Generic Hill Khas and Pahari Nepali Cuisine

Khas and Pahari cuisine refers to the cuisine eaten by the Nepalese people in hilly region. Daal-vaat-tarkari is the standard khas and pahari cuisine.

Daal refers to lentils soup mixed with salt and spices. Daal is prepared by cooking lentils in pressure cooker by adding water to it. The spices in dal include turmeric, salt, garam masala and putting ghee over it. Vaat refers to boiled rice. Rice is the most popular grain over the whole Nepal.


The varieties of rice grown in Nepal include basmati, mansuli, rato dhan, sano mansuli, kanchi dhan and many others. Tarkari refers to cooked vegetables. Vegetables include fresh greens, cauliflower, cabbage, radish, potatoes, brinjal, tomatoes, pumpkin, green beas etc.

Bhat daal tarkari is the traditional food of Nepal as well. They consume it twice a day in lunch and in dinner. Bhat can also be replaced by dhidho or roti. Dhidho is a pudding made out of flour of grains such as buchwheat, millet or maize. We call it fapar, kodho and makai respectively in Nepali. Since nowadays many people are being health conscious, they also consume roti instead of rice. Roti is flat round bread made up of whole grain. This is partially an Indian culture but people in Nepal are becoming more health conscious than before, thus consuming roti or dhidho in khas and Pahari cuisine has become more common nowadays.


However due to the shortage of agricultural land in hilly regions rice is also replaced with flat bread (roti), buckwheat (fapar), barley, millet or dhidho. Dhidho refers to maize, buckwheat or millet flour cooked in water. People in hilly region have a weaker financial situation compared to people living in terai or city regions. So dhidho is a more convenient cuisine option compared to rice. However in tourist destination areas you will find both.

The side dishes served with it are cooked meat or fish, curd, pickle (achar), green salad etc. Achar is a hot and sour tomato, radish or gundruk recipe. Meat item includes chicken and meat. The pure brahmins are vegetarian and don’t eat meat, fish or egg. Nepalese hindus never eat beef. Pork was traditionally consumed by the adhibasis and wild boar is consumed by magars. A variety of boar is now widely cultivated by the Pahari people which have been nowadays widely acceptable with this society. Some also rear yak for the purpose of meat and milk.
The fruits in this cuisine include orange, lemons, nibuwa, Asian pear (naspati), mangoes and bayberry (kafal). Mangoes grow in the altitude above 800 meters.

People in Nepal eat dal vhat tarkari both in lunch as well as in diner. This is the standard meal for most of Nepalese and the national food of Nepal as well. The snack in this region includes puffed corn (vuteko Makai), puffed soya bean ( bhatmaas), roti etc.


For foreigners travelling to Nepal it is highly recommended that you try this meal. It is easily found in the restaurants of Nepal.



Are you from Nepal? Maybe you visited there? Please feel free to comment and add your own thoughts on Nepali ethnic food.

Heena Bikash

Himalayan Cuisine History and Facts

The land of Himalayas is filled with rocks, pebbles and unfertile land. Rice and maize cannot be grown in this land due to the geographical structure. Thus people in this region cultivate potatoes, millet (kodho), buckwheat (fapar), and barley. They are the cold tolerant grains and can be easily grown in Himalayan regions.


Himalayan cuisine is highly influenced by the neighbor country Tibet and closely related Himalayan groups. Barley, buckwheat or millet are grinned into fine flour and processed inti long noodles called thupka or tsampa. Thupka or tsampa are cooked in water and spices are added. The thupka or tsampa is also cooked with vegetables and meat and taste great. This dish is also very popular in china. This dish is similar to ramen noodles in china and other part of world.

Another highly consumed variety amongst Himalayan people is butter tea. It is made by mixing butter (ghee) and salt to a very strong tea. Since the climate in Himalayas is very cold butter tea is very healthy to survive the cold. People in this region believe that you cannot survive cold without drinking butter tea in this region. A special kind of fast food is made by mixing butter tea and tsampa flour for travelling.

Potatoes are another staple food grown in Himalayas. People in this region consume potatoes a lot. The consume it by boiling, frying, roasting or cooking as vegetable. Since rice cannot be grown in this region and is very costly to import from lower region potato has been the main course food here. Potato has a high amount of calorie content thus satisfying people in this region.

Nowadays a small amount of rice is imported from terai and hilly regions. As the transportation systems in Himalayas are not good, it is very difficult to import rice from lower regions.

Yak is highly cultivated in Himalayas for milk and meat purpose. Yak meat is also used to make momo (dumplings). Momo or dumplings are very popular over whole Nepal. In lower regions momo is made by chicken, mutton or buff meat whereas in Himalayan regions it is made by using yak meat. People also dry yak meat in sun and use it as food when there is a not sufficient agricultural product.

