Nepalese cuisine refers to the cuisines of Nepal. The cultural and geographic diversity of Nepal provide ample space for a variety of cuisines based on ethnicity, soil and climate. Nevertheless dal-bhat-tarkari is eaten throughout the country. Dal is a soup made of lentils and spices. It is served over boiled grain, bhat -- usually rice but sometimes another grain_with vegetable curry, tarkari. Typical condiments are a small amount of extremely spicy chutney or achaar. These can be made from fresh ingredients, or may be a kind of fermented pickle. The variety of these preparations is staggering, said to number in the thousands. Other accompaniments may be sliced lemon (kagati) or lime (nibua) and fresh chili peppers, khursani. Some foods are hybrid of Chinese/Tibetian and Indian foods, like momo, Tibetian dumplings with Indian spices, found generally in Newa cuisine, originally filled with buffallo meat, but now also with goat and chicken.
Contributions by LADave, 184.108.40.206, and 220.127.116.11.