page_title: Nepal
section_title: Cuisine
hierarchical_section_title: Nepal / Culture / Cuisine
caption_attribution_description: English: Image of a Newa cuisine "Samaybaji"
context_page_description: Nepal, officially the Federal Democratic Republic of Nepal, is a country in South Asia. It is mainly in the Himalayas, but also includes parts of the Indo-Gangetic Plain. It is the 49th largest country by population and 93rd largest country by area. It is landlocked, and borders China in the north and India in the south, east and west, while Bangladesh is located within only 27 km of its southeastern tip and Bhutan is separated from it by the Indian state of Sikkim. Nepal has a diverse geography, including fertile plains, subalpine forested hills, and eight of the world's ten tallest mountains, including Mount Everest, the highest point on Earth. Kathmandu is the capital and the largest city. Nepal is a multiethnic country with Nepali as the official language.
  The name "Nepal" is first recorded in texts from the Vedic period of the Indian subcontinent, the era in ancient India when Hinduism was founded, the predominant religion of the country. In the middle of the first millennium BCE, Gautama Buddha, the founder of Buddhism, was born in Lumbini in southern Nepal. Parts of northern Nepal were intertwined with the culture of Tibet.
context_section_description: Nepali cuisine consists of a wide variety of regional and traditional cuisines. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other, using locally available spices, herbs, vegetables, and fruit. The Columbian exchange had brought the potato, the tomato, maize, peanuts, cashew nuts, pineapples, guavas, and most notably, chilli peppers, to South Asia. Each became staples of use. The cereals grown in Nepal, their choice, times, and regions of planting, correspond strongly to the timing of Nepal's monsoons, and the variations in altitude. Rice and wheat are mostly cultivated in the terai plains and well-irrigated valleys, and maize, millet, barley and buckwheat in the lesser fertile and drier hills.
  The foundation of a typical Nepali meal is a cereal cooked in plain fashion, and complemented with flavourful savoury dishes. The latter includes lentils, pulses and vegetables spiced commonly with ginger and garlic, but also more discerningly with a combination of spices that may include coriander, cumin, turmeric, cinnamon, cardamon, jimbu and others as informed by culinary conventions. In an actual meal, this mental representation takes the form of a platter, or thali, with a central place for the cooked cereal, peripheral ones, often in small bowls, for the flavourful accompaniments, and the simultaneous, rather than piecemeal, ingestion of the two in each act of eating, whether by actual mixing—for example of rice and lentils—or in the folding of one—such as bread—around the other, such as cooked vegetables. Dal-bhat, centred around steamed rice is the most common example. as well as dairy and sometimes meat, is the most common and prominent example. The unleavened flat bread  made from wheat flour called chapati occasionally replaces the steamed rice, particularly in the Terai, while Dhindo, prepared by boiling corn, millet or buckwheat flour in water, continuously stirring and adding flour until thick, almost solid consistency is reached, is the main substitute in the hills and mountains. Tsampa, flour made from roasted barley or naked barley, is the main staple in the high himalayas. Throughout Nepal, fermented, then sun-dried, leafy greens called Gundruk, are both a delicacy and a vital substitute for fresh vegetables in the winter.
  A notable feature of Nepali food is the existence of a number of distinctive vegetarian cuisines, each a feature of the geographical and cultural histories of its adherents. The appearance of ahimsa, or the avoidance of violence toward all forms of life in many religious orders early in South Asian history, especially Upanishadic Hinduism, Buddhism and Jainism, is thought to have been a notable factor in the prevalence of vegetarianism among a segment of Nepal's Hindu and Buddhist populations, as well as among Jains. Among these groups, strong discomfort is felt at thoughts of eating meat. Though per capita meat consumption is low in Nepal, the proportion of vegetarianism is not high as in India, due to the prevalence of Shaktism, of which animal sacrifice is a prominent feature.
  Nepali cuisines possess their own distinctive qualities to distinguish these hybrid cuisines from both their northern and southern neighbours. Nepali cuisines, with generally tomato-based, leaner curries, are lighter than their cream-based Indian counterparts, and Nepali momo dumplings are heavily spiced compared to their northern counterparts. Newar cuisine, one of the richest and most influential in Nepal, is more elaborate and diverse than most, as Newar culture developed in the highly fertile and prosperous Kathmandu valley. A typical Newar cuisine can comprise more than a dozen dishes of cereals, meat, vegetable curries, chutneys and pickles. Kwanti (sprouted beans soup), chhwela (ground beef), chatamari, (rice flour crepe), bara (fried lentil cake), kachila (marinated raw minced beef), samaybaji (centred around flattened rice), lakhaamari and yomuri are among the more widely recognised. Juju dhau, a sweet yoghurt originat
caption: Samayabaji (Newar cuisine)
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