Nepal is a country with diversity and every ethnic group in the country has there own cuisines that are unique to them. The traditions they hold are also unique to the ethnic groups, But theres the ethnic group of Newars whose tradition cuisine go before the time period of the Malla dynasty. The traditions are followed till date, though some of the practices that weren’t good have been eradicated the traditions. The cuisine and taste this various dishes unique to only the ethnic group of Newars basically define the cuisine of Nepal. Though there are indeed various other cuisines within every ethnic group, Newars have a large variety of dishes as well as the spices they use are very unique to there use. Newars have a knack for tasty foods and Newars themselves cook up some of the best foods in Nepal.
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Here are some of the must try food items of Newars in Nepal.
Choila is basically a meat item, the meat is always of buffalo, and the meat is cut into long chunky pieces and then seared over the flame, the flame leaves a char on the meat as well as cooks the meat to perfection, the long chunky pieces of meat are then cut into bite size pieces then mixed with various spices such as , Salt, chilli powder, Cumin Powder( Jeera Powder), Fried Mustard oil, and there are other spices such as a few crushed cloves of garlic, and then garam masala is also added and then it is thoroughly mixed, the oil helps the spices to stick to the meat properly and then it is let to rest for a few minutes, so that the mixture of all the masala penetrates the meat and enhances its flavour even more, the dish is normally serve with beaten rice , some pickled potatoes, some radish pickle, and beans with a beverage of wine, or alcohol.
Also read: Local Dishes to try when you visit Nepal-Part 1
Kachii laa basically translate to raw meat, but just because it translates to that doesnt mean that the meat is raw, the meat is partially boiled , this dish is normally made of the skin of the buffalo meat, the seasoning is just a dash of mustard oil, salt, chilli powder, and Cumin powder and then it is thoroughly mixed. Recently,the dish has been revamped and a bit of garlic and ginger is also mixed, so that the pungent smell of meat doesnt come while eating this dish. This dish is a perfect side dish to have while drinking rice wine.
Tissya is basically the bone marrow and the nerves that connect the brain and the spine, this delicacy has a very mellow taste, it is first boiled, then fried in oil with various spices mixed to it, such as Garam Masala, Chilli flakes, Salt, Cumin Powder, turmeric powder and is thoroughly mixed and fried for 5-8 minutes , then served hot. This dish is normally taken as a snack , or sometimes as a dish to be served with alcohol.
Saphu Michaa is a delicacy if you like a bit of a fatty, mellow taste. This dish is made by putting bone marrow inside the skin of the buffalo and then frying it in oil with various mixture of spices. This dish is not easily found, but if you are lucky enough to taste this , you will feel the melty taste of the bone marrow and the various mixture of spices that amplify its taste and then bursts in your mouth , leaving you satisfied.
Thow is the newari name for rice wine, this wine can taste sweet as well as sour ,the sweeter the taste , the more prominent it is in making you get drunk. The wine is made by fermenting rice in a huge pot , then slowly , cooking it in hot water,and then straining it and then serving it in various social events, this beverage goes well with any of the dishes listed in this list.
Paunkwaa translates into sour beverage, or sour soup, this beverage is made mostly during gatherings of the family, the soup is made with boiling hog plum (Lapsi) then taking all of its inside and then cooking it into a broth with various mixture of spices, theres a tradition where even alcohol is mixed in the mixture, it is said to give the person who drinks it vigor and energy.
Chataamari is made from rice flour , this dish is basically like rotis , but the taste and texture varies as chataamaris sometimes have a bit of spices mixed to them , there are places where people stuff the chataamari with various meats, eggs, and vegetables as well, this gives Chatamaari a distinctive taste and then the flavour of the plain chataamari also get enhanced to a certain degree. A few places to eat such a dish is : Honacha in Patan, and a small Newari restro in Bhaktapur durbar square.
Baaraa and Woh:
Baaraa and woh are made by the puree made out of lentils, Black lentils to be precise, first of the lentils are soaked in water to soften over night and then the next morning they are made into a puree and then various spices are mixed into the puree, with a few cloves of garlic and a bit of ginger to give its flavor a bit more depth, then the puree is scooped with hand or a spatula to pour onto the pan with highly heated oil, to give the Baaraa and Woh more flavor, Just like to chataamari, they add some meat or vegetables, the places to get these are the same as to where to get the chataamari.
Yomari is one of the most liked and eaten delicacies of the newari community, the dish itself is considered as good luck ,and is always put as an offering to any god or goddesses, this holds even such belief, Yomari is believed to be able to cure coughs, colds and other such diseases and make the body stronger. Yomari is rice Flour made into a pouch and then filled with a mixture of various sweet item such as Coconut, raisins, nuts, and sometimes even meats as there are variations to even this dish, this dish holds alot of traditional belief, and is almost always eaten before the cold winter begins, theres a solo festival dedicated to Yomaris, called Yomari Punhi in Newari tradition, which happens before the beginning of the cold harsh winter.