Nepali festivals are a vibrant mix of rituals, music, color, and food. Each major celebration brings with it a culinary tradition that reflects the values, seasonal ingredients, and heritage of diverse communities across the country. Whether it’s the indulgent meat curries of Dashain or the humble sesame sweets of Maghe Sankranti, festival foods tell the story of Nepal’s cultural richness. Here we explore the dishes that define 15 major festivals and what they mean to the people who prepare and enjoy them.
Dashain: The Grand Feast of Goat Curry and Family Gatherings
Dashain is the most important Hindu festival in Nepal, observed over fifteen days and symbolizing the victory of good over evil. Food is at the center of this celebration. The key dish is khasiko masu, a rich goat curry made during family gatherings. The meat is traditionally obtained through ritual sacrifice, especially among Khas and Newar families. It is slow-cooked in mustard oil with garlic, ginger, onions, cumin, coriander, and garam masala. This is usually served with chiura (beaten rice), sel roti (crispy rice flour doughnuts), and various types of achar (spicy pickles). Dishes like alu tama (potato and fermented bamboo shoot curry), spinach saag, and seasonal vegetables round out the feast. Families also share homemade raksi (local liquor), celebrating abundance and reunion.
Tihar: Lights, Sweets, and Sibling Bonds
Tihar, also known as Deepawali, spans five days and honors animals like crows, dogs, and cows, as well as the bond between siblings. The food prepared reflects the festival’s bright and joyful mood. On Bhai Tika, sisters prepare sel roti, anarsa (crispy sweet made from rice flour and jaggery), fini (a flaky, sugar-coated sweet), and lakhamari (a Newar sweet made of dough and sugar) for their brothers. Lentil-based dishes like bara and spicy dry mutton are common. Sweet and savory treats are offered to Laxmi, the goddess of wealth, during the evening puja. Tihar’s foods are rich in ghee, sugar, and symbolism.
Maghe Sankranti: Welcoming Warmth with Sesame and Roots
Maghe Sankranti marks the winter solstice and the beginning of longer days. It is celebrated with warming, high-energy foods believed to strengthen the body during cold months. The festival menu includes til ko laddu (sesame seed balls), chaku (hardened molasses), ghiu (clarified butter), yam, tarul (sweet potatoes), and chiura. These ingredients represent nourishment, resilience, and seasonal transition. Families begin the day with a purifying bath in rivers, then share the festive meal in unity.
Holi: Colors, Joy, and Regional Sweets
Holi is known as the festival of colors, fun, and mischief. Alongside color play, food is a major part of the celebrations. In the Terai, especially among Madhesi and Maithili communities, people prepare gujia (sweet dumplings with khoya and coconut), malpua (syrup-soaked pancakes), and spicy samosas. Some households serve thandai or sweets laced with bhang (cannabis), though this is more common in Indian-bordering districts. Newars and Tharus celebrate with spicy snacks, rice beer, and fried delicacies. Holi is marked by open-hearted sharing of food and forgiveness.
Buddha Jayanti: Simplicity, Purity, and Vegetarian Offerings
Buddha Jayanti, the birthday of Lord Buddha, is celebrated peacefully by Buddhist communities. Food served is typically vegetarian, reflecting the values of nonviolence and moderation. Offerings include kheer (sweet rice pudding), boiled potatoes, bamboo shoot soup, chiura, fresh fruits, and steamed greens. Devotees make food offerings at stupas like Swayambhunath and Boudhanath, and almsgiving to monks is common. The focus is on simple, pure food prepared with devotion.
Teej: Fasting and Feasting for Women’s Strength
Teej is a festival for Hindu women who fast and pray for the well-being of their husbands and families. On the eve of fasting, women enjoy dar khane—a special feast of rich foods including sel roti, mutton curry, kheer, fruits, yogurt, and sweets like halwa and laddu. The next day, they observe a strict fast without even water. After the fast, women gather again to eat together, celebrating with festive dishes. Teej food emphasizes strength, sisterhood, and self-discipline.
