From our hills

Traditional foods for everyday meals

Discover the grains, cultured foods and herbs that give Nepali home cooking its distinctive seasonal character.

Seasonal food from our hills

Traditional foods for the everyday Nepali kitchen

Familiar grains, fermented foods and herbs that bring seasonal flavour and variety to everyday meals.

Metabolic Balance

(कोदो)

A fibre-rich whole grain with calcium and complex carbohydrates that can be part of balanced meals.

Traditional Culinary Use:Traditional Kodo ko roti and dhiro for sustained energy without afternoon lethargy.

Gut Probiotic

(मोही)

A refreshing cultured dairy drink that can provide protein, calcium and live cultures when freshly prepared.

Traditional Culinary Use:Freshly churned with roasted cumin (jeera) and Himalayan rock salt after lunchtime dal bhat.

Himalayan Herbs

(जिम्बु र टिमुर)

Aromatic Himalayan herbs used to add flavour and warmth to traditional meals.

Traditional Culinary Use:Tempered hot in cold-pressed mustard oil over black lentils or spiced in roasted tomato choila.

Fermented Greens

(गुन्द्रुक र सिन्की)

Traditional fermented greens that add distinctive flavour and nutrients to a varied diet.

Traditional Culinary Use:Simmered into a warming winter broth with roasted soybeans, garlic, and wild herbs.

Heart & Detox

(जौ)

A whole grain containing beta-glucan fibre that can support satisfying, balanced meals.

Traditional Culinary Use:Slow-roasted Sattu porridge dissolved into water or buttermilk as a nutrient-dense breakfast.

Healing Fats

(घ्यू)

A traditional cooking fat best enjoyed in modest amounts as part of an overall balanced diet.

Traditional Culinary Use:A single teaspoon warmed over brown rice to enhance nutrient assimilation and lubricate joints.

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