Since the climate is very cold a special type or millet beer (chyang or tongba) is made to keep the body warm. Tongba is made by adding hot water onto a pot of fermented millet and enjoyed with a bamboo straw. It is a local wine but not strong as the standard beer or any alcoholic beverages.

People in Himalayan region are called as Bhote. They follow Buddhism and highly follow Tibetan cultures. They are very simple people and mostly unaware of other Nepal. As tourism is very popular in these regions a high economy here comes through tourism. So nowadays you will also find other dishes like dal vhat tarkari and other Nepali dishes here. Finding some continental dishes like pizzas, steak, pastas are rare.



Are you from Nepal? Maybe you visited there? Please feel free to comment and add your own thoughts on Nepali ethnic food.

Heena Bikash

East Nepal Lohorung Cuisine

Lohorong are the native people of eastern Nepal also called as Janajati. Sankhuwasabha is the homeland of lohorung people. Nowadays lohorung people live in many districts of Nepal such as morang, sunsari, jhapa, terathum, ilam, dhankuta, lalitpur and Kathmandu.




Lohorung people have a wide variety of dishes on their cuisine and their dishes are made up of local ingredients. However the day to day meal eaten by these people is the same daal vaat tarkari which is the standard national dish of Nepal.

Daal- Daal means lentils that are cooked in pressure cooker with water and various spices like salt, turmeric powder, garam masala. Later ghee is added to it. Vaat- Vaat refers to boiled rice.
Tarkari- Tarkari means cooked vegetables. The vegetables include cauliflower, raddish, peas, potatoes, brinjal, ladys figure, cabbage etc.

Apart from daal vaat tarkari they also eat dhidho and flat bread known as roti. The non veg items include fried chicken, asalee fish or shankhuwa river in shankhuwasabha, mutton, buff, pig etc. Lohorung people eat a lot of non veg items compared to other ethnic groups. As they live near to one of the biggest river of Nepal, the koshi, they also consume lot of fish items.

Lohorong people are very fond of meat. You will find very rare population amongst lohorung who are vegetarian. Badel and pig meat are popular amongst their people. They even rare goat, badel, pigs and chicken for meat purpose.

Lohorung Cuisine Menu



The typical and unique lohorung dish includes wachipa. It is a traditional kirat dish cooked with minced chicken, rice and powder of burnt feather of chicken. This powder gives this dish a bitter unique taste. Vegetarians replace chicken with flowers or leaf of a plant known as damlapa. It is also believed that eating this dish cures body aches.
Wachipa in lohorung is also called as wamik.


It is one of the old and traditional foods of lohorung. It is generally eaten on festivals like maaghe sakranti and soybean harvesting season. It is a side dish eaten as a soup with rice or chhapati.

Sel roti

Selroti is made from rice flour. Sugar, butter water is added to rice flour to a consistency of thick batter. It is then poured into hot oil making a round shape roti.


Bawari is also made or rice flour. It is roti of rice flour batter cooked in hot oil.

Dhule achar

It is a type of pickle grinding sesame seed, ginger, salt, oil, chili together turning into fine powder.


It is rice cooked in ghee, water and salt.



Nepal Lohorung Cuisine


Lohorung Drinks:

Lohorung drinks include local drinks made of rice or millet. Rice or millet are cooked and filled in a jar. Hot water is poured over the cooked rice or millet and the jar is left for 2-3 days. After 2-3 days chyang/local beer is enjoyed with the help of a straw.

Finding lohorung restaurants in Nepal are not so popular. Such dishes however may be offered in big hotels and restaurants.



Are you from Nepal? Maybe you visited there? Please feel free to comment and add your own thoughts on Nepali ethnic food.

Heena Bikash

Newari Cuisine Type of Nepalese Cuisine

Facts and History

Newars are the urbanized ethnic group particularly living in Kathmandu valley, Lalitpur and Bhaktapur. Nowadays newars also live in mid hilly regions and bazar areas. Newar families live in agriculturally fertile Kathmandu and Pokhara valley, so they grow profitable grains and are economically stable than other ethnic groups.

In terms of culinary experience Newari community is known as the richest and unique. Newar give high value to their custom and traditions. They are a bit different and reserved when compared to other ethnic groups in Nepal.


Newari Cuisine Menu

On daily days Newari cuisine is as same as the Pahari cuisine which includes daal vaat tarkari but to see the real flavor of Newari cuisine you have to wait for any ritual or festival. There are a variety of Newari foods and each resembles their own significance.

