Newari Cuisine in Kathmandu

A picture showing Newari Cuisine in Kathmandu

Newari Cuisine in Kathmandu

Newari food is a food derived from ages-old Newari culture and Newari Cuisine In Kathmandu is mostly used go to lunch for maximum number of peoples. Newar is an indigenous group in Nepal that has its own unique and rich culture.

Newar is known for its unique dialect, attire, ornaments, dance, songs, and food. They use ingredients and spices that are locally available, and this Nepali food recipe is passed from generation to generation.

Newa Cuisine is a traditional way of cooking that has been passed down from generation to generation. Newari cuisine is mostly popular for it’s varieties of buff meat from choyla to Dakaula (Long boiled buff). Amazing fact is, not even a single part of buffalo doesn’t go waste beside hair, nails and horns. It’s also interesting to know that even there is a dish for eye and tail of buffalo. Native people of Kathmandu are Newar and they are very rich in tradition and culture. Tourist while visiting Kathmandu, often finds it interesting and tries a Newari Dish at least once. Not only tourist Nepalese people staying at Kathmandu also enjoys it.

List of Newari Cuisine in Kathmandu


A picture showing Newari Cuisine in Kathmandu

Chhoila is a super popular and incredibly tasty dish from the Newari cuisine In Kathmandu. It’s usually made with buffalo meat that’s cooked over a flame until it’s just right. After that, the seared meat is cut into square pieces. Next, a bunch of delicious spices are added to the meat, like salt, cumin powder, fried mustard oil, a good amount of chili powder, and garlic paste.

These spices are mixed in really well, and then the dish is given some time to sit and let the flavors blend together. This makes the chhoila even more flavorful and yummy. Chhoila is often served as a snack, and it goes great with beaten rice, puffed rice, and pickles.

People also love to enjoy it during special occasions and festivals. Grown-ups especially enjoy it with wine or other strong drinks. And nowadays, you can even find versions of chhoila made with chicken or mushrooms for those who prefer different options. It’s a real treat for the taste buds!


A picture showing Newari Cuisine in Kathmandu

Yomari is a special and beloved dish in Newari culture. Its name has a meaningful connection: “Ya” means “like,” and “mari” means “roti” or bread, so it’s a dish that everyone enjoys. During a big Newari festival, people make yomaris and share them with neighbors and friends.

It’s believed that by making yomaris in the shape of gods and goddesses during the December full moon and dedicating four days to devotion, one can overcome poverty.

Yomari itself is a steamed dumpling made from rice flour, shaped like a fish. Inside, it’s filled with a sweet substance like chaku (a sugary syrup) or khuwa (dried milk). Nowadays, some people even use chocolate as a filling.

In the past, yomari was mainly prepared during the festival, but because it’s so well-loved, Newari restaurants now serve it almost every day. It’s a delightful treat that has a special place in Newari culture. this Newari Cuisine In Kathmandu is one of the mostly known food product.


A picture showing Newari Cuisine in Kathmandu

Bara, also called ‘Wo’ in the Newari language, is a popular snack among the Newari community. People consider it a symbol of good luck and often enjoy it during festivals, birthdays, weddings, and other special occasions.
In terms of appearance, it resembles a savory pancake made from rice flour. Bara is typically served alongside traditional Newari drinks like ‘Aila’ and ‘Chayang.’

To make it, lentils are ground into a paste and mixed with ingredients like garlic, ginger, turmeric, and salt. Some folks like to eat it with eggs or minced meat on top for added flavor. It’s a tasty and culturally significant treat for the Newari people.


A picture showing Newari Cuisine in Kathmandu

Juju Dhau is a special kind of yogurt that originally comes from Bhaktapur. Its name comes from two Newari words: “Juju,” which means “King,” and “dhau,” which means “yogurt.” So, when you put them together, it means “king of yogurts.” Almost everyone loves Juju Dhau, and once you taste it, other yogurts might seem a bit plain.

What sets Juju Dhau apart is the effort that goes into making it. It’s prepared organically in a clay pot, which gives it a rich flavor and a creamy texture so thick that it won’t easily spill from your cup.

Juju Dhau is so popular that people from all over the Kathmandu Valley travel to Bhaktapur just to get a taste of this cool and fresh treat. It’s a real favorite among locals and visitors alike!

Sapu Micha

A picture showing Newari Cuisine in Kathmandu

Sapu Micha is a unique and special dish from the Newari cuisine. It’s made from the bone marrow and leaf tripe of a water buffalo. First, the bone marrow is stuffed into a bag made from the leaf tripe of the buffalo and tied with a thread.

Then, it’s boiled and deep-fried to perfection. It’s a distinctive delicacy with a rich and flavorful taste, enjoyed by those who appreciate traditional Newari cuisine.

In conclusion, Newari cuisine in Kathmandu is a true culinary gem that offers a rich tapestry of flavors, traditions, and cultural significance. From mouthwatering delights like Chhoila and Juju Dhau to unique delicacies like Sapu Micha, it’s a cuisine that both locals and visitors savor and cherish.

The intricate blend of spices, techniques, and the use of traditional ingredients creates dishes that not only tantalize the taste buds but also serve as a window into the vibrant culture and heritage of the Newari people. So, when in Kathmandu, exploring the diverse and delicious world of Newari cuisine is an essential experience that will leave you with lasting memories of exquisite flavors and warm hospitality.

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