Asia · Traditional

Nepalese cuisine

Momo, dal bhat, and mountain stews.

Explore recipes Build a Nepalese menu Wine pairings

Food history

Why Nepalese cuisine is worth exploring

Nepalese food tells the story of geography, trade, agriculture and family cooking. The cuisine has been shaped by the ingredients people could grow, preserve, carry and share, as well as by markets, festivals, migration and regional identity.

Why it is famous

Nepalese cuisine is famous for dishes that feel strongly connected to place: everyday family recipes, celebration food, regional specialities and ingredients that give the cooking its recognisable character.

Regional food story

Nepalese cuisine is not one single style. Treat the country page as a gateway into regional dishes, local ingredients, family recipes and occasion-led cooking.

How to cook it

Flavours, ingredients and menu ideas

Signature ingredients

Look for the ingredients that define Nepalese cooking: staple grains or breads, seasonal vegetables, local herbs and spices, regional cheeses or dairy where relevant, preserved foods, seafood or meat traditions, and sweets linked to festivals or family gatherings.

Cooking style

The cooking style ranges from simple home dishes to more elaborate food for celebrations. Good Nepalese recipes usually balance staple ingredients with texture, seasoning and a clear sense of occasion.

Build a menu

Build a Nepalese menu by choosing a light starter, a signature main and a dessert that shows the country’s baking or sweet traditions. Add wine or drink pairings where the dish has enough richness, spice, acidity or sweetness to make the match useful.

Starters Mains Desserts

Cook by course

Nepalese recipes

Start with a starter, choose a main, then finish with a dessert to build a complete country-inspired menu.

Starters

Nepalese starters

Aloo Sadheko

Aloo Sadheko is a traditional Nepalese starter built around bright appetising flavours, hand-held textur…

Starter 50 mins

Chatamari

Chatamari is a traditional Nepalese starter built around bright appetising flavours, hand-held texture o…

Starter 50 mins

Momo

Momo is a traditional Nepalese starter built around bright appetising flavours, hand-held texture or a s…

Starter 50 mins

Main courses

Nepalese main courses

Thukpa

Thukpa is a traditional Nepalese main built around chewy noodles, savoury sauce and the everyday comfort…

Main 50 mins

Dal Bhat Tarkari

Dal Bhat Tarkari is a traditional Nepalese main built around legumes, vegetables, pulses and the patient…

Main 1 hr 5 mins

Gundruk ko Jhol

Gundruk ko Jhol is a traditional Nepalese main built around legumes, vegetables, pulses and the patient…

Main 1 hr 5 mins

Sel Roti with Aloo Dum

Sel Roti with Aloo Dum is a traditional Nepalese main built around legumes, vegetables, pulses and the p…

Main 1 hr 5 mins

Dhido with Goat Curry

Dhido with Goat Curry is a traditional Nepalese main built around slow-cooked meat, deep seasoning and t…

Main 1 hr 50 mins

Kwati

Kwati is a traditional Nepalese main built around slow-cooked meat, deep seasoning and the generous cook…

Main 1 hr 50 mins

Newari Choila

Newari Choila is a traditional Nepalese main built around slow-cooked meat, deep seasoning and the gener…

Main 1 hr 50 mins

Sekuwa

Sekuwa is a traditional Nepalese main built around slow-cooked meat, deep seasoning and the generous coo…

Main 1 hr 50 mins

Yomari Main Plate

Yomari Main Plate is a traditional Nepalese main built around slow-cooked meat, deep seasoning and the g…

Main 1 hr 50 mins

Desserts

Nepalese desserts

Juju Dhau

Juju Dhau is a traditional Nepalese dessert built around sweetness, texture, festival memory and the loc…

Dessert 1 hr 10 mins

Lalmohan

Lalmohan is a traditional Nepalese dessert built around sweetness, texture, festival memory and the loca…

Dessert 1 hr 10 mins

Yomari

Yomari is a traditional Nepalese dessert built around sweetness, texture, festival memory and the local…

Dessert 1 hr 10 mins

Wine and drink pairings

What to drink with Nepalese food

When pairing wine with Nepalese food, match the structure of the dish first: fresh whites for seafood and herbs, medium reds for tomato, spice or roast meat, sparkling wines for fried or salty starters, and sweet or fortified wines for desserts.

Red

Beaujolais / Gamay

Juicy light red with cherry, raspberry and low tannin. Excellent slightly chilled with charcuterie, poultry, pâté, saus…

Grape: Gamay Region: Beaujolais, Loire, Switzerland

Red

Chianti / Sangiovese

Savoury, high-acid Italian red with cherry, dried herbs and firm but food-friendly tannins. Built for tomato, olive oil…

Grape: Sangiovese, Canaiolo, Colorino Region: Tuscany, Umbria, Emilia-Romagna

Red

Côtes du Rhône / GSM Blend

Southern Rhône-style blend with dark fruit, herbs, pepper and moderate tannin. Reliable with stews, roast meat, beans a…

Grape: Grenache, Syrah, Mourvèdre Region: Rhône, Languedoc, Australia

Red

Douro Red

Structured Portuguese red with dark fruit, spice and firm tannin. Excellent with Francesinha, roast pork, beef, smoky d…

Grape: Touriga Nacional, Touriga Franca, Tinta Roriz, Alicant… Region: Douro Valley, Dão, Alentejo

Red

Pinot Noir / Burgundy

Elegant red with red cherry, earth, spice and fine tannins. Great with duck, mushroom, poultry, pork and lighter beef d…

Grape: Pinot Noir, Spätburgunder Region: Burgundy, Oregon, Central Otago, Baden

Red

Rioja / Tempranillo

Spanish red with red fruit, vanilla, leather and spice. Good with garlic chicken, lamb, roast meat, paprika and grilled…

Grape: Tempranillo, Garnacha, Graciano Region: Rioja, Ribera del Duero, Navarra

Red

Syrah / Shiraz

Peppery, dark-fruited red with savoury spice and medium-to-firm tannins. Great with grilled meat, pepper, smoke, sausag…

Grape: Syrah, Shiraz Region: Northern Rhône, Barossa, South Africa

White

Gewürztraminer

Highly aromatic white with lychee, rose, ginger and spice. Works with fragrant dishes, rich cheese and lightly sweet de…

Grape: Gewürztraminer Region: Alsace, Alto Adige, Germany