Nepalese people mainly consume Bodi ko Biraula (Spicy/Fried Black-Eyed Peas) during festive periods such as Dashain and Tihar or as a tasty daily side dish with rice, flattened rice (chiura), choila and/or pickles (achar).

Buckwheat Roti are traditional flatbreads commonly made in the hilly and mountainous regions of Nepal, especially among communities like the Gurung and Sherpa. These rotis are made by mixing buckwheat flour with water and a pinch of salt, then kneading into a dough. Because these flours have less gluten than wheat, the dough is more delicate and requires careful handling. The rotis are rolled out carefully and cooked on a hot griddle, resulting in a slightly denser, earthy-flavored bread.

Chicken pickle (often called Chicken Achar or Chicken Pachadi) is a fiery, tangy, and intensely flavorful, non-vegetarian delicacy popular in India and Nepal. It consists of boneless chicken pieces that are marinated, fried until crispy, and preserved in a blend of oil, vinegar, and various aromatic spices.

It pairs well with steamed rice, flatbreads (roti, naan, paratha), or as a spicy addition to sandwiches and wraps.

Nepalese sweet sticky rice, commonly known as Latte or Chamre, is a rich and fragrant dish that is widely enjoyed and prepared during the Nepalese New Year festival, Tamu Lhosar (late December). It is a festive specialty of the mountainous regions of western Nepal.

Made from Anadi (a local variety of glutinous rice).

Gurung Bread is a popular Nepalese deep-fried flatbread, commonly served for breakfast in Himalayan tea houses, especially in the Gandaki region. Known for being fluffy and golden, it is served with local honey and tea.