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Culture
Food is central to Tharu and Nepali culture. Eating well in Chitwan means eating locally — and at Chitwan Bamboo Lodge, that means dal bhat made with rice from nearby farms and curries built on garden herbs.
Tharu cuisine has its own distinct identity from mainstream Nepali food — shaped by the Terai's ingredients, the river's fish, and seasonal wild vegetables. At the lodge we serve both traditional Tharu dishes and Nepali staples prepared by cooks from the local community.
Dal Bhat Tarkari
The Nepali national meal — lentils, rice, and curried vegetables
Tharu Fish Curry
Fresh river fish in a Terai spice blend — a regional speciality
Mo:mo
Steamed or fried dumplings with vegetable or meat fillings
Thukpa
Tibetan-influenced noodle soup — warming and nourishing
Gundruk
Fermented greens — deeply savoury, eaten as a side dish
Sel Roti
Ring-shaped rice bread, sweet and fried, a festival favourite
We source as much as possible from local farmers and our own organic garden. Herbs, seasonal vegetables, and rice come from within a few kilometres of the lodge. This keeps money in the local economy and ensures ingredients are as fresh as possible.
Interested in learning to cook? We offer an optional cooking class where our local cook leads you through the preparation of dal bhat, mo:mo, and one Tharu speciality. See the details below.
arrow_forwardCooking Class Details