dish with vegetables and meat curries. It is particularly famous among the Tamangs residing in the hilly regions of Nepal.
Kwati is a soup that consists of a mixture of nine types of sprouted beans. This dish originates in the Newari culture and is typically consumed during the Guni Punhi festival, the full moon day of Gunlā, the tenth month in the Nepal Era lunar calendar.
Tongba is an alcoholic beverage made from fermented millet, traditionally consumed by the Limbu people of Eastern Nepal. It is served in a container called a tongba and consumed through bamboo straws.