Himalayan Dishes that you Must TRY

As cuisines have evolved over time, they have developed characteristics that are based on the different factors that have impacted them.

It is the Himalayan region that has a unique food culture, where food is celebrated differently because of the extreme weather conditions.

Nepalese food, which has been passed down through the generations, is closely connected to Nepalese culture and feelings.

While you are in Nepal, you should try the following authentic Nepali foods: Let us just explore some of Nepal’s traditional foods.

YOMARI

Yomari is a Newari cuisine that is relished in Nepal during the Yomari Punhi festival.

It designates the Nepalese calendar month of Poush, which falls on Purnima (a full moon day). Ya-Mari is another name for it.

Ya stands for “like,” while Mari is “delicacy.” Additionally, it is made for special events like baby showers and birthdays. It is also a very well-liked dish in Nepal.

Yomari is a steamed dumpling with a filling of sweet ingredient ‘Chhaku’ (made from jaggery or molasses or palm sugar).

SELROTI

Selroti is very similar to doughnuts. A traditional Nepali snack, that is generally prepared with granulated rice flour.

Selroti is an important sweet and its presence is seen mostly in all the Hindu festivals like Tihar, Teej, weddings, and others.

Not just in Nepal, but this snack is enjoyed by a lot of other Himalayan communities.

JUJU DHAU

A popular sweet dish called juju dhau was developed by the Newar community and has its origins in the Kathmandu area.

This dish, which the Newar community originated from, is typically prepared at feasts. The literal meaning of JUJU DHAU is “The King of Yogurt.”

To enhance the taste of juju dhau, the regional people use buffalo milk to make it rich and full of protein.

LAPHING

Laphing is among one of the top dishes that people are getting to know currently. The street of Boudha is lined up with lafhing shops. Laphing, originally a Tibetan street cuisine, has recently gained enormous appeal among Kathmandu’s foodies.

The starch from moong dal, potato, or wheat flour is used to make these cold noodles. They are then seasoned in a hot sauce made of soy sauce, red pepper flakes, salt, vinegar, garlic, oil, and other spices.

This guide should assist you in making decisions when you are in Nepal.

You can test out a variety of foods, and I don’t think you’ll forget the things we’ve listed while you’re in Nepal.