Best Vegetarian Foods in Nepal-Where should you eat?

Friday, March 1, 2024

Nepal is known for having a lot of delicious foods. Each culture has a dish that is unique to it and shows off its culture. But if you are a vegetarian, you know that your food choices will be limited wherever you travel.

However, being a vegetarian or even a vegan in Nepal is not hard because the country has a lot to offer. In Nepal, a meal without meat is not a new idea. Nepal is a country with a lot of different cultures and ethnic groups, so it serves a wide range of local foods. You will require this guide on vegetarian foods in Nepal since dishes that have meat are more popular than vegetarian dishes so far.

We will not talk much about the usual French fries and burgers because they are common. We will talk mostly about the local dishes of Nepal. So, here are some helpful guides on vegetarian dishes you have to try while you are in Nepal.

Best Vegetarian Foods in Nepal

You should try some delicious vegetarian Nepalese food instead of the usual French fries, pizza, and burgers. Will there be a lot of vegetarian food, especially if you go on a trek to a remote village or stay in a homestay?

So, here is a list of the different ways food is made in Nepal. We have a helpful guide to Nepal for vegetarians. So, here are some vegetarian dishes you have to try while you are in Nepal.

Dal Bhat

Dal Bhat

Dal Bhat, a national dish of Nepal, is a platter of steamed rice (Bhat), lentil soup (dal), and all the side dishes of vegetables or pickles. Dal bhat is a staple food in Nepal. It is not only filling and healthy, but it is also a decent source of energy for people who work hard or live an active lifestyle.

Rice has a lot of carbohydrates, which give the body energy. Lentils are a great source of protein and fiber, and when eaten with rice, dal bhat is completely nutritious, which helps your digestive system work well.

Nepal has a lot of Himalayan destinations, so Dal Bhat is a fantastic pick for trekkers there. The best thing about it is that most restaurants do not charge extra for extra servings of rice, so you can get a second, third, or even fourth serving without extra charges.

The recipe as a whole is simple, and it can be made for a low price by using common items. If you have not done it already, you should give it a shot.

The following are some of the most recommended eateries in famous tourist areas of Nepal for enjoying a dal bhat platter.

Bhojan GrihaDillibazar, Kathmandu
Thakali KitchenThamel. Kathmandu
Cheli ThakaliPokhara
Nepali ChuloLazimpat, Kathmandu
Naurikot ThakaliButwal

Vegetable Momo

Veg Momo

In Nepal, particularly in the Himalayas, people like to eat vegetable momo. It is a kind of dumpling that is filled with vegetables and spices and usually comes with a spicy sauce to dip it in.

Vegetable momo fillings can be different, but they usually have chopped carrots, garlic, cabbage, onions, and ginger. Some versions might also have green peas, spinach, or other vegetables that are in season. Spices like coriander, cumin, and turmeric are often stir-fried or sautéed with vegetables to make a tasty filling. When the momos are done, they are served hot with chutney, a spicy tomato-based sauce that is used to dip them.

Vegetable momo is a very famous street food in Nepal, and it is also served in many restaurants in Nepal and around the world. It is a tasty and healthy choice for vegetarians and other people who want a snack or meal.

In Nepal, you may obtain a variety of momos at eateries. The following is a list of the major types of momo that can be found on the menus of the majority of Nepalese restaurants:

Varieties of Momo

  • Steamed Momo
  • Fried Momo
  • Kothey Momo
  • Jhol Momo
  • Chilli Momo
  • Sadheko Momo (Garlic, ginger, red onions, cumin, coriander, and chilies are some of the spices and natural ingredients that go into Steam Momo.)
  • Cheese Momo

People in Nepal enjoy vegetable momo and momo in particular because they are tasty, inexpensive, diverse, enjoyable to eat together and have cultural importance.

Yangling Tibetan RestaurantThamel, Kathmandu
Narayan Daiko Masangalliko MomoKTM: Basantapur, Putalisadak, Jhochhen
Ghangri CaféJhamsikhel, Lalitpur
Momo MagicMaharajgunj, Kathmandu
Thulo MomoBouddha, Kathmandu



You should try Dhido, one of the greatest traditional dishes in Nepali food culture. Powdered buckwheat or millet are used to make dhindo, but maize flour is also often used. Usually, we can make dhindo with any kind of flour, since it is just hot water and ground grain.

Some people say that Dhido lacks flavor because it does not contain spices, yet many people enjoy its natural flavor. Nonetheless, the meal is one of the healthiest to try in Nepal. Often, the Dhido is paired with vegetable curries, lentil soup, and pickles. Yogurt and other seasonings are additional side dishes that differ from restaurant to restaurant.

You may find Dhido in several well-known restaurants in Kathmandu, including those listed above, although these are only a few of them:

Paleti Bhancha GharJ.P. Road, Thamel, Kathmandu
Jimbu ThakaliJhamsikhel, Kathmandu
Tukuche Thakali KitchenGairidhara, Kathmandu
Thakali Bhanchha GharThamel, Chaksibari Marg, Kathmandu

Roti Tarkari

Roti Tarkari

Roti Tarkari is a common dish in Nepal, made of flatbread (called roti) and curry made from vegetables (tarkari). The dish is mostly served for breakfast or dinner and can be bought from street vendors and restaurants all over Nepal.

Roti Tarkari is a flatbread that is usually made with water, wheat flour, and salt. It is then cooked on a hot grill or skillet. Tarkaari is a variation of vegetables, like potatoes, carrots, cauliflower, peas, and any other curry. Cumin, coriander, turmeric, and chili powder are some of the spices used to flavor them.

To make the dish, the tarkari is initially cooked until the vegetables are soft in a pot or wok. It is then served with freshly cooked roti. People often tear the roti into tiny chunks and use those pieces to pick up the tarkari.

