National food.( Dhindo)

Nepalese cuisine refers to the food eaten in Nepal. The country's cultural and geographic diversity provides ample space for a variety of cuisines based on ethnicity and on soil and climate. Nevertheless dal-bhat-tarkari is eaten throughout the country. Dal is a soup made of lentil sand spices. This is served over boiled grain, bhat—usually rice but sometimes another grain—with vegetable curry, tarkari. Condiments are usually small amounts of extremely spicy or pickle (achaar, अचार) which can be fresh or fermented. The variety of these is staggering, said to number in the thousands.^[1] Other accompaniments may be sliced lemon (nibuwa) or lime (kagati) and fresh green chili, hariyo khursani. Dhindo is traditional food of Nepal.

Much of the cuisine is variation on Asian themes. Other foods have hybrid Tibetan, Indian and Thai origins. Momo—Tibetan types dumplings with Nepali spices—are important in Newa cuisine. They were originally filled with buffalo meat but now also with goat or chicken as well as vegetarian preparations. Special foods such as sel roti and patre are eaten during festivals such as Tihar. New food varieties have been introduced such as taas, similar to shish kebab.