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'Nepalese cuisine' refers to the cuisines of Nepal. The cultural diversity of Nepal has provided an ample space for the growth of a number of cuisines based on the ethnic groups and the geographical features of the nation. Hence, Nepalese cuisine encompasses a whole array of different cuisines rather than one single type of cuisine.

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Types

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Types

★ Newari cuisine - Newars are an ethnic group originally living in the Kathmandu Valley, now also in bazaar towns elsewhere in the so-called hills (Himalayan foothills, up to about 10,000'/3,000m).

★ Khas or Pahari cuisine - Food of upper-caste Hindus in the ''hills'', conforming to their dietary restrictions, i.e. no pork or beef, with prohibitions on beef extending to yak and buffalo. The so-called ''hill tribes'' or janajati and untouchables may eat pork and buffalo.

★ Terai cuisine - cuisine of lowlands south Mahabharat Lekh. Often indistinguishable from cuisine of adjacent parts of India, but with some variations among Tharu and other ethnic groups.

★ Himalayan cuisine - Eaten by culturally Tibetan and similar ethnic groups in northern parts of the country. Barley and millet are the main grains. Heavy use of potatoes. The meat of yaks and possibly yak-cow hybrids may be used.

External links

★ Eating in Nepal

★ Nepali food/recipies

★ Nepali food