Today in the Kathmandu valley there is a considerable degree of culinary diversity, unlike much of rural Nepal which is still quite inaccessible, and getting there may require a couple of days trek from the nearest pliable road. To a great extent the rural Nepalese have maintained their unique cooking traditions and recipes, because of their isolation.
For a Nepali expatriate returning to his or her village from abroad, there is nothing like a simple home prepared meal of Nepali daal-bhaat (rice and daal) cooked in a taulo (Nepali wak) over a wood stoked chulha, and washed down with a kahadi (steel glass) of spice laden Nepali chia.
Many spices used in Nepal are either unique to Nepal or known and used differently from their counterparts in other spice growing regions. There are probably a dozen or more unique variations of spices and unique preparations of spices available in Nepal.