Newari dish uses wide amount of buffalo meat (buff), fish and egg. For vegetarians meat can be replaced by cottage cheese or tofu. Newari dish are served with variety of fermented condiments making it tastier and popular with other local people and foreigners.

The various popular newari dishes include:

This is a mixture or different kind of beans mixed together. The beans are soaked in water for a night, the water is drained the other day and the beans are covered in a very thin cloth until it germinates. The germinated beans are pressure cooked with spices, potato, salt and water. Other than being a Newari dish, kwati is cooked in every house on one of the festival in Nepal known as Janai Purnima.


Kachila is traditionally made with minced buff but nowadays lamb and chicken are also used. The minced meat is mixed with spices and cooked in oil.

The buff meat is cut inti small pieces, marinated with spices and cooked over the flames inserting the meat into wheat stalks.


Pukala is fried meat

Swan pukula

Swan pukula is fried lungs


Mye is boiled and fried tongue

Sapu mhicha

Sapu mhicha is bone marrow covered in leaf and cooked.

Sanya khuna

Sanya khuna is a special fish soup.


Lakhamari is a sweet dish made out of flour and sugar. First dough is made out of white flour called as maida. They are shaped into long pieces, fried in oil. After frying in oil they are poured into chasni (a solution made out of sugar and water).


Newari-Cuisine-recipe sweet

Deserts in Newari Cuisine

Deserts consist of a special kind of curd known as dhau, mari sweets and sisabusa (a kind of fruit). Ayla (local alcohol) and thwon (rice beer) are the popular Newari beverages newars make at home. Yamari is another very popular Newari snack which is made with rice flour and meat or khuwa (a veriety of milk).
Drinks are also very popular in newari culture. The various drinks include special buttermilk known as lashi, jand and chyang. Jaad and chyang are homemade local beer made out or rice or millet.

For travelers visiting Nepal it is highly recommended to explore Newari cuisine as it gives an inside of Nepali cultural diversification and a taste of satisfaction.


Are you from Nepal? Maybe you visited there? Please feel free to comment and add your own thoughts on Nepali ethnic food.

Heena Bikash

Nepali Thakali Cuisine History and Facts

About Thakali Cuisine

Thakali people refer to the people living in Thak-Khola valley (a transition valley between Himalayan region and lowland). Thak- khola valley was a route used in ancient days to trade to the Himalayan regions. This cuisine is highly served in bhattis by the thakali people alongside pokhara, Kathmandu and other trade routes in Nepal. These were said to be the best for foreigners and travelers in ancient time. Nowadays thakali khana is also found in other popular places of Nepal such as Biratnagar, birgunj, dharan, ithari, hetauda, nepalgunj etc.


Thakali Cuisine Menu

The cuisine is mostly non vegetarian but you can cut off meat if you are vegetarian. The lower caste people eat yak and yak-cow hybrids (locally called as jhope), whereas the higher caste people prefer ship or mutton. The local sheep meat is known as chyangra or bheda and usually imported from Tibetan regions. If you are a traveler or a foreigner and craving for some sea food or other varieties of meat, however difficult, you can find in some hotels and departmental stores nowadays.

Meat is dried in sun or poles near cooking fire. The dried meat is used as a curry or consumed by dipping into timur ko achar. Timur ko achar is a local pickle made by mixing salt, red chilli paste, local herbs and Sichuan pepper.
Thakali cuisine includes dhidho or rice, daal, vegetables, meat, timur ko achar, lemon slices, curd or buttermilk, gundruk and bhatmaas ko achar, cooked spinach (saag) and ghee. Dhidho is a special dish made from mixing buckwheat, millet or maize flour in water and cooking it slowly to make hard dough. If you don’t prefer dhidho it can be replaced by boiled rice or flat chhapati called as roti.

Dal refers to lentil soup cooked in pressure cooker with spices and ghee added to it. In hakali dish blach lentils is preferred over yellow lentils. Buckwheat leaves are grounded and also used to make daal.




Thakali culture also uses the customs of preparing butter tea which is the tibetean drink. Butter tea is a special tea made from mixing ghee, salt and water. People in Himalayan region usually drink butter tea to survivr from cold whereas the culture of drinking butter tea in lower region and terai is not so popular. They just drink to celebrate the tradition and culture of Himalayan people.

Since most of the thakalis were highly engulfed into trade, they imported vegetables, eggs, fruits from lower regions of Nepal. So a large variety of vegetable dish are included in thakali dish. Saag is a must have ingredient which is Spanish cooked in vegetable oil. Radish, beetroot, carrot are cut into slices and used as salads.

