
Dehradun is a city nestled in the serene foothills of the Himalayas and a delightful destination for lovers of Nepali cuisine. With a significant Nepali population and cultural influence, Dehradun offers a delectable array of Nepali dishes. It’s vibrant food culture embraces Nepali culinary traditions, making it a must-visit for those seeking an authentic taste of Nepal in India.
1.Thukpa
Nepali Thukpa is a flavorful and comforting noodle soup that hails from the northern regions of Nepal, particularly the Himalayan areas. It shares similarities with Tibetan and Bhutanese versions of Thukpa but has it’s own unique Nepali twist. Nepali Thukpa is a delicious and warming dish and a reflection of the diverse cuisine found in Nepal. Whether you’re seeking comfort on a chilly day or simply exploring the culinary delights of Nepal, Thukpa is a must-try for it’s flavorful and soul-satisfying dish.

2.Nepali Soup Momos
Nepali Soup momos are a delicious dish of steamed momos served with a spicy and flavorful broth. The momos are typically filled with ingredients like minced meat or vegetables and are a popular street food in Nepal. The Jhol, or soup, is made with tomatoes, onions, garlic, and various spices, giving it a tangy and spicy taste. A favorite dish for momo enthusiasts for its unique combination of dumplings and soup.

3.Sel Roti
Sel Roti is a traditional Nepali rice-based bread or doughnut-like snack. It is a popular street food and homemade treat in Nepal. Sel roti is made from a batter of ground rice and fermented overnight, which gives it a slightly sour taste. The batter is deep-fried in a circular shape, resulting in a crispy outer layer and a soft, fluffy interior. Sel Roti is enjoyed during festivals and special occasions in Nepal, and is commonly served with yogurt or a spicy dipping sauce. Its unique texture and flavor make it a delightful and satisfying snack that’s loved by many people in Nepal and in other countries.

4.Gurung Bread
Gurung bread, also known as Gurung Roti or Gurung Loaf, is a traditional bread from the Gurung community in Nepal. It is a simple yet delicious bread made from wheat flour, water, and salt. The dough is kneaded and shaped into a round or oval loaf and then baked in a wood-fired clay or stone oven. Gurung bread has a rustic and slightly dense texture with a chewy crust. It is typically served as a side dish with various Nepali curries and stews, making it a staple food in the Gurung cuisine.

5.Khasi Ko Masu
Khasi ko masu is a popular Nepali dish made from goat meat. It is a flavorful and spicy curry that is enjoyed in Nepali cuisine. The goat meat is stewed with a mixture of spices, including ginger, garlic, cumin, coriander, turmeric, and chili, which create a tasty curry. It is served with rice or flatbreads like roti or naan.

6.Dal Bhat
Dal Bhat is a most common meal in Nepal. it is a cultural and culinary tradition deeply ingrained in Nepali. The specialty of Dal Bhat lies in its cultural significance, nutritional balance, adaptability, and the rich variety of flavors and ingredients that make it a beloved and enduring part of Nepali cuisine.

7.Bara
Bara is a snack or street food in Nepal made from black lentils (urad dal). It is a savory pancake or fritter, typically fried until crispy and served with various dipping sauces. These lentil patties are mostly used as a base for many Newari dishes.

8.Batuk
Batuk ismade from black lentilsand is served alongside pork and Kodo-Ko-Raksi (local alcohol made from millet). Batuk rotis have a shape like Western doughnuts, but the taste is easily distinguishable. The crunchiness on the outside complements the soft texture inside.

9.Gorkhali Chutney
Gorkhali chutney is a traditional Nepali condiment which is known for its spicy and tangy flavors. It is made with tomatoes, green chilies, garlic, ginger, and various spices. The exact recipe can vary from region to region and even from one household to another. Gorkhali chutney is often served as a side dish or accompaniment to various Nepali and Tibetan dishes, adding flavor and heat to the meal.

