Top Results for Nepali

Musuro Ko Dal is a staple Nepali lentil soup made from split red lentils, seasoned with turmeric, garlic, ginger, and a tempering of hot ghee known as tadka or jhaneko. The lentils are typically boiled until soft and then mashed to create a smooth, thick broth, which distinguishes it from thinner va...

Bara is a traditional Nepali lentil dish originating in Newari culture. It consists of a savory pancake crafted from coarsely ground black lentils. The food’s significance extends beyond sustenance; it holds cultural importance as a ritual offering and celebratory treat. Primarily enjoyed by the New...

Sel Roti is a traditional Nepali ring-shaped rice bread made by deep-frying a fermented batter of soaked ground rice, ghee, sugar, and sometimes cardamom. The batter is poured in a circular stream into hot oil, producing a crispy, lightly sweet disc with a soft center. Sel roti is closely associated...

Dhal Bhat is a staple meal of Nepal consisting of spiced lentil soup (dhal) served over steamed rice (bhat). It is eaten daily by the majority of Nepal's population and is also common across other parts of South Asia. The meal is typically accompanied by vegetable curry (tarkari), spicy pickles (ach...

Gundruk ko Dal is a traditional Nepalese lentil soup that incorporates Gundruk, a staple ingredient made by fermenting and sun-drying leafy green vegetables like mustard or radish leaves. The preparation involves boiling black or yellow lentils and adding the fermented greens to create a distinctive...

Kwati is a traditional Nepali soup made from a mixture of sprouted beans and legumes, typically combining nine different varieties. The dish is especially associated with Janai Purnima, a Hindu full moon festival observed in Nepal, during which kwati is consumed for its believed nutritional and heal...

Lhakpa Sherpa is a Nepali-born mountaineer who later settled in the United States and is known for repeated ascents of Mount Everest. She first reached the summit in 2000 and has climbed it from both the Nepalese and Tibetan sides, accumulating more successful ascents than any other woman. Her caree...

Apa Sherpa is a Nepali mountaineer from the Khumbu region who set a world record by summiting Mount Everest 21 times between 1990 and 2011. He worked as a high-altitude climbing guide on numerous commercial expeditions before gaining international recognition for his repeated successful ascents. Aft...

Phurba Tashi Sherpa is a Nepali mountaineer known for his extensive high-altitude climbing career. He was a climbing Sherpa who set records for his repeated ascents of some of the world's tallest peaks. He summited Mount Everest more than 30 times, holding or tying the record for the most ascents of...

Dal Bhat Tarkari is a foundational, everyday meal in Nepalese cuisine consisting of three primary components: lentil soup (dal), steamed white rice (bhat), and a spiced vegetable curry (tarkari). The components are traditionally served together on a single plate, often accompanied by regional side i...

Gundruk is a traditional Nepali food consisting of fermented leafy vegetables. It is typically made from mustard, radish, or cauliflower leaves, which are shredded, dried, and then fermented using lactic acid bacteria. The resulting sour product is commonly used as a flavoring agent or cooked into s...

Babu Chiri Sherpa was a Nepali mountaineer renowned for his extraordinary high-altitude endurance and record-breaking climbs on Mount Everest. Throughout his career, he successfully summited the mountain 10 times. He is particularly distinguished for setting a record by spending 21 hours on the summ...

Tongba is a Himalayan hot fermented millet beer originating among the Limbu people of eastern Nepal, served by pouring hot water over fermented millet in a wooden vessel and sipped through a filtering straw.

Pasang Lhamu Sherpa was a Nepalese mountaineer who became the first Nepalese woman to reach the summit of Mount Everest on 22 April 1993. She had made several earlier attempts before completing the ascent by the South Col route. She died during the descent in severe weather, and her achievement subs...

Bodi ko achar is a Nepali pickle or seasoned salad prepared with bodi, a term used for yard-long beans or related long beans. The beans are combined with spices and may be dressed with mustard oil, while timur, a citrus-scented spice related to Sichuan pepper, can provide additional pungency. It is...

Kinema is a traditional fermented soybean food associated with communities in the eastern Himalayan foothills, including parts of Nepal, Sikkim, and Darjeeling. It is produced by fermenting cooked soybeans with Bacillus subtilis, resulting in a product with a distinctive ammonia-like aroma and visco...

Raksi is a traditional distilled alcoholic beverage produced in the Himalayan regions, particularly Nepal and parts of Tibet. It is made through the fermentation and distillation of grains such as millet, rice, or kodo, depending on local availability and custom. The spirit holds cultural significan...

Sinki is a traditional Nepali fermented vegetable made from shredded radish, especially associated with the hill regions of Nepal. The radish is packed into a pit or other tightly enclosed container, where lactic fermentation produces a sour, acidic food that can be stored beyond the fresh harvest....

A sacred stupa at Namobuddha in Kavrepalanchok district, Nepal, marking the site where, according to Jataka tradition, a previous incarnation of the Buddha sacrificed his body to feed a starving tigress and her cubs.

A 17th-century stupa in the old city of Kathmandu, Nepal, deliberately built as a miniature replica of Swayambhunath to allow elderly and infirm devotees to gain equivalent merit without climbing the hill.