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Tenzing Norgay was a Nepali-Indian Sherpa mountaineer who, alongside Edmund Hillary, made the first confirmed ascent of Mount Everest on 29 May 1953 as part of the British expedition led by John Hunt.
Musuro Ko Dal is a staple Nepali lentil soup made from split red lentils, seasoned with turmeric, garlic, ginger, and a tempering of hot ghee known as tadka or jhaneko. The lentils are typically boiled until soft and then mashed to create a smooth, thick broth, which distinguishes it from thinner va...
Bara is a traditional Nepali lentil dish originating in Newari culture. It consists of a savory pancake crafted from coarsely ground black lentils. The food’s significance extends beyond sustenance; it holds cultural importance as a ritual offering and celebratory treat. Primarily enjoyed by the New...
Sel Roti is a traditional Nepali ring-shaped rice bread made by deep-frying a fermented batter of soaked ground rice, ghee, sugar, and sometimes cardamom. The batter is poured in a circular stream into hot oil, producing a crispy, lightly sweet disc with a soft center. Sel roti is closely associated...
Dhal Bhat is a staple meal of Nepal consisting of spiced lentil soup (dhal) served over steamed rice (bhat). It is eaten daily by the majority of Nepal's population and is also common across other parts of South Asia. The meal is typically accompanied by vegetable curry (tarkari), spicy pickles (ach...
Gundruk ko Dal is a traditional Nepalese soup that combines lentils with Gundruk, a locally fermented leafy vegetable, creating a distinctive sour flavor.
Kwati is a traditional Nepali soup made from a mixture of sprouted beans and legumes, typically combining nine different varieties. The dish is especially associated with Janai Purnima, a Hindu full moon festival observed in Nepal, during which kwati is consumed for its believed nutritional and heal...
Lhakpa Sherpa is a Nepali-born mountaineer who later settled in the United States and is known for repeated ascents of Mount Everest. She first reached the summit in 2000 and has climbed it from both the Nepalese and Tibetan sides, accumulating more successful ascents than any other woman. Her caree...
Nepali Sherpa Apa Sherpa held the world record for Everest summits, reaching the top 21 times before retiring from high-altitude climbing around 2011.
Nepali Sherpa Phurba Tashi Sherpa summited Everest more than 30 times and held the record for most Everest ascents for a period in the 2010s.
Dal Bhat Tarkari is a foundational, everyday meal in Nepalese cuisine consisting of three primary components: lentil soup (dal), steamed white rice (bhat), and a spiced vegetable curry (tarkari). The components are traditionally served together on a single plate, often accompanied by regional side i...
Gundruk is a traditional Nepali food consisting of fermented leafy vegetables. It is typically made from mustard, radish, or cauliflower leaves, which are shredded, dried, and then fermented using lactic acid bacteria. The resulting sour product is commonly used as a flavoring agent or cooked into s...
Nepali Sherpa Babu Chiri Sherpa summited Everest 10 times and set a record by spending 21 hours on the summit without supplemental oxygen; he died in 2001.
Nepali mountaineer who in 1993 became the first Nepali woman to summit Mount Everest, dying during the descent.
Bodi ko achar is a Nepali pickle or seasoned salad prepared with bodi, a term used for yard-long beans or related long beans. The beans are combined with spices and may be dressed with mustard oil, while timur, a citrus-scented spice related to Sichuan pepper, can provide additional pungency. It is...
Kinema is a traditional fermented soybean food associated with communities in the eastern Himalayan foothills, including parts of Nepal, Sikkim, and Darjeeling. It is produced by fermenting cooked soybeans with Bacillus subtilis, resulting in a product with a distinctive ammonia-like aroma and visco...
Raksi is a traditional distilled alcoholic beverage produced in the Himalayan regions, particularly Nepal and parts of Tibet. It is made through the fermentation and distillation of grains such as millet, rice, or kodo, depending on local availability and custom. The spirit holds cultural significan...
A sacred stupa at Namobuddha in Kavrepalanchok district, Nepal, marking the site where, according to Jataka tradition, a previous incarnation of the Buddha sacrificed his body to feed a starving tigress and her cubs.
A 17th-century stupa in the old city of Kathmandu, Nepal, deliberately built as a miniature replica of Swayambhunath to allow elderly and infirm devotees to gain equivalent merit without climbing the hill.
