Nepali food is a quiet pleasure — less famous than its Indian neighbour, but more varied than people expect. Three days in, and you’ll have your favourites.
The National Dish: Dal Bhat
A mound of rice, a bowl of lentil dal, a vegetable curry, a pickle (achar) and sometimes meat. The genius of dal bhat is its rhythm — refills are free at most teahouses and local restaurants, so you eat slowly and enjoyably for as long as you like.
The Comfort Food: Momos
Steamed or fried dumplings, usually filled with buff (water buffalo), chicken or vegetables, served with a fiery tomato-and-sesame achar. The best in Kathmandu are at small Tibetan-Newari joints — ask a local, not a guidebook.