When people return from trekking in Nepal, they are always surprised at how many options are on the menu. For some reason, everyone expects three to five options, but in the mountains, you can order anything from pizza to chowmein. Although you can order familiar dishes, I recommend Nepali dishes, which always taste better than western food.
Dal Bhat
In Nepal, there’s a saying: “Dal baht power 24 hours.” Nepalese people eat dal baht almost every day for lunch and dinner. This seemed strange at first, but dal baht varies greatly depending on how it is prepared. Dal is a well-known lentil soup. “Baht” is Thai for rice. Most dal baht dishes include a vegetable curry: potato, cauliflower, squash, or even pumpkin. It really depends on what grows at your altitude.
Dal baht can also be made from chicken, yak (similar to beef), or buffalo (similar to beef but tougher). Only order meat if you see it roaming around town, in my opinion. For example, if there are chickens around, order the chicken. Only order it if you see chickens. That’s a simple way to determine how fresh your meat is. You may even be served a green similar to spinach or kale at lower elevations. The best part about dal baht is that you can get rice and lentil refills if you’re still hungry.
Thukpa/Sherpa stew
Thukpa is a soup eaten by both Nepali and Tibetan Sherpas. They eat a lot of carbohydrates to survive the freezing winters at high altitudes. Cumin, turmeric, and timmur peppercorns add an uplifting warmth to the soup. Some cooks thicken the soup with cornflour, but I prefer a thinner broth with my noodles.
Sherpa stew/Thukpa, mainly found in the Everest region, is a clear soup loaded with vegetables, noodles, or rice. The best and most authentic ones I’ve had have homemade thick dumpling-like noodles. There are two major types of soup: thukpa and thenthuk. Thukpa is known for its long noodles, similar to ramen. My favorite is thenthuk, which has more dumpling-like noodles. If you don’t like chili, make sure to specify “not spicy,”.
Tibetan Fried Bread
Tibetan bread is frequently found on breakfast menus alongside items such as flat bread. I’d describe it as a cross between a pancake and a funnel cake. It’s similar to a large flat donut with a hint of sweetness. It’s really good, and you can get it with honey or jam instead of toast. You can also dip it into curry for an appetizer.This Tibetan Fried Bread is also known as Kapse.
I always got the fried version of Tibetan bread when I ordered it. They serve it differently in the Langtang Region, where many Tibetans live. When I inquired as to why, they stated that this was the authentic version. It’s essentially a thick chapati. They grill it on a flat pan instead of frying it. It was a little thick for me, so we cut it in half and stuffed it with yak cheese for a Nepali-style grilled cheese.
Thongba
Thongba was originally a Tibetan beverage found in Nepal. It’s typically served in a bucket or metal container and is made up of fermented millet with hot water poured on top. This drink was extremely tasty in my opinion. It made me a little tipsy but didn’t give me a hangover. Drinking from a bucket with a straw was also entertaining and reminded me of college. I’d drink this on the way down as a reward for finishing your trek because drinking at altitude is not advised.
Tingmo
Tingmo, a popular dish in the Langtang region, is similar to Nepali garlic. Dough is wrapped into a knot and placed in a steamer. It transforms into a soft dough that is best dipped in curry. The dough itself isn’t particularly flavorful, but it soaks up all of the spices and flavors of whatever you serve it with.
Sea Buckthorn Juice
Sea buckthorn is a berry that grows primarily in the Everest region. It contains 15 times the vitamin C of an orange, making it extremely nutritious. The juice itself is brightly colored. Sea buckthorn is high in antioxidants and protective phytonutrients, and it is one of the most concentrated natural sources of vitamin C ever discovered. It also contains a lot of carotenoids, minerals, and polyphenols.
Everyone in our group who tried it had an opposing viewpoint. Some said it tasted like orange or mango juice, while others said it tasted more like tomato juice. It tasted a little like a V8 to me. In any case, a hot cup of sea buckthorn is ideal for hikers who are deficient in vitamins. I’ve also heard that berries can help with diarrhoea.
Thakali Khana Set
To the average person, this will appear to be dal baht with some extras on the plate. A Thakali set, according to my Nepali friends, must be made by a Thakali person. Although similar to dal baht, the rice is usually flavored with ghee. It’s also fancier and more flavorful than dal baht. It was also a little spicier for me. It was more like eating dal baht at a fine restaurant than a tea house.
Dhindo
Dhindo is a traditional Nepali dish that we frequently encountered in the Mustang Region. In a saucepan, combine water and flour. It forms a bit of a dough but never fully cooks. It felt like a cross between mashed potatoes and bubble gum. While unusual, it was a great substitute to try with dal baht instead of rice.
Apples
Mustang (in the Annapurna Region) is well-known for its apples, so you can sample apple brandy, dried apples, apple crumble, apple pie, apple fritters, apple in your dinner, and apple ciders. Everything about apples! And, if you go at the right time of year, they’re the best apples you’ll ever have.
Garlic Soup
This one should go without saying. It’s a broth-like soup bursting with garlic flavor. As a garlic enthusiast, this is one of my favorite treats. Garlic is popular on trekking routes because locals believe it helps prevent altitude sickness. I’m not sure if there’s any scientific evidence to back this up, but I’ll take any excuse to eat garlic.