Newa cuisine (also referred to as Newar cuisine) is a subset of Nepalese cuisine that has developed over centuries among the Newars of Kathmandu (Kathmandu is called Yen in Nepal Bhasa) in Nepal.[1] Newa cuisine is the most celebrated food variety in the country that consists of over 200 dishes. It is more elaborate than most Nepalese cuisines because the Kathmandu Valley has exceptionally fertile alluvial soil and enough wealthy households to make growing produce more profitable than cultivating rice and other staples.
Food is the integral part of Newar culture. Different kind of foods are prepared for different occasions, considering the climate and nutritional needs for body. Newars are renowned for their sumptuous feasting.[2] Dishes served during feasts and festivals have symbolic significance.
Lunch and dinner
Āmli achār, relish made of Himalayan hog plum
Meat dishes
- Choila (ground buffalo meat)
- Pālulā (buffalo meat and ginger curry)
- Senlāmu (raw ground buffalo liver seasoned with spices)
Vegetable dishes
- Tarkāri (vegetable curry)
- Wāunchā (green vegetables)
- Tukan:chā
- Palācha
- Shākechā
- Chōlechā
Soups
- Ken (lentil soup)
- Simi (beans)
- Mi (fenugreek)
- Aai ka (leftover rice after preparing rice beer)
- Choohon (tama in Nepali) (bamboo shoot)
Relishes
Lunch
A typical snack of beaten rice, vegetables, roasted meat and other sides
- Baji (beaten rice)
- Chatānmari (rice flour crepe)
- Chhusyā (parched wheat)
- Gophuki (puffed rice)
- Gwaramari (deep-fried dough)
- Hājā (steamed rice)
- Jākimari (rice flour pancake)
- Kani (popcorn)
- Kheyn wo (fried egg)
- Musyā (roasted soybean)
- Sukulā (dried meat)
- Wo (fried lentil cake)
- Bara (fried lentil cake with a hole like a donut)
Feast foods
Meat dishes
Sapu mhichā, leaf tripe bag stuffed with bone marrow
Lapte bhowe; Newa cuisine
- Dāyekālā (buffalo meat curry)
- Dugulā (goat meat curry)
- Heynlā (duck curry)
- Bandella (wild boar meat)
- Changrala (mountain goat meat)
- Khasilā (gelded goat meat)
- Nyā (fish curry)
- Sanya (small fish)
- Chohi (steamed buffalo blood)
- Janlā (marinated diced with skin raw meat)
- Kachilā (marinated raw minced buffalo meat)
- Khāyālā (chicken curry)
- Me (buffalo tongue boiled, sliced and fried)
- Pangra
- Nhyapu (brains boiled, sliced and fried)
- Nyāpukā (fried fish)
- Pukālā (fried meat intestine, e.g. liver, heart etc.)
- Sanyā-khunā (spicy jellied fish soup)
- Sapu mhichā (leaf tripe bag stuffed with bone marrow)[3]
- Swan pukā (goat lungs filled with batter and boiled, sliced and fried)[4]
- Takhā (jellied buffalo meat curry)
Vegetable dishes
- Buba kwā (beans curry)
- Chhon kwā (curry of bamboo shoots and potato)
- Kwāti (soup made of nine types of sprouted beans)
- Mee kwā (curry of fenugreek seeds)
- Pancha kwā (mixed vegetable curry of bamboo shoots, potato, dried mushroom, dried radish and blackeyed pea)
Soups
- Bullā or ka kwā (soup made of the dregs of rice beer, diced spleen and other meats, bone marrow and bone)
- Chhyāllā (soup made of shredded pickled radish and diced variety meats)
- Pāun kwā (sour soup of Himalayan hog plum)[5]
Festival foods
Image of a Newa cuisine "Samaybaji"
- Samaybaji (set of beaten rice, roasted meat, vegetables, cowpea, soybean and ginger)
- Syābaji (parched rice)
Meat dishes
- Chhoylā (either boiled or smoked, sliced and marinated buffalo meat)
- Ghalmal (mixed curry of diced lentil cake, green vegetables and leftover meat seasoned with Nepal pepper)
- Hāku Chhoylā (roasted, diced and marinated buffalo meat)
- Momochā (dumplings filled with minced buffalo or chicken meat)*
- Kunyā (smoked fish)
Vegetable dishes
- Chākuhi (boiled sweet potato)
- Hāku Musyā (roasted black soybean mixed with oil and salt)
- Lābhā (chopped garlic greens mixed with spices)
- Pālu (diced raw ginger)
Salads
Dhau (yogurt) in an earthen bowl
- Kaywu (soaked field pea and garden pea)
- Lain (sliced radish)
- Tusi (sliced cucumber)
- laaie (sliced radish )
Drinks
Anti (a type of vessel) liquor jar and bowl
- Aylā (liquor)
- Arak (rice beer)
- kaar-Thwon (brown beer)
- hyam-Thwon (red beer)
Utensils
Newars cook, store and serve food and beverages in containers and utensils made of gold, silver, copper, brass, iron, clay pottery, dried rice stalks, corn leaves and leaves of certain trees sewn together with toothpicks to make plates and bowls. Food is eaten with bare hands. It is customary to wash hands before and after a meal.
- Anti (alcohol jar)
- Bātā (basin)
- Chupi (knife)
- Dhampo (water pot)
- Hāsā (round winnowing tray)
- Karuwā (water jug)
- Kholā (bowl)
- Sali (small clay bowl)
- Somā (earthen wine pitcher)
