Nepal’s hills and lowland dwellers, particularly of the Kathmandu Valley, subsist on dall bhaat tarkari. As Nepal’s most widely eaten food, it is closest to being the national dish. A day without daal bhaat in many places in Nepal is considered incomplete in many households. Daal bhat is commonly eaten with the right hand rather than utensils even in the most elite circles. Nepali food consists primarily of rice, wheat, corn, lentils and fresh vegetables and meats. Dal, Bhat and Tarkari is "The Trinity" of a typical Nepali every-day meal.
Typical Himalayan dishes include Dals, Tarkaris, Bhutuwas (fried meats or vegetables), Sekuwas (grilled meats or vegetables), Choylas (grilled meats marinated in seasoned musturd oil), rotis (bread preparations), MOMO (stuffed dumplings), Thukpas and Chowmein (Himalayan stewed and stir-fried noodles), Sukuti (smoked barbeques), Quantee (meat or vegetable stews with sprouted beans), Achars (chutney preparations), Chiya (spiced or regular tea), and many others.
Nepali food is prepared by using unique blend of common ingredients and spices. Commonly used flavoring ingredients are garlic, ginger, cumin, coriander, turmeric, nutmeg, bay leaves, black pepper, chilies, onions, cilantro, and scallions. Timur (Szechwan pepper, commonly used in marinades and achars) and Jimbu (Himalayan herb, used fresh or dry), found only in the Himalayas give distinct flavors to Nepali cusine
Some foods are preserved by dehydrating or fermenting staple ingredients during their growing season. Sukuti (dehydrated meat) and Gundruk (fermented vegetables) are such foods. Nepali cooking involves basic culinary techniques, such as currying, frying grilling smoking, deep-frying, braising , marinating, tempering, and steaming.
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