10.Gundruk
Gundruk is a mouth-watering Nepalese dish made by fermenting and drying leafy vegetables like rayo sag, mustard leaves, radish leaves, and cauliflower which produce a sour product and turns into a dark brown color. It can be served as an appetizer which can also be made into a soup. Because it is a excellent source of minerals, gundruk is especially important in rural areas of the Nepal.

11.Pakku
Pakku is a traditional Nepali dish. It is a dish made from dried and spiced meat, typically buffalo or goat. The meat is first marinated with various spices and then sun-dried or air-dried until it becomes a chewy and flavorful snack. It is a popular snack in Nepal and is enjoyed for its long shelf life and rich taste.

12.Aloo Tama
Aloo Tama is a popular Nepali dish made from potatoes (aloo) and bamboo shoots (tama). It is often cooked as a curry or stew and is known for its unique flavor. The dish is prepared by adding spices, including turmeric, cumin, and other seasonings, to create a savory and slightly tangy taste. Aloo Tama is commonly enjoyed with rice and is a comforting and hearty dish in Nepali cuisine.

13.Yomari
Yomari is a traditional Nepali steamed dumpling or cake. It is considered a delicacy in Nepali culture. It is made from rice flour and filled with sweet fillings, often a mixture of jaggery (unrefined cane sugar) and sesame seeds, though there are various regional and creative variations. These dumplings have a shape like fish or a fig, with a pointed tip and are steamed until cooked. Yomari has a sweet flavor and is a special treat during the festival season.

14.Chicken Choila
Chicken Choila is a traditional Nepali dry chicken dish which is served as an appetizer or a snack. It is made with grilled or barbecued chicken, which then gets marinated with a blend of spices and tempered in mustard oil.

15.Saag Roti
Saag roti is a traditional Nepali dish made of leafy greens (saag) served with roti (flatbread). The saag is made from various leafy vegetables such as spinach, mustard greens, or fenugreek greens and are cooked with spices to create a flavorful and nutritious side dish. It is commonly served with roti to make a wholesome and satisfying meal in Nepal.

16.Khuwa
Khua or Khoya, also called “khuwa” is a dairy product commonly used in South Asian cuisine, including Nepali cuisine. It is a solidified milk obtained by evaporating and reducing milk until the moisture is lost. Khoya is used as a base for various sweets and desserts like barfi, gulab jamun, and peda. It has a rich, creamy texture that adds a distinct flavor to many South Asian sweets.

17.Titaura
Titaura is a popular traditional Nepali snack or candy known for its sweet, sour, and spicy flavor. It is made from fruits such as green mangoes, apricots, or lapsi (a type of wild fruit found in Nepal), mixed with sugar, spices, and sometimes chili powder. The mixture is then dried in the sun or dehydrated to create a chewy and tangy candy.

18.Thakali khana
Thakali khana is a traditional Nepali cuisine originating from the Thak Khola region in Nepal. It typically includes a variety of dishes such as dal (lentil soup), bhat (steamed rice), vegetable curry, achar (pickle), and sometimes meat or fish preparations. It is known for its flavors, which often feature a balance of spices and herbs.

19.Sukuti
Sukuti is a dried meat product of Nepalese origin, also consumed in the Himalayan regions of India and Tibet. It is made from buffalo, lamb, or goat meat. It is a staple dish and is used as a source of protein and add variety to the diet during the winter seasons. Sukuti is one of best meat products and can be eaten in many ways.

20.Sekuwa
Sekuwa is a popular Nepali dish made from marinated and grilled meat, often served on skewers. It is prepared with chicken, goat, buffalo meat which gets marinated in a mixture of spices, yogurt, and herbs before being grilled over an open flame or in a tandoor oven. Sekuwa is known for its smoky and flavorful taste and is often enjoyed as street food or at restaurants in Nepal. It is a delicious and aromatic dish that is worth trying if you have the opportunity.
