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.