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Article Contents

Introduction, methodology, nutrition intervention, food system, nutrition education, nutrition governance, monitoring and evaluation, food security and the food system, capacity building of human resources, research, monitoring, and evaluation, strengths and limitations, acknowledgments.

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Nutrition and food security in Nepal: a narrative review of policies

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Nabin Adhikari, Mukesh Adhikari, Namuna Shrestha, Priza Pradhananga, Bikram Poudel, Saurya Dhungel, Prakash Chandra Joshi, Nicole Ide, Guna Nidhi Sharma, Archana Shrestha, Nutrition and food security in Nepal: a narrative review of policies, Nutrition Reviews , Volume 81, Issue 12, December 2023, Pages 1612–1625, https://doi.org/10.1093/nutrit/nuad025

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In the past few decades, the Nepali government has endorsed several nutritional policies, strategies, and guidelines. Given the lack of a comprehensive review of such policy documents, this review aims to describe the nutrition and food security policies and understand the existing policy gaps in Nepal. Findings from this study can be used to develop policies and programs to address Nepal's current and future nutritional needs. Policies relevant to nutrition and food security were identified by searching government websites and directly approaching relevant government ministries. Thematic analysis was conducted using framework methods under 8 predetermined themes: nutrition intervention, food security, food system, capacity building of human resources, nutrition education, nutrition governance, research, and monitoring and evaluation. The contents of each document reviewed were manually extracted in a spreadsheet stratified by the themes, and the findings were summarized for the respective themes. A total of 30 policy documents were reviewed. Most policies have focused on undernutrition; only a few have addressed overnutrition and diet-related noncommunicable diseases. Food security through a sustainable food system has been considered a key policy area in Nepal. Other areas in the food and nutrition policy landscape are capacity building for human resources, behavior change practices, nutrition governance, monitoring, and evaluation. Policy gaps have been identified in the quality and sustainability of nutrition programs; access to health care services; competent human resources for nutrition; intersectoral coordination and commitment; and support for monitoring, evaluation, and research activities. Most policies have tried to address a wide range of components of food and nutrition security; however, strategies focused on overnutrition and diet-related noncommunicable diseases are lacking. Several gaps are identified in this policy review; the findings can guide the policymakers to address these gaps via further policy development.

Malnutrition consists of a deficiency, excess, or imbalance of energy and other macro- and micronutrients that changes the body composition and function, resulting in poor clinical outcomes. 1 Malnutrition has a multidimensional impact, from hindering individual capacities to affecting the overall socioeconomic development of a country. 2 , 3 At the individual level, nutritional deficiency is an impediment to the health, learning ability, immunity, and productivity of people, and these are is linked to countries' economic development. 3 , 4 Childhood malnutrition, including stunting, wasting, underweight, and overweight, is a major global cause of mortality and morbidity among children younger than 5 years. 5 Globally, 150.8 million children have stunted growth, 50.5 million have wasting, and 38.3 million children are overweight. At the same time, 2.01 billion adults are overweight and obese. 6 Malnutrition has contributed to 3.5 to 5 million deaths annually of children younger than 5 years. 7 Mortality and morbidity associated with malnutrition represent a direct loss in human capital and productivity for the economy. 8 It is estimated that 22% of income is lost every year by an adult suffering from malnutrition. 9 An improvement in nutritional status contributes to 2% to 11% growth in the gross domestic product. 4 Every dollar invested in nutrition will offer 16 dollars returns. 4 , 10

Given the high prevalence of malnutrition and existing poor economic status, the effects of malnutrition are disproportionately high in low-income countries. 11 Nepal is 1 of the low-income countries in the South Asia region that has a high burden of malnutrition. An estimated 2% to 3% of gross domestic product (US$250 million to $375 million) is lost every year in Nepal just due to vitamin and mineral deficiencies. 12 Current evidence shows that Nepal is facing a double burden of malnutrition. For example, the Nepal Demographic and Health Survey Report 2016 stated that the prevalence of stunting, wasting, underweight, and overweight among children younger than 5 years was 35.8%, 11%, 27%, and 1% respectively. 13 In 2016, the global nutrition report estimated that 17.4% of women and 16% of male adults were underweight, and 22.8% of women and 19.1% of male adults were overweight in Nepal. 14 Approximately 17% of women of reproductive age have chronic energy deficiency (ie, body mass index <18.5) and 22% of reproductive-age women are overweight. 15 In 2017, 69% of children aged 6–23 months and 41% of reproductive-age women were anemic in Nepal. 16 On the other hand, overnutrition has also been a great threat in recent years. Evidence suggests that overweight and obesity among women aged 15–49 years increased from 13% to 21% from 2011 to 2016. 13 Similarly, current statistics show 17% of men aged 15–49 years are overweight or obese. 13 Such a growing rate of obesity has substantially contributed to the prevalence of noncommunicable diseases, which accounts for 66% of total deaths in Nepal. 17

The Nepali government has committed to achieving internationally agreed-upon World Health Assembly global nutrition targets by 2025 and goal 2 of the Sustainable Development Goals on zero hunger by the year 2030. In this context, the government of Nepal has set a target of reducing the prevalence of childhood stunting to 24% by 2025 and 15% by 2030, reducing wasting to <5% by 2025 and to 4% by 2030, reducing anemia to 10% by 2030, and increasing the percentage of exclusive breastfeeding to >90% by 2030. 6 , 11 To achieve these targets, Nepal has implemented a wide range of nutrition-sensitive and nutrition-specific interventions. The nutrition-specific interventions are targeted toward individuals and include micronutrient supplements for children younger than 5 years, adolescents, and women during pregnancy and lactation; micronutrient fortification (ie, salt iodization and flour fortification); awareness raising; and behavior change communication about optimal infant and young child feeding, and management of severe acute malnutrition. The nutrition-sensitive interventions are targeted toward families and communities and include hygiene and sanitation, nutritious food and diets, school feeding programs, and parental education.

The Nepali government formally introduced nutrition as a priority agenda during the 1970s. For the first time, nutrition was included as a development agenda in the fifth 5-year plan (1975–1980). A high-level, national nutrition committee was formed in 1977, followed by the endorsement of a national nutrition strategy in 1978. After participating in the Scaling Up Nutrition movement in 2010, 18 Nepal endorsed a multisector nutrition plan, which has been a main guiding document for nutrition strategies and programs. Before and after the implementation of the multisector nutrition plan, various food and nutritional policies and strategies have been implemented. Recent evidence, however, suggests that policy incoherence across the board is a greater challenge. 19 Such policy incoherence has not been well documented in the current literature. At the same time, the evidence is limited as to what extent the existing food and nutrition policies have addressed current and future nutritional concerns. For example, in the past few decades, the government has endorsed some food- and nutrition-related guidelines and programs to curb obesity and noncommunicable diseases. However, to our knowledge, such policies have not been reviewed in terms of policy sufficiency and policy coherence. Policy review is not only important to explore the gaps in the existing policies, it is also crucial to provide recommendations to the concerned stakeholders. So, in this review, we explored the nutrition areas covered by the existing policies, identified the gaps and incoherence among them, and we provide recommendations for the concerned stakeholders.

Study design

A desk review was conducted using a framework method described by Gale et al. 20 The framework method is a type of thematic analysis that helps identify the relevant themes and interpret data based on those themes. The content of the study topic was large and multidisciplinary; therefore, this approach helped contextualize data from individual policies within the pool of analyzed policies.

Inclusion and exclusion criteria

All the food- and nutrition-related acts, policies, strategic plans, strategies, and guidelines, hereafter termed “policy documents,” endorsed by the Nepali government were included in this review. The policy documents covered both nutrition-sensitive and nutrition-specific policies that were formulated up to 2021. Because Nepal’s federalism, adopted in 2015, is in fledging stage, only national-level policy documents were included in this review. The nutrition programs and projects were not included in this review, because they were parts of the policy documents.

Data extraction

The policy documents were identified by searching government websites on food and nutrition policies, and strategies, and the documents were downloaded. The websites included that of the National Planning Commission ( https://npc.gov.np/en ), the Law Commission ( https://www.lawcommission.gov.np/en/ ), the Ministry of Health and Population ( https://mohp.gov.np/en ), Department of Health Services ( https://dohs.gov.np/ ), Ministry of Agricultural and Livestock Development ( https://www.moald.gov.np/ ), and Department of Food Technology and Quality Control ( http://www.dftqc.gov.np/ ). For comprehensiveness, we conducted a Google search using keywords such as “food and nutrition security,” “policies,” “nutrition strategy,” and “Guidelines” to capture other food and nutrition policies that were not updated on the Nepali government websites. In total, 30 policy documents were extracted, consisting of 9 policies, 5 strategies, 8 acts, 5 strategic plans, and 3 guidelines. Among them, 24 policy documents were downloaded from websites, and 6 were downloaded from the Google search engine.

Data analysis

Thematic synthesis was performed in this review by using the aforementioned framework method. The framework was guided by the interest (deductive), based on the study objectives, and the contents highlighted in the policy documents (inductive). A total of 8 themes were identified:

Nutrition intervention: covers the actions adopted by the government, such as food supplementation, food fortification, treatment of deficiency or disorder, and dietary modification

Food security: This domain includes 3 components of food security defined by the Food and Agricultural Organization (ie, availability, accessibility, and utilization).

Food system: This domain includes the activities involving production, processing, transportation, consumption, and quality control. 21

Training: includes all the activities conducted to improve the nutritional capacity of human resources.

Nutrition education: This domain includes information, education, communication, and awareness or counseling that are required for healthy and nutritious behavior adoption.

Nutrition governance: assessed in 3 important components of good governance: coordination, institutional capacity building, and commitment.

Research: This domain includes research-related activities that support food and nutrition security.

Monitoring and evaluation: This domain includes monitoring- and evaluation-related activities that assess policy planning, and implementation including measurement of indicators.

Data on these themes were manually extracted and entered into an Excel spreadsheet. Findings were summarized and interpreted on the basis of these 8 themes.

A total of 30 relevant policy documents: 9 policies, 8 acts, 5 strategies, 5 strategic plans, and 3 guidelines were identified. The list of the documents and their objectives are presented in Table 1 . 11 , 13 , 19 , 22–48 The policy documents are summarized in above mentioned 8 themes.

List of policies, acts, regulations, and plans related to food and nutrition security in Nepal

Eleven policy documents mentioned nutrition interventions, including nutrition supplementation, fortification, feeding practices, treatment of nutrient deficiencies disease.

Micronutrient supplementation

One policy, 4 strategies, and 1 strategic plan have provisions on micronutrient supplementation for children younger than 5 years and pregnant or postpartum women. The National Nutrition Policy and Strategy (2004), 43 National Nutrition Strategy (2020), 24 Multisector Nutrition Plan (2018–2022), 28 School Health and Nutrition Strategy (2006), 41 National Health Sector Strategy (2016–2021), 33 and Infant and Young Child Feeding Strategy (2014) 36 recommend biannual supplementation of 2 lakh (ie, 200 000) IU vitamin A to children younger than 5 years, iron (60 mg), and folic acid (400 µg) supplementation to pregnant women for 180 days and postpartum mothers for 45 days. In addition, the School Health and Nutrition Strategy (2006) 41 has a provision for iron folic acid supplementation for adolescent girls, they receive 2 rounds of weekly iron folic acid supplementation for 13 weeks. Similarly, the Nepali government has been conducting biannual vitamin A supplementation to children younger than 5 years and mass deworming for more than 20 years.

Food fortification

Two acts, 1 policy, 1 strategy, and 1 strategic plan have mentioned food fortification as a nutrition intervention in Nepal. The National Nutrition Policy and Strategy (2004) 43 and National Nutrition Strategy (2020) 24 recommend fortifying commercially produced wheat flour with iron and rice with micronutrients. Nutrition-relevant legislation on flour fortification (2011) 39 mandates fortifying all flour processed at large-scale roller mills with iron, folic acid, and vitamin A. The Multisector Nutrition Plan (2018–2022) 28 recommends fortification of wheat flour and rice with iron, folic acid, and vitamin A, and fortification of child complementary food with micronutrient powder sachets. The Iodized-Salt Act (1992) 46 mandates fortifying the salt with iodine.

Treatment of nutrient deficiency

One policy, 3 strategies, 1 act, and 1 strategic plan have guided the treatment of nutrient deficiency disorders. The National Nutrition Policy and Strategy (2004) 43 recommends the use of low-dose vitamin A for the treatment of night blindness in pregnant women after the first trimester. The National Nutrition Strategy (2020) 24 and Multisector Nutrition Plan (2018–2022) 28 focus on strengthening inpatient and outpatient treatment centers for the management of severe acute malnutrition and moderate acute malnutrition, and treatment of micronutrient deficiency using ready-to-use therapeutic food. The Nepal Health Sector Strategy (2016–2021) 33 and Infant and Young Child Feeding Strategy (2014) 36 focus on integrated management of severe malnutrition and community-based early malnutrition management.

Feeding practices

Three policies, 3 strategies, 1 act, and 1 strategic plan have emphasized appropriate feeding practices to address nutritional problems in Nepal. The National Nutrition Policy and Strategy (2004), 43 National Nutrition Strategy (2020), 24 Mother’s Milk Substitute Act (1991), 13 Multisector Nutrition Plan (2018–2022), 28 Skill Birth Attendance Policy (2006), 42 Safe Motherhood Policy (1998), 11 Nepal Health Sector Strategy (2016–2021), 33 and Infant and Young Child Feeding Strategy (2014) 36 focus on promoting exclusive breastfeeding, timely initiation of breastfeeding, and age-appropriate complementary feeding. The National Nutrition Policy and Strategy (2004) 43 and food-based dietary guidelines (2016) 34 provide nutritional information for promoting healthy dietary practices to address diet-related noncommunicable diseases.

