Nepali plates layer Tibetan, Indian, and indigenous flavors — calories matter at altitude.
Staples
Dal bhat (lentils, rice, pickles, vegetables) refuels trekkers daily. Momos come steamed, fried, or jhol-style in soup.
Valley specialties
Newari yomari, chatamari rice crepes, and fiery choila buffalo pair with local aila spirit in Bhaktapur tasting menus.
