3. Local cuisine
Nepal—and specifically Kathmandu—is renowned as the budget cuisine capital of Asia. Sadly, its reputation is based not on Nepali but on pseudo-Western food: pizza, chips (fries), “sizzling” steaks, and apple pie are the staples of tourist restaurants. Outside the popular areas, however, you can discover a range of dishes.
Momo is arguably the most famous and popular of the Tibetan dishes. They are available throughout upland Nepal. The half-moon-shaped dumplings are filled with meat, vegetables, and ginger, steamed, and served with hot tomato salsa and a bowl of broth.
Tea (chiya) is traditionally brewed by boiling tea dust with milk (dudh) and water, with heaps of sugar (chini). This is combined with a bit of ginger, cardamom, or pepper. In tourist restaurants you’ll be offered “black” or “milk” tea with a teabag—you have to specify “Nepali” or “masala” tea if you want it made the traditional way. See more about cuisine in our guide to Nepal culture.