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.

Tama ko Achar is a popular Nepali pickle made from Tama (fermented Bamboo Shoots). It has a tangy, slightly sour flavor with a unique crunch that adds texture to meals.

It is highly appreciated for its probiotic benefits, as the fermentation process aids digestion. This achar is widely loved for its ability to complement both vegetarian and non-vegetarian dishes in Nepali cuisine.

Candied Watermelon rind is a sweet, chewy, and nostalgic treat made by simmering the white part of the watermelon rind in a sugar syrup until translucent. Often considered a zero-waste snack, it has roots in Southern cooking and frugal home kitchens. While raw rind tastes similar to cucumber, the candied version typically takes on the flavors of the syrup—often citrus, vanilla, or warm spices like cinnamon and ginger.

Chhurpi is a traditional, high-protein cheese from the Himalayas (Nepal, Tibet, Sikkim) made from yak or cow milk, known for its extreme hardness and long shelf life. Often referred to as one of the hardest cheeses in the world, it is produced in soft (used in curries/soups) and hard varieties, the latter being consumed as a long-lasting, chewy snack.

It is rich in protein and nutrients, offering a vital food source in high-altitude regions.

Chyang (or Chhaang) is a traditional, slightly sour, and cloudy fermented rice beverage popular in Nepal, Tibet, and the Himalayan regions, often considered a staple alcoholic drink. Typically featuring 5-12% alcohol content, it is brewed from fermented rice or barley and is frequently used in religious ceremonies, as a refreshing beverage, or to ward off cold.

It is believed to have medicinal properties for treating colds and fever.

Garlic Pickles (or Lahsun ko Achar) is a pungent, flavorful condiment made by preserving garlic cloves in oil, vinegar, or lemon juice with aromatic spices. It is a staple in many cuisines, celebrated for its tangy, spicy kick and numerous health benefits, such as boosting immunity and aiding digestion.

Gundruk is a traditional, tangy, fermented and sun-dried leafy green vegetable from Nepal, made from mustard, radish, or spinach leaves.

It is rich in iron, fiber, and lactic acid bacteria, which can aid digestion and boost the immune system.

Often used in sour soups (Gundruk ko Jhol) or pickles (Achar).

Mango Pickles are a traditional condiment made from raw, unripe green mangoes preserved in a blend of spices, salt, and oil. They are popular worldwide for their tangy, spicy, and sometimes sweet flavor profiles, serving as a staple accompaniment to meals like parathas or with rice.

Each household in Nepal has its own unique recipe, passed down through generations, making mango pickle a deeply personal and cherished part of family traditions.

Radish Pickles, or Mula ko Achar, are a popular and flavorful side dish in Nepal. Made from fresh radish, these pickles combine crunchy texture with a spicy and tangy taste. The radish is typically cut into small pieces and mixed with mustard oil, salt, turmeric, red chili powder, and sometimes fenugreek or Timur seeds for added aroma. Some recipes include garlic or ginger to enhance the flavor.

Raksi is a traditional, potent distilled alcoholic beverage from Nepal, typically homemade from millet, rice, barley, or wheat. Known for a high alcohol content often exceeding (45\%), it is clear in appearance, similar to vodka or sake, and is a staple in Nepali celebrations, festivals, and religious rituals. 

Beyond just a drink, it holds social importance and is sometimes used for its perceived antiseptic and medicinal properties.

Dried Apples are fresh apples with their moisture removed, creating a chewy or crispy snack with concentrated flavor, made by dehydrating them, often seasoned with cinnamon and stored in airtight containers for long shelf life, adding fiber and nutrients to your diet.

Ideal for direct snacking, adding to cereals, yogurts, or as a garnish for desserts and cakes.

Dried Apricots are a popular, nutritious snack.

They are an excellent source of vitamins A and C, fiber, potassium, and antioxidants.

Ideal for direct snacking, adding to cereals, yogurts, or as a garnish for desserts and cakes.

Dried Bananas are a nutritious, chewy, and sweet snack.Dried bananas are a dense source of energy, fiber, and potassium.

Ideal for direct snacking, adding to cereals, yogurts, or as a garnish for desserts and cakes.

Dried Candied Kiwis are chewy, sweet, and tangy treats made by dehydrating kiwifruit slices, often after soaking them in sugar syrup, resulting in a vibrant green or yellow, candy-like snack. They are high in Vitamin C, Vitamin E, potassium and fiber, providing a nutritious alternative to traditional candy for snacking or baking.

Ideal for direct snacking, adding to cereals, yogurts, or as a garnish for desserts and cakes.

Dried Candied Oranges are a sweet, chewy citrus treat available as slices.

Ideal for direct snacking, adding to cereals, yogurts, or as a garnish for desserts and cakes.

Dry Candied Pineapple is a sweet, chewy confection made by simmering pineapple slices or chunks in a sugary syrup until they become translucent. It is a popular, high-sugar tropical treat that differs from standard dehydrated pineapple, which is simply dried without the added sugar-syrup soaking process.

Dried Mango is a sweet and chewy or crispy snack made from dehydrated mango slices. It is enjoyed as a snack on its own or as an addition to various dishes (energy bars, muesli, on pies, muffins, cookies, cakes, salads, …).

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.