Every time I land in Kathmandu after months (or years) away, it hits me — not just the smell of dust and incense in the air, the chaos of traffic, or the chatter of familiar languages — but the cravings. The pure, undiluted craving for the local flavors that shaped my childhood.
I’ve been living in Europe since I was 19 — it’s been over a decade now — but no amount of croissants, wine, or pasta will ever replace the simple joy of biting into a freshly fried Bara in Patan or sipping a cold lassi in Basantapur.
This is my personal list. These are the things I never miss whenever I go back to Nepal.
🏔️ “I Just Landed in KTM” – Local’s Food & Drink Hit List
🥤 DRINKS & SIPS
Lassi (Basantapur style)
A thick, sweet yogurt drink often topped with nuts and raisins. Perfect for a hot day or post-meal refreshment. The richness of the yogurt balances the slight sweetness of the sugar, while the occasional crunch of almonds or raisins adds texture. Walking through Basantapur, sipping lassi in hand, is like tasting Kathmandu’s summer in a cup.Nepali Chiya
Milky, spiced black tea that’s as much a social ritual as it is a drink. Cardamom, cinnamon, and ginger are blended with strong tea leaves and simmered with milk and sugar, creating a comforting aroma that welcomes locals at any hour. Chiya is more than tea—it’s a reason to pause, chat, and connect.Chyang
A mildly alcoholic, cloudy rice beer — smooth and slightly tangy. Popular in Newar and Rai communities, chyang is traditionally served during festivals and special gatherings. The sour, fermented flavor is subtle, warming, and uniquely Nepali.Tongba
A warm fermented millet drink from eastern Nepal, sipped through a bamboo straw. It’s refillable and cozy, perfect for cold evenings in Ilam or Taplejung. Sharing a Tongba with friends is a cultural ritual that symbolizes hospitality and friendship.Aila
A strong, home-distilled spirit made from rice or millet. Earthy, bold, and full of tradition. Aila is often served during festive occasions or family gatherings. Sip it slowly to appreciate its complex flavors, which carry a hint of firewood and grain.Gorkha Beer
A classic local lager — smooth, refreshing, and widely loved. It pairs perfectly with street foods like momos, chatpate, or sekuwa, making it a favorite for both locals and tourists.
🧂 SNACKS & STREET EATS
Chatpate
Spicy puffed rice snack tossed with achar, potatoes, green chili, and love. The crunch of the puffed rice, combined with tangy, zesty flavors, makes it an irresistible street snack. Eating chatpate while wandering Thamel or Patan is a sensory experience — the aroma, texture, and spice all merge in a perfect bite.Pani Puri
Crispy, hollow puris filled with tangy, spicy water, potato, and chickpeas — one is never enough. The burst of flavors in each bite keeps locals coming back for more. It’s a snack that’s playful, interactive, and endlessly fun.Titaura
Dried fruit strips coated in tangy, sweet, or spicy masala. Addictive and nostalgic, titaura evokes childhood memories for many Nepalis. It’s the kind of snack that travels well and can be savored slowly.Chhurpi
Traditional yak cheese — either rock hard for slow chewing or soft for cooking. The hard variety is a test of patience, releasing its subtle flavors gradually, while the soft type melts perfectly into soups or stews. A true mountain treat.Aagan Sweets
Nepali-Indian sweets like barfi, rasbari, and kaju rolls. Always in my return suitcase, these sweets are central to festival celebrations and family gatherings, carrying memories of sweetness and joy from home.Sel Roti
Crispy rice-flour doughnut rings, lightly sweet. Best with tea or yogurt, sel roti is enjoyed especially during festivals like Dashain or Tihar. The texture is slightly chewy inside with a crisp exterior, a comforting breakfast treat.Gwarmari
Deep-fried puffy bread balls — Kathmandu’s version of a morning doughnut. Crispy, airy, and slightly salty, they pair perfectly with hot milk tea or coffee.Halwa Sari & Jeri Sari
Traditional Nepali sweet snacks made from fried dough soaked in sugar syrup. These sweets hold a special place in my heart — my dad used to bring them every Saturday morning when there was no school. Those mornings were a delicious start to the weekend and a cherished childhood memory.
🍛 MEALS & MUST-HAVE DISHES
Momo
Nepali dumplings filled with meat or vegetables. Served steamed, fried, or dunked in jhol (soup), always with spicy achar. The soft wrapper encases a juicy, flavorful filling, and each bite is a perfect balance of warmth and spice. Find my momo recipe on my food blog here!Thukpa
Warm noodle soup with meat or veggies — perfect for chilly Kathmandu evenings. The rich broth, fresh vegetables, and tender noodles make it a comforting, soul-warming dish.Chowmein
Stir-fried noodles with veggies and your choice of meat. Spicy, greasy, and satisfying — street food at its finest. The smoky aroma from the wok enhances every bite, making it impossible to resist.Chhoila Chiura
Spicy grilled meat (often buffalo or chicken) with flattened rice and spicy pickles. A Newari must-have, the dish is balanced with heat, umami, and a slight tang from the pickles.Newari Khaja Set
A traditional spread of chiura, chhoila, aaloo, bhuttan, boiled egg, and pickles. Every bite tells a story of Kathmandu Valley’s culinary heritage.Bara (from Patan)
Savory lentil pancakes — sometimes plain, sometimes with egg or meat. Best found in local stalls near Mangal Bazaar. Crispy on the outside, soft on the inside, they’re a breakfast or snack favorite.Gundruk Sinki Ko Jhol
Tangy fermented leafy green soup, deeply flavorful and packed with gut-healthy benefits. Its earthy, sour taste is a signature of Nepal’s mountain cuisine.Fermented Achar
Pickles made from fermented veggies or fruits, rich in umami and spice. Just a small portion can elevate any meal.Buff Sekuwa
Spiced and grilled buffalo meat, charred to perfection. Often enjoyed at roadside stalls or bhattis, its smoky aroma draws crowds.
🥔 SIDE FAVES
Aloo Sadeko
Boiled potatoes tossed in mustard oil, turmeric, chili, and fenugreek — served cold and spicy. Perfect with rice or as a snack.Bhatmas Sadeko
Roasted soybeans mixed with onion, garlic, chili, and coriander. Crunchy, nutty, and full of punch.Chana Chatpate
Chickpeas with spicy masala, onion, tomato, and lemon. A quick, protein-packed snack perfect for streetside munching.
✈️ Why It Matters More Now
Living away from Nepal has made me appreciate these small, delicious pieces of my culture even more. Every bite is a memory — of family gatherings, street food hunts with friends, and quiet mornings at home.
Even my husband — who grew up a world away — is slowly falling in love with Nepali food and drinks. He now knows the difference between pani puri and chatpate, asks for chyang at Newari feasts, and even dares to sip aila when the aunties offer.
💛 Back Home, Back to Myself
Returning to Nepal isn’t just a trip — it’s a reunion. With family, with the chaos I love, and with food that feels like a warm hug from my past self.
If you’re a fellow expat or someone who’s been away from home too long — you know what I mean. The first stop isn’t always your house… it’s that one momo place, that tea stall, that old, faithful lassi shop in Basantapur.
And we wouldn’t have it any other way.
If you’re planning your next trip home or to Nepal for the first time, check out my Nepal Travel Tips for travel guides and cultural insights. Want to learn more about traditional fermentation? Read this scientific article on fermented foods.
💬 What Are Your Must-Have Nepali Flavors?
Have you tried any of these foods or drinks on your trips to Nepal? Which ones are your favorites, or are there others that bring back memories? Share your thoughts, tips, or stories in the comments below — I’d love to hear from you!