Nowadays thakali khana is a popular menu amongst restaurants. It is served in big restaurants as a big comfort food of Nepal alongside with papad, curd, buttermilk, sweets, various pickle, variety of meat items, salads and soyabean items. A foreigner visiting Pokhara or Kathmandu can never enjoy dishes of Nepal without enjoying a thakali dish.



Are you from Nepal? Maybe you visited there? Please feel free to comment and add your own thoughts on Nepalese ethnic food.

Heena Bikash

Nepalase Madhesi Cuisine

About Madhesi Cuisine

Madhesh represents Terai region of Nepal and the food eaten by Maithili, tharu and Bhojpuri in Terai region resembles Madheshi cuisine.

Madhesi cuisine has a lot of diversification and variation compared to other cuisines because a lot variety of crops are grown in Terai region. Terai region accounts for more than 80% of total agricultural land plus foods can be easily imported from neighbor countries.

Nepali Madhesi cuisine dishes
Madhesi cuisine is also influenced by the nearby country India. Influenced by Indian culture roti tarkari is another popular food in Madheshi cuisine.

In ancient times the inner Terai valley regions were enclosed by the Mahabharata ranges and people used to believe that this area is highly prone to malaria. Only tharu and maithali group of people used to reside in this area and they were believed to be malaria resistance genetic power. Even though tharu and maithali didn’t have any different cuisine, they used to accumulate food by hunting. Later they moved to agricultural farming and animal husbandry. Tharu also raise chicken and they are still believed to grow dogs for the purpose of killing mice in their agricultural land.

Other sources of meat in this region include prawn, snails, freshwater crab, ghonghi and different varieties of fishes from the nearby pond or river.

After the eradication of malaria from inner Terai region, the land of inner Terai becomes exposed to agriculture. This is the most fertile land of the whole Nepal, so the main economy or people living in Terai come through agriculture. Today Terai region is the most heavily populated and crowded region of Nepal.


Most Used Ingredients


A typical Madheshi cuisine includes rice with butter or ghee, vegetables (variety of vegetables such as cauliflower, potato, cabbage, spinach etc), dal made of pigeon pea, taruwa (chopped vegetables dipped in batter and deep fried), pickles, yogurt and mango or lemon.



Madhesi Cuisine Menu & Ingredients


Taruwa is a special Madheshi dish which is made of vegetables like potato, brinjal, cauliflower, chilli etc. Meat items includes goat or fish curry. Traditionally Madheshi cuisine used to be mostly vegetarian but nowadays due to urbanization poultry items are common.

The side dishes served with roti tarkari are curd, achar, papad, salad etc. People in this area love spicy foods, sweets, rice, chhapati , oil and fruits. They use a lot of red chilli, oil, garam masala and green chilli in their food. If you are not tolerant to hot spicy dish you may face some problem while visiting terai region of Nepal.

Common fruits that are grown in terai region include banana, papaya, mango, jackfruit, guava, litchi, pineapple, watermelon etc. As terai region is very much open to the outer world and transportation, you will find every kind of foods in supermarkets and fruit shops of terai.

Madhesi people love spicy and oily food. Due to this region many foreigners have trouble eating Madheshi food. If you happen to visit someday to the terai region of Nepal please tell the cook to add little spices and chilli and make it medium hot, otherwise you might be in trouble.


Are you from Nepal? Maybe you visited there? Please feel free to comment and add your own thoughts on Nepali ethnic food.

Heena Bikash

Nepalese Thali Cuisine

About Thali Cuisine

Nepal is a country which has a lot of potential for tourism development. Thali is a specifically designed Nepali cuisine used to attract foreigners in restaurants and hotels. All thali meals are served in standard jharke thal (a kind of heavy yellow plate). In pokhara and Kathmandu thali is even more popular.


Thali Cuisine Menu

The standard thali consist of dal, vaat, tarkari served in artistic way with many side dishes to attract tourist. Dal is lentils soup; vaat means steamed rice and tarkari is cooked vegetables. The standard and unique perspective of thali is the side dishes. The side dish non vegetarian include chicken, mutton, buff, egg or fish according to your choice.

Since this meal is designed for tourist, they use high quality basmati rice in standard hotels.

Some restaurants also offer sea foods like prawn, crab, squad and octopus.

Since Nepal is a landlocked country options for sea food are very rare and costly. You can only find such dishes in high quality hotels and some big supermarkets of Nepal. Other side dishes are pickle, timur ko achar, gundruk sadeko, potato and peas curry, spinach (saag), fried papad and many more. In a very standard restaurant there may be more than 20 side dishes.

Gundruk ko achar also carries a lot significance to Nepali culture. Gundruk means spinach filled tightly in a bottle or jars for some days and dried afterwards.

