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Some Traditional Foods of Nepal -Brief Introduction

Compiled by- Dambar B. Khadka
It is the traditional alcoholic beverage of Nepal. Jandh is a fermentation product of finger
millet (Eleusine coracana) locally known as Kodo or Marua. The finger millet seeds are
sometimes mixed with a small amount of wheat or corn grains.


Kinema is a nonsalted and solid-state fermented soybean food of the eastern hills of
Nepal. It is consumed in Darjeeling and Sikkim of India and in some parts of Bhutan. It
has a pungent smell of ammonia, slimy texture, and short shelf-life.


A popular traditional food of Nepal made from paddy. It’s made by soaking, draining,
roasting, flaking the paddy followed by removing of the husk. It is one of the item mainly
consume in special occasion typically in ASAR-15 with Dahi ( fermented milk product).


Syabaji is also the traditional products made from paddy in Nepal. The word syabaji is
come from newari( a ethenic group of Nepal) word shiyagu( roasted). It is made by
roasting the Chiura in sand and is lighter than chiura.


Is the food products maily consumed as breakfast in terai community in Nepal. Golfuki
preparation includes soaking of paddy (2–3 days), draining the water,and lightly roasting
in Handi . its also famous as other name “”muri”” or “”bhuja”’.


It is the direct roasted product of paddy.


It is the popular break fast in hilly areas of Nepal, It is made from rice mainly from brown
rice obtained from dhiki ( a special Nepalese manual flaking instrument) but white or
polished rice can also be is prepared from rice by soaking over night, draining and


It is rice based solid fermented food product characterized by creamy color, soft, and
juicy sweet and sour taste with slightly alcoholic and aromatic flavor. Consumption of
these products is deeply rooted in the culture and has several symbolic significance.
During the preparation of Jandh and Raksi, this is base product. There is traditional belief
that Poko promotes good health, nourishes the body giving good vigor and stamina
(Gajurel and Baidya 1979, c). Their production is confined to home scale only.


Satoo is a traditional food product made from maize, soybean and sometime added
gram. It is nutritionally considered as balanced food. Roasted maize (Makai) and soybean
(Bhatmas) were mixed and powdered is called Satoo, which is generally consumed with
Mahi and salt.
Khir and Dhakane( milk pudding)

Khir (milk pudding) and Dhakane are the sweet breakfast and snack items prepared from
rice and milk. Shrawan 15 (August 1) is a culturally special occasion for Consuming Khir.
Khir preparation involves boiling the milk with a small amount of Rice for about 1 hr.


Kasar is a special traditional sweet of Nepal made from rice flour and chaku
(concentration form of sugarcane juice) with ball shape of radius 4-6 cm.Basically it is
served in wedding ceremony, Bratabandha and other cultural and activities.


Puwa is the traditional sweet in slightly big granular shape made from Rice (khatte)
.Puwa preparation involves the roasting of rice flour in Ghiu( ghee) until it becomes
brown red. A little water is added, and it is boiled until cooked. A small amount of sugar
and spices are has also same importance as kasar.


Raksi is major traditional alcoholic beverage of Nepalese community. Raksi is an unaged
co generic spirit obtained by pot distillation of the slurry of Jand. The product resembles
with whisky has highly varying alcohol contents.


Chook-Amilo is the concentrated form of sour citrus juice. It is generally prepared in hilly
regions due to the availability of citrus fruits known as Jyamir, Kagati, or Nibuwa (lemon
and lime varieties). Ripe sour citrus fruits are collected and juice is extracted with the
help of a Kol, ( a pressing device traditionally used in rural areas to extract fruit juice,
sugarcane juice, mustard oil, and Chiuri-Ghiu), boiled with occasional stirring until the
color of the juice changes from white to grey and then black. The concentrated juice is
stored in a mud container with tight lid. The Chook-Amilo can be stored and used for 1 to
2 years .


Chiuri-Ghiu is a kind of vegetable ghee traditionally obtained from the fruit kernel of the
Chiuri plant (botanical name Bassia butyracea) available in the mid hilly region of the
kingdom and also known as butter-tree. The plant is generally available in the mountain
region of the country at 1000 to 5000 ft altitude.


Yomari is prepared by kneading rice flour using hot water, make fig shaped, make hole
and put solidified Chaku mixed with powder of fried black sesame, close the hole making
flower like shape and steamed until cooked. It should serve while hot. Beside Chaku,
people use meat keema, black gram paste or Khoa. This is unique bread prepared by
Newari people only, on Yomari punhi, day


This is a rice flour pancake very much raised by Newars. Once in a year, in the month of
April/ May, Dewali or Degudeopuja is celebrated. They prepare thin but round pancake of
rice flour, Chatamari as they are called offered to the Devta named Degudeo or Kuldevta
(fitular god) and distributed as Prasad (offering). During guthi (Religious trusties) feasts
also chatamari are prepared as important item for ritualistic worshipping (Majpuria).

Shrestha H 2007 ; Traditional Food and Beverages of Newari Community – A Brief Review
JFSTN vol -3,2007, ISSN 1816-0727pp1-10
Dahal et al., 2005: Traditional Foods and Beverages of Nepal—A Review Food Reviews
International, 21: 1–25, 2005 Taylor & Francis Inc. ISSN: 8755-9129 (Print); 1525-6103
(Online) DOI: 10.1081/FRI-200040579
DFTQC 2006 ; Annama adharit paramparagat khadh pravidhi in Nepali.