Food security

Two policies, 2 strategies, 1 act, and 2 strategic plans highlighted different provisions to improve food security (ie, availability and accessibility) in Nepal. The National Nutrition Policy and Strategy (2004) 43 set a clear objective to improve household food security to ensure that all people have adequate access, availability, and utilization of food needed for a healthy life. The constitution of Nepal (2015) 35 clearly states in article 36 that food is a fundamental right of every citizen. A similar provision is made by the Right to Food and Food Sovereignty Act (2018). 30 The Fifteenth Plan (2019–2024) 27 and National Nutrition Strategy (2020) 24 also focus on increasing the availability, accessibility, and quality of nutritious food to all people. Promoting locally available nutritious food and developing special programs for hard-to-reach people to increase accessibility are the major strategies that are clearly mentioned in the National Nutrition Strategy (2020). 24 The Agriculture Development Strategy (2015–2035) 38 has specific programs to increase food production, improve farmers' income, improve access to the market, reduce postharvest losses, and improve food safety. Similarly, the Multisector Nutrition Plan (2018–2022), 28 National Agriculture Policy (2004), 44 and Food and Nutrition Security Plan (2013) 37 promote food security by making provisions for increasing the availability, accessibility, and consumption of nutritious foods.

Three policies, 5 strategies, 2 strategic plans, and 2 acts have focused on sustainable and healthy food production in Nepal. The National Health Policy (2019), 26 National Nutrition Policy and Strategy (2004), 43 and National Agriculture Policy (2004) 44 highlight the promotion of nutritious food production. These 3 policies emphasize increasing the volume of food production, home production of vitamin A–rich food, promoting kitchen gardens, and consumption of locally available and culturally acceptable food. The Food Act (1966) 48 and Right to Food and Food Sovereignty Act (2018) 30 mandate a ban on the production, sale, and distribution of inferior, contaminated, or unsafe food items and improve the livelihood of farmers. Likewise, the Agriculture Development Strategy (2015–2035), 38 National Nutrition Policy (2020), 24 and Food and Nutrition Security Plan (2013) 37 explicitly emphasize the need to improve agriculture practices for improving food and nutrition security in Nepal. These 3 policy documents mainly focus on increasing the volume of food production sustainably through the use of natural resources. The Nepal Health Sector Strategy (2016–2021) 33 and Infant and Young Child Feeding Strategy (2014) 36 also support the production of fortified or nutrient-dense, locally available, and culturally acceptable food.

Storage, transportation, marketing, and distribution of food

Two policies, 3 acts, and 2 strategies have guided the processing, storage, distribution, and marketing of food products. The National Nutrition Policy and Strategy (2004) 43 advocates how to store and preserve food items, improve technical knowledge of food processing and encourage better storage practices to prevent nutrient loss. These policies also outline the provision for creating food-storage facilities for farmers. The National Nutrition Strategy (2020) 24 and The Mother’s Milk Substitution Act and Regulation (1992) 13 discourage the marketing and advertisement of mother’s milk substitutes. The Right to Food and food Sovereignty Act (2018) 30 defines the roles and responsibilities of central and provincial governments for the purchase, transportation, and distribution of food products. This act also mentions that the federal, provincial, and local governments shall make arrangements for food distribution through fair-price shops or public food-distribution centers.

Quality control

Three acts, 1 policy, 2 strategic plans, and 1 strategy have focused on ensuring the quality control of food products. The Food Act (1966) 48 states that the government of Nepal may issue quality standards for food products, and if a person intends to produce, sell, distribute, store or process the prescribed foodstuffs, they shall have to obtain a license as prescribed. Similarly, the National Food Safety Policy (2019), 25 Multisector Nutrition Plan (2018–2022), 28 and Food and Nutrition Security Plan (2013) 37 strongly recommend implementing good manufacturing practices, good hygiene practices, Hazard Analysis and Critical Control Points in food safety management systems of food industries. These 3 policy documents also focus on the food import, export, inspection, and certification systems to ensure the import of safe and quality food products. The Black Marketing Act (1975) 47 and Consumer Protection Act (1997) 29 have provisions for protecting consumers from irregularities concerning the quality, quantity, and prices of food. These 2 acts have provisions to prevent unreasonable price hikes of food and price fixing. The Consumer Protection Act (2018) 29 states that “the Government of Nepal shall regulate the supplies, price, quality, measurement, label, advertisement of the goods and services regularly as every consumer has the right to access, choose quality goods and services.”

Consumption

One policy, 2 strategic plans, and 4 strategies encourage the consumption of locally available nutritious food. The recently developed National Nutrition Strategy (2020), 24 Multisector Nutrition Plan (2018–2022), 28 Food and Nutrition Security Plan (2013), 37 School Health and Nutrition Strategy (2006), 41 Nepal Health Sector Strategy (2016–2021), 33 and Infant and Young Child Feeding Strategy (2014) 36 encourage the consumption of locally available, diversified, and healthy food. The National Nutrition Policy and Strategy (2004) 43 gives high priority to promoting the consumption of diversified food by providing food-based dietary guidelines. This policy also promotes the use of appropriate and adequate locally available complementary foods like Jaulo (a semi-solid soup prepared using rice and lentils) and sarbottam pitho (flour prepared using 50% cereal and 50% lentils, with at least 2 types of lentils).

Three strategies, 2 policies, and 1 strategic plan have prioritized the capacity development of human resources for health to improve service delivery at health facilities. The Multisector Nutrition Plan (2018–2022) 28 and National Nutrition Policy and Strategies (2004) 43 outline comprehensive and systematic approaches to building the capacity of human resources in all relevant sectors. These policies focus on developing information, education, and communication materials and provide different layers of training to health workers for effective counseling, reporting, monitoring, and supervision of nutrition services at the health-facility level. The National Nutrition Policy and Strategies (2004) 41 also has provisions for training the farmers about food safety, food processing, and cooking demonstrations to prepare local nutritious food. The National Food Safety Policy (2019) 25 and Agriculture Development Strategy (2015–2035) 38 have specific provisions for providing training for food industries to monitor the implementation of good manufacturing practices and good hygienic practices. Similarly, the Strategy for Infant and Young Child Feeding (2014) 36 focuses on providing pre- and in-service training for health and non–health workers. This strategy also has a provision to provide practical support to the mothers for adopting optimal feeding practices and solving common clinical breastfeeding problems. The School Health and Nutrition Strategy (2006) 41 has explicitly mentioned the importance of the capacity building of stakeholders and focuses on providing training to all relevant stakeholders for the effective implementation of school health and nutrition services.

Two policies, 2 strategies, 2 strategic plans, and an act have provisions to improve people’s nutrition-related behavior. The Multisector Nutrition Plan (2018–2022) 28 and National Nutrition Strategy (2020) 24 recommend the preparation and dissemination of information, education, and communication materials through different channels of communication to improve people’s nutrition-related behavior. Both of these policy documents discourage the dissemination of misinformation related to food. Additionally, the National Nutrition Strategy (2020) 24 also focuses on communication strategies to prepare nutritious food through the use of locally available food. The Strategy for Infant and Young Child Feeding (2014) 36 and Mother's Milk Substitution Act (1992) 13 protect breastfeeding practices by restricting the promotion of mother’s-milk substitutes. They also promote breastfeeding practices through regular advertisements on the importance of breastfeeding through electronic media such as radio and television. The Fifteenth Development Plan (2019–2024) 27 suggests that the production and dissemination of health-related messages should be made scientific and systematic. These messages should be effective in discouraging and controlling the advertisements of processed food items that are considered harmful to the public’s health. The Strategy for Infant and Young Child Feeding (2014) 36 mentions specific strategies to improve counseling services at health facilities and in the community. The key strategies include strengthening community- and institutional-level counseling services by trained counselors, promotion of kitchen gardening, and use of seasonal and locally grown food through public awareness activities. The provision of counseling on breastfeeding during antenatal clinics is also included in the Safe Motherhood Policy (1998). 11 Likewise, the National Policy on Skilled Birth Attendants (2006) 42 prioritizes educating mothers and their family members in the practice and support of successful breastfeeding.

Coordination and collaboration

Three strategic plans, 2 policies, and 3 strategies highlight the importance of coordination in the nutrition sector. The Multisector Nutrition Plan (2018–2022), 28 Fifteenth Development Plan (2019–2024), 27 National Nutrition Policy and Strategy (2004), 43 Food and Nutrition Security Plan (2013), 37 Agriculture Development Strategy (2015–2035), 38 and National Food Safety Policy (2019) 25 emphasize the need for effective coordination between different levels of government (federal, provincial, and local) and other sectors (ie, health; education; agriculture; livestock; women, children, and social welfare; water and hygiene; local government) to address nutrition problems. The National Nutrition Strategy (2020) 24 and School Health and Nutrition Strategy (2006) 41 explicitly mention the need to coordinate with the Ministry of Education to improve school health and nutrition services and promote healthy, nutritious behaviors. The Multisector Nutrition Plan (2018–2022), 28 Food and Nutrition Security Plan (2013), 37 Strategy for Infant and Young Child Feeding (2014), 36 and Nepal Health Sector Strategy (2016–2021) 33 integrate nutrition-related services with other national health programs such as safe motherhood and newborn care, immunization, family planning, and reproductive health.

Institutional capacity building

Two policies, 1 act, 1 strategy, and 1 strategic plan have identified institutional capacity building as an important strategy to improve nutrition services in Nepal. To build the institutional capacity, policies focused on the development of health-promoting institutions and infrastructure, formulation of nutrition committees at different levels, the establishment of training centers, and designation of various government bodies to support policy implementation. The National Nutrition Policy and Strategy (2004), 43 in particular, states that institutional building is essential to strengthening all nutrition programs. This policy also has provisions for the establishment of separate rooms for breastfeeding in public settings and the development of institutional capacity for regular growth monitoring at health institutions. Similarly, the Multisector Nutrition Plan (2018–2022), 28 Right to Food and Food Sovereignty Act (2018), 30 and Agriculture Development Strategy (2015–2035) 38 include comprehensive institutional development objectives and activities in their overall plan. These policies focus on the formulation of the nutrition steering committee, nutrition coordination committee, food coordination committee, nutrition coordinator, and the focal person at different levels from central to local governments. Similarly, the establishment of a food council and increased investment in physical infrastructure is another major provision made by National Food Safety Policy (2019). 25

Three strategies and 1 strategic plan have included commitments to address nutritional problems in Nepal. The Multisector Nutrition Plan (2018–2022) 28 focuses on developing nutrition programs, especially for hard-to-reach people. This plan also commits to developing nutrition-friendly health services and advocating annual budgets for nutrition from the Ministry of Health and Population and increasing the nutrition budget at all levels. The National Nutrition Strategy (2020) 24 has made a strong commitment to maintaining mainstream nutrition in every local-level program. Similarly, the School Health and Nutrition Strategy (2006) 41 has guided policymakers to assign a focal person at all levels from the ministry of health/ministry of education to schools, and formulate and execute School Health and Nutrition Program policy, norms, and guidelines. Furthermore, the National Nutrition Strategy (2020) 24 and Strategy for Infant and Young Child Feeding (2014) 36 have committed to increasing maternity leave by up to 6 months to promote infant and young child feeding practices.

Two policies, 1 act, 3 strategies, and 1 strategic plan have prioritized research as an important component to improve food and nutrition security. The National Nutrition Policy and Strategy (2004) 43 mentions the need to promote evidence-based nutrition practices through research activities. This policy states the government should take the initiative to develop its own recommended dietary allowance through research activities. Similarly, the National Food Safety Policy (2019) 25 has made a strong provision for education and research institutions to conduct research related to the status of food safety at different levels of the food chain. This policy also has provisions for research to develop a proper system for the production of safe and quality indigenous food products in Nepal. The Right to Food and Food Sovereignty Act (2018) 30 mentions that central, provincial, and local governments shall make necessary arrangements for the research and development of scientific technology. Similarly, the Agriculture Development Strategy (2015–2035) 38 recommends establishing a decentralized research system responsive to farmers and establishing research stations to generate new technologies. The School Health and Nutrition Strategy (2006) 41 gives a high priority to conducting formative research to assess school health nutrition needs and diet diversification. Furthermore, the Fifteenth Development Plan (2019–2024) 27 prioritizes research-related activities. This plan states that research work through universities should be incorporated into the national policy-making process and calls for increased investment in scientific studies, research, and invention. The Strategy for Infant and Young Child Feeding (2014) 36 has several recommendations, such as conducting qualitative and quantitative research to determine the factors responsible for poor Infant and Young Child Feeding practices, identifying different service users, and exploring cost-effective approaches to improving Infant and Young Child Feeding practices for effective program implementation.

Five policies, 5 strategies, 4 acts, and 3 strategic plans have specified monitoring and evaluation as an important part of policy implementation. Five policies have put forward the idea of result-based monitoring and evaluation systems. According to the National Health Policy (2019), 26 monitoring and evaluation systems should be updated and well-functioning through the use of electronic systems. This policy has also focused on developing result-based monitoring and evaluation frameworks. The Agribusiness Promotion Policy (2006) 40 centered on the formulation of separate institutions or monitoring committees and specifying their functions. The School Health and Nutrition Strategy (2006) 41 emphasizes monitoring and evaluation of different nutrition plans and programs that should be in implemented in coordination with other sectors and made more participatory. The National Nutrition Strategy (2020) 24 states there should be a mechanism of regular updates and analysis of nutrition-related information and feedback mechanism. The National Nutrition Policy and Strategy (2004) 43 has prioritized developing a network for data collection, processing, and setting indicators for reducing malnutrition. The Multisector Nutrition Plan (2018–2022) 28 has highlighted the need to strengthen the monitoring and evaluation of nutritional programs. It also advocates for developing and reviewing the monitoring and evaluation framework for all levels and for implementing joint monitoring and evaluation systems by the government of Nepal with external development partners. Similarly, the Fifteenth Plan (2019–2023) 27 has also emphasized increasing the use of data in monitoring, assessment, review, policy formulation, and decision-making by making health information systems more systematic, integrated, and technology friendly.

