Hornet Larvae (Aringal) are considered a nutritious delicacy in many rural parts of Nepal. They are typically harvested from large nests in forests and then fried or cooked into a savory dish.

They are commonly hunted between the months of July and November (Saun to Mangsir) by using fire to smoke out the adults before collecting the nest.

Ghonghi is a traditional dish made from freshwater snails, originating from the Tharu and Madheshi communities of Nepal, renowned for its rich and spicy broth. It is eaten during the rice season, when the rivers and rice paddies teem with snails.