People often ask me, “Is Nepali food spicy?”
I get why they ask. If you’ve ever had a meal with a Nepali family, chances are there’s been a green chili or some bright red achar (pickle) sitting on the side of the plate.
So, is Nepali food spicy? Well, yes, and no. Let me explain.
Our main dishes aren’t usually that spicy.
Dal bhat tarkari, which is lentils, rice, and vegetables, is a staple in most Nepali homes.
It’s simple, filling, and comforting, but not really spicy.
The spices we use like turmeric, cumin, coriander, ginger, and garlic are meant to add flavor and warmth, not heat.
Some people do like to add a bit of red chili powder for an extra kick, but that’s more of a personal preference than a rule.
The real spice? It’s on the sides.
The achars, the raw green chilies, and Dalle kursani (small but fiery chilies) bring the real kick—not the main dish.
I don’t usually add chilies to my main dish, but I’m all about a spicy achar on the side.
A little piro golbheda ko achar (spicy tomato pickle) or timur-ko achar (Sichuan pepper pickle) can completely transform a meal.
And trust me, momo without piro achar? It’s just not the same.
It reminds me of my college days in India. I was in South India, and man, they really love their chilies.
Every dish, whether it was dal or curry, was packed with them.
It was a whole different level. But Nepali food keeps it a bit more balanced. The spice is mostly on the side, not in the main dish.
We love heat, but we don’t go as heavy on it as you’d find in Indian or Thai cuisine.
Regional Differences in Spice
Spice levels in Nepal vary depending on the region, shaped by the local climate and traditions.
In the Eastern Hills, places like Ilam and Jhapa, people enjoy their food with a lot of heat.
Dalle Khursani is a common ingredient that adds a strong spiciness to many dishes.
The Terai also has a high level of spice, influenced by Indian culinary traditions. In the Western and Mid-Hills, the spice level is milder, but it still depends on the area.
Newari cuisine, however, is known for its spiciness.
Dishes like Choila, Sekuwa, Aloo Sadeko, and various types of achar are made to have noticeable heat.
For those who love spicy food, these flavorful dishes are worth trying.
So, Is Nepali Food Spicy?
The truth is, it depends.
Nepali food can be mild or it can be fiery. It’s not all about heat. It’s about balance and flavor.
If you’re new to Nepali food, you can start with something milder and gradually add spice as you go.
You can even ask for dishes to be made less spicy at most places—just say “Ali mitho“ (a little mild) or “Piro nabhayeko“ (not spicy).
But if you’re into heat, don’t forget to grab some achar or raw green chilies on the side. It’s a game-changer.
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