7 Nepali Recipes for Your Next Potluck

Impress your friends or clients by sharing Nepali recipes or bringing an exotic home-cooked dish to your next potluck. Below, a round up of recipes from our hospitable employees:

Alu ko Achar

Arzoo Pokharel’s favorite dish to make is Alu ko Achar. A fitting meal for all kinds of occasions it combines ingredients that are rich in vitamins, proteins, and minerals that manifests into a savory addition for your next gathering. “Every time I’ve had this dish, I feel energized and it puts me in a pleasant mood,” said Arzoo.


  • 2 large boiled potatoes
  • 1 cucumber, sliced with insides removed
  • 1 carrot, sliced or grated
  • 3 green chilis, minced
  • 2 tsp salt
  • 1tsp red chili powder
  • 2tbs garlic ginger paste
  • 1/2 cup brown sesame seed toasted and ground
  • 1 tbsp fenugreek seed powder
  • 1/3 cup oil
  • 1/3 tsp turmeric powder
  • 1 lemon juice as per the taste

Step 1: Boil potatoes, peel the cover and cut them into cubes.

Step 2: Thinly slice the carrots, green chilly and cucumber (remember to remove the middle sections.)

Step 3: Toast the brown sesame seeds in a pan and grind into a powder.

Step 4: Combine potatoes, carrots, cucumber, and green chili into a bowl.

Step 5: Add salt, garlic paste, red chili powder, and sesame seed powder

Step 6: In a separate small pan, heat the oil and fry fenugreek seeds.

Step 7: When fenugreek seed turns black, add turmeric powder in it and pour the oil pan into the mixing bowl.

Step 8: Mix it well and add lemon juice as per your desired taste.

Step 9: You can also add coriander for taste.


Elika Tuladhar shares her chatamari dish below. A dish also known as Nepali pizza, it’s regarded to be a healthier version because of its nutrient-rich ingredients. “My mom makes best chatamari in the world and that’s why it’s my favorite.”


  • Rice flour
  • Vegetables of your choice
  • Any meat of your choice
  • Eggs (optional)

Step 1: mix rice flour with a splash of water to make the substance a liquid.

Step 2: add in your vegetables, meat, and eggs.

Step 3: cover until cooked.

Suji Ko Haluwa

Gauri Gurung recommends that you try Suji Ko Haluwa, a healthy, soft and sweet snack. Gauri has fond memories of the dessert being a social and easily sharable treat.


  • 1 cup – suji
  • 1/3 cup ghee
  • ½+ sugar to taste
  • 10 to 15 cashews
  • 10 to 15 raisins
  • Cardamom to taste
  • 3 to 4 almonds (optional)
  • 2 tablespoon Grated coconut (optional)
  • 2 cups water (or milk for a creamy taste)

Step one: Heat the pan and add ghee into the hot pan

Step two: Once the ghee is melted, add Suji and stir it well on medium heat. Keep on stirring or it will stick on the base (do not let Suji flour stick on the pan)

Step three: Once the Suji turns brown, add sugar and stir it well

Step four: Add water and stir

Step five: Finally, add cashews, raisins, almonds, and cardamom, keep stirring until the entire mixture is well covered.


Shristi Shrestha loves Yomari, a delicacy of the Newar community in Nepal. It’s a steamed dumpling that consists of an external covering of rice flour and an inner content of sweet substances called chaku. It’s such a beloved treat that there is an entire festival that celebrates it. “As the name itself says, “Ya:” meaning to like and “Mari” meaning delicacy. Once you get the taste of it, you keep craving for more!” Says Shristi. Pro Tip: To make Khuwa YoMari, replace the molasses with Khuwa and add sugar. Cashew nuts and grated coconut can also be added as desired.


  • Rice flour
  • Lukewarm water
  • Chaku (or molasses)
  • Sesame seeds
  • Vegetable oil

Step one: melt the chaku and pour a cup of hot water to soften. Heat the pan until chaku is completely melted, then add crushed fried sesame seeds.

Step two: In a bowl, take rice flour and add lukewarm water. Mix it together using your hand or a food processor until the dough is very soft but not runny.

Step three: oil your hands with vegetable oil to make sure that the dough doesn’t stick to your hands. Then, take a small portion of kneaded dough in your hand. Make an oval shape or egg like. From one side, make a hole using your fingertips, gradually pressing the dough. Fill YoMari with the filling and close, giving pointed shape.

Step four: after several pieces, put them into a steamer for about 10-15 mins.

Step five: the sweet and fluffy Yomari is ready to be served!

Bhatmas Sadheko

Pooja Sharma Dhakal’s favorite dish is Bhatmas Sadheko. It’s a classic Nepali dish, enjoyed by locals across the country.


  • ½ pount dried soya beans (also called bhatmas, full or broken into halves)
  • 1  minced green chili pepper
  • 1 chopped onion
  • 1 tablespoon ginger
  • 1 tablespoon garlic
  • 2 green topped onions
  • 1 tablespoon coriander leaves
  • 1 teaspoon lemon juice
  • 1 teaspoon red chili powder
  • Salt as per taste
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon thyme seed

Step one: fry soybeans (with oil or without oil) in a pan.

Step two: spread the fried soybeans in a large plate and crush.

Step three: pour crushed soybeans into a bowl with finely chopped ginger, garlic, onion and green top onions. Mix.

Step four: mix in salt, red chili powder, lemon juice, and coriander leaves.

Step five: mix in green chili peppers

Step six: heat up oil in a pan and add thyme seeds, once they’re golden brown, turn off the heat and add in turmeric powder.

Step seven: pour the oil mixture into the soybean mixture and your bhatmas sadeko is ready to serve!

Pro tip: It tastes best with rice.

