Nepal food alludes to the cuisine of Nepal. Nepal cuisine, based on cultural diversity and geographical features, combines motley of food types rather than one type of cuisine.

Nepal food varies from region to region and from one ethnic group to the other. The Terai cuisine is often very similar to the Indian recipes, but there are variations among the Tharu and the other ethnic groups. The Himalayan cuisine, extremely delicious, constitutes chiefly the diet of the Tibetans and also of the ethnic groups inhabiting the northern parts of Nepal.

The Newars celebrate the maximum number of feasts and festivals and are well known for their contribution to the varieties in Nepal recipes. Newar food can be categorized into two broad types - daily foods called Jyona or lunch and Beli or dinner, and Bhoye, which is a food menu, arranged in systematic order.

The two famous foods of Nepal include dhal bhat and momos. ‘Dhal Bhat Tarkari’, which is lentil soup rice and curry constitutes the chief diet of the Nepalese living in the hills. This is eaten twice daily. Dhedo, a type of Tibetan food made of flour, butter, ghee or water, is eaten high up on the mountains due to scarcity of rice.

Nepal food consists of snacks like roti, bread, curried vegetables and milk tea that are eaten in between the daily meals. Some other famous Nepalese foods include Gundrook-Dheedo, Alu Tama, and Chatamari. Tongba and Rakshi are the traditional drinks of Nepal