Taplejung offers a delightful array of traditional Nepali cuisine that reflects the region's agricultural abundance and cultural diversity. Here are some highlights:

Dal Bhat: The staple food of Nepal, dal bhat is a hearty meal consisting of steamed rice (bhat) served with lentil soup (dal). It is usually accompanied by vegetable curries, pickles, and sometimes meat or fish. This nutritious dish provides the energy needed for long trekking days and is a must-try for its flavor and simplicity.

Gundruk: Gundruk is a fermented leafy green vegetable, often made from mustard greens, radish leaves, or cauliflower leaves. It is dried and then fermented, giving it a tangy flavor. Gundruk is typically used in soups or as a side dish, adding a unique taste to the meal. It’s a traditional food in the hilly regions and is highly regarded for its probiotic benefits.

Momo: These Nepali dumplings are a popular snack and come in various fillings, including minced meat (usually chicken, buffalo, or pork) and vegetables. Momos are either steamed or fried and are served with a spicy dipping sauce known as achar. The combination of the soft dumpling and flavorful filling makes momo a favorite among locals and visitors alike.

Dhido: Dhido is a traditional Nepali food made from buckwheat or millet flour. It is cooked into a thick porridge and served with vegetable or meat curries, yogurt, and gundruk. Dhido is a gluten-free alternative to rice and has a unique texture and taste. It is particularly popular in rural and mountainous areas.

Sel Roti: A traditional homemade, sweet, ring-shaped rice bread/doughnut, Sel Roti is crispy on the outside and soft on the inside. It is typically prepared during festivals and special occasions and is enjoyed with yogurt, curry, or tea. The preparation involves rice flour, sugar, and milk, making it a delightful treat.

Thukpa: Originating from Tibet, Thukpa is a noodle soup that has become a staple in the mountainous regions of Nepal. It is made with handmade noodles and a variety of vegetables or meat, creating a hearty and warming dish perfect for the colder climate of Taplejung.

Tongba: A traditional alcoholic beverage, Tongba is made from fermented millet. It is served in a unique wooden or bamboo container and consumed through a bamboo straw. Hot water is added to the fermented millet, and the drink is sipped slowly. Tongba is especially popular among the Limbu people and is enjoyed during social gatherings and festivals.

These dishes not only provide sustenance but also offer a glimpse into the rich cultural tapestry of Taplejung. The local cuisine, with its unique flavors and traditional cooking methods, is an integral part of the travel experience in this offbeat destination.