This review included 30 nutrition-related Nepali policy documents covering a wide range of nutrition-related topics. Nutrition has historically been a priority agenda in Nepal; however, it gained more attention as a developmental agenda only after the adoption of the Millennium Development Goals in 2000. Although the majority of the policies were congruent with each other, there were some discrepancies, especially when different agencies endorsed the policies. In this section, the findings are discussed in the following 5 sections: nutrition intervention (covering theme 1); food security and food services (covering themes 2 and 3); capacity building of human resources (covering themes 4 and 5); nutrition governance (covering theme 6); and research, monitoring, and evaluation (covering themes 7 and 8).

Nutrition interventions have been considered important policy agendas in a majority of policy documents. However, there were incongruences in policy and programs. Most policies emphasized multisector approaches, including both nutrition-sensitive and nutrition-specific interventions. For example, interventions such as vitamin A supplementation and deworming for children aged 6–59 months, iron folate supplementation for pregnant women, and zinc for diarrhea management have been implemented for more than 2 decades. Some nutrition interventions, such as food fortification with micronutrients (eg, iron folic acid and vitamin A in flour, iodine in salt, home fortification of complementary foods with micronutrient powder) were implemented recently. Unfortunately, Nepal lacks long-term, sustainable strategies such as food-based dietary diversification and public health measures, including nutrition behaviour change communication strategies and food safety measures. Recently, the multisector nutrition plan has tried to fill this gap by integrating nutrition-sensitive and nutrition-specific interventions through the network of stakeholders; however, several implementation-level challenges exist, 49 including disparities in access to adequate nutrition and health care, limited technical capabilities, weak coordination between different levels of government, lack of ownership, inadequate data, insufficient budget, and weak institutional structure. 18 , 50 , 51

Most nutritional policies have emphasized the reduction of conditions associated with childhood undernutrition, such as stunting, wasting, underweight, and specific micronutrient deficiency. 11 Childhood malnutrition has been reduced significantly over the past decades. For example, childhood stunting, an indicator of chronic undernutrition, has decreased from 57% in 2001 to 36% in 2016 52 ; however, it is still unacceptably high. Child health interventions, such as bi-annual vitamin A supplementation, deworming, iodine fortification, and exclusive breastfeeding for 6 months, have improved maternal and child nutrition in Nepal. 53 Although nutrition intervention, such as the vitamin A program, has been considered a successful nutrition intervention in Nepal, it has mainly focused on vitamin A supplementation; less emphasis has been placed on improving feeding practices through home garden demonstration activities to promote nutrition-rich locally available food.

Nutrition policies have placed a low priority on addressing overweight and other diet-related noncommunicable diseases in Nepal. However, the burden of overnutrition and noncommunicable diseases related to poor diet has increased drastically in the past few decades. Over the past 20 years, there has been a more than 10-fold increase in the prevalence of overweight (body mass index ≥ 25) and a 20-fold increase in the prevalence of obesity (body mass index ≥ 30) among adult Nepali women (1.8% in 1996 to 19.7% in 2016 and 0.2% in 1996 to 4.1% in 2016 for overweight and obesity, respectively). 54 These problems are particularly higher in urban areas compared with rural areas. 13 This may be due to the nutrition transition toward processed foods with higher energy, fat, and sugar. 55 The World Health Organization’s STEPwise Approach to Surveillance survey of Nepal in 2019 also reported a high prevalence of dietary risk factors, including low consumption of fruits and vegetables (96.7%). 56 Approximately 44% of children aged 6 to 23 months are not fed fruits or vegetables and 59% are not fed eggs, dairy, fish, or meat in Nepal. 57 A study conducted in a western city of Nepal showed that a majority of adolescents (94%) usually eat junk or processed food, and approximately 22% consume it daily. 58 These findings show a dire need for a shift in the nutritional policy landscape. The nutrition and food security policy also needs to include strategies to address the growing burden of noncommunicable diseases.

Based on the findings of this review, food security and a sustainable food system, including the quality of food, are strong policy agendas in Nepal. For example, the Nepali government has committed to achieving sustainable development goals (specifically, United Nations Sustainable Development Goal 2) by the year 2030. Sustainable Development Goal 2 states, “End hunger, achieve food security and improve nutrition and promote sustainable agriculture.” 19 However, most of the time, food security and the food system have been emphasized by the policy documents from the agriculture sector. In this review, we found that food and nutrition policies in Nepal have fairly focused on nutritional aspects, but missed addressing food systems as a whole. Although a food system includes the path from production to the consumption of food, other dimensions of the policies that could contribute to a sustainable food system were not mentioned, such as land issues, labor migration, farm mechanization, and consumer behavior. 59 Food security policies have mainly focused on increasing the volume of production, improving household income, and increasing access to and consumption of locally available food. 60 However, food quality has not been emphasized, which is another important aspect of food security.

Nutrition-sensitive agricultural interventions, such as the farmer field school and nutrition field school; market linkage activities, including the establishment of a “hat bazaar” ( ie, a farmer’s market); subsidization of vegetable seeds, crop seeds, and poultry to farmers; establishment of cold storage systems for fruits and vegetable; and provision of grants for small-scale farmers, have contributed to improving food and nutrition security in Nepal. 61–64 Subsidized food through a system of public food-distribution centers has increased access to food by the poorest in Nepal. 65 However, existing nutritional policies do not adequately address these topics. Specific policies and strategies are needed to address the current widespread availability and accessibility of fast food and junk foods.

Unequal distribution of agricultural resources, such as fertilizer, seed, and other agriculture technology; lack of a transparent marketing system that links farmers to retailers; insufficient extension services; problems of food storage, processing, and conservation facilities; and uncertainty of food distribution due to emergency situations such as the COVID-19 pandemic, are some of the major challenges faced while translating policies into actions in Nepal. 66–68 To overcome these challenges, upcoming policies should incorporate expanding the transparent market system, increasing extension services to the farmer, promoting digital technologies to manage the food supply, and provision of tax subsidies to domestic farmers. The policy should also focus on the adoption and equitable distribution of modern agricultural technology. Additionally, the quality of food production, along with increasing agricultural income and livelihood opportunities, should be addressed effectively by upcoming food and nutrition policies.

Nutrition policies have covered a wide range of training for health workers, female community-health volunteers, mothers' groups for health, and other community-level groups. However, the components of training are siloed; therefore, the Nepali government has recently introduced a comprehensive, nutrition-specific intervention training for all health workers and female community-health workers. This package merges all the nutrition training into a single package. However, the package lacks practical sessions and post-training evaluation components.

Furthermore, we found that capacity-building programs were mostly focused on undernutrition. For example, most policies mentioned training on nutrition supplementation and treatment of malnourished children. Although these training programs are important, given the increasing rate of overnutrition and noncommunicable diseases associated with dietary behaviors, there is a need for capacity building of health workers to prevent the overuse of unhealthy and junk foods. Therefore, on the basis of the findings of this review, we suggest training packages that promote health worker competency with respect to both undernutrition and overnutrition. In Nepal, most nutrition-related training is provided to health workers only. Given nutrition is a multisector agenda, we recommend capacity-building activities for key stakeholders, including frontline workers from other sectors such as agriculture and education. Similarly, there is also a need for evaluation of training programs in terms of their impacts at individual and community levels.

Good governance is essential for effective policy development and implementation. 69 , 70 Coordination with different sectors, commitment to nutrition improvement, and institutional capacity development are essential factors that contribute to effective nutrition governance. 71 , 72 The majority of policies have considered effective coordination between and within the sectors. For example, the Multisector Nutrition Plan has created a mechanism to enhance coordination across concerned agencies. Similarly, the current national health policy has also emphasized multisector coordination of nutritional activities. Although the recent policy documents have focused on multisector coordination, substantial implementation challenges exist during coordination. 49 , 73 A study conducted to measure the nutrition governance in Nepal showed that the stakeholder commitments were high but capabilities were weak. 71 Insufficient budget allocations from the local government for nutrition, lack of a specific framework for coordination, weak institutional arrangement for implementing nutrition programs, and poor ownership by the municipal government are the major gaps in Nepal.

Most food and nutrition policies have emphasized the need for research, including monitoring and evaluation of nutritional programs. They have mentioned that research is necessary for evidence-based planning and implementation, developing evidence-based nutrition practices, identifying new technology, and assessing the factors behind the success and failure of nutrition programs. However, they lack a clear-cut mechanism for those activities. Through this review, we also found inadequate technical and financial support for conducting action research. Policies should provide for appropriate technical and financial support for conducting action research. Furthermore, the research activities should be focused on current and future needs in the food and nutrition sector. For that, a well-structured mechanism should be formulated to conduct research, monitoring, and evaluation of nutrition-related programs. The current evidence suggests that there are problems with timely reporting, poor data quality, inappropriate feedback mechanisms, and lack of a nutrition-specific monitoring system. 74 Therefore, policies should focus on developing nutrition-specific monitoring and surveillance systems and consistent implementation. Developing and implementing the nutrition policy–specific training package for tertiary-level health workers on monitoring and evaluation of nutrition programs would also facilitate the implementation of the policy.

This review identifies gaps and opportunities in the existing food and nutrition policies in Nepal that can be addressed by future food and nutrition policies and programs. For example, the constitution of Nepal makes special provisions for the right to food and food sovereignty as well as the right to be protected from a state of hunger. Such a constitutional provision creates an enormous opportunity to design and implement programs so that no one will be left behind in achieving food security and nutrition. There is high-level policy support and commitment from the federal to the local governments for nutrition. 71 The government has prioritized food and nutrition security as the development agenda of the nation. 75 Since 2004, Nepal has been a member of the World Trade Organization. Compliance with the World Trade Organization on food trade and other existing regulations and standards (Codex, Good Agriculture Practices/Good Veterinary Practices, good manufacturing practices, Hazard Analysis and Critical Control Points) also helps to improve food security. Partnerships with international and other nongovernment organizations or private organizations are crucial for the effective implementation of nutrition interventions. There is growing interest from government, private, and international partnerships to invest in nutrition. International bilateral and multilateral organizations, private organizations, civil society, and academic institutions are providing technical and financial support for nutrition policy development and program implementation in Nepal, which could be a great opportunity for improving food and nutrition. Despite these opportunities, some looming threats could hinder the path to food and nutrition security. Natural disasters, the effects of globalization, political instability, donor-driven intervention, and pandemics such as COVID- 19 are serious threats to food and nutrition security. 65 , 66 , 76 Because of natural disasters and other emergencies like the COVID-19 pandemic, there has been a decrease in food production and distribution, and there is poor access to food. 77 Therefore, the government should formulate policies and strategies that will enable stakeholders to tackle the short- and long-term effects emergencies have on food security. More importantly, concerned stakeholders should formulate strategies to enable the food and nutrition system to be resilient enough to handle future crises.

This review has some strengths and limitations that should be considered when interpreting the results. To the extent of our knowledge, this is the first review in the Nepali context that analyzes a wide range of food and nutrition policies formulated by the government of Nepal. The framework method used in this policy analysis has been widely used in health policy research. This method has helped us draw descriptive and explanatory conclusions clustered around themes. However, this review has some limitations. First, this policy analysis was limited to national-level policy documents; this review could not include the policies and strategies that were formulated by the provincial and local governments. Future reviews can explore the variation across the food and nutrition policies at provincial and local levels. Second, although we tried in this review to retrieve all national-level food and nutrition policies of Nepal, some policies or strategies that are not well documented could have been missed.

Nepal has implemented a wide range of food- and nutrition-related acts, policies, and strategies in the past few decades. Most policies have addressed undernutrition, improving feeding practices, improving food security, and promoting sustainable food systems, whereas very few have emphasized overnutrition and other diet-related noncommunicable diseases. Although nutritional improvement should cover a wide range of interventions, Nepal has primarily focused on short-term interventions. More importantly, most policies lacked a clear mechanism to effectively implement and monitor progress. Therefore, concerned stakeholders should address these gaps in the existing policy landscape so that Nepal can have sustainable food and nutrition systems to fulfill the current and future needs of Nepali citizens.

Author contributions. N.A. conceived the review. N.A., N.S., M.A., P.P., B.P., S.D., and P.C.J. conducted literature review and wrote the manuscript. N.I., G.N.S., A.S., M.A., and N.A. critically revised the manuscript.

No external funding was received to support this work.

Declaration of interest. The authors have no relevant interests to declare.

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• science of nutrition
• food security

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Food in Nepal - 15 Nepalese Dishes You Must Try

1. dal bhat.

3. Wo or Bara

4. Sel Roti

6. Yomari

7. Dhindho or Dhido

8. Gundruk

9. Gorkhali Lamb

10. Juju Dhau

11. Chatamari

12. Thukpa

13. Samay Baji

14. Choila

15. Tongba

16. Everest Beer

This post was published by Swetanshu Subhrajit

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• Nepalese Food Wholesome Himalayan Bites

A Guide To The Dishes and Food Of Nepal

Nepalise Cuisine combines a range of ingredients, techniques and characteristics from its neighboring countrie,s with its own gastronomic history.

Set against the backdrop of the Himalayas, the people of Nepal have many different backgrounds and ethnicities, and this multitude of influences is reflected within the country’s cuisine. Nepalese dishes are generally healthier than most other South Asian cuisine, relying less on using fats and more on chunky vegetables, lean meats, pickled ingredients and salads. Whilst Nepal does take heavy influences from its closest geographical companions such as India , China and Tibet , this mountainous country only opened up its borders to outsiders in the 1950s. This factor, in addition to transport and trade difficulties Nepal’s geographical setting, has maintained a focus on using locally grown produce. Common ingredients found across Nepalese cuisine include lentils, potatoes (which are particularly popular within the Newar communities in the Himalayas and Pahar region), tomatoes, cumin, coriander, chilies, peppers, garlic and mustard oil.

Yoghurt, or dahi is popular across Nepal, and is eaten for its healthy attributes and adaptable nature, as it can be used as a side dish or as an ingredient in drinks ( Lassi ) and desserts ( Sikarni ). While establishing a group of foods that are distinctly Nepalese is no easy task, there are some dishes that are mainstays when visiting the culturally diverse Nepal.

