Nepali/Nepalese cuisine comprises a variety of cuisines based upon ethnicity, soil and climate relating to Nepal’s cultural diversity and geography. Dal-bhat-tarkari (Nepali: рджрд╛рд▓ рднрд╛рдд рддрд░рдХрд╛рд░реА) is eaten throughout Nepal. Dal is a soup made of lentils and spices, served over boiled grain, bhatтАФusually rice but sometimes another and vegetable curry, tarkari. Condiments are usually small amounts of spicy pickle (achaar, рдЕрдЪрд╛рд░) which can be fresh or fermented, and of which there are a considerable number of varieties .Other accompaniments may be sliced lemon (nibuwa) or lime (kagati) with fresh green chilli (hariyo khursani). Dhindo (рдврд┐рдВрдбреЛ) is a traditional food of Nepal.
Much of the cuisine is variation on Asian themes. Other foods have hybrid Tibetan, Indian and Thai origins. MomoтАФTibetan style dumplings with Nepali/Nepalese spicesтАФare one of the most popular foods in Nepal. They were originally filled with buffalo meat but now also with goat or chicken, as well as vegetarian preparations. Special foods such as sel roti, finni roti and patre are eaten during festivals such as Tihar.