Of all the Nepalese people, the Newars celebrate the greatest number of festivities and feasts. They are known for a immense variety of cuisines they prepare in many occasions. Newar food can be divided into two main types.
1.Daily foods– Jyona (Lunch), Beli (Dinner). 2.Bhoye– Banquet having a number of dishes with systematic arrangement in order.
The Meat Dishes of the Newars are as follows-
Appetizers/Snacks Chatanmari-It is something like what you call pizza. It is prepared from rice flour with minced meat or egging topping or also can be prepared plainly. It is mainly eaten in Digu Puja. Wo-A flat cake of mashed lentils with or without egg/minced meat topping. Samay Baji– A ritual set of five dishes representing Pancha Tatwa. It constitutes Baji, Samay (flattened rice), chhoyla (roasted meat), sanya (smoked fish), palu (sliced ginger) and aila (wine). Chhoyla– Spicy meat, ether roasted or boiled known as haku chhoyla or mana chhoyla. It is generally served with flattened rice and homemade wine. Sukula– Dried meat diced and spiced. Tahkha– A jelly-like meat.
Meat Dishes Jyona/beli-Boiled rice. Usually these words stand for a set of rice, and curries. Ken– Lentil soup served with rice. Wauncha– Green vegetables, especially mustard/spinach in feasts. Boobah– Bean curry. La– Meat curries, various verities : Pukala (fried), Gorma (white jellied meat), Dayakala (curried meat), for instance.
Relishes Sanan– Pickle, usually hot. Sanya khuna/ Nya khuna– Jellied fish soup. Paun kwa– Sour soup made from hog plum.
Dessert Juju dhau– Yogurt of high quality.
Sweets Pachinta mari– Sweet made of wheat flour and sugar, a must in Pastah Bhoye (high class wedding feast) which is taken away to home.
Drinks Thon– White beer, made of fermented rice. It too has some types : hyaun thon (red one), taku thon (thick one) etc. Aila– Colorless homemade liquor.
Pastah Bhoe (High Class Wedding Feast) Menu
1. Baji – Flattened rice 2. Della – Meat, placed on the top of baji 3. Tahkha – Jelly meat 4. Chhakoola – A peace of meat in curry 5. Wauncha (Tukan) – Green vegetable (mustard) 6. Bhuti – White beans 7. Phasi – Pumpkin curry 8. Dayekala – Meat in curry 9. Dugula – Mutton 10. Hayenla – Meat curry with a lot of ginger 11. Gorma – White jellied meat 12. Lainsoo – Curry made from dried radish 13. Simpu – Bean curry 14. Tahkugu Pukala – Big slice of fried meat 15. Cheekugu Pukala – small pieces of fried meat 16. Pahmaya – Curry made from green pulses 17. Hamoh Kwa – Sesame seed curry 18. Chhon Kwa – Bamboo shoot soup 19. Dhau – Yoghurt 20. Sakhah – Brown sugar to accompany dhau 21. Sisabusa – Raw radish, raw peas and fresh fruit pieces 22. Aila – Homemade liquor 23. Pachinta mari – Sweet (taken away home)
The translations of the Nepalese ingredient names are given on the right column, to help you to find the right Nepalese ingredient for the Nepalese recipes. It may also serve as reference tool for non- Nepalese speakers.
Banda (Banda Govi)
Coriander leaves, Cilantro, Chinese Parsley
Raw jack fruit
Whole green gram
Paneer (or cottage cheese)
Taro or Eddos
Flour (All Purpose)
Okra (Lady’s Finger)
Semolina, Cream of wheat
Til ko Tel
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