Abstract

The Nepali cuisine, also known as the cuisine of the Himalayas. It incorporates the two great culinary traditions of the neighboring region, Indian and Tibetan. Nepalese cuisine staples consist primarily of rice, wheat, corn and lentils, in addition to fresh vegetables and meats. A typical Nepali everyday meal can be characterized by Dal (lentil soups), Bhat (steamed rice), and Tarkari (vegetable preparations), supplemented by some meat preparation.