The Nepalese cuisine, also known as the cuisine of the Himalayas, bears its uniqueness by incorporating the two great culinary traditions of the region, Indian and Tibetan, into a mainstream culinary culture of its own. The richness of taste and the variety of spices reflects the geographic and demographic diversity of the Himalayas.

Nepal, a tiny country by any geographic measurements, stretches from the lowlands of the sub-tropical Terai plains in the south to the highlands of the majestic Himalayas, topped with Mt. Everest, in the north.

Hence, Nepal has resurrected its own unique cultural identity into a harmonious culture, combining different traditions of different indigenous cultures rooting on all corners of the country.

The Nepalese staple consists primarily of rice, wheat, corn, lentils coupled with fresh vegetables and meats.

A typical Nepalese every-day meal is laid out with Dal (lentil soups), Bhat (steamed rice) and Tarkari (vegetable preparations), also known as "The Trinity", supplemented by some meat preparations.

Typical Himalayan dishes include Dals (lentils preparations), Tarkaris (curried vegetables or meats), Bhutuwas (stir-fried meats or vegetables), Sekuwas(grilled meats or vegetables), Naan (bread preparations), MOMO's (stuffed dumplings), Chow-Chows (Himalayan stewed and stir-fried noodles), Achars(spicy salad) Chutney(Hot and sour sauce preparations), Chiya (spiced or regular tea), and many other varieties of snacks.

Nepalese cooking puts together a variety many culinary techniques, such as currying (stewing), stir-frying ("Bhuteko”), grilling ("Sekeko" or "Poleko",) deep-frying ("Tareko"), marinating ("Sadheko"), tempering ("Jhaneko"), and steaming ("Baphaeko").

Nepalese food, which is simple and subtle in flavor, is prepared by using a unique blend of common ingredients and spices. Commonly used flavoring ingredients are garlic, ginger, cumin, coriander, turmeric, nutmeg, bay leaves, black pepper, chilies, onions, coriander, and scallions.(HarioPyazko patta)

Also, distinct Himalayan flavors are derived from the use of such unique spices as Timur (Szechwan pepper, commonly used in marinades and achars) andJimbu (Himalayan herb, used fresh or dry), found only in the Himalayas. 

In addition, most dishes are flavored with mustard oil, clarified butter (ghee). A typical full-course Nepalese meal would include an appetizer, a vegetable or lentil soup, two or more vegetable and meat preparations, and an achar or chutney, served with roti (flat wheat bread), steamed rice or rice pilaf, supplemented with a local beverage, such as yogurt drink (lassi), beer or liquor, and followed by a dessert and tea.