Best time to visit

The best time to visit Nepal is during the autumn (September to November) and spring (March to May) seasons. During these months, the weather is pleasant, with clear skies and moderate temperatures, making it ideal for trekking and sightseeing. Autumn offers the best mountain views, while spring brings blooming rhododendrons and other wildflowers. Winter (December to February) can be cold, especially in the mountains, but it's still a good time for lower-altitude treks. The monsoon season (June to August) brings heavy rains and can make travel difficult, particularly in remote areas, but it’s a good time to visit the lush Terai region.

What to expect

Language: The official language of Nepal is Nepali, spoken by the majority of the population. English is widely understood in urban areas and among the educated population, making communication relatively easy for travelers.

Currency: The official currency of Nepal is the Nepalese Rupee (NPR).

Safety: Nepal is generally safe for travelers, though certain precautions are necessary. Petty crimes like pickpocketing and bag snatching can occur, particularly in crowded places. Trekking in remote areas carries risks such as altitude sickness, so proper acclimatization and preparation are essential. Natural disasters like earthquakes can occur, so staying informed about local conditions and following travel advisories is recommended. Health care facilities are limited outside major cities, so comprehensive travel insurance is advised.

Cuisine: Nepalese cuisine is diverse and flavorful, influenced by Indian, Tibetan, and regional flavors. Common ingredients include rice, lentils, vegetables, and a variety of spices. Some popular dishes include: Dal Bhat: A traditional meal consisting of steamed rice (bhat) and lentil soup (dal), often served with vegetable curries, pickles, and sometimes meat. Momos: Tibetan-style dumplings filled with meat or vegetables, often served with spicy dipping sauces. Chatamari: Often referred to as 'Nepali pizza,' this is a traditional Newari dish made from rice flour and topped with meat, vegetables, and eggs. Gundruk: Fermented leafy green vegetables, often used in soups and curries. Samosa: Deep-fried pastry filled with spiced potatoes, peas, and sometimes meat.