Boiled rice can be replaced by dhidho or roti. But the real traditional thali doesn’t have an option of dhidho or roti. People in Nepal prefer rice compared to other option.
Desert consists of juju dhau (a special curd) or any sweets.

Drinks consist of buttermilk (lashi) or local wine (made out or millet or rice). It is according to restaurant and personal choice. Local wine is made by pouring hot water over rice/millet filled in a jar. It is consumed after 2-3 days with the help of a straw.

Thali dishes are very spicy. The spices used in this cuisine are turmeric powder (besar), salt, coriander powder, jeera powder etc.

Thali also comes with the option of roti or dhidho. Roti is a flat bread made out or flour. Roti are mainly eaten as a healthier option compared to rice. Dhidho is a pudding which is made out of flour of maize(corn), buckwheat( fapar) or millet(kodho).

The cuisine thali is very much similar to Generic Hill (Khas and Pahari). Cuisine but thali is specifically designed by hotel owner for their customers and foreigners. The menu varies according to restaurants.

If you are a foreigner don’t get surprised to see this item listed on almost every hotel menu. After all you will not truly discover Nepal without eating a proper thali. Thali khana carries the pride and prestige of nepali people. They reflect what nepali people eat and what their lifestyle and culture is.


Popular Ingredients

The vegetables include cauliflower (kauli), cabbage (banda kopi), brinjal (baigun or vanta), peas, potatoes (alu), spinach (saag), ladies finger (vindi), raddish (mula).
Fruits in thali include mango, papaya, litchi, apple, guava, watermelon or any seasonal fruits.


Are you from Nepal? Maybe you visited there? Please feel free to comment and add your own thoughts on Nepali ethnic food.

Heena Bikash

Nepalese Western Cuisine

Western cuisine resembles standard breakfast lunch dinner cuisine menu. Nepal is also moving towards developmental phase and western country has influenced a lot. Traditionally Nepali people don’t have any culture of eating breakfast. In many house people take tea and biscuits for breakfast. But with modernization people living in city areas are trying to implement the full 3 course meal along with some snacks.


Breakfast includes boiled, scrambled or fried eggs, potatoes( boiled and cooked), bread, jam and butter, coffee or tea, juices, sausages or some chicken, mutton or buff item. In western countries having a proper and long breakfast is a must whereas in Nepal it is not so compulsory. People instead take daal vaat tarkari in lunch as their main course. But keeping the interest and consideration of foreigners travelling to Nepal, western cuisine in Nepal incorporates breakfast to their menu.



Lunch includes typical Nepali dish daal, vaat tarkari. Daal is soup of different kind of lentils. The lentils are pressure cooked with water and various spices and the soup is enjoyed with rice. vaat means boiled rice and tarkari means cooked vegetables like cauliflower, cabbage, spanich, brinjal, peas, potatoes, beans etc. For non-vegetarian chicken, buff, mutton or lamb dishes are prepared. The vegetarian menu consists of cottage cheese (panir) and mushrooms. Since people in Nepal worship cow, cow meat beef is completely forbidden in Nepal. Only the lower caste people known as Bhote eat beef.


Deserts includes curd, sweets (rasgulla, rasmalai, dudhmalai, sonpapad, laddu, buniya and many more)


Drinks include jaad, chyang, beer, cold drinks, juices, buttermilk etc.


Traditional Snacks include puffed popcorn (vuteko makai), roasted soyabean (vhatmaas vuteko), beaten rice(chiyura).


Modern snacks

Momo: Momo is a very popular snack in Nepal eaten countrywide. It is called dumpling in china. Momo is made by wraping minced meat into a small roti (white bread) and making a dumpling out of it. It is then steamed cooked and served with tamatar ko achar ( a dish of tomato and spices). Buff, chicken and mutton meat are the popular meat used in making momo. For vegetarian, meat is replaced with grinded cabbage, radish and soya chunks.

Are you from Nepal? Maybe you visited there? Please feel free to comment and add your own thoughts on Nepali ethnic food.

Heena Bikash

Rajasthani Cuisine Facts and History

Rajasthan is colorful, unique and culturally rich. The state’s cuisine can be described by pretty much the same adjectives. It is a state of Maharajas and a land of desert, and lakes. There is a lot of clarified butter that goes into the dishes. On the other hand, the scarcity of water has encouraged use of milk and other dairy in the food here. Mawa Kachori, Gatte ki Sabzi, Daal Baati Churma, etc., flavored with a lot of chilies and ghee, are some of the lip smacking dishes you get to try from the Rajasthani buffet.


