Newar cuisine

Newa cuisine/नेवा: नसा (also referred to as Newari cuisine) is a subset of Nepalese cuisine that has developed over centuries among the Newars of the Nepal Mandala region in Nepal. Newa cuisine 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 an integral part of the Newar culture. Dishes served during feasts and festivals have symbolic significance.

Newa cuisine is recognized as one of the oldest food cultures in South Asia. Daily meals in Newa cuisine are commonly referred to as "Jā Neu/जा नेउ" or "Newa Thali" (also known as "Newa Jā Bhu/जा भु"). These meals typically consist of Taichin rice, lentil soup, a variety of green vegetables, assorted vegetable dishes, and meat items, accompanied by pickles. Traditionally, he morning meal is known as "Jyaana/ज्या:न," the afternoon meal is called "Baji/ बजी," and the evening meal is referred to as "Beli/बेली."

Lunch and dinner

Jā (boiled rice)

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

Keń (lentil soup)

Simi (beans)

Mi (fenugreek)

Aaila (leftover rice after preparing rice beer)

Chwahon (tama in Nepali) (bamboo shoot)

Relishes

losa (relish)

Lunch

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)

anda fri (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

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)

Swan pukā (goat lungs filled with batter and boiled, sliced and fried)

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)

Festival foods

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

Kaywu (soaked field pea and garden pea)

Lain (sliced radish)

Tusi (sliced cucumber)

laaie (sliced radish )

Dessert

Dhau (yogurt)

Juju Dhau (yogurt/curd originated from Bhaktapur)

Marichari (may include anything sweet from soft milk based pastries to fried bread dipped in caramel)

Laakhamari (made from flour and sugar, cooked in hot oil)

Guulmari (made from flour and sugar, cooked in hot oil)

Baalbara

Yomari (made from chaku and floor and steamed like momo)

Anarsha

Ainthe-Mari

Khajuri

Roowth

Fini roti

Nimki

Lakshmimari

Swaari

Malpha

Jeeri

Gud-Paak

Chimti

Aiti Mari

Drinks

Aylā (liquor)

Arak (rice beer)

kaar-Thwon (brown beer)

hyāun-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.