Almond Milk is a popular plant-based, dairy-free, and vegan milk alternative made by blending almonds with water and straining the mixture. It has a light, nutty flavor and a creamy texture, often used as a substitute for cow’s milk in coffee, cereal, and baking.

It’s a lactose-free, dairy-free and vegan drink.

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).

Chana refers to chickpeas, a highly nutritious, protein-rich legume staple. Used either whole or split (chana dal), they are commonly prepared in a spicy, tomato-onion curry known as chana masala or chole.

It an excellent vegetarian, high-fiber food.

Juju Dhau, often called the ‘King of Curds’, is a creamy, sweetened yogurt that hails from Bhaktapur, an ancient city in the Kathmandu Valley of Nepal. Renowned for its smooth texture and rich flavour, it holds a cherished place in Nepali culture, especially among the Newar community.

Juju Dhau is a special type of yogurt, traditionally made from buffalo milk and set in small clay pots.

Jalebi is a popular, traditional South Asian sweet made by deep-frying a fermented flour batter in pretzel or circular shapes, which is then soaked in sugar syrup. It is known for being crispy, crunchy, and syrupy, often served hot or cold during festivals, weddings, and as a popular breakfast or street food item.

Orange Jelly Candies are soft, chewy, and intensely flavored citrus treats that can be easily made at home with fresh orange juice, sugar, and a gelling agent like gelatin or agar-agar. They are often coated in granulated sugar for a textured finish.

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).

Sattu Powder, known as a nutritional powerhouse or “poor man’s protein,” is a roasted gram flour that can be elevated into a nutrient-dense, high-energy powder by blending it with spices, nuts, and dried fruits. This mixture is excellent for making instant energy drinks, porridge, or nutritious laddoos, especially during summers

Sel Roti is a traditional Nepali ring-shaped sweet bread made from a fermented rice flour batter and deep-fried until golden. Known for its unique crispy exterior and soft, chewy interior, it is an essential cultural symbol of festivity, prosperity, and unity in Nepal.

It is commonly enjoyed for breakfast or as a snack with milk tea, vegetable curry or yogurt.