Rice is the obvious staple for many Nepalese dishes, just like many other Asian countries. The fried rice dish of Pulao (also know as Pilaf and Pilau) is popular with locals and visitors. Vegetable pulao in particular can be found throughout Nepal, and consists of fried rice with vegetables which have been lightly seasoned with turmeric and cumin. Accompaniments to the dish can vary from yoghurt to papadams, and the subtle flavors brought out by the fragrant rice means the dish is a regular feature at social events and times of celebration within the country.

Due to farming restrictions in some of the higher regions of Nepal, rice is often substituted with other grains, such as cornmeal and barley, in addition to potatoes, unleavened breads and dhido (a porridge-like consistency, made using flour and hot water). This is most obvious when looking at the indisputably popular dish, Dal Bhat . If Nepal had a national dish, this would be it. Having crossed the border from Bengal, Dal Bhat consists of a rice (or substitute) centre, alongside lentils which are surrounded by various different dishes. Sides can include pickles, curried dishes, meat or fish, yoghurt, and chutney. Rice in Nepal is regularly replaced with roti , an unleavened bread. The variations of this dish are countless, but it is important when visiting to try at least one of them in order to get an authentic taste of Nepalese cuisine.

Momo are Nepal’s version of dumplings, and usually contain steamed vegetables or meat. Momo are usually accompanied by one or two dips, often with a tomato base or fermented vegetables. Condiments in Nepal are sometimes quite spicy, and often contain raw chili and garlic. Similar to the Gyoza found in Japan, momo are also consumed in parts of India, Bhutan and Tibet, and are a very popular snack. There are some interesting variants of momo, with fillings involving cheese (paneer or chhurpi) or potato. For the most flavorsome momo, the traditional meat and vegetable varieties are a must eat. For good quality Nepalese dumplings, in addition to other traditional foods from Nepal, travelers favor Rosemary Kitchen & Coffee Shop in Kathmandu.

Thukpa is a Nepalese hot noodle soup, containing pieces of meat and vegetables. This wintry delicacy is popular in Kathmandu and other mountainous regions of Nepal, being a warming and comforting dish. Meaning ‘noodle’ in Tibetan, Thukpa takes influences from both Tibet and China, and is often seen eaten alongside momo. The carefully seasoned meat stock gives the dish a very pleasant aroma, meat toppings reflect the fauna of Nepal, and can range from yak, goat, and lamb to chicken. The dish is particularly popular across Nepal and Tibet but the Nepalese version is sometimes spicier, making it more popular than its Tibetan counterpart. For an enjoyable vegetarian Thukpa, the Green Organic Cafe in Kathmandu dishes up vegetarian options of most of the best Nepalese dishes.

Sel roti is a cross between a doughnut and a bagel, but sel roti is actually made of rice flour and is like no other bread in the world. A crispy and sweet outer surface gives way to a puffy and soft-textured dough. The rice flour bread is deep fried and worked into a circular shape. The perfect snack or breakfast treat, they are often consumed during Tihar and Dashai religious festivals. Perfect when dipped in yoghurt, alongside vegetables, or simply enjoyed by itself. Sel roti can be found from street vendors, and is best eaten fresh.

Gorkhali Lamb

Another winter favorite, Gorkhali lamb is an intense and filling curry dish. The curry is chunky and involves slow cooking the lamb (often lamb chops), adding chunky potatoes and roughly chopped onions. For more flavor, the lamb is often grilled and sealed with a chili mixture before being transferred to the sauce. Rice makes a nice addition to the finished dish, but sometimes a good Gorkhali curry is best when scooped up with some roti. For a selection of curries from Newari and Nepalese cuisine, many visitors head to Nepali Chulo in Kathmandu, which has become famous for its live cultural shows and traditional Nepalese food.

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Chitwan national park: the centre for jungle safari in nepal.

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35 must try food in Nepal – List of most popular Nepali food

Nepal, best known for the Himalayas and its cultural diversity, is an attractive destination for travel and tourism.

Moreover, visitors traveling to Nepal also include trying out various Nepali cuisine as a truly memorable and unique experience.

The unique food of Nepal reflects the wide variety of cultures and traditions of Nepali people. Nepali people use local herbs and spices to make the food highly nutritious, healthy, and flavorsome.

Following is the list of some of the most delicious and must try food during your stay in Nepal –

1. Dal Bhat Tarkari (Rice & Lentil Soup)

Dal Bhat Tarkari is the staple meal of Nepali people. Although rice with lentil soup and curry is the go to meal in South Asia – the taste of authentic Nepali ‘Dal Bhat’ is quite unique.

A plate of Dal Bhat Tarkari (Thali set) served in the restaurants consists of Bhat (steamed/boiled rice), Dal (lentil soup), Tarkari (mix of available seasonal vegetables), Dahi (yogurt), and curries made up of either chicken, goat or fish. Herbs such as coriander, turmeric, cumin, garlic, onion, ginger, tamarind, chili, and garam masala are used to cool dal bhat tarkari.

“Dal Bhat Power 24 Hour”, quite a popular quote among many tourists who visit Nepal every year. The dish gives you all the energy you will need to stay active whole day and, to go through the exciting trekking trails to reach your destination point throughout your day. It is the primary source of energy in homes of most of the Nepalese family which is packed with wholesomeness of nutrients and energy to sustain you whole day.

Normal Price: NPR 350 to NPR 500

Best Place: Muktinath Thakali Kitchen, Thamel

2. Momo (Dumplings)

Momo are steamed dumpling with variation of fillings inside. It is native to the Southwest Chinese region of Tibet, Nepal, Bhutan, and parts of India. The exact origins are still unclear, but the name ‘Momo’ points to Northern China.

The dough for momo is rolled into circular flat pieces, and the filling is enclosed either completely or in a half-moon shape. The fillings can be vegetables, chicken, pork, goat, paneer (fresh cheese) or buffalo meat. Buffalo Momos are the most popular amongst the Nepali people.

More importantly, the Momo sauce is what makes Momo taste amazing. Momo Achaar (similar to sauce) is prepared by creating a puree of tomatoes and a wide variety of aromatic spices. The recipe of achaar varies from one momo spot to another – thats why Nepali people are always on the lookout for the next best momo spot.

Normal Price: Price ranges from NPR 150 to NPR 200

Best Place: Momo Hut in Thamel or Shandar Momo, Baneshowr or literally any momo shop with hot steamy momos.

3. B. K.’s Fries

It is known to be the McDonald’s of Nepal served at Cafe B.K.’s Place located at Thamel Road, Kathmandu, famous for serving fast food. It is also special because of the vegetarian-friendly nature, and the vegan options are also available. French fries, chicken items, spring rolls, and hot chips are the center of attraction for the new ones.

Place: B.K.’s Place, Thamel

Price: NPR 240- NPR 300

Location: B.K.’s Place

4. Wo or Bara

Bara is a traditional Newari food that is cooked on a hot pan using blended lentil (beans). It is basically a lentil pancake and commonly used for ‘Sagun’ (to wish Good Luck) in the Newari culture.

It is important to note that Bara is a natively a vegetarian dish. However, it can also be cooked mixed with egg and meat, which are called Anda-Bara and Masu-Bara, respectively.

Normal Price: NPR 150 to NPR 180 per plate

Best Place: Bhumi Restaurant & Bar, Jhamsikhel, Lalitpur

5. Sel Roti

Sel Roti is an iconic symbol of Nepali culture and festivities and traditionally a celebratory food mostly prepared during religious festivals like Dasain and Tihar.

It is prepared by mixing rice flour with milk, sugar, water, ghee, cardamom, and other ingredients. The ingredients are mixed properly, and once the semi-liquid dough is ready, it is deep-fried in boiling oil or ghee until reddish-brown.

Normal Price: NPR 20 per piece

Best place: Most people visit a small fried-food snack stall in Old Patan , opposite of Image Ark Gallery.

Samosa is a fried or baked pastry with a savory filling. Samosa’s shape varies from one region to another. It can come in varied shapes – triangular, cone, or half-moon shapes. Samosas in Nepal are mostly triangular.

The samosa originated in the Middle East and Central Asia and later spread to Africa, Southeast Asia, and South Asia. It is golden-brown in color and best served hot with ketchup or pickle.

Normal Price: NPR 30 per piece

Best Place: Tip Top sweets, New road, Kathmandu

7. Chili Chicken or Chicken Chiily

One of the most desired and loved fast food is the chicken chilly, which is easy to prepare and less time consuming. It is an appetizer item included in almost every restaurant in Kathmandu.

It is an Indo-Chinese dish of chicken of Hakka Chinese heritage. The main ingredients are chicken, ginger and garlic paste, lemon juice, onion, and hot chili.

Normal Price: NPR 250 to NPR 400 per plate

Best Place: Chicken Station, Kathmandu

8. Everest Beer

Everest Beer was first introduced in 2003 to honor the 50th Golden Jubilee celebration of Mt. Everest’s historic conquest on 29 May 1953. It is considered as one of the best Nepali beers available in the market.

Everest beer has a European Pale ale brewing style and is brewed by Mount Everest Brewery in Kathmandu. It exported to Japan and the United Kingdom because of its good quality.

Normal Price: NPR 285 for a 650 ML can/bottle

Where can I find me some Everest Beer? Almost every bar or a restaurant in Kathmandu. Don’t be surprised if you see them during the treks as well.

Tuborg and Gorkha beer are alternatives to the Everest Beer. Also – Nepali beers have higher alcohol percentage compared to the western beers.

Yomari is a steamed dumpling with sweet fillings such as chaku and khuwa and has an external covering of rice flour.

It is believe to have originated in the Kathmandu Valley. The festival of Yomari Punhi is celebrated by cooking and eating Yomari.

Normal Price: NPR 35 – NPR 50 per piece

Best Place: Newa Lahana, Kirtipur

10. Dhindho (Dhido)

It is a staple meal in various parts of Nepal, especially in Himalayan regions, which is generally prepared by slowly adding flour to boiling water while stirring. The main ingredients used are water, salt, white flour, buckwheat, vegetables, etc. with water and flour mixture in three to one ratio. It is eaten by making balls and dipping into liquid (soups), and swallowing directly without chewing.

Normal Price: NPR 250 – NPR 400 per Thali set

Best Place: Thakali Bhanchha Ghar, Thamel

11. Gundruk

Gundruk is a fermented leafy green vegetable, and popular food in Nepal claimed to be a national food. It originates from the upper hilly regions of Nepal with an altitude of over 2500 meters. It is made by drying several leafy vegetables such as mustard leaves and cauliflower to produce a sour taste.

Normal Price: NPR 100 per packet (uncooked) – or you can usually get it in your Nepali Dal Bhat set

Lassi is a popular traditional drink originated from Punjab in India. It is a blend of yogurt, water, spices, and sometimes fruit. Namkeen Lassi is similar to ‘doogh,’ while sweet and mango lassis are like milkshakes.

Lassi comes in all kinds of flavors. Some are sweet, some have mint, and some have fruit. Apart from these varieties, lassi is prepared in different flavors to entice the taste bud.

Normal Price: NPR 40 per glass

Best Place: Sangam Sweets, Kathmandu

13. Ranjana Soda

Ranjana Soda is a set of carbonated water most loved by Nepalese. It is made and bottled in an old-fashioned way, i.e., with hand-operated machines and old-fashioned bottles.

Ranjana Soda in new road has been serving its customers since the early sixties. Moreover you can choose flavors such as lemon, mango, lichi, orange, cola, and so on for your soda.

Normal Price: NPR 40 – NPR 50 per glass of serving

Place: Ranjana Soda, Ranjana Galli, New Road

14. Mutton (Gorkhali Lamb)

Lamb is a highly desired meat in Nepal. People celebrate festivals and occasions with varieties of lamb meat. Gorkhali Lamb is normally made with lamb chops cooked on a charcoal grill and then cooked in a chili sauce.

It is best enjoyed with rice or roti. It tastes best when the country is experiencing freezing weather. Cooking goat meat is very common during Dashain festival, or during special occasions.

Normal Price: NPR 250 – NPR 280 per plate/dish

Best Place: Nepali Chulo Authentic Restaurant and Banquet

15. Juju Dhau

Juju Dhau is popularly known as the king of yogurt with creamy rich and sweet taste. Newari people prepare it by boiling buffalo milk in a clay pot.

Bhaktapur serves the best Juju Dhaus in the entirety of Kathmandu – and it is one of the must try food during your travel in Bhaktapur.

Normal Price: NPR 100 per cup

Best Place: Bhaktapur Juju Dhau Center , Bhaktapur.

16. Chatamari

Chatamari is also known as Rice Pancake and Nepali Pizza and is one of the special dishes of the Newar Community.

It is served as an appetizer in most of the restaurants of Kathmandu. The main ingredient is the rice flour batter mixed with water in which eggs, sugar, etc. can be placed as the alternative toppings.

Normal Price: NPR 90 – NPR 200 per piece

Best Place: Chatamari Chen, Aatkonarayansthan

Thukpa is a Tibetan noodle soup, which originated in the eastern part of Tibet. Amdo thukpa is a famous variant among the Nepalese Tibetans and Himalayans. The dish is also consumed in some parts of India and Bhutan.

Unlike other South Asian variations – Nepali Thukpa has its own unique taste and includes ingredients such as chili powder, masala (usually garam masala), which makes it hot and spicy with a dominant Nepali curry flavor.

Normal Price: NPR 200 per bowl

Best Place: Everest Fast Food Café, Bishalnagar.

18. Samay Baji

Samaj Baji is an authentic traditional dish of the Newar community, also commonly known as Newari Set – consisting of several components (beaten rice, bara, spicy potato salad, bhatmas, meat, etc.).

It is served at Newari festivals and celebrations as offerings to the god for good luck, wealth, and health.

Normal Price: NPR 100 – NPR 250 per plate

Best Place: Newa Lahana, Kirtipur.

Choila is a spicy, hot, and mouthwatering Newari dish that is made of spiced grilled buffalo meat.

Although the dish is traditionally made up of water buffalo meat, it can also be made with mutton, chicken, duck meat, and mushroom. Choila is usually eaten with rice flakes (beaten rice) to tone down the strong spicy taste.

