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).

Mutton/Goat Pickles, also known as Khasi ko Achar, is a traditional, spicy and savory condiment where mutton (goat meat) is cooked with aromatic spices, marinated, and preserved, usually in oil and vinegar. It is a popular delicacy, often served as an accompaniment to rice or roti.

While high in sodium and fat, it is a good source of protein, iron, and zinc.

Tongba is a traditional Himalayan fermented beverage made from millet, iconic to the Limbu people of eastern Nepal and widely enjoyed across Sikkim, Darjeeling, and Bhutan.
Known colloquially as “Tibetan Hot Beer,” it is unique because the drink is prepared right at the table.

Fermented millet grains are placed in a wooden or aluminum container, also called a Tongba (or dungro). You sip the warm, cloudy liquid through a perforated bamboo straw called a pipsing, which acts as a filter to keep the grains out.