Rajasthani Cuisine Facts and History

• It is a large state and the cuisine here is an amalgamation of Marwari, Mewari, Bikaneri and Shekhawati cuisines.
• The royalty of the region still holds a lot of influence in the region and most of the rich foods, especially the sweets, come from the royal kitchens of Rajasthan.
• Since Rajasthan has vast areas of land covered in desert, not much vegetables are available for cooking. Naturally, locals use the scarcely available veggies for cooking. Also, food cooked in the region can be stored easily.
• Besan or gramflour also makes a big part of the Rajasthani cuisine. Everything from Aam ki Kadi to Gatte Ki Sabzi use the ingredient.
• You will also find a lot of refreshing drinks as part of the Rajasthani cuisine. These include the likes of Makhaniya lassi, Kairi ka Jaljeera, and so on.
• Rajasthani cuisine offers everything from peasant food to large platters, fit for royalty. There is something for everyone indeed.

Rajasthani Cuisine Menu


• Pyaaz Ki Kachori
• Matar Ki Kachori
• Kalmi Vada
• Khameeri Grean Pea Puris
• Namak Paare


• Aloo Matar Ki Sabji
• Beans Ki Sabji
• Besan Gatte Ki Sabji
• Besan Purla
• Childa
• Dahi Mein Aloo
• Papad Ko Saag
• Gajar Ki Sabji
• Shahi Gatte
• Guwar Fali Ki Saag
• Haldi Ko Saag
• Jaipuri Kadhi
• Bajri Ki Raab
• Karela Ki Sabji
• Ker-Saangri Ki Sabji
• Kicha Ki Sabji
• Kikoda Ki Sabji
• Lauki Key Koftey
• Makki Ki Ghaat
• Makki Ki Raab
• Makki Ki Saag
• Badi
• Masala Gatta
• Matar Ki Sabji
• Meethi Danamethi
• Moranga Ki Sabji
• Motha Ko Saag
• Papad, Badi Ko Saag
• Papad Ki Sabji
• Raabdi
• Rabori Ki Sabji
• Sev Tamatar
• Dal Tadka


• Bikaneri Bhujia
• Kanji Vada
• Masala Mathri
• Papad Ki Churi
• Pithore


The lunch and dinner menus are similar


• Ghevar
• Milk-Cake
• Imarti
• Jhajariya
• Seero
• Churma
• Balushahi
• Mawa Kachori
• Besan Chakki
• DilKhushaal
• Feeni
• Gujia
• Kadka
• Makkhan-bada
• Palang Torh


• Kairi ka Jaljeera
• Kairi ka Paani
• Makhaniya Lassi
• Buttermilk

Holiday Menus

On any given day, Rajasthan is a vibrant and colorful state. But, festival season adds a special touch to not only the streets, but to the food of the state as well. Gujias are a commonplace during Holi. Gangaur is another major festival in the region. During this time, Singhade ka Halwa, Kache Kele ki Chaat, Kuttu ki Puri, Kaddu Ka Raita, and Kele ki Barfi are specially prepared. Another festival that is celebrated in Rajasthan is Teej. Ghewar and Malpua are the two main sweets that are popular during this festive season.

Most Popular Dishes


Rajasthan offers a huge selection of dishes. Many of these are some of the best savory and sweet dishes in the country. But, there are a few that have struck a chord with everyone. Here are the most popular dishes from the state of Rajasthan.

Gatte Ki Sabzi

A vibrant dish to look at and a complete treat to eat, Gatte ki Sabzi is a labor intensive preparation. You will get balls of gram flour that have been boiling away in a tangy and flavorful gravy. Served hot, it is worth a visit to the state.

Dal Bati Churma

This dish was prepared for the soldiers, because it could be stored longer, eaten quickly, and offer a lot of energy to the warrior. Though it was a functional food, it soon found its place on the plates of the royals and was equally enjoyed by the common people. Bati is essentially a bread prepared from whole flour and then soaked in ghee. This combination is then served with a thick stew of pulses.

Pyaaz Ki Kachori

If you are in Rajasthan, then you have to start your day with this heavyweight of a breakfast. It is fried dough, filled with a delicious filling of onion and spices, a perfect way to start the day.


For those with a sweet tooth, try this unique desert. It is available in almost every corner of Rajasthan and is an Indian cake that will leave you spellbound.

Most Used Ingredients

Chillies – You will find whole and powdered chilies in almost all Rajasthani preparations. They are not just hot, but lend a typical flavor to the cuisine as well.

Ghee – Lots of it actually can be found in almost every Rajasthani preparation. It also works to mellow down the effect of the chilies

Gramflour – This ingredient is used in some of the most popular dishes of the region, from Gatte ki Sabzi to Kadi. It forms an integral part of the Rajasthani cuisine.

