Beyond Momos: 11 Lesser-Known Nepali Dishes You Should Try Right Away

Nepal’s food culture is a treasure of flavors, with momos and dal bhat stealing the spotlight most of the time. But venture beyond these popular dishes, and you’ll discover a hidden world of unique and delicious treats waiting to tantalize your taste buds. So, ditch the guidebooks and get ready to explore a delicious adventure with these lesser-known Nepali gems:

1. Chukauni

Imagine a fiery chutney made with yoghurt, boiled potatos, radishes and chilies. That’s chukauni, a spicy and sweet condiment that packs a punch and adds a vibrant kick to any dish. Just a word of caution: start slow with this one, the heat can be intense!

2. Ghongi

Don’t let the “snail” translation scare you away! Ghongi is a delicacy in the Tharu community, made with stir-fried snails mixed with spices and herbs. The chewy texture and earthy flavor might not be for everyone, but it’s definitely worth trying for the adventurous foodie.

3. Wachipa

Wachipa is made with rice, minced chicken and a special powder made from burnt feather. It is believed that eating Wachipa can cure body aches.

4. Thenthuk

Hailing from the Tibetan influence in Nepal, thenthuk is a noodle soup that warms the soul. Thick wheat noodles are cooked in a flavorful broth with vegetables like carrots, spinach, and radish. It’s a hearty and comforting meal perfect for a chilly day.

5. Dharane Aalu Nimki

These crispy potato fritters are a street food staple in Dharan. Deep-fried mashed potatoes are seasoned with spices and herbs, creating a golden, addictive snack that’s perfect for on-the-go munching.

6. Yangben Phaksa

This unique dish comes from the indeginious community and features stir-fried wild spinach. The earthy greens are cooked with spices and chilies, resulting in a flavorful and healthy side dish.

7. Rikikur

Made with fermented rice batter, rikikur is a fluffy pancake-like bread that’s slightly sweet and tangy. It’s often served with chutney or pickles for a simple and satisfying breakfast or snack.

8. Kanchemba

This dish features stir-fried buckwheat with a surprisingly delicious taste. The delicate petals are cooked with spices and herbs, creating a unique and flavorful dish that’s both beautiful and delicious.

9. Kinema

Another fermented delight, kinema is made with soybeans and has a strong, pungent aroma. But don’t be put off! This protein-rich condiment adds a depth of flavor to curries, stews, and even stir-fries.

10. Sargemba

Sargemba is a traditional dish of the Limbu and Rai communities in eastern Nepal, particularly in the hilly regions. It’s made with pig’s blood, meat, offal, spices, and sometimes rice or wild lichen. It’s typically boiled, fried, or smoked and served with a spicy achar or chutney.

11. Sapumicha

For the truly adventurous, sapumicha is a bone marrow soup that’s a local delicacy in some parts of Nepal. The rich broth is simmered with spices and herbs, and the creamy bone marrow adds a unique texture and flavor.