Fig. 4

Traditional foods of Nepal. Sel roti is a rice-based ring-shaped, spongy, deep-fried food item consumed during religious festivals and special occasions made of rice flour, ghee, sugar, and water. Bara is consumed by the Newar community and prepared from different types of legumes like green gram, black gram, field pea, and lentil. Yomari is from Newar community made up of rice flour, molasses, and sesame. Tongba is a millet-based alcoholic beverage consumed in the eastern mountainous region. Mohi is a beverage with fermented mil with high nutritive value. Gundruk is a fermented, dry, and acidic vegetable product of Nepal prepared from mustard and cauliflower leaves. Masyaura is a legume-based, non-salted partially fermented food and a good source of high-quality protein, carbohydrate, and minerals. Kinema is a sticky fermented soybean food produced by natural fermentation. Khalpi is a type of pickle prepared from the ripe cucumber