Nepali cuisine is a reflection of the country's diverse geography, climate, and cultural heritage. It is largely influenced by its neighboring countries, India, Tibet, and China, while maintaining its own distinct identity. The cuisine is known for its simplicity, use of fresh ingredients, and a balance of flavors—spicy, tangy, and mild—often relying on the natural taste of the ingredients rather than heavy seasoning.

Staples of Nepali cuisine include rice, lentils (dal), vegetables, dhindo, and gundruk with dal-bhat (lentil soup served with rice) being the most common meal. Meat, especially chicken, goat, and buffalo, is often featured, but many dishes can be vegetarian due to the prevalence of Hindu and Buddhist practices. Seasonal vegetables, leafy greens, and pickles (achar) play a significant role in daily meals, adding freshness and a variety of textures.

Spices such as cumin, coriander, turmeric, garlic, ginger, and chilies are used, though generally less intensely than in Indian cooking. A typical Nepali meal is balanced, incorporating carbs, proteins, and vegetables, often accompanied by fermented or pickled condiments. In rural areas, traditional cooking methods like open fires or wood stoves are still common, lending a smoky flavor to many dishes.

Snacks like momo (dumplings) and sel roti (rice doughnuts) are popular, and tea is the most common beverage. Nepali cuisine is a harmonious blend of subtle flavors, hearty dishes, and an emphasis on wholesome, unprocessed ingredients.

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