Flavors of the Himalayas

This ethnographic project explored street food's cultural and social significance in Nepal. By examining street food's role in daily life and social interactions and investigating its reflection of the country's cultural identity and culinary heritage, the study uncovered the multifaceted nature of this culinary phenomenon across Nepal.

To answer the question: What role does street food play in the daily lives and social interactions of communities in Nepal? The research employed an ethnographic methodology, emphasizing immersive participation and direct engagement with local communities. Fieldwork was conducted in Kathmandu and Pokhara as well as more than 8 mountain villages including Chame, Manang, and Muktinah. The research approach involved daily observations at street food stalls, markets, and hawker centers and semi-structured interviews with vendors and customers—both local and foreign— that provided insight into the social and cultural dimensions of street food consumption. Additionally, as an ethnographer I engaged in food preparation practices guided by local members to deepen my understanding of traditional cooking practices and their historical significance, ensuring a holistic and culturally sensitive analysis.

I began my research in the vibrant heart of Nepal—Kathmandu, a city pulsing with energy. I stayed in Thamel, a lively neighborhood renowned for its tourist attractions and bustling markets. Across the city, street food stalls lined nearly every corner, drawing both locals and visitors alike. As I interviewed customers at these stalls, one sentiment remained constant, regardless of their background: they were there in search of authentic Nepali cuisine.

No street food stall was complete without momos in all their variations—jhol, paneer, and steamed—along with the beloved dal bhat. My original plan was to explore the culinary scene of Nepal’s major cities—Kathmandu, Pokhara, and Sauraha. However, the more locals I interviewed, the clearer it became that to truly experience the authentic flavors of the Himalayas, I needed to venture deep into the mountains themselves.

I hit the road towards the Gandaki province after spending a week in Kathmandu. On my 10 hour journey via bus I was able to stop and eat at multiple stalls along the way. The owners told me they worked 24/7 because Nepal never sleeps and they have breakfast, lunch and dinner for their local and international customers all year long.

During this time, I was able to discover new snacks such as Sel Roti and Bhuteko Kalo. In the villages in the mountains, I was welcomed at the local Tea Houses that served a wide variety of western and traditional Nepali food, showcasing the impact of tourism and globalization in the country. However, because I was there during the low season, and there were no tourists to be seen, most tea houses were serving only what their owners normally ate, mainly consisting of Nepalese cuisine.

Overall, the food offerings remained largely consistent across both urban and rural areas. However, in the mountainous regions, where resources become scarcer at higher altitudes, recipes and preparation methods adapted to the environment, often relying on preserved ingredients and heartier meals to sustain energy. A distinct separation between Western and traditional Nepali cuisine was evident, particularly in the menus of tea houses catering to trekkers. While these establishments often incorporated Western-style dishes, more informal street stalls and local eateries remained devoted exclusively to authentic Nepali fare.

For Nepali people, food is more than sustenance—it is a means of connection, a source of nourishment, and something to be deeply grateful for. Meals are an opportunity to bond with family, friends, and the broader community, reinforcing social ties and cultural traditions. Many locals expressed pride in their culinary heritage and eagerly shared it with foreigners like me, welcoming me into the practices of food preparation and communal dining. This openness highlighted the central role food plays in Nepali identity, not just as a daily necessity but as a living expression of history, hospitality, and cultural pride.

As a Mathematical Economics major, potential next steps could involve expanding this study into a comparative analysis of street food economies in different cultural contexts, exploring how informal food markets contribute to local and national economies. This could lead to further research on the economic sustainability of street food vendors, the impact of tourism on traditional culinary practices, or the role of food as a social and economic equalizer. Additionally, further research could deepen into different fieldwork opportunities that bridge anthropology and economic development, particularly in food systems, cultural heritage, and sustainable tourism.

Traveling in Nepal and being so integrated into the local community was a truly unique experience. Being able to come up with and execute this project allowed me to follow my interest in anthropological fieldwork within an autonomous and international framework. My introduction to ethnographic techniques and the cultural interpretation of food in my first block at CC laid the foundation for this project. 

Having gained proper academic education, I was confident to undertake this project and bridge class learning with an outside environment. Blending sustainale and ethical research practices in a dynamic environment has been key to my academic and personal growth. In the future, I am eager to take more opportunities that merge my interest in anthropology and cultural studies with my career in economics.