Nepalese cuisine refers to the cuisines of Nepal. The cultural and geographic diversity of Nepal provide ample space for a variety of cuisines based on ethnicity, soil and climate. Nevertheless dal-bhat-tarkari (Nepali: दाल भात तरकारी ) is eaten throughout the country. Dal is a soup made of lentils and spices. It is served over boiled grain, bhat -- usually rice but sometimes another grain—with vegetable curry, tarkari. Typical condiments are a small amount of extremely spicy chutney (चटनी) or achaar (अचार). These can be made from fresh ingredients, or may be a kind of fermented pickle. The variety of these preparations is staggering, said to number in the thousands. Other accompaniments may be sliced lemon (kagati) or lime (nibua) and fresh chili peppers, khursani.

Raksi distillery

Millet beer

Meals are traditionally eaten seated or squatting, although urban restaurants have tables and chairs. A large mound of bhat (boiled rice or other grain such as cornmeal or barley) or a pile of roti (rounds of thin unleavened bread) is served on a thali -- a rimmed brass or stainless steel plate about 12"/30 cm. diameter. The rice is surrounded by smaller mounds of prepared vegetables, fresh chutney or preserved pickles, and sometimes curd / yogurt, fish or meat. Soup-like dal and vegetables cooked in sauce may be served in separate small bowls, to be poured over the rice. Food is brought to the mouth with the fingers of the right hand. The left hand—traditionally used for certain toilet purposes—should never touch food but may hold cups and glasses. The right hand should be rinsed before and after eating.