Normal Price: NPR 400 per plate

Best Place: Le Mirch, Pulchowk.

Tongba is a millet-based alcoholic beverage available in Nepal’s eastern mountainous region.

It is mostly used during the winter season to avoid the winter cold and to maintain a warm body temperature. Limbhuwan of eastern Nepal is supposed to be its origin. The main ingredients are millet, yeast, and water.

Hile (Dankuta) and Taplejung are the ultimate destinations for drinking tongba.

Normal Price: NPR 300 – NPR 500 per serving

Best Place: Pilgrims 24 Restaurant & Bar, Thamel Area.

21. Chicken Biryani

Chicken Biryani is a mixed dish of rice with chicken and cooked slowly in big pots to preserve the flavors of the spices. It is made with rice, meat, eggs.

The main ingredients to make chicken Biryani are vegetables, rice, meat, spices, yogurt, garlic, egg, mint, and other mixture according to the taste of persons. It is originated from India and mostly found in the Indian subcontinent, Southeast Asia and Southern Africa.

Normal Price: NPR 250 – NPR 280 per plate

Best Place: Haadi biryani, Dillibazar, Kathmandu

22. Pulao (Pilaf)

Pulao is a well-known dish in Nepal, mostly served as a substitute for rice at parties.

It is also served as a side dish with grilled meat, stews, etc. However, as with any traditional dish, there are numerous variations. It is possible to find it with different types of meat and vegetables served as the main course. It is believed that it originated from Iran between 1,000 and 500 BC.

Normal Price: NPR 300 per plate

Best Place: Mughal Empire, Lazimpat

23. Alu Tama (Aloo Tama)

Alu-Tama is translated from potato and Tama soup and is another delicious Newari dish.

Tama is made from bamboo shoots. Bodi is a type of bean, also another ingredient that is used to make tama. Garlic, tomatoes, and lemons are also used to make Tama soup.

Alu tama is usually spicy and full of aromatic flavors. It might come in a soup or dry variation.

Normal Price: NPR 150 per plate

Best Place: Bhojan Griha, Dillibazar

24. Kwati (Soup)

Kwati is the mixed soup of nine types of beans. It is the traditional food of the Newari community.

The main ingredients of Kwati are soybean, chickpea, Mung bean, rice bean, and Black-eyed pea. There is an entire festival dedicated to eating the Kwati soup – the festival of Janai Purnima.

Normal Price: NPR 180 per bowl

25. Tandoori Chicken

Tandoori chicken is a famous delicacy enjoyed by people in Nepal, India, and all over the world. Its special because of the way it is cooked. It is cooked in a cylindrical clay oven (tandoor) and stovetop after marinating with the spices and yogurt.

This dish was created by Kundan Lal Gurjal and originated in the Indian sub-continent. The price of this dish differs according to the restaurant in Nepal.

Normal Price: NPR 500 to NPR 700 per serving

Best Place: Kantipur Tandoori House of Brahakumari Marga,Thamel, Kathmandu

26. Sizzler

Chicken Sizzler is a well-known dish in Nepal, especially served at fast-food restaurants in Kathmandu.

The sizzler is served with a rich smoky essence attributed to the iron plate, which keeps the chicken hot for long. It contains grilled vegetables and a serving of stir fried noodles to go with it.

Normal Price: NPR 600 per dish

Best Place: Bricks Café, Thapathali, Kathmandu.

27. Sekuwa (Roasted Meat)

Sekuwa is meat roasted in a wood fire in the traditional Nepali style.

Cooking Sekuwa involves marinating raw meat with herbs and spices and skewing the meat and cooking it slowly on wood fire. It can be made of any meat like pork, chicken, goat, or a mixture. It is trendy in Dharan and Kathmandu. Dharan and Tarahara are also known as the Sekuwa capitals of Nepal.

Normal Price: NPR 300 to NPR 450 per plate

Best Place: Bajeko Sekuwa, Kathmandu

28. Sukuti (Dried Meat)

Sukuti is a dried meat product originating from Nepal, Tibet and the mountain regions of India.

It is usually made from buffalo, sometimes from lamb or goat, and is famous among Limbu and Gurung people. The dried meat is cut into thin slices and marinated in turmeric, black pepper, coriander, chilly, ginger, garlic, and onion paste.

Normal Price: NPR 150 – NPR 200 per plate

Best Place: Maharjan Khaja Ghar, Pimbahal Pond, Patan

29. Sapu Mhicha (Bone Marrow)

Sapu Mhicha is prepared during special occasions of Newar Community and is an exceptional Newari cuisine. Buffalo leaf tripe stuffed with bone marrow is boiled and fried and is served after the main course and before dessert.

Normal Price: NPR 200 per plate

Best Place: Nandini Food Court , Swotha Rd, Lalitpur

30. Shyakpa (Sherpa Stew)

Sherpa Stew, also known as ‘Shyakpa,’ is made from vegetables and meat.

Ingredients of the stew change according to the change in seasonal vegetables, and available vegetables and meat are stir-fried with cumin, coriander, onion, ginger and garlic, and flat noodles added to give a fuller body and is simmered after water is added to the mixture. Different households have their own version of Shyakpa. It is originated from the Himalayan region of Nepal.

Shyakpa is easy to cook, full of nutrients and helps keep the body warm – which is very important in the colder regions of Nepal.

Best place: Oxygen Altitude Restaurant and Home, Khumjung, Lobuche, Solumkhumbu

31. New Dish’s Spring Roll

Ask a local where is the best Spring Roll in Kathmandu and most likely they’ll say New Dish in Kichapokhari.

The food joint is jam packed during peak lunch hours, so we recommend you to visit during non lunch hours (odd hours).

Moreover – if you’re already in New Dish – we highly recommend getting their Pork Momo to go along with the Spring Rolls.

32. Masala Tea

Tea or masala tea is something that a Nepali person needs to have at least 2 – 3 times a day. Once in the morning and once in the afternoon – and few more times throughout the day depending on the weather or the type of conversation.

Tea is usually made by boiling aromatic tea leaves in hot water and then adding ingredients such as sugar and milk powder. However, the tea from the local street vendors are made in a different way and much more richer in texture. The vendor usually boils milk first, then adds some water and then boils it together with the tea leaves and sugar.

There are many variation of tea – and the best conversations in Nepal is usually accompanied by a cup of warm tea.

33. Carrot Cake

Carrot cake is a special dessert with Indian origins and hugely popular amongst Nepali people in the city areas.

It is prepared by slowly cooking carrot in milk with Ghee (saturated butter) with sugar. Most of the dessert shops in the city areas serve carrot cake but the best ones are in new road, Kathmandu.

34. Furandana

Furandana is a Nepali snack that is usually eaten with achar, vegetables and curries. It is similar to Cheura (flat beaten rice), but crispier and has a fried texture.

Furandana is usually eaten during afternoon or as a snack – especially during the biggest festivals of the year such as Dashain and Tihar.

35. Chicken Chowmein

Nepali Chicken Chowmein is another local favorite delicacy. Almost every restaurant serves this dish. It is similar to fried wok noodles.

It is cooked with stir fried veggies such as cabbage, carrot, long beans, onions etc.

When Nepali people had their fill of Momo, Dal Bhat or Noodle Soup – then they turn to chowmein.

So there you have it. If you’ve conquered all the food listed above – then you have truly indeed traveled Nepal. If not – there’s always another time to head back and finish off the task.

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Kalpu’s Kitchen (Instagram)

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Top Ten Healthy Cuisines Of Nepal

With the growing concern in health all over the world, Nepalese has grown pretty concerned when it comes to their dietary plan. Even those who shifted to processed foods have inclined more toward their traditional food culture.

Know more about: Authentic Nepali Garam Masala List and Quantities

Yet again, these cuisines have gained immense attention as their daily diet and eatery. Below are the top healthy dishes of Nepal that are included in everyday meals.

Dal, Bhaat, Ra Tarkari (Lentils, Rice, And Curry)

It is the primary everyday meal of every Nepalese household. Also, it is made daily, and most Nepalese consume it twice or at least once.

Here, “Dal” is the cooked lentil or other pulses stew. Likewise, “Bhaat” is steam-cooked rice, while “Tarkari” is seasonal vegetables cooked in curry. As a fun fact, this particular staple food of Nepal is a constituent of every nutrient.

To elaborate, rice is rich in carbohydrates, and lentils are rich in protein and fiber. This dish will keep you energetic throughout the day. As for Tarkari, it can be any leafy green vegetables or other seasonal vegetables that are available.

And yes, Tarkari is rich in fiber and balances out your heavy diet with greens. Furthermore, this dish might also include the side of a tomato pickle that helps digestion. In addition to it, the side dishes might also have cucumbers, radishes, and curds.

Gundruk, Sinki, and Tama

They are one of the most loved traditional curry items to match the Dal Bhaat. They are fermented food that is later cooked in the form of curry. Well, they are often warm and delicious during the winter.

All these fermented dishes are rich in Vitamin B12, which helps in healthy brain function and red blood cell production. Additionally, they are also rich in lactic acid.

As for gundruk, it helps in milk production during lactation for mothers. Similarly, sinki helps to cure diarrhea and stomach pains.

It is traditionally cooked flour in boiling water and is mainly eaten in Nepal’s Hilly and Himalayan regions. Additionally, it can be made out of various types of flour, such as millet, wheat, corn, and buckwheat.

This dish is exceptionally nutritious and an excellent substitute for polished white rice. As a fun fact, this dish is anti-diabetic, anti-obesity, anti-cholesterol, and anti-hypertension.

Among the many types of flour to make Dhido , millet is the most used and most nutritious. Adding millet dhido to your everyday meal helps those who have problems with constipation, gas, and anemia.

Additionally, this particular dish also helps to control the blood sugar level and decreases cholesterol levels. 

It is the perfect dish for winter with warm broth. As much as this dish satisfies our tastebuds, Thukpa is also high in nutritional value that has added the goodness of coriander leaves, green chilies, lean meats, peppers, and many more.

With the richness of multiple added vegetables and meats in the making, Thukpa enhances bowel movement and improves digestion. Likewise, its soup is an excellent source of protein, fiber, and carbs due to healthy foods like carrots, lean meats, mushrooms, and cabbages.

know more about: Famous Local Foods in Nepal: Discover The Delicacy

Furthermore, the green chilies in this food help with the metabolic rate, while the pepper and ginger help to boost immunity in winter.

Samay Bhaji / Newari Khaja Set

One of the typical dishes in the Newari community in Nepal, their khaja set, is full of foods and wholesome nutrients. Typically, this particular dish is made and eaten on special occasions to promote longevity, good luck, health, and fortune. 

This delicious set includes foods such as beaten rice, chhoila, aaloo tama, aaloo achar, anda, and even aila. Here, the beaten rice is a crunchy snack rich in Vitamin B, which helps to improve brain health.

Likewise, it also includes black soya beans, which help to minimize health risks such as cardiovascular disease, stress, high blood pressure, stroke, and coronary heart disease.

Another ingredient also includes spinach which is rich in vitamins, minerals, and iron. Well, it benefits to skin, hair, and bone health. It has white beans, which are crucial for your heart health as they reduce the risk of Cancer and diabetes.

Among many other delicious bites, aaloo ko achaar, aaloo tama, and mula ko achaar prevent heart disease and cholesterol. Similarly, it has cooked ground meat known as chhoila, which helps to improve muscle mass and prevents iron deficiency.

Lentil Pancake (Newari Bara)

This is a typical Newari pancake that is entirely made of lentils. Here, the lentils used may be split black lentils and a combination of split black lentils and split moong lentils.

You can enjoy this dish alone or with fried eggs and tomato pickles. It is a simple dish served hot and holds several nutritional values. Often they help to decrease cholesterol and prevent diabetes and also colon Cancer.

One of the delicious desserts treats in the Newari community, Yomari is a rice dumpling with filling inside. This dish is traditionally prepared for special occasions and festivals.

The outer covering of this dish is rice flour, which is stuffed with chaku (black treacle, molasses). Like its delicious flavor, Yomari is a good source of protein, calcium, and vitamins.

Well, they are often known as a huge source of iron that helps to produce red blood cells in our bodies. Moving on, it is also high in carbohydrates and fiber and also assists in preventing constipation. Likewise, it is known to reduce heart disease and Cancer.

Gorkhali Lamb

It is one of the famous curry dishes in Nepal that is made by slowly cooking them and later grilling them. Like any other meat, this also holds multiple nutrients.

Among many dishes, Gorkhali Lamb is high in protein needed for growth and maintenance. Similarly, it includes several other nutrients like fat, vitamins, and iron.

This dish also helps prevent anemia, heart disease, and Cancer. Furthermore, it also helps to improve your physical body performance.

Roti (Chapati)

This dish is typically eaten in the Terai region and some areas of the Hilly region. They are made with wheat flour, buckwheat, and many others per one’s desires.

Yes, chapatis are high in protein, carbohydrates, calcium, iron, and phosphorous. This is an excellent substitute for people with diabetes, as it helps reduce blood sugar levels.

Additionally, they help to improve digestion and also boost your energy levels. Not to mention, they are also known to nourish skin and are pretty low in calories.

Originating from Pakistan, this refreshing drink is also quite famous in Nepal, especially during the summer. It is preferred by many, and this drink consists of several nuts and fruits.

Indeed, this drink is also quite beneficial for your body as it is full of probiotics. Furthermore, this drink also helps with digestion which promotes gut health. It is a stomach-friendly drink that supports bone health and boosts your immunity.

Read more about: Nepali spices

They are also said to be high in vitamin D, which helps prevent acne, moisturize your skin, and reduce blemishes. All in all, lassi also assists in controlling your cholesterol.

Overall Guide To Nepalese Cuisines

Nepalese cuisine takes inspiration from several dishes from neighboring countries with its blend of tradition. The traditional dishes also vary with Nepalese’s different backgrounds and ethnicities.

