Nepali Food

After the short overview about Georgian food I would like to present the Nepali cuisine as well. It can be summarized by just two words: Dal Bhat.

This dish consisting of lentil soup (Dal) with rice (Bhat) is the national dish of Nepal. Typically, it is served with some (boiled) greens, papadum, and some (vegetable) curry. Judging from our Nepali porters and guides, it is eaten at least twice a day (for lunch and dinner).

For the traveller, this dish has multiple advantages:

  1. As it is so popular among Nepalis, the ingredients are always fresh.
  2. It is perfectly suitable for vegetarians (okay, this might not be that important for everyone).
  3. There are always (free) second helpings which are especially welcome after a long hiking day.

In more touristy areas outside of the mountains, the latter seems not be the norm, though. The waiter in Bhaktapur was at least quite surprised when I asked for some more rice and curry (even though he did ask me whether I wanted something else – but maybe he really meant something else). Still, he brought me a second helping without extra charge.

Fried rice (or noodles) with vegetables are also very popular. You can also get vegetable soup, both with or without (insant) noodles, basically everywhere. Finally, influenced by the Tibetan cuisine, there are also Momos (dumplings). In contrast to Georgia, though, it is easier to get them with a vegetable than a meat filling (at least in the mountains).

In addition to the Nepali-Tibetan cuisine, there are also other, more Western, dishes. At the teahouses (at least in the Annapurna region) these tend to be always the same, but still: If you crave for your pizza or pasta with tomato sauce, you can get it. In my opinion, though – even if the variety of food may be limited – the national dishes usually were the better choice.

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