Trekking in Nepal >> Nepali Meal Cooking

Nepali food, which is simple and subtle in flavor, 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. Also, distinct Himalayan flavors are derived from the use of such unique spices as Timur (Szechwan pepper, commonly used in marinades and achars) and Jimbu (Himalayan herb, used fresh or dry), found only in the Himalayas. In addition, most dishes are flavored with mustard oil, clarified butter (ghee), and sometimes Yak butter. Because of harsh conditions prevailing in the highlands of the Himalayas, foods are preserved by dehydrating or fermenting staple ingredients during their growing season. Examples include Sukuti (dehydrated meat) and Gundruk (fermented vegetables). A typical full-course Nepali meal would include an appetizer, a vegetable or lentil soup, two or more vegetable and meat preparations, and an achar or chutney, served with roti (flat wheat bread), steamed rice or rice pilaf, supplemented with a local beverage, such as yogurt drink (lassi), beer or liquor, and followed by a dessert and tea.

The vegetarian meals are very accessible, due to the fact that Nepalese use a wide range of vegetables and greens. The aalu wala, the beans and bamboo shoots, the vegetable momo, the musturd greens, the thukpa, the potatoes salads, the quanti and the pumpkin vine tips are the most important and delicious Nepalese vegetarian meals. Aalu wala is made of boiled potatoes, chilly and cumin powder and mustard oil. The mustered greens have the same spices, besides the garlic, ginger and turmeric. Vegetable momo is more complex and has 2 main parts: the dough and the filling. The filling contains assorted vegetables, like spinach, cauliflower, carrot, green peas), onion and green onion, cilantro, timur and fenugreek. An innovating taste is specific for the pumpkin vine tips, because of the combination between the sweet pumpkin and the red chilies, spicy mustard and cumin seeds, and the oily chicken broth. Thupka is made of noodles, similar to the Italian spaghetti and combined with veggies.

Let’s Cook Dalbhat with Nepali Mummy!!
Annapurna Base CampNepali Meal Cooking Class in Kathmandu

Would you like Dalhbhat? You can learn how to cook it, how to use spices (Masala) at the same time you may remember some Nepali words & phrases.

Nepali housewife show and tell you. So you’ll be able to cook it in your home and serve your family.

There are various kinds and tastes of Dalhbhat. It’s depends on the caste or family. Bet you have great and happy time !!

Class Time
* Lunch Class 10AM~
* Dinner Class 5PM~
* (It takes about 2 hours)

Class Fee
* Vegetarian Plan US30$
* Non Vegetarian Plan US40$
* (Drinks are not included)

Sample of Menu
* Dal (Lentil Soup)
* Bhat (Cooked White Rice)
* Tarkari (Spiced Vegetables)
* Saag (Green Leafs)
* Masu (Spiced Chiken or Mottom Meat)
* Dahi (Yogurt)

*Please register before the class day.
We accept only small group like 1 person - 5 person.
Come & Visit Our Nepali Kitchen.