Additionally, Nepalese dishes are also known to be the healthiest among the other cuisines in the South Asian nations. Most of the words in Nepal relies less on fats and more on chunky vegetables and lean meats.

Some common ingredients in Nepalese dishes include potatoes, lentils, mustard oil, and so on.

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Nepali Food – [15 Iconic Nepalese Cuisine Products That You Should Try In Nepal ]

Nepali Food – Being surrounded by big nations such as China and India, Nepal is a tiny country with various cultures and traditions. Nepal is not only well known for these things but also famous for nepali foods that are culture oriented. Especially, (Newari, Tibetan, Thakali, Lohorung cuisine, Limbu cuisine, Madhesi Cuisine and etc)

If you are willing to know about Nepali food in more detail, then you are in the right place!

Living in an Asian Country, Most people think that Nepalese are well famous for Mo-mos and Thukpa. Beyond this Nepalese dishes are made from varieties of flavors, following traditions and stylish. If you visit Nepal and just research Nepalese food, you will discover various dishes for every reason. All the foods are made with less fat and are healthy for everybody to consume.

Nepali Foods You Need to Try at Least Once!

Let Us Start! We have gathered 15 iconic Nepalese cuisines for you. You must try these foods when you are in this country. Are you a Foodie? If the answer is Yes! you will definitely be going to try this food for sure.

1. Dal Bhat A Traditional Nepali Food

It is one of the traditional meals which is popular in most areas of Nepal. It consists of rice which is steamed and served with cooked lentils or pulses regarded as dal. Not only this but also you are going to find out extra dishes with this meal such as meat, seasonal vegetables, curd, and pickles (in Nepali called Achar) as well.

Once you have it, you will be full for the whole day, as dal bhat is a very healthy food with lots of nutrients and proteins that your body needs. It is cooked in every kitchen & eaten by every Nepalese people almost every day. You will be fully amazed by this food is that, it gives you the required energy and power for long hours.

Due to different tropical regions, at higher altitudes in Nepal, for instance, above 6500 feet where rice cannot be grown well, you will get a chance to experience this substitute with other delicious foods with this, such as dhindo or roti.

If you feel soul-filling and tasty after eating this delicious meal then don’t be surprised anymore. This is the reason behind being famous all over the country and being the favorite food of almost all Nepalese people. Lastly, with these benefits, it is also cheap in cost than other foods and easily found everywhere in Nepal.

2. Newari Khaja Set

Newari Khaja, also considered “Newari Bhoye” & “Samai Baji” is a cultural food of the Newar community. In previous days, this food was just famous and liked by Newari People, which would eat it during festivals or special occasions. However, the time has changed drastically and the devotees or fanbase for this meal is excessive all around Nepal today.

This Newari Khaja is served with several other elements such as; Chiyura/Baji (Beaten Rice), Achar (Pickle), Chhoyela (Meat), Eggs, Soybeans, Bara, Chhyang (a kind of beer made from rice), Aalu Tama and so on. If you taste this food in Nepal, your mouth will be full of water as the taste is more delicious and spicy. you will not regret consuming it even for once in your life.

It shows typical Newari culture and traditions in its food and makes the dish even more worth it to try.

You will find this dish especially in the Newar community or in the place where Newar lives. Nevertheless, being famous day by day, most restaurants and hotels as well savor to serve this dish to their consumers.

In Nepal, the other most recognized famous meal is Momos. Not only do tourists prefer this dish, but also most people’s favorite dish is also a momo. Furthermore, most Asian or Nepalese people are called by the name Momos in foreign countries as well. Even if the government considered this as Nepal’s national food, there is no one, who will not like it. Because of its delicious taste and cheap price in nature, many people prefer this meal as a daily lunch or breakfast.

About its Recipe, it is made with white flour stuffed alongside minced buff, chicken, or veggies. This meal is served with mayonnaise and various sauces whichever make the mixture of mouth-watering snacks on a plate basis. India the neighboring country of Nepal has taken this recipe already and also by many countries as well.

It is easily available mostly in street food shops and also in every restaurant & food cafe in Nepal with different styles and sizes. If you visit Nepal and return to your place without trying this dish you will regret your decision as this tasty dish will make you more satisfied than you think.

4. JUJU Dhau

The name “JUJU Dhau” is a type of yogurt that is also known as “king curd”. It is also considered a dessert that is made from buffalo milk. The dish is rich in flavor and makes by pounding a certain amount of boiled milk. The most interesting fact about this dish is it is made in a decorative clay bowl. The mixture after pouring is kept in this bowl in a place that is warm till it’s getting ready to consume.

Mainly, it is famous in the small city (Bhaktapur) as there are many street shops, where you can find Juju Dhau very easily. It is very popular among the Newar community and is also must demand product for their special occasions.

You can find it everywhere in Nepal. However, if you want the best quality and taste you should visit Bhaktapur City and try it once. Once you taste it, you are not going to stop ordering more and more as the taste will remain on your mind for a long time.

As it is one type of dessert, you can have the benefit of it as a side meal with dal-bhat or also as a snack.

5. Pani Puri

Pani Puri is a popular Indian-origin snack and also a portion of street food. It is crispy, hollow, fried dough balls (puri) filled with mashed potato, chili, onion, and various masalas, especially spices. it is served with flavored water that is made from mint, tamarind, and sweet chutney as per your wish. It is a very famous dish for every age people.

If you are going to try this snack, you will fill a crack of tastes and flavors in your mouth. The taste will make your mouth not stop to have another one immediately 🙂

In most places of Nepal, you will see Indian people selling panipuri at reasonable prices. Due to the increasing demand for this dish by every people, even Nepalese people are also found selling it.

I can suggest you try this dish by looking at the vendors whether it is clean and hygienic or not. And if the food is not fresh and unhygienic, your body will suffer from diseases like diarrhea or stomach pain. So, before regretting it, prevention is better than cure.

6. Chatpate

If you are a person who loves spicy food then Chatpate will be the best food to try. It is a mixture of various ingredients such as puffed rice, dried noodles, peas, vegetables like {coriander, tomato, onion, potato, fresh chili}, lemon juice, and spices.

It is also a very popular dish that is also available in the street food of Nepal and India. You will find this dish at the same place where panipuri stalls are built.

If you do not want to try spicy then also, you can order it without spicy but this dish will give a mouth-watering taste with spice. Not only this but also you will get a chance to experience sweetness, lemony, spiciness, and many more flavors in just one spoon of Chatpate. Until you do not try it, you will not know about this dish.

This meal is commonly oil – free but also you may find out some places where oils are used as an ingredient of it. Overall, It is a very light and healthy option that you may choose to try. It also provides different types of nutrients and flavors in taste with a crunchy texture that makes your cravings will be much satisfied after eating it.

7. Dhido or Dhindho – A Traditional Nepali Food

The dish Dhido is acknowledged as an exotic traditional food that is composed by cooking millet flour, buckwheat flour, wheat flour, or maize flour in a very traditional way. It is a very healthy dish made in hot water by adding flour to it. Also, it is cooked by moving the batter with a cooking turner as far as it gets a compatible texture.

This hot dish is served with cool liquid and also add ghee preferred to intensify the taste. I can advise you to try this dish with gundruk or by dipping it in meat soup, lentil soup, or milk. You can consume it for lunch or dinner.

It is the main diet of the people who live in rural areas. This dish is the replacement for dal bhat for most people. You can also try this dish with vegetable curries, pickles, buttermilk, and yogurt.

Even if it is a traditional dish but famous, you can find it easily in popular restaurants or you should visit rural areas to try this dish.

8. Thakali Khana Set

Previously, Thakali Khana was basically made by Thakali people only. But today in every restaurant in Nepal, this meal is easily accessible for foreign tourists or local people.

This dish covers locally grown buckwheat, rice or dhido, stir-fried greens, meat, flavored lentils, barley, maize, dal, & millet. Not only this but also extra ghee with special pickles, and gundruk are also served with this meal. Though Thakali khana looks very indistinguishable from Dal-Bhat, Its cooking methodology and ingredients are different.

If you go to modern restaurants in Nepal, you will get served sometimes bread made from buckwheat (such as pancakes or chapatis) in the company of basic curry and buckwheat finger chips as a snack. You will also get desserts like sweet curd or phopke (fermented rice) at the same price.

You shouldn’t miss this dish if you are here in Nepal.

Also Read: More Nepali Cuisines

9. Sel Roti and Aalu Achaar – A Traditional Nepali Food

Sel Roti is one of the delicious items that is also known as a festive dish in Nepal. It is mostly prepared on the occasion of Tihar. Tihar is the second-largest festival in Nepal that is celebrated with high eagerness by Nepalese people. It is also known as the Festival of Lights. Nepalese make Sel roti in their own home and enjoy this dish with aalu achaar (Potato Pickle) with their family members and friends mainly during this festival.

Besides this, the fan base of this dish is very large in number. Due to this most people prefer to have Sel roti in their daily lives as well. Mostly it is consumed as a morning breakfast or sometimes lunch with tea and aalu achaar.

About its ingredients, it is made with rice flour shaped like a ring by dipping it in fried oil or ghee. In the context of Aalu Achaar, it is also a traditional potato pickle mainly served as a side dish with Dal bhat or Sel roti. For making this potatoes are boiled and sliced into small cubes. These are then added with a range of spices and masalas.

If you want to balance the taste then, you should try the sweetness of Sel roti and spicy aalu achaar without any uncertainty in Nepal.

As Tibet and China are neighbors of Nepal, this dish is totally influenced by the people who lived in these countries. However, this is influenced dish, Nepal has made a separate own version of Thukpa.

It is a very popular soup-type dish mostly in the northern Himalayan region of Nepal. In winter, these soups make it warmer for the consumer with pieces of meat, vegetables along with noodles. It is also made from plain water, and dal water and gives you lots of proteins.

If you are very hungry and have no more money, you can order this at different cafes or restaurants in various parts of Nepal. As this is cheap but very healthy and makes your stomach full even if you just consume one bowl of it. It is also another popular dish that is preferred by everyone mostly in winter seasons.

11. Yomari – Nepali Food

Another famous dish is again from Newari culture, which is called Yomari. It is prepared in Yomari Punhi which is a special occasion in the Newar community. It is a very cultural dish that is made up of rice flour and chaaku. For making this meal, it takes quite a long process however, it is a very unique and tasty item in nature that you should try.

In the context of this item’s recipe, at first, from rice flour, the dough is made, and a spoonful of chaaku or khuwa is kept inside after making it of thick consistency. Later, a unique shape is made with a small piece of dough taken once at a time. This dough is kept for steam until it gets ready to eat.

In these modern days, modern people often try to make this dish with meat and other items as well. It can be found in Newari restaurants, nevertheless, you should always check their menus first because some restaurants only serve this dish especially. Once you try this meal, you will get the experience of heavenly food with delicious sweetness.

12. Chatamari

There are plenty of Nepali food from the Newar Culture which is very famous all over Nepal. These days, Not only do Newari people prefer these items but every people. The next famous Newari dish is called Chatamari. It is made from rice flour making it a thick batter.

There are different components that are used to decorate the top of it. It gives a wonderful look and the taste is so delicious as well. As a topping, various vegetables even meats are used on it. Somehow. it is quite difficult to find as there are very rare restaurants that serve this dish on their menus list.

The looks of this meal are very similar to Pizza however the taste is totally different in nature. It is also from the traditional local Newar Community. You will enjoy this dish trying it even once if you are here in Nepal.

13. Sadheko Sukuti

If you are a predacious or meat lover in nature then, this meal will be the perfect meal for you to try. This dish is prepared by cooking meat in many spices, pickles, and vegetables such as onions. The most best part of this dish is its pickle which is very tasty and delicious and liked by every people.

The spices of this meal are bulletproof, if you keep that single bite of meat in your mouth, you will feel the extreme spiciness and you will start saying “ohhhhh!! this is so spicy!!! It is one of the topmost spicy Nepali food. The spiciness of this dish makes it unique and whoever tried it even once, will not forget about it for their lifetime.

Many tourists just visit this country Nepal to try different unique foods. Especially the Pakistani, and Indian Indonesian people like extreme spicy in their day-to-day life. For them, this dish will be much perfect in comparison to people who do not like spicy.

Furthermore, this dish tastes so great but the spiciness, tanginess, and smokiness of this meat dish will take your experience to a whole new level.

14. Gundruk Ko Achar A Traditional Nepali Food

The exceptional Nepali food is Gundruk Ko Achar. It has a quite different taste and smell. If you are a newbie then, you may take some time to adjust this dish. However, this dish is a very healthy and fermented leafy green vegetable that is made either from mustard leaves, cauliflower leaves, or radish leaves.

Not only this, but also vegetables such as; chopped onion, tomatoes, ginger, lemon, green chilies, and salt are also used to prepare this dish. The tastiest part of it is, if there are bhatmas added to it, the taste will be on another level.

It is also a snack distributed as a side dish. You cannot find this dish outside of Nepal as this dish is so rare to find. Most of Nepali People even called it a national dish that makes your finger lick. You will find this dish whenever you order Dal bhat or Thakali khana. If you are not served with this dish, you can be asked for it. The combination of these Nepali food will be a great moment if you try it.

15. Lafhing

If you visit Boudha of Nepal, you will find various stalls that serve the dish called Lafhing. Primitively, this meal originated in Tibet, but this dish has a different fan base among Nepali People over here in Nepal as well in recent years.

The taste of Lafhing will make you want more however salt, onions, noodles, coriander, and garlic with a few drops of sesame oil inside this dish makes you unbelievably tasty.

If you want to increase the spiciness then you can increase as much as you want. This dish is especially found in Boudha. Moreover, you can find it somewhere else as well. Just try this nepali food and make your taste by giving a special treat to yourself.

Conclusion – Nepali Food

I just hope this guide blog will help to select and choose Nepalese food if you travel in Nepal. There are many varieties of Nepali Food to try out and I wish you will not leave the items while you travel to Nepal.

Okay, Now Are You Ready? What are you preparing to try to eat?

Are you going to try Dal Bhat? or Laphing?

If any confusion, leave a comment down below of feedback in the commet section.

