Bhang ko Achar ( नेपाली भँगको अचार) is a traditional Nepalese condiment made from Hemp Seeds, which is creamy and smoky. It is usually prepared as Aloo Bhang ko Achar (potatoes mixed with ground hemp seeds) or served as a smooth sauce made with tomatoes and hemp seeds. Whole hemp seeds (bhang) are completely non-psychoactive and are highly valued in Nepal for their rich, slightly nutty flavor and high nutritional value.

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.

Raayo ko Saag is the Nepali term for Mustard Leaves (the large green leaves of the mustard plant). It is a very popular leafy vegetable during the cool season in Nepal and other parts of South Asia. It is prepared by stir-frying fresh mustard leaves in mustard oil with aromatic spices.

Chukauni is a traditional Nepali side dish made primarily from boiled potatoes mixed with spices and sometimes yogurt or other ingredients. It’s simple, comforting, and commonly eaten with roti or chiura (beaten rice).

Aloo ko Achar is a traditional, tangy, and spicy Nepali Potato Salad commonly served as a side dish or appetizer. The name translates to “potato pickle” (“aloo” means potato, and “achar” means pickle), though it is consumed more like a flavorful, dry potato salad.