Traveling Foodie – What to eat when you travel to Rajasthan



Street Food

There is a lot of interesting street food that you will find in Rajasthan that is difficult to find anywhere else. It is pretty cheap too. Here are some of the food items that you have to sample before leaving Rajasthan.
• Pyaaz Ki Kachori
• Ghewar
• Kanji Vada
• Mirchi Bhajia
• Raj Kachori
• Bikaneri Bhujia

Restaurant Food

Restaurant food is a lot more refined and rich. You cannot leave Rajasthan without tasting these dishes.
• Daal Baati Churma
• Gatte Ki Sabzi
• Panchmel Dal
• Moong Dal Halwa
• Kadi (there are many kinds)

The cuisine of Rajasthan is rich and has a lot to offer. You should find time to sample and appreciate each and everything. You will not be disappointed. But the food is pretty warm with all the spices and quite heavy. So, portion control is your responsibility! But, do taste all that you can and enjoy the awesomeness that is Rajasthan.


Are you from Rajasthan ? Maybe you visited there? Please feel free to comment and add your own thoughts on Rajasthani ethnic food.

Komal Rathi

Exploring Indian Cuisine by Region – Facts and History

Indian cuisine promises a combination of simplistic dishes and mouthwatering flair. Did you know, Indian cuisine varies depending on the region of India? There are a wide range of dishes to choose from in the North, South, East and West Indian regions. Food in India is deeply influenced by various civilizations. The traditional food of India has been widely appreciated for its fabulous use of herbs and spices. India has a population of 1.3 Billion do you think we all eat same?
Nope we doesn’t it is categorized based on the regions. Let’s have a look below:



North Indian Cuisine

North India cuisine is the favorite of restaurants around the globe. North India cuisine is characterized by the heavy use of dairy, grains and meat. The use of meat comes from North India’s Mughal influence, and goat meat, chicken meat and lamb meat are favored in certain dishes.

Some favored seasonings of the region include: Chilies, Saffron and various nuts. These seasonings lend to creating a rich recipe with a bit of a spice. The spice is balanced out by the use of various breads, like Rotis and Phulkas. This makes a perfect pairing for the sweetness of Northern India snacks and delectable deserts.

Various types of pickles are a unique addition to the North Indian Cuisine menu. They are pickled in varying manners. There is an additional array of vegetarian dishes available, and Mutter Paneer is a favorite is a favorite curry in the region. The creation of the delectable rice pudding, Kheer, or a Samosa pastry is a great way to finish the meal.

North Indian cuisines includes Awadhi, Bhojpuri, Rajasthani, Punjabi, Kashmiri, Uttar Pradeshi and Bihari.

Awadhi Cuisine: It is a cuisine native to the city of ‘Nawabs’ Lucknow, Capital city of Uttar Pradesh. It is deeply influenced by Mughal cooking techniques. The famous dishes are Seekh Kebab, Kakori kabab,Tunde ke Kabab, Boti kebab.

Bhojpuri Cuisine: It is a cuisine native to the people living in Bhojpuri region of Bihar and Uttar Pradesh. They are less spicy and mild. The The deserts are usually lathered with viscous sweet liquid (Gulab Jamun), made from vegetables (Gajar ka Halwa) or even something as simple as milk (Ras Malai) and are most commonly known as “mithai”.

Punjabi Cuisine: It is a cuisine native to the people living in Punjab. Deeply influenced by agriculture and farming lifestyle. One of the Tandoori cooking style is now famous in other parts of India and other parts of World. The famous dishes are Sarson da saag, makki di roti, Butter chicken, Kadai Chicken. Desserts mainly include Jalebi, Laddu,Malpua,Rabri. Read more!

South Indian Cuisine

The cuisine of South India relies on rice as a staple for the main course. Rice dishes are normally prepared with a soup like dish made of lentils and chili spices. The dishes are mainly vegetarian and utilize a number of seafood dishes, because of the region’s proximity to the shore line. Most daily flair is prepared with the use of coconut oil.

Seasoning is important to the cooking in South India. South India cuisine is dubbed the hottest and spiciest of the varying Indian cuisines. Curry leaves, mustard seed, tamarind and fenugreek seeds are used to create that spicy kick the region is known for Idlis, a steamed rice batter cakes are a favorite with meals.

No meal would be complete without a delectable desert. South India cuisine does not shy away from the sweets. Payasam is a favorite in the region. It is a milky desert infused with various fruits of the region. It is such a staple to the area that it is served during celebrations and holidays within the region. South Indian cuisines includes: Telugu Karnataka Kerala Tamil Hyderabadi Udupi Cusines.

