Newari Cuisine is a special kind of cuisine that consists of non-vegetarian and vegetarian items as well as alcoholic and non-alcoholic beverages. They are trendy not only among Newars but also non-Newars and tourists. Newari foods can be easily found also in every restaurant in Nepal from streets to five-star hotels.
In Newar culture, food has always been a vital factor and when it comes to Newari foods, they strongly hold the taste of ancient Newar culture which holds a history as old as the Kathmandu valley itself.
Bhoj or the Feast is an integral part of the Newar culture, so every Newari ritual and festival is celebrated with "Bhoj."
The rich Newari heritage and their food culture have synonymous with prestige in Nepal.
The main items used to prepare Newari foods are mustard oil and a host of spices, such as cumin, sesame seeds, turmeric, garlic, ginger, fenugreek, bay leaves, cloves, cinnamon, pepper, chili, mustard seeds, vinegar, more.
List of Newari Foods
Vegetarian Items
- Baji (Beaten Rice)
- Jaa (Boiled Rice)
- Chataamari (rice flour crepe)
- Baaraa (lentil based fried "donuts"; spicy and salty)
- Waaunchha (greens)
- Pau Kwa (sour berry soup)
- Chasumicha (type of spinach)
- Bhuti (black-eyed peas)
- Dhau (yogurt)
- Puri (flattened bread)
- Kani (corn)
- Musya (soybeans)
- Alu achaar (spicy potato salad)
- Wo (lentil based flattened cake; spicy and salty)
- Kehn (boiled lentils)
- Quanti (nine bean soup)
- Guaramari (Fried dough, similar to elephant ears)
- Tushi Achar (Spicy cucumber salad)
- Golbheda Achar (Spicy tomato salad)
- Laba (fried garlic greens)
- Phashi (pumpkin)
- Chatamari
- Kauli
- Yomari
- Tukancha (A very tasty green vegetable)
- Palacha (A very tasty green vegetable)
- Kakacha
- Bhuti
- Simpu
- Kayegu (Soaked beans)
Non-vegetarian Items
- Choila (marinated and roasted meat)
- Kachilaa (marinated raw minced meat)
- Sanyaa (dried fish)
- Khen (egg)
- Sanyaakhuna (jellied fish soup)
- Takhaa (jellied buffalo soup)
- Dukula (goat meat)
- Henyla (duck)
- Khayula (chicken)
- Momocha (dumplings, usually buffalo)
- So-laa (battered and fried goat lung)
- Knyaa (fish)
- Sapumhichha (liquid bone marrow encased in the stomach lining)
- Mee-kwa (fenugreek sprouts and small peas)
- Nhyapu (brains, usually fried)
- Meh(n) (boiled tongue, usually fried)
- Cho-hi (steamed buffalo blood with marrow and spices)
- Pukala (fried meat )
- Sukula (dried meat, jerky )
- Kwa Ghasa ( thick broth from leftover meats and vegetables has a distinct smell and taste)
- Ayelaa (Hard liquor most commonly made out of rice. High alcohol content)
- Thwon (Rice Beer)
- Hyangu Thwon (similar to red wine; light)
- Kaa Thowon
Beverages and Soups
- La (water)
- Duru (milk)
- Ken (Lentils; black, yellow, and red)
- Lai Kwa
- Pau Kwa
- Mee Kwa
- Chhon (Spicy Bamboo soup)
Sweets
- Anarasaa
- Ayantha-mari
- Barfi
- Jeri
- Laddu
- Lakhamari
- Lalmohan
- Maalpuwaa
- Nimki
- Rasbhari
- Roth
- Sel
- Swaari
- Haluwa
- Puri
- Pyara
- Khajuri
- Gundpakh
- Yomari
Newari food served at festivals and other days is considered the best culinary cuisine and is loved by everyone who has a taste.
SHARING IS CARING!!!