Nepalese cuisine refers to the cuisines of Nepal. The cultural and geographic diversity of Nepal provide ample space for a variety of cuisines based on ethnicity, soil and climate. Nevertheless dal-bhat-tarkari (Nepali: दाल भात तरकारी ) is eaten throughout the country. Dal is a spicy/non-spicy soup made of lentils. It is served over boiled grain, bhat -- usually rice but sometimes another grain -- with vegetable curry, tarkari. Typical condiments are a small amount of extremely spicy chutney (चटनी) or Achaar made from fresh ingredients) or fermented pickle achaar (अचार), sliced lemon(nibua) or lime (kagati) and fresh chili peppers, khursani. The variety of achars is staggering, said to number in the thousands.
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