Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to cultural diversity and geography of Nepal and neighboring regions of Sikkim and Gorkhaland. Dal-bhat-tarkari (Nepali: दाल भात तरकारी) is eaten throughout Nepal. Dal is a soup made of lentils and spices, bhat — usually rice but sometimes another grain — and a vegetable curry, tarkari. Condiments are usually small amounts of spicy pickle (achaar, अचार) which can be fresh or fermented, mainly of dried mustard greens (called gundruk ko achar) and radish (mula ko achar) and of which there are many varieties. Other accompaniments may be sliced lemon (nibuwa) or lime (kagati) with fresh green chilli (hariyo khursani) and a fried papad and also Islamic food items such as rice pudding, sewai, and biryani. Dhindo (ढिंडो) is the national dish of Nepal, primarily made from flour of millet and is served with achar of gundruk 'dried spinach'. A typical example of Nepali cuisine is the Chaurasi Byanjan (Nepali: चौरासी व्यञ्जन) set where bhat (rice) is served in a giant leaf platter (patravali) along with 84 different Nepali dishes each served on small plates. It is mostly served during weddings and Pasni (rice feeding ceremony).

Momo is a Himalayan dumpling, filled with minced meat in a flour dough, given different shapes and then cooked by steaming. It is one of the most popular foods in Nepal and the regions of Sikkim, Darjeeling and Kalimpong in India where Nepali-speaking Indians have a presence. Momo were originally filled with buffalo meat but are now commonly filled with goat or chicken, as well as vegetarian preparations. Special foods such as sel roti, finni roti and patre are eaten during festivals such as Tihar. Sel roti is a traditional Nepali homemade ring-shaped rice bread which is sweet to taste. Other foods have hybrid Tibetan and Indian influence.

Chow mein is a Nepali favorite in modern times based on Chinese-style stir-fried noodles. It is one of the most beloved everyday staple lunches in Nepali households.^{[citation needed]}

Dal-bhat-tarkari is the standard meal eaten twice daily traditionally by the Khas people. However, with land suitable for irrigated rice paddies in short supply, other grains supplement or even dominate. Wheat becomes unleavened flat bread (roti or chapati). Maize (makai), buckwheat (fapar), barley (jau), or millet (kodo) become porridge-like (dhido or ato). Tarkari can be spinach and fresh greens (sag), fermented and dried greens (gundruk or sinki), white radish (mula), potatoes (alu), green beans (simi), tomatoes (golbeda), cauliflower (kauli), cabbage (bandakopi), pumpkin (farsi), etc. The climate of the hilly region remains moderate throughout the year. This kind of climate is perfect for horticulture. Fruits traditionally grown in the hills include mandarin orange (suntala), kaffir lime (kagati), lemon (kaagati), Asian pear (nashpati), and bayberry (kaphal), mangoes (aanp), apples (syauu), peach (aaru), plum (aalcha or aarubakhara), apricot (kurpani) . In some seasons there is an excess amount of these fruits produced. These excess fruits are often preserved or otherwise made use of in the form of alcohol, pickles, dried fruits and fruit juice. These alcohol are also serves in a different rituals of Newari culture.

Dahi (yogurt) and curried meat (masu) or fish (machha) are served as side dishes when available. Chicken (kukhura) and fish are usually acceptable to all including the Khas Brahmin (Bahun) caste. Observant Hindus never eat beef (gai ko masu). They also eschew buffalo and yak meat as being too cow-like. Domestic pork (sungur ko masu) was traditionally only eaten by aadibasi, however wild boar (bangur ko masu) was traditionally hunted and eaten by magars. A strain derived from wild boar is now raised in captivity and used for meat that is increasingly popular with Pahari ethnicities and castes that did not traditionally eat pork. They however eat wild boar (bandel) as it is considered clean due to its forest habitat though they do not eat pork meat.

Another not much talked dish is chamre/chamrey,chamre/chamrey is a traditional khas rice dish the name is derived from khas bhasa rooted on the word 'chamal' referring rice or 'chamro' (firm/tough),referring its unique cooking technique where the is rice is heavly fried in ghee before water is added to keep for the grans firm. It can be sweet or savory

Himalayan cuisine is influenced culturally by Tibetan and closely related ethnic groups in the Himalaya and Trans-Himalaya. The Himalayan region is not fertile as compared to other regions. Moreover, the climate is cold throughout the year with heavy snowfalls. The food crops grown in this region are buckwheat, millet, naked barley, common beans, and high-altitude rice. Potatoes are another important staple crop and food. Substantial amounts of rice are imported from the lowlands.

Because of the cold temperature, people often prefer warm foods like soup, thukpa, tea and strong alcohols. Grains are made into alcoholic beverages (see below). Butter tea is made by mixing butter or ghyu (घ्यु)/ghee and salt into a strong brew of tea. This tea preparation is also commonly mixed with tsampa flour to make a kind of fast food, which is especially eaten while traveling.