Buff Choila

Nilima Maharjan comes from Newar background, therefore is especially fond of Newari dishes. Her favorite local dish is Buff Choila. While Buffalo may not be easy meat to source, you can replace the ingredient with beef or bison.


  • Buffalo, beef or bison meat
  • 4-5 dry red chilies
  • 1 chopped onion
  • 1 chopped tomato
  • 1 teaspoon of ginger paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin and coriander  powder
  • 5 tablespoons black mustard oil
  • 1 teaspoon fenugreek seeds
  • Salt to taste

Step one: chop up meat into bite-sized pieces, then boil it in a pan with water for about 20 minutes.

Step two: remove the meat and put it aside to cool down. Then dry the mean in an oven or over charcoal.

Step three: in a large bowl, mix salt, red chili, and chopped tomato, onion, shredded garlic, ginger turmeric powder and stir it well.

Step four: mix in the meat and add in coriander.

Step five: your meal is ready to be served!


Rabi Sthapit recommends a local Newar favorite, Bara or Nepali pancake. This crispy treat pairs well with a local whiskey, “Aila,” and are popular during festivals, especially Sithi Nakha during the month of June.


  • 250 gm split Lentils ( Mung or black)
  • 1/4 tsp Ginger paste
  • 1/4 tsp Cumin seed powder
  • 1 pinch of Asafoetida (Hing)
  • Oil

Prep: Wash and soak the lentils for one or two days.

Step one: rub the lentils between your palms to loosen husk, drain and wash, grind it in a mixer, use small amounts of water to turn it into a smooth batter. Place the batter in a bowl and whisk it until fluffy

Step two: add spices to the batter and mix well.

Step three: heat up a skillet, add in oil and small balls of the batter, press down and cook it on medium heat until the edges are crisp and golden brown.

Step four: transfer to a dish and serve with pickles and curries.

How to Enhance Your Client’s Trip to Nepal: Lessons From the Impact Travel Alliance FAM Trip

There are numerous factors for an unforgettable travel experience and most of these are unique to each traveller. Whether it is adventure or relaxation that your client is looking for, there is almost always a single factor that can transcend their experience: authenticity. Travellers, now more than ever, aren’t just looking for any type of vacation. They are looking for authentic experiences that pave the way for a connection to the local destination – travel that is transformative and meaningful. Lucky for us, that is exactly what we specialize in at Royal Mountain Travel. Continue reading

Nepal Travel Fun Facts To Share With Your Clients

Nepal is a country of nuances – just when you think you know it all, it surprises you. From the underrated wildlife to the incredible concentration of UNESCO World Heritage Sites in Kathmandu, it’s a country that can’t be conventionally categorized because there truly is something for every type of traveler. Below, a round-up of interesting facts to share with your clients: Continue reading

Sustainable Tourism Can Help Wildlife Conservation Efforts

You don’t have to travel deep into Chitwan National Park in the Terai Lowlands of Nepal to come face-to-face with the once elusive one-horned rhino. Thanks to major conservation efforts, the population has grown from a mere 40 to over 600 living in the park today, making it an easier feat to spot one of these incredible creatures. In fact, you’re almost guaranteed to see one on safari – a major contributor to that possibility? Tourism. Continue reading

A Celebration of Nepali Culture: Tihar Festival

photo via Himalayan Times

Nepal is full of rich cultural history that manifests into celebrations that we cherish with family and friends. One of the largest festivals celebrated in Nepal is Tihar (also known as Deepawali, or the festival of lights). The five-day Hindu celebration in November is held to give thanks to the contributions of the gods, people and animals; it’s slotted time for us to be reminded of the community that adds richness in our lives. During Tihar, the towns are illuminated with lit diyas and homes are decorated with patterns of colored rice and flower petals as a sacred welcoming – this makes it one of the most beautiful times for travelers to visit and join in the celebrations with us. Continue reading

Nepal’s High Season Has Activities for All Types of Travelers

It’s no secret that Nepal is a country famous for its mountain range, the Himalayas. After all, 8 of the world’s tallest peaks lies in Nepal, paving a way for world-class hiking and picturesque treks from the Annapurna Circuit to the Everest Base Camp trek. The country is regarded as the top destination for adventure travelers but Nepal is more than the identity guidebooks give us. It is an ancient country and within the mountain ranges are ornate cities chock-full of tradition, historic temples, spiritual sites and unrivaled natural landscapes full of beauty. Continue reading

The Future is Female: How Empowering Women Can Uplift Communities

Tourism is a powerful, and often, underused tool. It has the potential to ignite change and uplift communities that have traditionally lacked the resources to operate sustainably. Perhaps one of its most important benefits is its ability to improve the livelihoods of women – to bring gender equality into areas that have historically undervalued the positive impact women can make in the family, community and country.

Continue reading

Great alliance in the Tourism Industry for the better Future.

“Susta­­­­­­inable travel is up to all of us – travelers and industry providers alike – to integrate into every journey.” said Hostelling International USA’s Director of Communications and PR Netanya Trimboli in New York on Nov 17 at the ‘Global Summit’ for the sustainable tourism. I had the honour and privilege to participate in Travel+SocialGood’s Global Summit in New York. On the same event, Travel+SocialGood rebranded its name to ‘Impact Travel Alliance (ITA)’. Continue reading

Nava Durga Jatra – The Festival of Tantric Goddess

Every year Panauti celebrates the Navadurga Jatra, the festival of Nine Durgas, which falls – normally – during the end of April or beginning of May. It is a masked dance ceremony dedicated to the nine Durgas, Durgas – The Goddess of War – The sources to the all energy of Lord Shiva. The multiple demonic representations are the manifestations of Parvati; the power of Shiva in the Tantric tradition. It is celebrated for, continuous, three days. Continue reading