3 Hour Nepali meal cooking class in Pokhara or Kathmandu

A typical Nepali meal consists of rice, dal (lentil soup), vegetables, and a variety of flavorful spices. Meat, especially goat or chicken, is also commonly enjoyed.
Dal (Lentil Soup): Dal is the backbone of Nepali cuisine. It's a hearty, spiced lentil soup usually made with split yellow or red lentils. It's flavored with spices like turmeric, cumin, and coriander, and often garnished with fresh cilantro.

Bhat (Rice): Rice is a staple in Nepal and is served with almost every meal. It's typically plain steamed rice, and it forms the base of the meal.

Tarkari (Vegetables): Nepali meals feature a variety of vegetable dishes, often prepared with seasonal produce. Common vegetables include potatoes, spinach, cauliflower, and green beans. These are usually cooked with spices and sometimes with a touch of mustard oil.

Masu (Meat): While many Nepalis are vegetarian, those who eat meat often enjoy dishes like chicken, goat, or buffalo curry. The meat is slow-cooked with spices and can be quite spicy.

Achar (Pickles): Nepali meals are incomplete without achar, which are spicy pickles made from various ingredients like tomatoes, radishes, or even fermented leafy greens. Achar adds a tangy and spicy kick to the meal.

Ghee: Clarified butter, known as ghee, is used for cooking and flavoring in many Nepali dishes, giving them a rich and buttery taste.

Dahi (Yogurt): Yogurt is often served as a side dish or used to cool down spicy curries. It's also a key ingredient in dishes like raita.

Roti (Flatbread): While rice is the primary grain, you may also find wheat-based flatbreads like roti or chapati served with Nepali meals, especially in the western regions of the country.


Tea: Nepali tea, or "chiya," is a popular beverage. It's a sweet, spiced tea, somewhat similar to Indian chai.


Class Outline:

1. Introduction (15 minutes):

Brief overview of Nepali cuisine
Introduction to the menu

2. Preparing Rice (20 minutes):

Demonstrate how to wash and cook rice
Explain the importance of properly cooked rice in a Nepali meal

3. Dal (Lentil Soup) Preparation (20 minutes):

Show how to wash and cook lentils

Season with spices and temper with cumin, garlic, and ginger
Discuss the different types of lentils used in Nepali cooking

4. Vegetable Curry (30 minutes):

Prepare a vegetable curry using seasonal vegetables
Discuss the variety of vegetables used in Nepali cuisine
Season and flavor the curry with spices

5. Chicken or Tofu Dish (30 minutes):

For non-vegetarian option, cook a chicken dish (e.g., chicken curry)
For vegetarian option, prepare a tofu-based dish (e.g., tofu masala)
Discuss different protein options in Nepali cuisine
Season and cook accordingly

6. Side Dishes (15 minutes):


Prepare a side salad with fresh herbs and yogurt (raita)
Optionally, make roti or naan if time allows

7. Assembling the Thali (15 minutes):

Arrange the cooked dishes on a plate to create a traditional thali presentation
Explain the significance of the thali in Nepali culture

8. Serving and Tasting (10 minutes):


Invite participants to taste the dishes
Encourage questions and discussions about the flavors and techniques

9. Q&A and Farewell (10 minutes):

Address any final questions from participants
Share additional resources for learning Nepali cuisine

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İptal mümkün değildir. Yine de iptal ederseniz veya geziye katılmazsanız, etkinliğin tam fiyatı sizden tahsil edilecektir ve ödediğiniz para iade edilmeyecektir.