Whether you are looking for a scenic tour of the countryside or a seasoned climber aiming to take down the world’s best-known mountain, food will go a long way to keeping you on your feet. Those planning a trip to the nation of Nepal can expect a wide range of dishes drawing from Chinese, Tibetan, and Indian roots. Local cuisine can also be expected to be both hearty and not too much of a strain on your wallet.

If you want to eat like the locals, the following list of dishes will give you a small idea of what awaits you before taking those first steps. You’ll want to eat up, Everest is not something to be tackled on with an empty stomach.

Dal bhat

Perhaps the most common of Nepali dishes, dal bhat usually consists of boiled rice, lentil soup, and occasionally curry made with chicken, fish, or red meat. Served throughout the Himalayas and a favorite of sherpas, dal bhat is a simple dish that begs innovation. The lentil soup is often made from onion, chili, garlic, and tamarind with lentils that gives it a distinct aroma. It is a nice hot meal to perk the spirits or satisfy a mid-day craving.

Wild boar sekuwa

The consumption of meat in Nepal can be a complicated issue due to religious beliefs and long-held customs, but wild boar is popular in all manner of dishes. Hunting for wild boar takes place in the country’s lowland forests and grasslands, which is internationally famed as for its exotic game. Pork from boars can be made in any number of ways, one of which is sekuwa or roasted. The raw meat is well seasoned and then grilled over a log fire. Afterwards it can be eaten on its own or included in stew.

Thukpa

Originating from a Tibetan recipe, this noodle soup brings a bit of fire to the dinner table. Made from a base of chili powder, masalas, pea soup, and thick-cut noodles, thukpa can be found commonly across the Kathmandu valley and beyond. Depending on the region, tomatoes and game meat may also be included. It is often so thick that some consider it more of a noodle stew rather than soup.

Momo

While some Nepali dishes may scare visitors away, the familiar momo is a favorite of the mountain nation’s guests. Similar to dumplings in other Asian countries, momos are made from a simple dough and often contains meat and vegetables. Cheese and potatoes are also a common filling, although of a variety most foreigners are probably not accustomed to. The most common cheese in the Himalayan region is chhurpi, a tangy product made from boiled buttermilk. Meat often includes lamb and yak meat.

Momos can be fried and steamed and are usually served with a sour dipping sauce.

Millet beer

Nearly exclusive to higher elevations, millet beer can be found for those adventurous with their stomachs. Traditionally a drink of the native people in eastern Nepal, this beverage is made from fermented whole grain millet mixed with hot water before consumption. Instead of drinking it from the cup, a straw is used so the millet is not carelessly swallowed. The cup is then refilled with more hot water until the millet is no longer usable.

Millet beer is a popular for its ability to ward off the Himalayan chill and has been used to treat colds and fevers.

All images from the Wikimedia Commons: dal bhat, wild boar sekuwa, thukpa, momo, millet beer