Recipes from a Himalayan kitchen
Nepali Taste began as a way to keep our family’s recipes alive. From the bustling lanes of Kathmandu to a quiet kitchen abroad, the food we grew up eating, daal bhat, sekuwa, aalu cauli, sadheko, has always been the surest way home.
This site is our small archive of those dishes: written carefully, tested often, and adapted for cooks anywhere in the world.
What you’ll find here
- Authentic Nepali recipes with the spice levels and techniques our families actually use.
- Step-by-step instructions that respect your time without skipping the details that matter.
- Background and stories for many dishes, because food and memory are inseparable.
- Print-friendly recipe cards for the cook who still loves a paper page on the counter.
Who is behind it
Recipes are written by Ritu Ghimire, with photography and editorial help from family. We are not a large publication, just a few people who believe Nepali food deserves the same care as any of the world’s great cuisines.
Get in touch
Have a question, a request, or a memory of a dish you’d love to see here? Send us a note, we read every one.
“Khana khanu bhayo?”, Have you eaten? The first thing a Nepali asks. The last thing we forget.