Step-by-step Nepali recipes built around local produce, from everyday meals like dal bhat, dhindo, gundruk and aloo tama to festival dishes such as sel roti, yomari, kwati and til laddu, and Newari classics including bara, chatamari, chhoyla and samay baji. Most recipes list their ingredients, prep and cooking times, with notes on which local ingredients make the biggest difference to the result.
20 posts
Gundruk is a fermented leafy vegetable that has fed Nepali families for generations. Learn the authentic, salt-free fermentation method, the science behind it, and how to cook it — with research-backed detail.
Dal bhat is Nepal's national dish — eaten twice a day by millions, central to every celebration, and the fuel of Everest climbers and farmers alike. Here's the definitive guide to making authentic Nepali dal bhat at home, with its history, nutrition science, eating etiquette, and every component from scratch.
Momos are Nepal's most beloved street food — pillowy steamed dumplings packed with spiced vegetables and served with a fiery sesame-tomato chutney. This recipe walks you through every step, from making silky dough to the perfect fold.
Sel roti is the ring-shaped, deep-fried sweet bread that fills Nepali homes during Dashain and Tihar. Crispy outside, soft inside, and carrying an 800-year history — here's how to make it right, with the story and technique behind it.
Made from nine kinds of sprouted beans and lentils, kwati is the signature dish of Janai Purnima. Here is an authentic, easy-to-follow recipe for making it at home.
This simple combination of yogurt and flattened rice is a staple across Nepali festivals and everyday meals alike. Here's the full recipe, sweet and savoury versions included.
Made from tama (fermented bamboo shoots) and potatoes, aloo tama is one of Nepal's most beloved curries. Here's an easy, authentic recipe you can make at home.
No Nepali meal feels complete without achar. Here's how to make the three most popular varieties at home: radish achar, tomato achar, and gundruk achar.
Whether it starts the morning or brings friends together in the evening, chiya sits at the center of Nepali daily life. Here's how to close the gap between homemade and tea-stall flavour.
Made from rice flour batter, chatamari is a beloved Newari community dish often nicknamed the 'Newari pizza.' Here's an easy recipe with egg, meat, or vegetable toppings.
Yomari is a fish-shaped sweet dumpling made from rice-flour dough, filled with jaggery and sesame. Here's a clear, step-by-step recipe anyone can follow, even on their first try.
Bara — a Newari dish made from ground black gram lentils — looks tricky but really only needs three steps: soaking, grinding, and pan-frying. Learn it in easy stages.
Samay baji isn't a single dish — it's a whole platter of 6-7 small dishes arranged together. Here's each part broken down into its own easy steps.
Panipuri and chatpate are as fun to make at home as they are to eat on the street. Here's a clean, easy, step-by-step recipe for both.
The tangy, smoky chowmein you get from a street stall is easy to recreate at home. The real secret is cooking fast over high heat — full method below.
Dhindo is a staple of Nepal's hill regions, made from buckwheat, maize, or millet flour, going back generations to places too high for rice. It looks simple, but getting the texture right takes a little practice — here's its history, regional variation, and the clear steps to get it right.
Sukuti is Nepal's version of spiced jerky — meat rubbed in spices and sun- or air-dried. Here's a clear, step-by-step recipe for making it yourself.
Chhoyla is made by grilling or frying meat, then tossing it in a fiery Newari spice mix. Here's an easy, step-by-step recipe you can make at home.
Kheer is a simple yet genuinely delicious sweet made from milk, rice, and sugar, made at home for festivals like Tihar and Maghe Sankranti. Here's an easy, step-by-step recipe.
Here's why til ko laddu and ghee chaku are eaten on Maghe Sankranti, and an easy, step-by-step recipe for making both of these winter sweets at home.