Many people in Nepal eat roti tarkari, a dish that is both filling and savory. It is usually served with a side of yogurt, chutney, or pickles.

Mixed Beans Soup

Mixed Beans

A famous dish in Nepal, mixed bean soup is made with a number of different types of beans and lentils. It is a dish that is typically served as the main course for either lunch or dinner because it is filling and nutritious.

Beans like black beans, kidney beans, peas, chickpeas, and lentils, which you soak up overnight and then cook with vegetables like onions, garlic, and tomatoes to make mixed bean soup. The soup is then simmered with spices like cumin, coriander, turmeric, and chili powder until the beans are soft and the soup has thickened.

Because of its nutritious properties, mixed bean soup is a favorite dish in Nepal. During celebrations or other get-togethers, it is typically made in big quantities so that it can be distributed to friends and family.

Sel Roti

Sel Roti

Sel Roti Achar is a popular Nepalese dish made of a sweet rice flour doughnut (sel roti) served with a spicy pickle (achar). Sel Roti is a classical Nepalese food that tastes like a cross between a doughnut and a bagel. The dish comes from a mixture of rice flour, water, and sugar, which is then fried until crispy.

Achar is a spicy pickle, a mixture of chili peppers, mustard seeds, cumin, and coriander, among other vegetables and spices. It is often used as a condiment to make other dishes taste better.

Spices, salt, and vinegar are added to chopped tomatoes, onions, chili peppers, and other vegetables. The achar is then served with the sel roti so that the sweet and spicy tastes can go well together.

The dish is a very popular snack and breakfast item in Nepal and is often served during festivals and other special occasions. It has a unique and tasty combination of sweet and spicy flavors, and it is popular in Nepal.

Aloo Dum

Aloo Dum

Aloo Dum Tarkari is a popular Nepalese dish made with flavorful potatoes (aloo dum) and a vegetable curry (tarkari). It is usually the main dish at lunch or dinner because it tastes good and makes you feel full.

For Aloo Dum Tarkari, the potatoes are first boiled and then fried till they are crispy. Then, they are cooked in a spicy tomato sauce with spices like coriander, cumin, turmeric, and chili powder.

Tarkaari is typically a variety of vegetables, including cauliflower, carrots, peas, and onions, which are cooked together in a pot with various spices until the veggies are soft.

Aloo Dum Tarkari mixes well with bread or steamed rice, such as roti or naan, which can be used to scoop up the potatoes and vegetables in the curry. To balance the spice of the dish, yogurt or achar (a spicy pickle) are excellent side dishes.

In Nepal, it is standard practice to prepare a large quantity of Aloo Dum Tarkari to distribute at official or informal events with a large number of people. Because of its satiety and warmth, it is a favorite food choice among Nepalese citizens.



A batter including ground lentils and several spices is used to make the traditional Nepalese snack known as bara. Bara is quite famous in Nepal. It is a fried dish that is typically served as an appetizer in Nepalese restaurants. It is known for its crispiness and variety of different tastes.

To make bara, black lentils are soaked overnight and then combined with a fine paste of various spices, including ginger, onions, garlic, green chilies, cumin, and coriander. The combination is then fermented for several hours, producing a flavor that is crisp and slightly sour.

The batter is then dropped by spoonfuls onto a hot griddle or frying pan and cooked until both sides are crisp. Spicy tomato chutney, which is often served with the crispy bara, is made by cooking tomatoes, onions, garlic, chili peppers, and spices together until the mixture thickens.

Nepalese people often eat bara as a snack, especially during festivals or other special times. It can also be eaten for breakfast or as a light meal. The dish is a favorite among both locals and tourists. It is often eaten with a cup of tea or coffee.



Samosa is a popular snack in Nepal. It is made from a triangle- or cone-shaped pastry that is stuffed with a spicy potato and vegetable combination and then deep-fried until crispy. It is a tasty and filling snack that is frequently served as a snack or as food sold on the street as well as in restaurants.

To make samosas in Nepal, mashed potatoes, onions, green peas, and spices such as coriander, cumin, and chili powder are combined and then stuffed inside a dough composed of all-purpose flour, water, and vegetable oil. The dough is then rolled into thin sheets, which are then cut into triangles or circles.

The potato and vegetable combination is then put on top of each triangle or circle of dough. The dough is then folded over and wrapped to make a cone or triangle shape. The samosas are then fried in oil until they are golden brown and crispy.

In Nepal, tomato chutney or mint chutney is often served with samosas. These sauces give the dish a sweet and sour taste. They are sometimes served with yogurt or achaar, which is a spicy pickle, to balance out how spicy they are.

Samosas are a popular food in Nepal. Both locals and tourists like to eat them. You can find them in many Nepali restaurants and food stands, and they are frequently served at celebrations, weddings, and other special events.



Gundruk pickle is a famous condiment in Nepal. It is made from fermented gundruk, which is a type of leafy vegetable. Gundruk is a traditional Nepalese dish made from radish leaves, mustard greens, and cauliflower leaves that have been fermented for a few days until they taste sour and tangy.

To make gundruk pickles, first, wash and drain the fermented gundruk to get rid of any extra water. It is then mixed with chopped onions, garlic, ginger, and a variety of spices like coriander, cumin, turmeric, chili powder, and salt.

The mixture is then left to sit in a marinade for a long time, or even overnight so that the flavors can develop. Gundruk pickle can be served as a seasoning with rice, dal, and curries, or it can be consumed as a snack on its own.

Gundruk pickle is a famous and healthy condiment in Nepal. It is full of vitamins and minerals and gives many Nepali dishes a tangy and spicy flavor. It is easy to make at home, and you can keep it in the fridge for a few weeks.