Is quite simple and has had many influences during its development. As with most things in Nepal, the cuisine varies according to ethnic groups and castes, depending on ingredients available and affordable. Indian, Chinese and Tibetan flavors and aromas can easily be detected in Nepalese meals although Nepal's cuisine maintains its own flare. Nepal's climate has made it possible for the country to grow crops such as rice, lentils, wheat, corn and potatoes.

Whilst Nepalese cuisine is somewhat basic, it certainly does not lack in flavor, making extensive use of spices and flavorings such as ginger, garlic, coriander, pepper, cumin, chilies, cilantro, mustard oil, ghee and occasionally yak butter. The staple diet of Nepal's population is Dal (lentils), Bhat (rice) and Tarkari (curried vegetables). Beef is typically not eaten in Nepal for religious reasons. Local liquor, tongba and thon (rice beer) are popular drinks in Nepal.