Nepali food can be spicy, but the level of spiciness can vary depending on the dish and the individual preferences of the cook. Nepali cuisine tends to use fewer spices than some other South Asian cuisines, such as Indian cuisine, and is generally not as spicy as some other regional cuisines.
That being said, there are some Nepali dishes that are quite spicy, such as achar (a spicy condiment made with chili peppers and other ingredients) and sel roti (a sweet, deep-fried bread made with chili peppers and other spices). These dishes are often served as accompaniments to other dishes and can be adjusted to the desired level of spiciness.
Overall, the level of spiciness in Nepali food can vary, and it is possible to find both mild and spicy dishes in the cuisine. It is always a good idea to ask about the level of spiciness when ordering Nepali food, or to request that the spice level be adjusted to your preference.