Exploring Nepal: A Unique Diet And Wellness Adventure

Nepal is a popular destination for tourists, with its stunning Himalayan views, historic cities, and abundant wildlife. But is it a destination for those looking for a diet? Nepali food is heavily influenced by its neighbouring countries, India, Tibet, and China, with similarities in their dishes. Nepali people typically eat two large meals a day, with two smaller meals, and their diet consists of a lot of vegetables, tea, and rice. One of the most popular dishes is Dal Bhat, a lentil curry served with rice. So, while Nepal is a great place to try new foods, it may not be the best destination for those looking for a diet.

Nepalese food is influenced by India, Tibet and China

Nepalese cuisine is heavily influenced by its neighbouring countries, India, Tibet and China. The country's diverse terrain, consisting of the lofty Himalayas, rolling hills, and the fertile Terai plains, each contributes its unique culinary traditions.

Nepalese curries, for example, are generally based on tomatoes, not yogurt or coconut milk, as in India. Nepalis also use fewer and milder spices than Indians. A standard Nepalese masala (spice mixture) contains cumin, coriander, ginger, garlic, fenugreek, and jimbu, an aromatic grass that resembles chives. The influence of China and Tibet is apparent in the popularity of noodles, bamboo shoots, soybeans, and momos—small steamed or sauteed dumplings filled with meat or vegetables. Momos, for instance, became the most popular street food in Kathmandu after Tibetan refugees opened stalls there in the 1960s.

The standard Nepalese meal is dal-bhat-tarkari, which consists of boiled lentils (dal), boiled white rice (bhat), two or three sauteed or curried vegetables (tarkari), and a selection of hot or sour pickles (achaar). The influence of India is evident in the popularity of roti, paratha, and biryani, as well as Indian street foods like samosas and chaat.

Nepalese cuisine also differs from Indian cuisine in its preference for fermented and pickled ingredients like achaar (pickle) and gundruk (fermented leafy vegetable). Additionally, dairy products like ghee (clarified butter) and yogurt feature prominently in Nepalese cuisine, while Indian cuisine tends to favour cream and milk.

The frigid Himalayan region, home to the Sherpa and Tamang communities, heavily embraces Tibetan influences. Here, dishes such as thukpa (noodle soup), tsampa (roasted barley flour), and Tibetan butter tea are common.

Dal bhat is a staple meal of lentil curry and rice

Nepal is a popular destination for trekking, historic sites, and abundant wildlife. The country's cuisine reflects its rich cultural and geographical diversity, with influences from India and neighbouring countries. One of the most popular Nepali dishes is Dal Bhat, a staple meal consisting of steamed rice (Bhat) and lentil soup or curry (Dal). This wholesome and nutritious dish is well-loved by locals and visitors alike and is considered the heart and soul of Nepali cuisine.

Dal Bhat is a simple yet delicious meal that can be prepared in various ways. The lentil soup or curry is often cooked with a variety of spices, such as onion, garlic, ginger, chilli, tomatoes, or tamarind, and paired with steamed rice. In Nepal, it is common to find Dal Bhat served with vegetable tarkari or torkari, a mix of seasonal vegetables available. A small portion of pickle, called achar or loncha, sometimes accompanies the dish, adding a tangy flavour to the meal.

The dish has its roots in the Himalayas of Nepal and is closely associated with mountaineering. It is the go-to meal for climbers trekking to Everest base camp, providing them with the necessary plant-based nutrition to fuel their strenuous journeys. The dish is so integral to the climbing experience that climbers often rate each day's trek by the number of Dal Bhat servings needed to complete it.

Dal Bhat is not only a staple in Nepal but also in the Terai region of Bihar, India, and southern Nepal. It is a traditional meal in these regions, providing a balanced and filling meal for the people. At higher elevations in Nepal, where rice does not grow well, other grains such as maize, buckwheat, barley, or millet may be substituted for rice.