Every Day is a Nepali Food Day! Happy Eating!

Any confusion? If Yes… You can still contact me for more information.

It's me Isha Ulak from Dattatraya -09, Bhaktapur. I have completed my Bachelor degree in Business Sector which is shorty known as BBS, I live with 6 other family members. My aim is to be a successful business women in this world.

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Nepalese Food and Its Sociocultural Climate: Changing Dāl - bhāt Inside and Beyond Nepal

• First Online: 05 February 2020

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• Izumi Morimoto 17  

Part of the book series: International Perspectives in Geography ((IPG,volume 10))

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Nepal is located on the southern face of the Himalayas; as a result, geographical and cultural diversities have nurtured its unique gastronomic culture. It is difficult for people living in remote areas to obtain fresh vegetables and meat because of a lack of transportation and electricity, and these restrictions have sparked several local gastronomic cultures. For example, to preserve vegetables and meat, people living in rural areas tend to dry and smoke them. In Nepalese Hindu society, there are taboos on the consumption of certain food and drink, such as meat and alcohol. Recent data suggest that Nepalese people began to eat meat because of economic development and globalization. These sociocultural changes and the development of transportation networks have together promoted homogenization of food throughout Nepal. However, people also seek locality and “authenticity” in their food. For example, dāl - bhāt , an “authentic” Nepalese food, has been particularly prevalent in Nepal since the development of transportation services. Furthermore, as Nepalese people have begun traveling abroad, dāl - bhāt has spread even beyond Nepalese national borders.

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Nepal was the Hindu monarchical state that had built a hierarchical society based on caste, ethnicity, race, and gender. The nation’s remoteness had also brought about other diversities in Nepalese society. Since 2006 there have been increasing demands for restructuring the modalities of establishing a multi-cultural, multi-social, multi-linguistic, multi-religious, and multi-ethnic federal state. This chapter will examine the transformation of food and its sociocultural climate in this context.

Indeed, some Buddhists of Nepal also have religious taboos against eating meat.

Other than dāl - bhāt , there are interesting studies referring to changing gastronomic cultures especially among young people in Kathmandu (see Liechty 2010 ; Thapa 2016 ).

This is an example from a local restaurant in a tourist area in Kathmandu. Guests who came here to eat dāl - bhāt were usually Nepalese people; therefore, this set of dishes can be understood as a local type of dāl - bhāt for native Nepalese, not a “Nepalese ethnic cuisine” for international tourists.

Formally, there are no more untouchable castes; however, discrimination based on the Hindu caste system still exists in Nepal.

In 1996, the Maoists had launched a “People’s War,” which lasted for ten years, to overthrow the political establishment, including the monarchy of the Kingdom of Nepal.

Other than the Nepalese, Nepal has imported frozen beef from Calcutta since the 1970s for foreign tourists to consume.

One US dollar was worth approximately 96 Nepalese rupees in 2014.

e-Kantipur ( 2014 ). http://kathmandupost.ekantipur.com/news/2014-05-16/per-capita-meat-consumption-up-11-kg.html .

Excluding fish, meat products include buffalo, goat, sheep, pork, and poultry. The world’s average annual meat consumption is approximately 42.5 kg per person, while in developing countries it is approximately 32.4 kg per person. Nepal is still far behind other developing countries (e-Kantipur 2015 ).

The Thakali, whose dāl - bhāt has a reputation for being delicious, are an ethnic group from Northwest Nepal.

According to Kharel ( 2017 ), Tokyo has the largest concentration of Nepali-owned restaurants, with over 500 distributed throughout the metropolitan area.

The Newar are an ethnic group from Kathmandu.

e-Kantipur (2014) Per capita meat consumption up to 11 kg. http://kathmandupost.ekantipur.com/news/2014-05-16/per-capita-meat-consumption-up-11-kg.html . Accessed 20 Sept 2017

e-Kantipur (2015) Meat production projected to inch up to 301 k tonnes. http://kathmandupost.ekantipur.com/printedition/news/2015-06-10/meat-production-projected-to-inch-up-to-301k-tonnes.html . Accessed 20 Sept 2017

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Acknowledgements

This research was partially supported by the JSPS KAKENHI, Grant Number 19720220 from 2007 to 2009.

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Jun Matsumoto

College of Gastronomy Management, Ritsumeikan University, Kusatsu, Shiga, Japan

Hitoshi Araki

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Morimoto, I. (2020). Nepalese Food and Its Sociocultural Climate: Changing Dāl - bhāt Inside and Beyond Nepal. In: Yokoyama, S., Matsumoto, J., Araki, H. (eds) Nature, Culture, and Food in Monsoon Asia. International Perspectives in Geography, vol 10. Springer, Singapore. https://doi.org/10.1007/978-981-15-2113-3_8

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• Jan 27, 2018

Wisdom in Tradition: Nepali Diet

Updated: Jan 28, 2018

Traditional Nepali diet reflects our rich culture and tradition. It is also a culmination of diverse ethnicity and varied geography nestled within our small country. Nutritional richness is another attribute of the traditional diet that deserves to be recognized, appreciated and promoted.

Nepalese have thrived upon this diet for hundreds of years. Without it, most Nepali still say they have not had a proper meal! Nutritional properties of our traditional foods impart warm comfort and a sense of satisfaction.

Let us delve into what makes traditional Nepali diet so nutritious.

Wholesome and balanced ingredients from all food groups form the basis. Food is prepared from the scratch and stays close to its original form when ready. Dal-bhat-tarkaari (rice or substitute-lentil soup-vegetables), also referred as the national dish, is one example. Ethnic and regional variations are also goldmine for nutrition, like Newari, Thakali and Madhesi cuisines... just to name a few.

Wholegrains like rice, wheat and maize are among the traditional staples. Millet (kodo) , buckwheat (fapar) and barley (jau) are some other traditional and more nutritious cereals that must be promoted . Different types of porridge cooked with water (dhido) and unleavened flatbread (roti) provide delicious and wholesome carbohydrates. Sadly, the practice of refining, like polished white rice and white flour (maida) has proliferated. Valuable fiber, vitamins and minerals are lost as a result. Simple reversal of this trend would help to enrich the current diet. Nutrient rich potato, sweet potato and yams ( tarul, pidaalu ) have also been in the dietary tradition.

The practice of combining lentils and cereals is nutritionally smart and complementary. Different dal are prepared from a wide array of pulses and legumes. They are rich in dietary fiber, minerals such as iron and zinc and sustainable plant-based protein. Their health as well as environment benefits are increasingly being recognised and promoted globally.

Colourful vegetables of all kinds are integral to Nepali diet. The extensive green leafy range is hardly found elsewhere: rayo , tori , chamsur-paalungo , bethe, latte , lude, methi, karkalo, sisnu, munta (pumpkin and other squash shoots), etc. Wide varieties of seasonal vegetables and fruits reflect the rich biodiversity. They are perennial sources of essential micronutrients and protective phytonutrients.

Meat curries (goat, sheep, chicken, buffalo and pork) are side dishes and traditionally eaten less frequently. This jives well with the growing ‘eat less meat’ wisdom. Fish curries, consumed more commonly in the plain areas, as well as eggs need to be further promoted in view of their nutritional benefits.

Fresh home-made yoghurt (dahi) and buttermilk (mahi) are traditional fermented foods. They are rich in beneficial lactic acid bacteria, protein, B vitamins and calcium. Sikarni is a delicious and healthy yogurt-based dessert mixed with spices and fruits.

Pickles ( achar) on the side not only tantalise the taste buds but also outweigh commercial sauces in nutrients. They are either freshly made or preserved combining vegetables and oilseeds (sesame, flaxseed, mustard, silam, etc. ) and spices. Raw herbs such as green coriander or mints in fresh pickles provide protective phytonutrients too. Preserved pickles have probiotic properties due to lacto-fermentation, a natural microbial process using beneficial bacteria. Besides, tangy curries are also made of similarly preserved foods: fermented green vegetables ( gundruk) and bamboo shoots (tama) cooked with potato and legumes are rich in protein, fiber and vitamins . Overall, the traditional food preservation techniques have been all natural using sun, water, air and soil.

Many other traditional dishes have embraced optimal nutritional practices. Kwati, eaten as scrumptious gravy or soup, is a mixture of many pulses and legumes, soaked and sprouted before cooking. This age old technique enhances taste and ‘bioavailability,’ i.e., nutrition absorption by the body.

Lito/saatu, a mix of different cereals, pulses and nuts, is another food with high nutrient quotient. Roasted, grinded and eaten with milk, it is a nutritious option for all ages. Likewise, jaulo/khichadi is a porridge of rice, pulses and vegetables. It has been a warm and classic comfort food.

Momos are mouth-watering meat or vegetable dumplings with a Nepali twist. It is accompanied by healthy dips ( achar ) made from tomato, oil seeds and nuts. Use of whole wheat flour (aata) will make this much loved dish more nutritious.

Different vegetable oils (mustard, soybean, sesame, sunflower, etc.) used in food preparation are sources of healthy unsaturated fats. Functional foods and spices that heal and protect the body are key ingredients: fenugreek, ajwain, fennel, turmeric, cumin, coriander, chilli, black pepper, clove, cardamom ginger, garlic, cinnamon, licorice, mustard, etc. Their antioxidants and anti-inflammatory properties are increasingly being realised.

Nepali festivals revolve around nutritious and delicious foods that are in season or recently harvested. Sweet treats like til ko laddu, selroti, anarasa and yomari are superb culinary art. Traditionally, they used whole grains, oilseeds and nuts, ghee or vegetable oils, and jaggery or molasses ( sakhhar/gund or khudo ). Unfortunately, those better ingredients have been replaced by refined flour, sugar and hydrogenated fat (dalda). The old nutritious ways need to make a trendy come back.

Despite so much wisdom, the full potential of Nepali diet has not been harnessed. On one hand, a large segment of the population endure lack of physical and economic access. On the other hand, many utilisation practices have been below optimal. Traditional nutrition wisdom are being diluted and replaced with unhealthy practices even among those with relatively better socio-economic status. If availed, promoted and utilised properly, the diet has the ability to keep under-nutrition as well as overweight/obesity and present-day lifestyle diseases at bay.

Traditional Nepali diet delivers a variety of taste, wholesome nourishment and confers protection from diseases. The time-honoured knowledge, skills and practices need to be preserved. They should be handed down to new generation and passed around, in country and by Nepali diaspora all over the world.

Let us embrace and promote as a national pride!

#nepalidiet #nepalifood #nutritioninnepalifood #traditionaldiet

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4 commentaires

Ma'am the way you express your ideas help to alive our traditional nutritious food and generate importance of traditional food value.

Very comprehensive and just beginning to see nepali thaali from nutrition perspective !

Hope this article will be instrumental in reviving our traditional diet

Very well explained!

Changing food habits helps improve nutrition in rural Nepal

Karishma wasti.

Renu Chhetri

We’ve always wondered why Nepal has a very high rate of child malnutrition , as 31.5 percent of children under five are stunted . This is higher than Asia’s average of 21 percent. One-third or 39 percent of children under 5 are underweight. 

The reasons for this include insufficient health services and inadequate maternal and child care during pregnancy. Furthermore, extreme poverty, hunger, poor hygiene, and limited access to education are significant causes of high malnutrition rates. 

Inappropriate infant and young child feeding practices, along with food insecurity in remote areas, directly impact nutrition due to food unavailability, poverty, and lack of access. 

This is a very alarming statistic that demands innovative solutions. 

Scaling up interventions like providing Vitamin A and Zinc micronutrients for children expanded childhood immunization, school-based nutrition programs, and support for women’s reproductive health can address these issues.

Similarly, prioritizing nutrition during the critical first 1000 days of life is essential. Regular growth monitoring of children and implementing behavior change through community nutrition programs and community-based management of acute malnutrition, including diversified diets and climate-smart agriculture approaches offer more sustainable solutions for addressing nutrition. 

In discussing further potential solutions, we were curious to know just how impactful improving nutrition security among rural communities can be – through programs like the Food and Nutrition Security Enhancement Project (FANSEP) initiative.

We got our answer during our recent trip to Gajuri Rural Municipality in central Nepal. There, we met 30-year-old Rita Biswakarma who has an amazing story to share which demonstrates how changes in diets could help improve the nutritional health of families. 

Until 2020, Rita used to work on her small plot of land and grew staple food such as rice and maize. It was neither sufficient for her family of five nor did it meet their nutritional needs. Her daughter used to be weak, malnourished, and fell sick frequently.  

Today, Rita works on the same plot of land but grows a variety of crops and vegetables rich in nutrients. It provides her family with a diverse and nutritional diet. As a result, her seven-year-old daughter has grown healthier and stronger.

Today, Rita works on the same plot of land but grows a variety of crops and vegetables rich in nutrients. It provides her family with a diverse and nutritional diet.

A step towards change 

Rita shared with us that she changed her and her family’s food habits after she joined Milantar Nutrition Field School in 2021. 

Nutrition field schools (NFS) bring together community members to identify barriers to improving pregnant and lactating women’s diets. It provides skill-based nutrition education based on locally available nutrient-dense foods, home nutrition gardens, cooking demonstrations, and food safety. 

Rita learned the causes and consequences of malnutrition at the NFS and also found out that her daughter was malnourished following a test conducted there. 

The nutrition field schools are supported by the World Bank-financed Food and Nutrition Security Enhancement Project (FANSEP) funded by Global Agriculture and Food Security Program Trust Fund grant.

Sustaining the change 

After the knowledge and practical skills in diversifying dietary practices, Rita has now turned her fallow backyard into a home nutrition garden  and others in her community are also following her footsteps.

Rita received improved varieties of seeds and inputs as well as financial support for kitchen gardening and poultry raising from the nutrition field school. 

In these gardens, community members practice mixed cropping that includes vegetables, fast-maturing fruit saplings, and plantation crops together with poultry and livestock rearing, which serve as a supplementary source of both food and income.

