Food is one of the fastest routes into any language. The words you learn around eating — the ingredients, dishes, cooking methods, and mealtime phrases — tend to stick because they are anchored in sensory experience. You say "dal bhat" once in a Nepali tea house, receive a steaming plate of lentils and rice, and the phrase is embedded forever.
For Nepali learners in Australia, food vocabulary is doubly useful: it helps you in Nepal and it helps you in Australia's Nepali restaurants, at community events, and when your Nepali friends or family invite you to dinner.
This guide covers 100 Nepali food words organised into practical categories: dishes, staple ingredients, vegetables, fruits, spices, cooking methods, restaurant phrases, and mealtime expressions. Audio for all vocabulary is available in BolNepali's food vocabulary module.
Part 1: Essential Dishes
These are the dishes you will encounter most frequently in Nepal and in Nepali-Australian cooking.
| English | Nepali | Pronunciation | Notes |
|---|---|---|---|
| Rice and lentils (national dish) | Dal bhat | dal BHAT | Eaten twice daily by most Nepalis |
| Vegetable curry | Tarkari | tar-KA-ri | Served with dal bhat |
| Pickle/relish | Achar | A-char | Essential condiment |
| Flatbread | Roti | RO-ti | Wheat flatbread |
| Steamed dumplings | Momo | MO-mo | Nepal's most beloved snack |
| Fried dumplings | Fried momo | — | The crispy version |
| Noodle soup | Thukpa | THUK-pa | Tibetan-influenced noodle dish |
| Beaten rice | Chiura | CHI-u-ra | Flattened, dried rice — common snack |
| Potato curry | Aalu tarkari | AA-lu tar-KA-ri | Very common side dish |
| Puffed rice | Bhuteko makai / Bhatmaas | — | Popped corn / roasted soybeans |
| Yoghurt | Dahi | DA-hi | Used in cooking and as a side |
| Clarified butter | Ghee | GHEE | Used extensively in Nepali cooking |
| Sweet rice pudding | Kheer | KHEER | Festive dessert |
| Fried dough balls | Sel roti | sel RO-ti | Traditional Nepali ring-shaped fried bread |
| Spiced chickpea | Chana | CHA-na | Popular street food |
| Pressed rice with vegetables | Baji | BA-ji | Newari ceremonial dish |
| Buckwheat pancakes | Dhero | DHE-ro | Common in hilly regions |
| Corn porridge | Dhido | DHI-do | Traditional staple in rural Nepal |
Part 2: Staple Ingredients
| English | Nepali | Pronunciation |
|---|---|---|
| Rice | Bhat / Chamal | BHAT / CHA-mal |
| Lentils | Dal | DAL |
| Wheat flour | Pito | PI-to |
| Maize / Corn | Makai | MA-kai |
| Buckwheat | Phapar | PHA-par |
| Millet | Kodo | KO-do |
| Potato | Aalu | AA-lu |
| Egg | Phul | PHUL |
| Chicken | Kukhura | KU-khu-ra |
| Mutton / Goat | Khasi | KHA-si |
| Buffalo meat | Bhains ko maasu | BHAINS ko MAA-su |
| Fish | Maachha | MAA-chha |
| Milk | Dudh | DUDH |
| Butter | Makkhan | MAK-khan |
| Oil | Tel | TEL |
| Sugar | Chini | CHI-ni |
| Salt | Nun | NUN |
| Water | Paani | PAA-ni |
Part 3: Vegetables
| English | Nepali | Pronunciation |
|---|---|---|
| Potato | Aalu | AA-lu |
| Onion | Pyaj | PYAJ |
| Tomato | Golbheda | gol-BHE-da |
| Garlic | Lasun | LA-sun |
| Ginger | Aduwa | A-du-wa |
| Spinach | Saag | SAAG |
| Cauliflower | Cauli | CAU-li |
| Cabbage | Bandakopi | ban-da-KO-pi |
| Carrot | Gajar | GA-jar |
| Radish | Mula | MU-la |
| Bitter gourd | Karela | ka-RE-la |
| Bottle gourd | Lauka | LAU-ka |
| Pumpkin | Pharsi | PHAR-si |
| Green bean | Simi | SI-mi |
| Cucumber | Kakro | KAK-ro |
| Yam / Taro | Tarul | TA-rul |
| Mushroom | Chyau | CHYAU |
| Bamboo shoot | Tama | TA-ma |
| Fenugreek leaves | Methi | ME-thi |
| Mustard greens | Rayo saag | RA-yo SAAG |
Part 4: Fruits
| English | Nepali | Pronunciation |
|---|---|---|
| Mango | Aam | AAM |
| Banana | Kera | KE-ra |
| Orange | Suntala | sun-TA-la |
| Apple | Syaau | SYAAU |
| Papaya | Mewa | ME-wa |
| Lemon | Kagati | ka-GA-ti |
| Guava | Amba | AM-ba |
| Jackfruit | Katahar | ka-TA-har |
| Litchi | Litchi | LIT-chi |
| Pomegranate | Anar | A-nar |
| Pear | Naspati | NAS-pa-ti |
| Watermelon | Tarbuja | tar-BU-ja |
Part 5: Spices and Flavourings
Nepali cooking uses a distinctive spice palette that draws on both South Asian and Himalayan traditions.
