While in Kathmandu

Ayurvedic Principles, a balance of flavors and digestive harmony through spices, govern Nepali cuisine. "Healing" spices are the hallmarks here, all meant to aid in metabolism and detoxification, offering anti-inflammatory and immunity-boosting properties. Turmeric, ginger, cumin, fenugreek, coriander and black pepper are prevalent spices. The act of cooking itself is considered a sacred process, with positive energy and intention infused into the food and fresh, seasonal ingredients preferred over processed food.

Nepali Cuisine is shaped by its position nestled among the Himalayas, between India, Tibet/China, and Central Asia. North Indian influences permeate the Kathmandu Valley- lentils, rice, spices and ghee mostly. Nepali food is considered less oily and spicy than Indian, emphasizing harmony over heat. Tibet & China's dumplings bring about the Nepali momo, different from Tibet's in it's spice and tomato-sesame chutney base, and the two share a preference for mild and hearty flavors. Nepal is more Hindu than Tibet's Buddhist, and thus it shuns beef and a monastic cuisine in favor of a more heterogeneous one that covers its diverse topography and ethnic makeup- with many indigenous groups having their own traditions and methods. This means a prevalence for different meat sources, such as buffalo and goat, with the buffalo as the primary source of meat, milk and labor in the country (as opposed to the cow).

Malekhu Ko Macha. You wouldn't think fish would be a major part of a traditional Nepali diet, considering Nepal is 600 miles from the Indian ocean, but freshwater fish is very popular, especially in the the river town of Maleku, where Malekhu Ko Macha is ubiquitous. A fried fish dish (macha translates to "fish"), served with a Szechuan pepper sauce, the dish originates with the Tharu people, who are known for their deep connection to the land and rivers of the region. The dish is traditionally cooked in a clay pot, representative of the earth-based ancestral knowledge of the Tharu and a traditional cooking method of the Nepalese in general.

Chatpate is a Nepali version of chaat and representative of the street food culture of urban centers like Kathmandu and Polhara where "chatpate stalls" act as popular social hubs and its chef a beloved local figure somewhat akin to the neighborhood ice cream man. The regional Nepali twist includes the addition of crispy noodles; often crushed, uncooked, instant noodles called Wai Wai (!).

Sadeko Aloo translates literally to "marinated potatoes", which while not native to Nepal, have become a key part of Nepali diets, especially amongst the Newar people of the hill and mountain regions where they thrive. The dish reflects the Ayurvedic principles that govern the Nepali diet, balancing heat, digestion and starch and is considered a must-have during traditional celebrations and, well, drinking sessions as it pairs well with local liquor.

Poleko Sungur (grilled pork) is a smoky, flavorful dish that captures the essence of Nepal's eastern hills and indigenous communities such as the Tamang and Rai… and is thus revered by these communities as a symbol of cultural pride. The meat is heavily spiced and cut into chunks before being skewered and, traditionally, grilled on an open flame, a method that speaks to Nepal's forest-dwelling and agrarian roots.

Buff Chilli is water buffalo wok-fried in a sweet and spicy sauce, an example of Nepali-meets- Indo-Chinese fusion (similar to "Manchurian-style" dishes). It's a ubiquitous dish in Nepal, found everywhere from local eateries to bars and street stalls. Buffalo meat is popular in Nepal, as beef (and pork) are considered taboo for many Hindus. The dish emerged from the Indo-Chinese culinary wave of the 20th century, especially after Chinese immigrants settled in Kolkata, India. From there, Nepal developed its own version centered around buffalo.

Buff Momo Johl is a water buffalo dumpling dish served in a tomato-sesame sauce. Bold, tangy and flavorful, the dish brings together Tibetan influence (momos) brought into Nepal via the Sherpa community with the jhol, pioneered by the Nepalese Newar community. Today the dish is a Kathmandu staple, with no trip to the capital complete without a taste. Done with the momos? It's common to drink the leftover jhol straight from the plate!

Chicken Momo Chilli combines Tibetan-style dumplings (momo) and Indo-Chinese stir fry to create a crispy, tangy, and juicy dumpling. The dish grew out of Nepal's urban street food boom beginning in the 2000s, a time when Chinese-style fast food was becoming a hit in Kathmandu and momos were wildly popular. Today it's a symbol of modern Nepali taste, reflecting how traditional ingredients are being playfully reinterpreted in a globalized Nepal.

Chicken Chowmin originates from Chinese chowmein ("fried noodles"). Entering South Asia via Chinese immigration to India in the late 19th century, the dish soon made its way to Indian cities along the Nepalese border, where traveling students, soldiers and workers picked up on the dish and brought it home. Soon local vendors adapted it to Nepali palates, giving it a strong charred, smoky flavor thanks to high-heat stir frying. Nepalis often enjoy chowmin with a dollop of ketchup on the side, giving the dish a sweet contrast.

Chicken Choila is a smoky dish rooted in the Newari people of the Kathmandu Valley. Traditionally made with buffalo, chicken became popular in the late 20th century as a lighter alternative. The dish is served often as a ceremonial food during festivals and is especially popular as a communal, potluck favorite.

Daal Bhat Tarkari is the national dish of Nepal and, really, a way of culinary life, eaten by millions each day, often for lunch and dinner, and by mountain trekkers along the trail. It's more of a platter; rice with fresh sauteed mustard green, pickled salad, lentil soup and a seasonal curry (takari), often vegetarian but in tonight's case, goat. With deep roots in agrarian societies, the dish evolved as a complete and balanced meal in a land where rice and lentils were the most accessible and sustainable staples. Since then it's become a symbol of national identity and hospitality; rich or poor, everyone eats daal bhat and to offer it to guests- be it in villages or the cities- is an expression of respect and generosity. It's customary to eat daal bhat with your right hand, mixing the ingredients before eating… and it's considered disrespectful to waste even a grain of rice… so rise to the occasion, DCS! The dish even has it's own rallying cry in Nepal: "Dal Bhat power, 24 hour!"

Kurauni Cheesecake is a modern Nepali fusion dessert combining kauruni, a slow-cooked milk from the hilly Terai region, with the wester-n style cheesecake. Kurauni is centuries old, made by boiling whole milk over low heat until it caramelizes into a creamy mass. While turning into cheesecake arose relatively recently in Kathmandu, the dish is now seen as a bridge between generations and is a hit at celebratory gatherings.

Nepal Ice Beer is a popular Nepali lager, light golden in color with a mild bitterness and clean finish, brewed with pure Himalayan mountain water since the 1990s. It's seen as an "everyman's beer" and pairs well with spicy and grilled food.

Khukuri Rum is a dark, rich, spiced rum that is one of Nepal's most iconic spirits. Named after the legendary Khukuri knife wielded by the famed Gurkha soldiers (think the Nepali-version of Seals), the rum carries deep cultural symbolism tied to Nepali identity, military pride, and craftsmanship dating back to its 1959 introduction. It's a comforting rum, infused with vanilla, cinnamon, cloves and nutmeg.