At Much Better Adventures, we work hard to accommodate dietary requirements and allergies so your trip is safe, inclusive and enjoyable. That said, options can vary by country, location and accommodation, and in some places options may be limited or unavailable. The information below has been provided by your host so you’re fully informed about what will be possible on your trip, depending on your individual requirements. This information should be read carefully prior to your trip to ensure that you are adequately prepared for the situation ‘on the ground’.
Once you have booked on your trip, please fill out your passenger information form asap with any dietary requirements. Once you complete your passenger information, your dietary needs and any allergies are automatically shared with your host and, in turn, your guide. Please submit this as early as possible so they can plan accordingly and deliver the best experience. Please also remind your guide about your dietary requirements upon arrival, as mentioning these in person allows your guide to comprehend individual preferences and limitations as soon as you arrive.
BACKGROUND
Nepal’s cuisine is shaped by its mountainous geography, agricultural traditions, and strong cultural ties to India and Tibet. Meals are typically hearty and practical, centred around rice, lentils, seasonal vegetables, and preserved foods, with meat used more sparingly in many regions.
In Kathmandu and Pokhara, there is a wide range of hotels and restaurants serving high-quality food. However, in the remote trekking regions, limited infrastructure (including a lack of refrigeration) means teahouses tend to offer a similar, simple menu throughout. It is generally advisable to avoid meat in more remote teahouses, as freshness cannot be guaranteed—your guide will advise accordingly. A vegetarian or vegan diet is often the most suitable, whilst a lactose-free diet is also not too restrictive. Gluten-free diets, however, can be accommodated but are more limited and repetitive.
Meals in trekking regions are built around dal bhat (rice, lentil soup, and vegetables), along with variations of potatoes, noodles, soups, breads, rice, pasta, and even pizza—sometimes with egg, vegetables, cheese, or tinned tuna. Desserts may include apple pie, chocolate pudding (often with custard), or cake. Breakfast typically consists of toast, eggs, pancakes, Tibetan bread, porridge, or muesli.
Fresh fruit is rarely available, and fresh vegetables become scarcer at higher altitudes. While carbohydrates are plentiful, meals can lack variety and certain nutrients, so bringing snacks such as nuts or dried fruit is recommended.
Some dietary requirements and allergies may not be well understood in remote areas. Your guide will help communicate your needs, but flexibility and preparation are essential when trekking in these regions.
SPECIAL DIETS
Vegetarian
Vegetarian diets can be well catered for on this trip, provided your host is informed in advance. There are plenty of options available both in cities and along trekking routes. Common dishes include dal bhat, vegetable momos (dumplings), vegetable noodle soup, and fried rice or noodles with vegetables and/or egg. Potatoes, Tibetan bread, pasta, and pizza are also widely available.
Vegan
Vegan diets can be well catered for on this trip, provided your host is informed in advance. Porridge is a common breakfast and can be made with water on request, though it is often prepared with milk powder by default. Dal bhat is the main staple, though some versions may include ghee - so do check. Momos may contain egg in the dough. While carbohydrates are easy to find, sources of vegan protein are limited, so bringing snacks is recommended.
Kosher
Fully certified Kosher kitchens and supervision are not available in remote teahouses, so a Kosher diet cannot be accommodated on this trip. Vegetarian or vegan options can often be the most reliable alternative if this is acceptable to you. Please read the related sections above.
Halal
Certified Halal meat is not available in remote teahouses, although it can be found in Kathmandu and other major cities. Vegetarian or vegan options can often be the most reliable alternative if this is acceptable to you. Please read the related sections above.
INTOLERANCES
Gluten Free (for Coeliac, please see Allergies section below)
Gluten-free diets are difficult to accommodate in trekking regions of Nepal. Please inform your host in advance, but be aware that options are limited and often repetitive. Many staple foods—such as Tibetan bread, noodles, pasta, pancakes, and muesli—contain gluten, making breakfast particularly restrictive. You may often rely on eggs as an alternative.
Additionally, powdered soups, seasonings, and soy sauce frequently contain gluten, and cross-contamination is a significant risk in teahouse kitchens. Naturally gluten-free options do exist, including dal bhat, potatoes, eggs, plain rice, and simple soups. However, flexibility and preparation are essential, and your guide will assist in communicating your needs.
Lactose Free
Lactose-free diets can be catered for on this trip, provided that your host is made aware in advance. Many dishes are naturally lactose-free, but you will need to specify at each meal that you require food without milk, milk powder, ghee, butter, or cheese. Porridge and muesli can be prepared with water on request. As sources of healthy fats may be limited, bringing supplementary snacks is recommended. Flexibility remains important in remote areas, and your guide will help communicate your requirements.
ALLERGIES
Our host has confirmed that provision for certain mild and severe or life threatening food allergies on this trip may be unreliable. Please get in touch with our Customer Experience team prior to booking to discuss whether your requirements can be accommodated safely on this trip.
This will allow us to carefully consider the sensitivity and severity of your allergy, the available provision on the trip and the accessibility of medical care should a reaction occur. Your safety is always our top priority. Please note that when travelling overseas, local ingredients, food preparation methods and labelling standards may vary, particularly in remote areas. It is also worth noting that any allergies may result in more limited options and repetitive provision in some areas. Whilst your guide will help communicate dietary requirements where possible, customers remain responsible for managing their own allergies during the trip.