| English | Nepali | Pronunciation | Common use |
|---|---|---|---|
| Turmeric | Besar | BE-sar | Dal, curries — gives yellow colour |
| Cumin | Jeera | JEE-ra | Tempering, curries |
| Coriander | Dhaniya | DHA-ni-ya | Ground in curry, fresh garnish |
| Cardamom | Alaichi | a-LAI-chi | Tea, sweets, biryani |
| Cinnamon | Dalchini | dal-CHI-ni | Tea, meat dishes |
| Clove | Lwang | LWANG | Rice, meat dishes |
| Black pepper | Marich | MA-rich | All-purpose seasoning |
| Chilli | Khursani | khur-SA-ni | Fresh and dried |
| Mustard seeds | Tori ko dana | TO-ri ko DA-na | Tempering |
| Asafoetida | Hing | HING | Dal tempering |
| Bay leaf | Tejpat | TEJ-pat | Rice, meat dishes |
| Fenugreek seeds | Methi dana | ME-thi DA-na | Pickle, dal |
| Timur (Sichuan pepper) | Timur | TI-mur | Nepali spice blend, pickles |
| Jimbu (Himalayan herb) | Jimbu | JIM-bu | Traditional Himalayan seasoning |
Timur and jimbu are distinctively Nepali ingredients not commonly found in Indian cooking. Timur (the Nepali name for Sichuan pepper) gives a tingling, citrus-like quality and is essential in many traditional pickles and momo fillings. Jimbu is a dried herb with an onion-like aroma used in tempering for mountain dishes.
Part 6: Drinks
| English | Nepali | Pronunciation | Notes |
|---|---|---|---|
| Tea | Chiya | CHI-ya | Milk tea is default unless specified |
| Milk tea | Dudh chiya | DUDH chi-ya | Sweet, spiced, boiled with milk |
| Black tea | Kaalo chiya | KAA-lo chi-ya | Without milk |
| Masala tea | Masala chiya | ma-SA-la chi-ya | Spiced tea |
| Coffee | Kafi | KA-fi | Less common than tea |
| Water | Paani | PAA-ni | Always specify "botal ko paani" (bottled water) for safety |
| Bottled water | Botal ko paani | BO-tal ko PAA-ni | — |
| Cold water | Chiso paani | CHI-so PAA-ni | — |
| Hot water | Tatoo paani | ta-TOO PAA-ni | — |
| Buttermilk | Mohi | MO-hi | Traditional yoghurt drink |
| Millet beer | Chhaang / Tongba | CHAANG / TONG-ba | Traditional fermented drink |
| Rice wine | Raksi | RAK-si | Distilled spirit |
| Juice | Juice | JUICE | — |
| Lassi | Lassi | LAS-si | Yoghurt drink |
Part 7: Cooking Methods and Kitchen Vocabulary
| English | Nepali | Pronunciation |
|---|---|---|
| To cook | Pakaaunu | pa-KAA-u-nu |
| To boil | Umaalu garnu | u-MAA-lu GAR-nu |
| To fry | Bhutnu | BHUT-nu |
| To steam | Bhaap ma pakaaunu | BHAAP ma pa-KAA-u-nu |
| To roast | Polnu | POL-nu |
| To grind | Pidhnu | PID-nu |
| Tempering (frying spices) | Tarkaari | tar-KAA-ri |
| Spicy | Piro | PI-ro |
| Sweet | Guliyo | GU-li-yo |
| Sour | Amilo | A-mi-lo |
| Salty | Nunilo | NU-ni-lo |
| Bitter | Tito | TI-to |
| Delicious | Mitho | MI-tho |
| Kitchen | Bhansa kotha | BHAN-sa KO-tha |
| Knife | Chhuri | CHHU-ri |
| Pot | Dekchi | DEK-chi |
| Frying pan | Taapke | TAAP-ke |
| Plate | Thal | THAL |
| Spoon | Chamcha | CHAM-cha |
Part 8: Restaurant and Mealtime Phrases
These are the phrases that turn your vocabulary into real communication at a Nepali restaurant or tea house.
