Nepal, rich in its heritages, Himalayas, Culture, etc. is also rich in its art of Cookery, known as the Nepalese cuisine. Being a little part of oriental cuisine, Nepalese cuisine has been influenced more or less with the neighboring Indian and Tibetan cuisine. Yet, Nepalese cuisine has been able to establish itself as a unique and very rich art of cookery despite the influences. Nepal’s regional cuisines have a huge contribution to make national cuisine complete. Being a multi diversified country, the art of cooking varies from regions, to religions, to the castes, and occasions/ festivals. Some of the most famous cuisines contributing to Nepalese cuisine are khas cuisine, Newari cuisine, Himalayan cuisine (Tibet influenced cuisine and Thakali cuisine), Lohorung cuisine, Limbuwan cuisine, and terai cuisine. 

Nepalese cooking is still traditional and authentic, which makes it stand out among the neighbors. The food habits of Nepalese have been very simple and appealing to the palate. This cooking class will enable you to cook and serve Nepalese cuisine to your relatives and friends when you’re back home, as the best souvenir from Nepal. Mostly the ingredients used are freshly available and seasonal produce, while some are fermented to prolong the life of vegetables. The most regular food of Nepalese is Dal- bhat (Lentil’s gravy with spices and boiled rice) accompanied by a mix of seasonal vegetables mostly gravy or stewed, known as Trakari. The condiments are usually fermented or fresh vegetable’s spiced pickles. This is eaten countrywide at least once a day by every Nepalese home. There are other famous food items as well, among which some are Dhido and Gundruk (Dried and fermented mustard plant), sinki (dried and fermented radish chunks), wheat, millet and barley chapattis, etc.