Janai Purnima: Lentil Soup and Sacred Bonds
Janai Purnima, or Raksha Bandhan, is celebrated by both Hindus and Buddhists. One of the central dishes is kwati, a hearty soup made from nine types of sprouted beans including mung, chickpeas, black-eyed peas, and lentils. It is spiced with garlic, ginger, and turmeric and served with rice or beaten rice. Kwati symbolizes nourishment and renewal. The sacred thread ceremony and family gatherings make this festival both spiritual and communal.
Indra Jatra: Newar Feasts and Living Traditions
Indra Jatra is a major festival in Kathmandu celebrated by the Newar community. It features grand processions, Lakhe dance performances, and feasts of traditional Newari food. Chatamari (rice flour pancakes with toppings), yomari (steamed rice dumplings with jaggery), wo (lentil patties), spicy buffalo meat, and home-brewed chhyang are common dishes. Food is served during rituals and shared on the streets, connecting performance, spirituality, and cuisine.
Gai Jatra: Commemorating with Humor and Food
Gai Jatra honors the departed souls and is celebrated with processions, satire, and symbolic foods. The Newar community prepares light meals including wo, chatamari, and various fruit offerings. Though not as food-centric as other festivals, Gai Jatra meals emphasize community togetherness and remembrance. Shared plates honor both grief and laughter.
Chhath Parva: Sacred Fasting and Pure Food
Chhath is a four-day festival popular in the Terai and among Maithili communities. It involves strict rituals and fasting, with food prepared under extreme cleanliness and purity. Offerings to the Sun God include thekuwa (wheat and jaggery cookies), kasar (rice flour balls), arwa chawal (boiled rice), ghee, sugarcane, banana, and coconut. Devotees prepare these items without salt, onion, or garlic. Women stand in rivers to offer argha and sing folk songs. The food is spiritual, vegetarian, and devotional.
Lhosar: Ethnic New Years and Highland Cuisine
Lhosar is celebrated by Tamang, Sherpa, Gurung, and other Buddhist communities. Each group has its own date and customs, but all celebrate with food, music, and dance. Popular dishes include khapse (fried dough snacks), thukpa (noodle soup), momo (dumplings), and gyuma (Tibetan sausage). Sel roti and rice beer are also served. The food is hearty and warming, suitable for the Himalayan climate and community feasting.
Maha Shivaratri: Offerings of Simplicity and Devotion
Maha Shivaratri is dedicated to Lord Shiva. Many devotees fast or eat only satvik (pure vegetarian) food like fruits, milk, and nuts. Some enjoy bhang-infused sweets, a tradition linked to Lord Shiva. Outside Pashupatinath Temple, vendors sell sweets, boiled peanuts, and chai. Though the focus is spiritual, simple offerings and snacks maintain the festive atmosphere.
Krishna Janmashtami: Dairy Delights and Offerings
Krishna Janmashtami celebrates the birth of Lord Krishna. Households prepare makhan mishri (butter with sugar), panchamrit (a mix of yogurt, milk, honey, ghee, and sugar), and various milk-based sweets. Fruits, dry fruits, and kheer are offered at midnight. The food is symbolic of Krishna’s childhood fondness for dairy and is often distributed to devotees after prayers.
Bala Chaturdashi: Grains and Remembrance
Bala Chaturdashi is a somber festival where devotees scatter satbeej (seven sacred grains) in memory of departed loved ones. Observed at Pashupatinath, people walk through the temple complex all night. After rituals, they eat simple vegetarian meals like chiura, ghee, boiled potatoes, and fruits. The food represents simplicity, detachment, and spiritual reflection.
Tamu Dhee: Gurung New Year and Harvest Fest
Tamu Dhee is the Gurung community’s New Year, marked with dance, music, and feasting. Foods like sel roti, momo, sukuti (dried meat), spicy pickles, and millet raksi are shared among friends and relatives. These foods celebrate the harvest and reflect Gurung highland culinary traditions. The meals are hearty, meat-based, and designed for celebration.
Conclusion: A Taste of Nepal’s Soul
Festival foods in Nepal are more than seasonal treats—they are expressions of faith, identity, and family. Each dish connects people to their past, their land, and each other. Whether in a Himalayan village or the streets of Kathmandu, food remains at the center of every Nepali celebration. These culinary customs are alive, evolving, and waiting to be shared with each generation.