The simplicity and versatility of Dal Bhat make it a favourite among locals and visitors. It is a comforting and satisfying meal that can be enjoyed with various sides and accompaniments, reflecting the cultural diversity of Nepali cuisine. Whether enjoyed in the homes of Nepali families or during adventurous treks through the Himalayas, Dal Bhat is a dish that embodies the flavours and spirit of Nepal.

Nepalese people eat a lot of vegetables

Nepalese people also commonly consume gundruk, a unique Nepali dish made from fermented mustard greens, cauliflowers and radishes. This is often served alongside dal bhat. Another popular vegetable dish is iskus, or chayote squash, which is commonly made into a curry.

The Ministry of Health and Population of Nepal recommends eating plenty of fruits and vegetables, especially green leafy vegetables, to ensure adequate intake of essential vitamins, minerals, dietary fibres, and antioxidants. However, recent surveys indicate that many young adults in Nepal are not consuming sufficient quantities of these food groups.

Meat is rare, but some eat chicken, buffalo and fish

Nepal's cuisine reflects the country's rich cultural and geographical diversity. While meat is rare in Nepal, some do eat chicken, buffalo, and fish.

Nepal's food culture has been influenced by its neighbouring countries, especially India, and you will find a number of Indian dishes on the menu across the country. However, there are also unique dishes, snacks, and drinks native to Nepal.

Nepal's most popular dish, dal bhat, is a wholesome meal consisting of steamed rice (bhat) served with a variety of lentil soups (dal). It is often served with vegetables, meat, or with no extra side. In poor areas, people eat dal bhat twice a day.

Historically, meat-eating practices in Nepal have been influenced by caste and class. Higher castes looked down upon the consumption of buffalo meat and alcohol, while lower castes consumed pig and other types of meat. With changing society, new generations have challenged conventional notions of food practices according to caste, and food has become more about economic class.

While beef consumption was outlawed in 1805, some Nepalis still eat beef, and buffalo meat is commonly served.

Nepalese people drink a lot of tea

Nepal is known for its diverse and unique cuisine, which is heavily influenced by India and neighbouring countries. One of the most popular drinks in Nepal is tea, specifically Nepali Chiya, or chai tea, which is enjoyed by most Nepalese people throughout the day. This milk-based spiced tea is made with warming spices such as ginger, cardamom, and black pepper, along with milk and sugar. It is typically served with biscuits, such as Digestive biscuits, and is an important part of Nepali culture, transcending caste, religion, and socio-economic status.

The first tea bushes in Nepal are believed to have been grown from seeds gifted by the Chinese Emperor to the then Prime Minister of Nepal, Jung Bahadur Rana. However, the country's tea industry was established during the colonization of India by the British Empire, when tea plants were brought over from Darjeeling, India. The Nepal Tea Development Corporation (NTDC) was later established in 1966 to support the development of the tea industry in Nepal, and the first tea factory in the country was set up in Ilam in 1978.

Nepalese tea leaves were initially sold to factories in Darjeeling, as the tea bushes there had become old and deteriorated the quality of the processed tea. However, in recent years, Nepal's tea community has been undergoing a loose-leaf revolution, with entrepreneurial farmers and factory owners developing their own unique styles of tea. These teas are often grown in the same type of steep, high-elevation fields as Darjeeling tea, but with younger, more vigorous bushes and richer soil. As a result, Nepali teas are gaining popularity in specialty boutiques and online stores across North America and Europe.

Nepalese people drink tea at various times throughout the day, often starting their mornings with a cup of black tea or coffee. Tea is also commonly consumed with meals, such as breakfast or dinner. In addition to chiya, other types of tea enjoyed in Nepal include green tea, oolong tea, white tea, and hand-rolled tea, which fall under the category of orthodox tea. Orthodox tea is produced and processed in the mountainous regions of Nepal and accounts for a significant portion of the country's tea exports.

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