Deepika Chaudhary from Itahari, Sunsari, shares that food is at the heart of every celebration in the Tharu community. During festivals, people often gather to enjoy dishes like Ghonghi (snails), andik bhaat or sticky rice, and telpaur roti, a fried bread made by mixing rice flour with hot water and then deep frying it in oil.
One of their unique delicacies is sidhara , prepared from taro or colocasia stems, dried fish, and spices. The ingredients are ground together, shaped into small cakes, and sun-dried for future use. When cooked into a curry or soup, sidhara releases a strong, fermented aroma that makes it stand out. There’s also a variation that Deepika recalls vividly.
Colocasia leaves and stems are dried in the sun, powdered, and mixed with ground dried baby fish. The mixture is shaped into small rings and cooked in the same way as sidhara , adding an extra layer of flavour and texture.
Another festive favourite is sidhraak chutney , a sharp and flavourful side made from dried baby fish and spices.
Moreover, as the chill of winter begins to set in during Dashain and Tihar, Tharu households also prepare bhakka . This soft and fluffy rice cake feels especially comforting in the cool weather. “For our community, these dishes are a way of inviting festive seasons, marking the change in seasons, strengthening family bonds, and carrying forward flavours that have been part of their culture for generations,” says Chaudhary.
Dawa Tamang from Kavre shares that food is deeply woven into the rhythm of festivals in the Tamang community. During Dashain and Tihar, families gather to prepare meals that reflect both tradition and togetherness.
While many Nepali households focus on goat meat, the Tamang community enjoys pork as a central part of their celebrations. Alongside this, sel roti, homemade alcohol and fried breads are common, while gundruk and other fermented greens bring familiar flavours to the table.
