Contents: 1. Why this book? 2. Unique Nepalese cuisine. 3. Ingredients: i. Groceries. ii. Spices. iii. Vegetables. iv. Fruits. v. Kinds of meats. vi. Meat portions. 4. Weights and measurements. 5. Nepalese utensils. 6. Guiding hints. 7. Food taboos among Nepalese. 8. Squashes. 9. Soups. 10. Alcoholic beverages. 11. Rice (Bhat). 12. Bread (Roti). 13. Noodles (Chau chau). 14. Pulses (Dal). 15. Vegetables (Tarkari). 16. Egg (Phul). 17. Chicken (Kukhura). 18. Duck (Haas). 19. Fish (Machha). 20. Meat (Masu) (Mutton, Lamb, Buff, Pork). 21. Achars and chutneys. 22. Milk (Dudh). 23. Yogurt (Dahi). 24. Desserts (Mitthai). 25. Snacks (Khaja). 26. Sauces. 27. Salads. 28. After meals (Au Revoir). 29. Food and drinks while trekking.