The Himalayan Kingdom, Nepal has a rich cultural diversity with a mixture of various ethnic groups as per the geographical features of the nation. This has lead to the growth of exotic Nepal cuisines reflecting the prevalent Hindu and Buddhist cultures. Kathmandu Valley is a unique place not only for its exotic culture and tradition, but also for its authentic cuisine.

Nepal food is simple and subtle in flavour, prepared with a unique blend of common ingredients and spices. Commonly used ingredients are garlic, ginger, cumin, coriander, turmeric, black pepper, mustard oil, ghee, cilantro, yak butter etc with distinct spices like Timur and Jimbu, found only in the Himalayas.

The staple dish of Nepal is Daal, Bhaat and Tarkaari (lentils, rice, vegetable curry respectively). This is the main course served in both lunch as well as dinner in between which light snacks are eaten. Other accompaniments are spicy chutney or achar (pickle), often curd, sometimes meat or fish. Alternatives to boiled rice are roti or coarse cornmeal mush called ato. These are famous cuisines of Nepal, of the Khas community. Newars, an ethnic group, are considered specialists of great food. Widespread use of water buffalo meat with various fermented preparations of vegetables grown in the hills. Terai cuisines are rich in traditionally hill grown fruits like mango, papaya, orange, lime, banana and jackfruit.

The most special and authentic cuisines of Nepal include Momos, a meat or vegetable filled dumpling and Tibetan Bread and Honey; a puffy fried bread with heavy raw honey. Both are good for a light breakfast. In the Everest region are delicious local Sherpa dish of potato pancakes called Rikikul that are covered with yak butter or cheese, eaten straight off the griddle. A delicacy that you must try in a culinary tour of Nepal is the dried meat. It makes a great combo with beer or other alcoholic beverages. Also, is Himalayan cuisine in which barley and millet are the main grains with heavy use of potatoes.

Snacks commonly include popped corn, chiura (beaten rice), samosa (turnovers stuffed with meat or vegetables), biscuits (packaged cookies) and Indian-style sweets. Beverages include tea usually taken with milk and sugar, jard (homemade beer) and sarbat (sugarcane juice). Raksi and Chang are spirits made in local distilleries.