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.

Green Peas Pickles (or Matar ko Achar) are a tangy, spicy, and crunchy condiment popular in South Asian cuisine, particularly Nepal and India. It is a popular side dish, enjoyed with meals like dal-bhat (lentils and rice), roti, or chiura (beaten rice).

Gahat, commonly known as Horse Gram in English, is a highly nutritious and protein-rich lentil popular in Nepal and the Himalayan regions of India (Uttarakhand). Traditionally valued for its warming properties, it is a staple food during the winter months.

Because it is a tough legume, it often requires soaking and longer cooking times compared to other lentils.

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.

Kinema is a traditional fermented soybean food native to the Kirat community (chiefly Limbu and Rai) of Eastern Nepal and the surrounding Himalayan regions. It is known for its sticky, slimy texture and a pungent, ammoniacal aroma often compared to Japanese natto. The name is derived from the Limbu word Kinambaa, where ‘ki’ means fermentation and ‘nambaa’ means flavor.

Kinema is considered a “functional food” and a vital protein source in rural Himalayan diets.

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).

Masyang ko Dal is a traditional Nepali lentil dish made from Rice Beans. It is also commonly known as Siltung in some parts of Nepal. Often considered an ideal dal for winter, as it is believed to provide warmth to the body. It is a “superfood” rich in protein, dietary fiber, vitamins, and minerals. It is considered easy to digest and is often recommended for children and the elderly.

Lemon Pickles, also known as Nimbu Ko Achar, is a popular, flavorful condiment in many cuisines, particularly Indian. This version only used lemon and salt. An ideal pickle to accompany a rice-based dish.

Aloo Bodi Tama is a quintessentially sour and spicy Nepali stew that combines three main ingredients: Aloo (potato), Bodi (black-eyed peas), and Tama (fermented bamboo shoots). It is a staple of Newari cuisine, where it is traditionally known as Chhon Kwa.

This dish is naturally vegan and gluten-free, making it a healthy, fiber-rich option.

Rajma is a popular North Indian and Nepali curry made from Red Kidney Beans.

It is a powerhouse of protein, fiber, magnesium, and folate, making it excellent for bone health and heart health.

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.

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.

Lemon Pickles, also known as Nimbu Ko Achar, is a popular, flavorful condiment in many cuisines, particularly Indian, known for its tangy, spicy, or sweet and sour taste.

Bhatmas Tomato Achar is a popular, tangy, and spicy Nepali side dish (pickle/chutney) made with roasted soybeans (bhatmas), tomatoes, and traditional spices. It is a versatile condiment often served with dal bhat (rice and lentils) or roti.