Category: Nepalese cuisine

Approximately 1% of the global population is affected by celiac disease, making clear dietary guidance crucial for travelers exploring new cuisines. While many traditional Nepali meals are naturally gluten-free due to their reliance on rice and lentils, other popular dishes do contain wheat, requiring careful navigation for those with gluten sensitivities.

Despite being a "false pepper" unrelated to black peppercorns, timut pepper's vibrant grapefruit and yuzu notes paired with a unique tingling sensation make it a prized Nepalese spice. What is timut pepper used for to create this sensory experience in both savory and sweet cuisine?

Lapsi, also known as the Nepalese hog plum, is a fruit tree native to the Himalayan region and parts of Northeast India. Its distinct tangy and sour flavor makes it a cherished ingredient in many traditional dishes, offering a unique culinary experience for those who know how to eat lapsi fruit.

Over 50% of the momos consumed in Nepal are buffalo momos, making it the country's most popular filling. The "buff" in buff momo is, in fact, an abbreviation for buffalo, the meat traditionally used in this staple of Nepali street food.

Cows are considered sacred by Nepal's Hindu majority and are also the country's national animal, making beef the primary meat that most Nepalese do not eat. While buffalo meat is widely consumed, this strict avoidance of cow meat is a fundamental dietary custom shaped by centuries of religious and legal tradition.

According to nutritional data, buffalo meat, the primary filling in buff momo, contains a high protein percentage of 20.4%. A single plate of buff momo, typically containing 8-10 pieces, can offer a substantial amount of protein, making it a surprisingly rich and satisfying meal. However, the total protein amount varies based on the momo's size, filling composition, and cooking method.