Ordering
Menoo diinos — ME-nu di-NUS — Please give me the menu.
___ ek plate diinos — ___ EK plate di-NUS — Please give me one plate of ___.
Paani diinos — Please give me water.
Chiya diinos — Please give me tea.
Masu chaina — MA-su CHAI-na — No meat (I don't eat meat).
Ma shakahaari hu — ma SHA-ka-HAA-ri HU — I am vegetarian.
Piro nabanaaoos — PI-ro na-ba-NAA-os — Please don't make it spicy.
Ali piro banaaoos — A-li PI-ro ba-NAA-os — Please make it a little spicy.
Ekdam piro banaaoos — EK-dam PI-ro ba-NAA-os — Please make it very spicy.
During the Meal
Ramro chha — RAM-ro chha — This is good.
Mitho chha — MI-tho chha — It's delicious.
Ekdam mitho chha — EK-dam MI-tho chha — It's very delicious!
Pugyo — PUG-yo — I'm full / That's enough.
Aru chaina — A-ru CHAI-na — No more, thank you.
Aru diinos — A-ru di-NUS — Please give more.
Paying
Bill diinos — BILL di-NUS — Please bring the bill.
Kati bhayo? — KA-ti BHA-yo? — How much did it come to?
Paanch say rupiya — PAANCH SAI ru-PI-ya — Five hundred rupees.
Card laagchha? — CARD LAAG-chha? — Do you accept card?
Naqdai tirchhu — NAK-dai TIR-chhu — I'll pay cash.
Dal Bhat: A Deep Dive into Nepal's National Dish
No guide to Nepali food vocabulary would be complete without a proper look at dal bhat — the dish that defines Nepali eating culture.
Dal (दाल) refers to any cooked lentil or legume soup. The most common varieties: - Musuro dal — red lentils (most common) - Chhana dal — split chickpeas - Maas dal — black lentils - Kwati — mixed bean soup (festive)
Bhat (भात) is cooked rice — steamed, plain, and served in substantial quantity. "Bhat" specifically means cooked rice; uncooked rice is "chamal."
A traditional dal bhat plate (thali) includes: - Bhat — steamed rice (refills always free and encouraged) - Dal — lentil soup (poured over rice) - Tarkari — one or two vegetable curries - Achar — pickle (often tomato, radish, or green chilli) - Optionally: dahi (yoghurt), papad (crispy flatbread), maasu (meat curry)
The phrase "dal bhat taakatilo, pheri dinos ali lio" — roughly "dal bhat gives strength, please give me some more" — reflects the cultural status of the dish as a source of nourishment and comfort.
Momo: Nepal's Beloved Dumpling
Momo (मोमो) deserves its own section because it occupies a unique place in Nepali food culture — both as everyday street food and as a source of fierce regional and personal pride.
Momo are steamed dumplings similar to Chinese baozi or Tibetan momos (from which the Nepali version derives). Common fillings: - Buff ko momo (बफ को मोमो) — buffalo meat momo (most traditional) - Kukhura ko momo — chicken momo - Saag ko momo — spinach/vegetable momo - Cheese ko momo — cheese momo (modern variation)
They are served with a dipping sauce called achar — typically a spiced tomato sauce with sesame, chilli, and Sichuan pepper.
Types of momo by cooking method: - Steam momo — standard steamed - Fried momo / C-momo — crispy fried - Jhol momo — served in a spicy broth soup - Kothey momo — half-fried, half-steamed (pan-fried on one side)
In Australian Nepali Restaurants
Australia's major cities have growing numbers of Nepali restaurants and food stalls. The vocabulary in this guide will serve you well when ordering, asking about ingredients, and complimenting the food.
Telling a Nepali restaurant owner or cook that their momos are "ekdam mitho" (very delicious) in Nepali will earn you a wide smile every time.
Continue Learning at BolNepali
BolNepali's food vocabulary module includes audio for all 100 words in this guide, listening exercises based on restaurant dialogues, and cultural notes on Nepali food traditions and eating etiquette.
Start free at bolnepali.com.
BolNepali provides Nepali language learning for Australian trekkers, diaspora families, and food lovers who want to understand Nepal's extraordinary culinary culture.