Nepal is one of the easiest countries in the world for vegetarians: dal bhat, the national meal, is vegetarian by default, and veg momos, thukpa and chowmein are on every menu. Vegans must be explicit because ghee, milk and curd run through Nepali cooking and never appear on menus. Jain families should ask about onion and garlic, which are common in curry bases. Say "shakahari" (vegetarian) - it is universally understood. Kathmandu's Thamel and Pokhara's Lakeside have plenty of pure-veg and Indian restaurants for a fully familiar meal.
Local dishes
Dal bhat दाल भात
The national plate, eaten twice a day by most Nepalis: rice, lentil dal, vegetable curry, saag greens and pickle, with free refills in local bhattis. Vegetarian unless meat (masu) is added.
Watch out for: Ask for it "masu nabaako" (without meat). Some kitchens finish the dal with ghee or temper it with onion and garlic - vegans and Jains should ask.
Vegetable momo मोमो
Nepal's beloved dumplings, steamed or fried, with spiced vegetable filling and a sesame-tomato achar. Veg momos are on every menu from street carts to hotels.
Watch out for: The same steamer often handles buff and chicken momos; strict vegetarians should pick a busy vegetarian-friendly spot. Check onion and garlic if Jain.
Vegetable thukpa थुक्पा
A warming Himalayan noodle soup with vegetables, originally from the Tibetan community - the comfort order in Kathmandu, Pokhara and every mountain lodge.
Watch out for: Broth is sometimes meat-based even in the veg version - ask. Check egg noodles if avoiding egg.
Sel roti सेल रोटी
A crisp, ring-shaped festival bread of rice flour, sugar and ghee, deep-fried golden - the taste of Dashain and Tihar, sold fresh at sweet shops.
Watch out for: Vegetarian and Jain-friendly (no onion, garlic or egg), but made with ghee, so not vegan. Wonderful with milk tea.
Gundruk गुन्द्रुक
Sun-dried, fermented leafy greens (mustard, radish or cauliflower leaves) cooked into a sour, deeply savoury soup or side - Nepal's signature preserved vegetable.
Watch out for: Fully plant-based and usually free of onion and garlic; a great Jain-safe traditional pick. An acquired sourness children may need warming to.
Aloo tama आलु टामा
A Newari curry of potatoes and fermented bamboo shoot (tama), tangy and warming - classic Kathmandu Valley home cooking.
Watch out for: Plant-based; check onion and garlic if Jain. The bamboo shoot sourness is distinctive - try a small portion first.
Kwati क्वाटी
A festival soup of nine sprouted beans and pulses, traditionally eaten on Janai Purnima - hearty, peppery and very nutritious.
Watch out for: Plant-based; some recipes add onion-garlic tempering, so Jain families should ask. Seek it out in Newari restaurants.
Bara बरा
A thick, savoury Newari pancake of ground black lentils, crisp outside and soft inside - Kathmandu Valley's answer to the South Indian vada.
Watch out for: Egg is often cracked on top (anda bara) and some versions carry minced meat - order the plain "veg bara" and confirm no egg.
Chatamari चटामरी
A thin rice-flour crepe from Newari kitchens, sometimes called Newari pizza, topped with vegetables, egg or minced meat.
Watch out for: Vegetable-topped versions exist but egg and meat are standard toppings - order explicitly veg and confirm.
Yomari योमरी
A steamed rice-flour dumpling shaped like a fish, filled with molasses (chaku) and sesame - the beloved Newari festival sweet, celebrated at Yomari Punhi in December.
Watch out for: Vegetarian and Jain-friendly; steamed, no egg. Ask for it warm in Kathmandu's Newari sweet shops.
How to order vegetarian
Show these lines to the staff. Say them aloud if you like.
I do not eat meat. The single most useful line; add "shakahari" and every kitchen understands.
Is this vegetarian? Ask it pointing at a curry, momo steamer or thukpa pot.
Please do not add onion and garlic. For dal, curries and momo fillings; staff understand the request.
Nepali cooking uses onion and garlic in most curry bases, and ghee is the default cooking fat in many kitchens and teahouses. Jain families should say "no onion, no garlic" clearly (pyaaj lasun nahaalnuhos), lean on made-to-order dal bhat, plain sel roti, gundruk and kwati, and use the pure-veg and Indian restaurants in Thamel (Kathmandu) and Lakeside (Pokhara) as comfortable fallbacks.
Backup plans
- Dal bhat is vegetarian by default - just ask for it "masu nabaako" (without meat)
- Vegetable momo, thukpa and chowmein are on every menu in the country
- Say vegan explicitly every time: ghee, milk and curd are pervasive and never listed
- Pure-veg and Indian restaurants in Thamel (Kathmandu) and Lakeside (Pokhara)
- On treks, go vegetarian above the road head - meat is carried up unrefrigerated
For parents and seniors
For parents: dal bhat is as gentle and familiar as home dal-chawal, thukpa is a soft noodle soup that goes easy on the stomach, milk tea (chiya) is everywhere, and Thamel and Lakeside have South Indian and North Indian restaurants for days when the family wants a completely familiar meal. Ask for "kam piro" (less chilli) - kitchens happily oblige.
Trips to Nepal
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Quick questions
Sources
- Amarnepal: Vegetarian and Vegan in Nepal guide · checked 30 Oct 2026