Nepali Food Glossary

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)

English Translations of Nepali Food

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.  

NEPALI

ENGLISH

Ajwain Tymolseeds

Aduwa

Ginger

Amchoor

Mango powder

Ata

Wheat flour

Banda (Banda Govi)

Cabbage

Bakula

Fava Beans

Bhatmas

Soybeans

Bhanta

Eggplant, Brinjal,Aubergines

Besan

Gram flour

Besar Turmeric

Bhuteko Channa

Roasted gram

BodiBlack-eyed peas

Chana

Chick peas

Chana dal

Gram dal

Chyapi

Chives

Dal

Lentils

Dahi

Curds, Yoghourt

Dhania (leaves)

Coriander leaves, Cilantro, Chinese Parsley

Dhania (masala)

Coriander seeds

Farsi Pumpkin

Hing

Asafoetida

IlaichiCardamom (black)

Jau

Oats

Jeera

Cummin

Jwanu

Lovage

Kankro

Cucumber

Kari Pata

Curry leaves

Kesar

Saffron

Kathal

Raw jack fruit

Kalonji

Onion seeds

Kodo

Millet

KuriloAsparagus

Kuskus

Poppy seeds

Lwang

Cloves

Lasun

Garlic

Makai

Corn

Marich

Black Pepper

MasBlack Lentils

Masoor dal

Red gram

Maida

Flour

Moong dal

Green gram

Methi

Fenugreek

Methi sag

Fenugreek leaves

Makai

Corn

Moong

Whole green gram

Mula

Daikon Radish

Palungo

Spinach

Paneer

Paneer (or cottage cheese)

Parwal

Pointed gourd

Phapar

Buckwheat

Pindaula

Taro or Eddos

Pitho

Flour (All Purpose)

Pyaj

Onions

Pyaj (Hariyo)

Scallion

Ram Toriya

Okra (Lady’s Finger)

Rawa

Semolina, Cream of wheat

Rayo/Tori

Mustard

RotiFlat Bread

Sabudana

Dry ginger

SakharBrown Sugar

Salgam

Turnip

Simi

Green Beans

Saunf (sag)

Dill leaves

Saunf (masala)

Fennel

SukamelCardamom (green)

Tama

Bamboo Soda

Tej Paat

Bay Leaf

TilSesame seeds

Til ko Tel

Gingelly oil

Turai Sponge gourd

Tarul

Yam

Urrad Dhal

Black gram

  
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