“I now grow seasonal vegetables and pulses, and raise chickens in my own backyard,” said Rita who makes extra income by selling the surplus produce. This has enabled her to increase the consumption of eggs and meat for herself. As a result, she is better able to breastfeed her six-month-old son more regularly. 

Nurturing resilient growth with investments in nutrition 

Rita is one among the 20,842 direct beneficiaries under FANSEP whose households have benefited from the nutrition-related interventions from the project.  The project has already covered 98% of its target beneficiaries through 144 nutrition field schools (NFS) and 854 home nutrition gardens. 

FANSEP helped the community in enhancing access to nutritious food and teaching essential skills for daily food cultivation, purchase, processing, and preparation. It also provided knowledge on the growth monitoring of children. These elements are crucial in adopting a holistic approach to preventing micronutrient deficiencies and promoting good nutrition.

Rita is one among the 20,842 direct beneficiaries under FANSEP whose households have benefited from the nutrition-related interventions from the project.

Additionally, the NFS offered hands-on training in crop care and maintenance, covering soil preparation, harvesting, and post-harvest practices. Groups met regularly to observe their crops, analyze the situation, and adjust management techniques for improved productivity. 

We felt that a skill-based learning approach through nutrition field schools and adopting behavior change theory to learn best feeding and nutrition practices are key elements in overcoming malnutrition. Furthermore, providing packages of inputs such as seeds and fertilizer and training services to target beneficiaries are also critical. 

Indeed, helping rural Nepali communities practice good nutrition habits can help build healthy and productive human capital to support Nepal’s sustainable and resilient development.  

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“I am strong and can dance because I eat well!” declares Samikshya, 7, who studies in Upper Kindergarten and loves to dance and sing.

Her mother Gita received training about health and nutrition organised by World Vision. She learned more about nutritious food and different ways of preparing balanced meals.

Samikshya enjoys eating different vegetables, fruits and especially eggs.

Gita grows vegetables at her parent’s house, which is very near so they are fresh and nutritious. She usually cooks Nepali food for her children in the morning, for lunch, and in the evening for dinner. She also has a one-year-old son, Barsan.

Both her children love eating food cooked by her. Gita prepares rice, green vegetables, pickles, dal, and gives milk curd and fruits to her children on a regular basis.

They usually eat meals together, in the kitchen or outside on the balcony because it is very hot inside the house in summer and there is a nice breeze on the balcony.

When Samikshya goes to school Gita packs her food and sends in a tiffin box for her.

“The meals we eat are very balanced and nutritious. Many ingredients we’ve been using for generations, so they are something everyone in the community eats. These foods help our bodies, but also with mental growth so it is very important,” says Gita.

“I love to eat eggs as they are very tasty and it makes me stronger. I like cauliflower too as it tastes good and it looks like flower. I actually love everything my mom cooks,” says Samikshya as she looks at her mother and gives a grin.

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Nepali children explore pathways to sustainable food systems, children from around nepal share their perspectives and experiences on food and food systems as part of an online dialogue organized by unicef in collaboration with sochai and uws.

“Control the marketing of unhealthy food, imposing better taxation policy.”

The above was among a range of thought-provoking insights and recommendations offered by young participants from across Nepal in an online dialogue on food systems held earlier this year. A total of 23 children and adolescents between the ages of 10 and 19 had been part of the dialogue, during which they actively shared their perspectives related to food and food systems.

The workshop was hosted by UNICEF Nepal, in partnership with Western Sydney University (WSU) and in collaboration with Nepali non-profit Social Changemakers and Innovators (SOCHAI) in July 2021. Under the guidance of SOCHAI volunteers and UNICEF staff trained by WSU to facilitate these workshop-based dialogues, the children were engaged in a series of fun and interactive activities. These were designed to capture their perceptions and experiences of food and the challenges they see within their food systems, as well as provide them the opportunity to voice what they feel needs to change so that everyone can eat nutritious food without harming the environment.

Children pointed out that food is fundamental for sustaining life and a basic requirement for growth, better health and development , as well as being linked with joyfulness and happiness. However, price and availability were reported as key barriers when it comes to foods, they would like to eat but couldn’t.

“I like fruits and vegetables, but they are not affordable,” one of the participants expressed.

Children also reflected on how access to food is significantly affected by poverty and disruptions to food production and utilization caused by different types of disasters. Another concern was the poor quality of food due to water pollution, excess use of chemical fertilizers, and unhygienic market conditions.

The participants saw potential in empowering communities to grow their own produce and learn more about sustainability. They stressed that farms and markets should be local and accessible, moving from ‘far away to being close’, and also called for more financial incentives for farmers.

“Government should provide easy loan for the farmers who want to start business.”

Many of the children’s suggestions strongly link food security with food autonomy: import less, regulate more, and invest seriously in local farms and infrastructure, producing enough cheap, nutritious food for all.

Overall, the participants voiced that they enjoyed the opportunity to express themselves and contribute their opinions. “Got the opportunity of expressing ourselves, which is also our right,” one of them shared.

Nepal is among 18 countries where such dialogues have been conducted, all in an effort to bring the voices of children and young people into global and national narratives on transformation of food systems, particularly in the lead up to the United Nations Food Systems Summit.

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Health Tips In Nepali

• May 31, 2019

Table of Contents

“ Health is Wealth ” long learned proverb, Meaning there is nothing more important than your health. You can never enjoy your wealth without being healthy regardless of how much you own. If you take care of your health and if you are healthy everything in life becomes more enjoyable from, food, sports, music and all other essences of life. Simply saying health is the very first step toward living a happy and satisfied life(सुखी र सन्तुस्ट जीवन ).  Here we have listed the most important aspects fo living a healthy life. follow the post to learn some effective health tips in Nepali.

Start Today

Adapting a habit at once could be hard, so it is always better to adapt it gradually and plan it to make it your lifestyle. Below mentioned habits are some basic needs of a healthy lifestyle. DO not make a drastic change at once, Try to make the change gradually. for example, cutting sugar at once could make you crave for sugar more. instead, you should gradually decrease sugar intake within a span of a few weeks.

Healthy and balanced Diet | स्व्स्थ र सन्तुलित आहर

You must have heard the phrase “ you  are  what you eat “. The phrase does 100 % reflect the health and well being of your body. The food you eat helps to compose every single cell in your body. All the nutrients and minerals essential for your body are absorbed from the food you eat. So, eating a clean and healthy diet will help you stay healthy.

Also Read: Diabetes diet in Nepali.

Exercise | व्यायाम गर्नुहोस्

Start Walking | हिंड्न थल्नुहोस

Exercise is not everyone’s cup of tea. So the best alternative for you to keep up your physical activity is to by walking. It is easy, and everyone does it. You can start it by not using bikes for every small market run you need to make, avoiding lifts and taking stairs when possible. Also walking in the morning is a good habit. Walking will help you improve your heart health and also burn some extra calories.

Drink Plenty of water | पनि पिउनुहोस

Eat Plenty of Fruit and Vegetables | फल फुल र तरकारी धेरै मात्र मा खानुहोस ।

Fruit and vegetables provide your body with all the essential, vitamins, minerals and amino acids. So, you must always consume some good amount of it. Spinach, Carrot, Broccoli, Garlic, Brussels Sprouts, Kale, Peas,  Blackberry, orange, banana, grapes, apple, papaya, etc are some good sources of vitamins.

Reduce Junk and processed food | प्रशोधित खाने कुरा कम गर्नुस

You should avoid junk foods as much as possible if possible do not eat it. Processed food (Junk food )contains lots of nitrate, fat, sugar, salt, and too much of it is never good for your health. Also, it does not contain the necessary vitamins.

Reduce Salt and Sugar Intake | चिनी र नुन  को मात्र कम गर्नुहोस

High salt intake may cause blood pressure and raise chances of cardiovascular diseases so its intake must be limited. Sugar is necessary for your body but too much of it is very harmful. There are any effects of sugar on your body. too much sugar causes weight gain, it increases your chance of heart diseases, diabetes.

Avoid, Smoking and Drinking Alcohol | चुरोट र रक्सी बन्द गर्नुहोस ।

We all know the bad effects of smoking and drinking. So, why not quit this bad habit if we have any?

Get Enough Sleep | पुरा निद्रा सुत्नुहोस

Getting good quality sleep is very important for our health. Not getting enough sleep can cause many side effects such as: daytime sleepiness, tiredness and lethargy, headaches, Poor memory, difficulty focusing, anxiety and depression and many more. So we should always get enough sleep. But the required sleep duration may vary depending upon our age.

Maintain a healthy weight | स्व्स्थ तौल बनाइ रख्नुस ।

Reduce stress | मानसिक तनाब कम लिनुहोस, use mask in public, dusty areas too | मास्क को प्रयोग गर्नुहोस, avoid using mobile and computer before bedtime | सुत्नु अगाडी मोबाईल र कम्प्युटर को प्रयोग कम गर्नुस ।, meditate | ध्यान गर्नुहोस, smile | हस्ने बनी गर्नुहोस, get/ eat enough nutrition, protein and essential vitamins, eat more of healthy foods. eg, eggs, lettuce, broccoli, kiwi, spinach, green peas, garlic, etcs., you may also like....

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Essay on Nepali Culture

Students are often asked to write an essay on Nepali Culture in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Nepali Culture

Introduction to nepali culture.

Nepali culture is like a beautiful garden with many kinds of flowers. It is a mix of traditions, values, and customs. This culture comes from the people of Nepal, a country in South Asia. It is known for its mountains, like Mount Everest, and its history.

Language and Religion

In Nepal, many people speak Nepali, but there are over 120 other languages too. Religion is important, with Hinduism and Buddhism being the most followed. Many festivals come from these religions, which people celebrate with joy.

Festivals and Food

Nepali festivals are colorful and full of life. Dashain and Tihar are the biggest ones. People eat special foods, play music, and enjoy dances. The food in Nepal is tasty and includes dishes like dal bhat (rice and lentils) and momo (dumplings).

Traditional Clothing

In Nepal, traditional clothes are worn with pride. Men wear a daura-suruwal and women wear a sari or kurta. These clothes are often made with bright colors and fine materials, showing the beauty of Nepali handwork.

Art and Music

Art and music are important in Nepal. Paintings and sculptures show stories of gods and daily life. The music is made with instruments like the madal and sarangi, creating tunes that are both happy and sad.

250 Words Essay on Nepali Culture

Nepali culture is like a beautiful garden with many kinds of flowers. It is rich with traditions, festivals, music, and dances. Nepal is a country in South Asia, home to the tall Mount Everest and many other mountains. The people living there come from different backgrounds and speak many languages, but they all share the culture of Nepal.

Festivals and Celebrations

One of the most important parts of Nepali culture is festivals. Dashain is the biggest festival where families come together, enjoy food, and children get gifts. Tihar, another festival, is when people light up their homes with candles and lamps. They also honor animals like crows, dogs, and cows. These festivals show how Nepalese people love family, nature, and animals.

Food in Nepal

The food of Nepal is tasty and unique. Dal Bhat, which is rice and lentil soup, is a common meal. Momos, which are like dumplings filled with meat or vegetables, are very popular too. The food is not just about eating; it is a way for families to sit together and share their day.

In Nepal, people wear special clothes that are part of their culture. Men often wear a dress called Daura-Suruwal and a cap named Dhaka Topi. Women wear beautiful long skirts called Gunyu Cholo. These clothes are not just for daily wear but also for special occasions to show respect to their culture.

In conclusion, Nepali culture is full of life, colors, and joy. It brings people together through festivals, food, and clothing. Even though it has many different parts, they all fit together to make the culture of Nepal special and interesting for everyone, especially for students learning about new places in the world.

500 Words Essay on Nepali Culture

Nepali culture is like a beautiful garden with many kinds of flowers. It is rich with traditions, art, festivals, and music. Nepal is a small country between China and India. Yet, it has a big heart filled with cultural treasures. People from different backgrounds live together in Nepal, sharing their customs and beliefs.

In Nepal, many languages are spoken. Nepali is the main language, but people also speak Maithili, Bhojpuri, and dozens of other languages. This shows how diverse the country is. Religion is a big part of life in Nepal. Most people follow Hinduism or Buddhism. The two religions mix in many ways, showing respect and peace among the people.

Nepal is known for its colorful festivals. Dashain is the biggest festival. It is a time when families come together, share food, and give blessings. Tihar, also known as the festival of lights, is another important celebration. People light up their homes and honor animals like dogs and cows. These festivals show the joy and kindness in Nepali culture.

Food and Cuisine

Food in Nepal is tasty and unique. Dal Bhat, a dish of lentils and rice, is eaten almost every day. Momos, which are dumplings filled with meat or vegetables, are a favorite snack. The food is not just about taste; it is also about bringing family and friends together to share a meal.

The clothes in Nepal are bright and beautiful. Women often wear sarees or a long skirt called a ‘gunyu cholo’. Men wear a ‘daura suruwal’, which is a shirt and trousers with a Nepali style. These clothes are worn with pride, especially during festivals and important events. They are a symbol of the Nepali way of life.

Music and Dance

Music and dance are important in Nepal. They tell stories of the land and its people. Traditional instruments like the ‘madal’ and ‘sarangi’ make music that touches the heart. Folk dances are performed during festivals. They are full of energy and smiles, showing the happiness of the Nepali spirit.

Arts and Crafts

Nepali arts and crafts are famous for their beauty. Paintings, pottery, and sculptures are made with great skill. Many of these items show scenes from religion and nature. They are not just things to look at; they are pieces of the soul of Nepal.

Nepali culture is a wonderful mix of people, traditions, and nature. It is like a colorful painting that tells a story of harmony and friendship. The culture is deep and alive, touching everyone who experiences it. It is a treasure that the people of Nepal share with the world, and it makes the country a special place full of warmth and beauty.

That’s it! I hope the essay helped you.

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Home — Essay Samples — Nursing & Health — Malnutrition — A Guide to the Dishes and Food of Nepal

A Guide to The Dishes and Food of Nepal

• Categories: Malnutrition National Cuisine Nutrition

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Published: Dec 5, 2018

Words: 640 | Page: 1 | 4 min read

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