West Nepal is a hidden gem when it comes to traditional food. This region, rich in culture and history, offers unique and flavorful dishes that reflect the local lifestyle and natural resources. From millet-based meals to slow-cooked meats, every dish has a story to tell. If you ever visit this region, here are some must-try foods that will leave your taste buds delighted.
Dhido and Gundruk
Dhido is a staple food in West Nepal, especially in the hilly and mountainous regions. It is a thick porridge made from buckwheat, millet, or corn flour. Unlike rice, it is prepared by continuously stirring flour in boiling water until it becomes smooth and elastic. Dhido is best enjoyed with Gundruk (fermented leafy greens), which adds a tangy and slightly sour taste to the meal. The combination of Dhido and Gundruk, often served with local pickles and lentil soup, is both nutritious and satisfying.
Thakali Khana Set
Although the Thakali Khana Set originates from the Thak-Khola valley in the Mustang region, it is widely popular in the western parts of Nepal. This wholesome meal consists of steamed rice, lentil soup (dal), vegetable curries, achar (pickles), and either mutton, chicken, or yak meat curry. The rich flavors and balance of spices make this dish a must-try for anyone exploring Nepali cuisine.
Sidra (Dried Fish) Curry
Sidra is a small dried fish commonly consumed in West Nepal. It is often fried or cooked in a curry with spices and tomatoes. The dish is packed with protein and has a rich umami flavor. Many people enjoy it with rice or dhido, and it is especially popular in areas near rivers and lakes where fresh fish is available.
Buckwheat Pancakes (Phapar ko Roti)
Buckwheat (Phapar) is widely grown in the high-altitude areas of West Nepal. One of the most popular dishes made from buckwheat is Phapar ko Roti, a simple yet delicious pancake. It is usually eaten with achar, honey, or ghee, making it a nutritious breakfast or snack.
Mula ko Achar (Radish Pickle)
Pickles are an essential part of Nepali cuisine, and one of the most famous pickles from the west is Mula ko Achar. This spicy and tangy pickle is made from radish, mustard seeds, turmeric, and chili powder. It pairs well with rice, roti, and dhido.
Sisnu (Nettle Soup)
Sisnu, or stinging nettle soup, is a traditional dish made by boiling nettle leaves with spices. The soup is highly nutritious, packed with iron and vitamins, and is believed to have medicinal properties. It is commonly eaten with rice or dhido.
Batuk (Lentil Fritters)
Batuk is a popular snack made from black lentil (maas ko dal) paste. The lentils are soaked, ground into a batter, and deep-fried into crispy, round fritters. It is best enjoyed with achar or chutney and is often served during festivals and special occasions.
Chhurpi (Hardened Cheese)
Chhurpi is a type of hardened cheese made from yak or cow milk. It is widely consumed in the mountainous regions of West Nepal. The cheese comes in two forms: soft and hard. The hard version is chewed like a candy, while the soft one is used in soups or curries.
Kanchemba (Fried Buckwheat Sticks)
A crunchy and flavorful snack, Kanchemba is made from buckwheat dough that is rolled into sticks and deep-fried. It is often enjoyed with tea or yogurt. This dish is particularly popular among the Thakali and Gurung communities in western Nepal.
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