The common dish is Daal Bhat Tarkari which is a combination of thin lentil soup (Dal), Boiled rice (Bhat) and curried vegetables (Tarkari), possibly a dab of pungent pickle (achaar) - hardly the makings of a dynamic national cuisine . In rice-growing areas daal bhaat is eaten twice a day, the first meal at around 10:30 a.m. and the second shortly after sunset. Different ethnic groups have their own specialties, but basically it's all subsistence food. Nepalese know the value of food as fuel: trek for just a few days and you'll learn it too.
Food may be served in a Thaali, a metal plate divided into separate compartments. The method is to attack the mountain of Daal Bhat quickly, while it's still hot. If the Daal came in a separate bowl, pour it over the rice, breaking up chunks with your fingers as you do. Add a bit of Tarkaari and/or Achaar, squeeze it all together, and pop it into your mouth. The hand remains in constant motion until the food vanishes.
Daal bhaat is an all-you-can-eat affair. A one-plate Daal bhaat is rarely enough for a Nepali. Dal Roti are also popular in Terai regions.
Some of Major Dishes.
Daal - Lentil soup eaten with plain rice and one-third of the famous dal-bhat-tarkari combination. Popular lentils are the black, green and yellow varieties.
Bhhat - Good old boiled rice, the staple Nepalese nourishment and the central ingredient of the dal-baht-tarkari diet.
Tarkari - Vegetable curry in a rich spicy broth, the third element of the dal-bhat-tarkari staple meal.
Gundruk - Dired and fermented green vegetables. Legendary accompaniment to meals in the hills of Nepal.
Achar - A pickle to "brighten up your mouth". Can be made of ground tomatoes. sliced radish, ground coriander, boiled and diced potatoes and other ingredients.
Chatanmari - Rice flour pizza with meat or egg topping or plain. A just reward after a hard day's sight-seeing. Chhoyla - Roasted meat diced and spiced a versatile snack. Chomp it with flattened rice and wash everything down with homemade liquor.
Kwati - Soup of different sprouted beans. A festival specialty and great way to begin dinner.
Momocha (MO: MO:) - Dumplings filled with minced meat, served steamed or fried. Terrifically popular appetizer , afternoon snack or evening meal.
Samay Baji - A ritual dish consisting of flattened rice, roasted meat, smoked fish, boiled egg, black soybeans and diced ginger.
Sekuwa - Barbecued meat - Mutton, duck, chicken, buff, wild boar-take you pick. Goes famously with drinks.
Sukuti - Hot and spicy concoction of dried meat roasted over a charcoal fire. Something to munch on between sips.
Wo - Lentil flour patty with or without meat/egg topping. As a festival snack or an afternoon bite, nothing even comes close.
Tongba Tongba is a kind of homemade wine cultured with Limbu (Lemon). Here, fermented millet seeds are soaked in hot water. The resulting brew is sipped with a bamboo straw while the mug is replenished periodically with hot water. This enhances the taste and impact of Tongba, which is a great favourite with tourists. The Nepalese, of course, guzzle it all through their winter.
Rakshi Rakshi is a strong alcoholic drink that is distilled from millet. A mandatory requirement at social events and religious rituals, and known both for its alcoholic content as well as its antiseptic properties, Rakshi is often homemade.
Main Meal All around Nepal, and more so in the rice growing regions, daal bhaat is the staple dish, eaten twice a day. This dish comprises a thin broth like preparation (daal) made from seasoning boiled lentils with chillies, ginger and cilantro and cooked rice (bhaat). Daal is poured liberally over a heap of bhaat and this is eaten along with vegetable curries (tarkaari) and a dash of pungent spicy pickle (achaar).
Snacking The two main meals are interspersed with snacks like beaten rice (chura), flat bread (roti), vegetable curries, bread and milky sweet tea.