Dhikri is a traditional and healthy steamed rice cake, very popular among the Tharu community of Nepal. It is a staple food at the Maghi festival. It is also served at other festivals such as Dashain and Chhath.

Taruwa is a popular traditional dish from the Terai region of Nepal, deeply rooted in the Maithil and Tharu communities. It consists of finely chopped vegetables or sprouts dipped in a spiced batter made from chickpea flour (besan) or rice, then deep-fried until crispy. It’s ideal as a side dish or snack.

Small Dried Fish are very popular in Nepalese cuisine. They are mainly used to prepare a spicy pickle (achar) or a rich, tangy curry, to be enjoyed with rice. Because they are dried, they keep for a long time and offer a pronounced salty flavor.

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.

Bhakka is a traditional, soft, Steamed Rice Cake popular in the Terai region of southeastern Nepal, as well as in parts of West Bengal and Bihar, India. It is particularly enjoyed by the Tharu and Rajbanshi communities and is typically eaten for breakfast or as a winter snack, accompanied by freshly made tomato chutney or tea.

Thekua is a popular traditional sweet in Nepal, especially among the Maithili and Tharu communities in the southern plains (Terai region). It’s a type of deep-fried cookie made mainly from whole wheat flour, jaggery (or sugar), and ghee or oil, sometimes flavored with cardamom and coconut.