Telugu Cuisine: It is native cuisine to the people living in Andhra Pradesh. Famous dishes includes Bachali Kura,Pachi Pulusu, Oorru Kodi Pulusu, Hyderabadi Biryani is must try.

Tamil Cuisine: Native to the people living in Tamil Nadu. Rice and legumes play a significant role. Its distinct aroma and flavor is achieved by the mix of flavorings and spices including leaves, mustard, coriander, cinnamon, cloves, green cardamom, ginger, garlic, chili, pepper, cumin, coconut and rosewater. Way of eating food is very famous i.e. eating on banana leaf is the traditional way followed by Tamil people from Centuries. Read More!

East Indian Cuisine

East India cuisine is probably the simplest of India cuisines. The main staples of most meals are rice, green vegetables and fruit. Meat is additionally used in some meals, but the population is a mix of vegetarians and meat-eaters. Pork is a staple meat and is readily available in the region. It is often seasoned with mustard seed, chilies or a Paanch Phoran. Paanch Phoran is a delicate mixture of seasoning lending to the infusion and tenderness of the pork. The dessert menu is particularly delightful in East India.
Dessert is staple in East India. The dessert menu is filled with delectable treats, sure to make the adventurous eater happy. One favorite is Indian Coconut fudge or Nariyal Burfi. The fudge is created using coconut and condensed milk. They key to the dessert is using fresh coconut. Another favorite dessert of the area is Petha.

Petha is a wonderful desert similar to taffy originated in North India, but is an additional staple in the eastern region. The candy is created using white pumpkin. Rose water, kitchen lime and Fitkari. The pieces are dried and they dipped in a sweet syrup. East indian cuisine includes Assamese Bengali Jharkhand Meghalayan Manipuri.

Bengali Cuisine: It is native to the people living in West Bengal and is also shared by people living in Tripura, Barak Valley (Assam).Fish is very famous in Bengal. Even Brahmins(Indian Priest) consider Fish as Vegetarian. Fish, vegetables and lentils are served with rice as a staple diet. Famous food includes Kosha Mangsho, murighonto(fish heads cooked in a fine variety of rice) and Dessert include world famous Rossogolla (Rasgulla) a Bengali traditional sweet.
Manipuri Cuisines: Native to North Eastern people living in Manipur. Manipur cuisine is simple, tasty, organic and healthy. Dishes are basically spicy and chilli pepper is preferred over Garam Masala unlike other parts of India. Most of the cuisines doesn’t use oil as its ingredients. Famous dishes are Eromba (Vegetables boiled or steamed with a lot of red chillies and fermented fish). Kangshoi (seasonal vegetables with coarsely chopped onions or spring onion). Chahao Kheer is a very popular desert of Manipur. Read more!

West Indian Cuisine

The climate in the West lends to less vegetables being available for cuisine. What is available is often pickled for preservation. The largest staples in the area are peanuts and coconuts. Fresh fish and seafood is abundantly available on the coastline. This region lends to the most diverse cuisine in India.

Western cuisine consists of many courses per meal. Hot and sour curries are a favorite in this region and are mostly coconut based. Western India desserts usually utilize coconut and milks from the region. They are delectable and often milk-based in their creation. They are an important part of parties and celebrations. West Indian Cuisines includes Goan Gujarati Marathi Malvani cuisines.

Gaon Cuisine: It is native to the people living in Goa, an Indian state located along India’s west coast on the shore of the Arabian Sea. Goan food is considered incomplete without fish. It is similar to |Malvani or Konkani cuisine. The cuisine of goa is influenced by Hindu, Portuguese colonialization and Muslim rule. Popular dishes includes Goan Prawn Curry, Solachi kadi(spicy coconut and kokum curry), Kalputi(prepared from the head of a large fish, with onions and coconut).

Gujrati Cuisine: It is native to the people living in Gujrat, a state in West India. Despite enormous supply of sea food Gujarat is primarily a vegetarian state. Gujrati thail is very famous in the state which consists of rotli, dal or kadhi and rice and shaak/sabzi (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet. Many Gujarati dishes are distinctively sweet, salty, and spicy simultaneously. Snacks are very popular Chorafali, Mathia, Jalebi, Fafda etc. Read More!

In Conclusion: 

Each region in India offers a delicate and balanced menu. The simplicity of the ingredients leads to a fusion of diversity and flavors. When coupled with the importance of tradition and celebration, food is an important part India’s culture. Each region produces its own main staples, relying on what is readily available in the area
It is fascinating that each region has its own specialty and staples in regards to food. The importance of these staples is obvious in the design of popular meals in the regions. Each region is unique to what it offers in making up a great meal.



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Rahul Verma