Newari cuisine is appreciated for its quality, taste and palatability. Newar is the native ethnic group of Kathmandu valley of Nepal where it has originated from. This food has both delicious taste as well as cultural and tradition associated with Newar caste. Every meal looks like preparation of traditional cooking and often is ready for festivals or any other celebrations. Newar people are very lucky that they have managed to preserved their cooking culture, thus we find a variety of rich and satisfying foodstuffs. Exploring Newari cuisine is one of the interesting ways that involve good experience with Nepal’s enthusiastic culinary culture if you are interested in exploring Nepali cuisine. A closer look at seven Newari delicacies that are sure to please your palate is provided here.

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Samay Baji

A staple of many festivals and celebrations, Samay Baji is frequently regarded as the ultimate Newari treat. Black soybeans (bhatmas), boiled eggs, beaten rice (baji), wa, chatamari, chhwela, boiled beans, spinach, and a variety of sides topped with pickles, spices, and meat alternatives are all included in this unique platter of traditional food. It is actually the beaten rice that is the base and the formation of the dish making it represent the dish. Sesame seeds, meat, and a tart pickle made with mustard oil, garlic, and green chillies are some of the toppings that go well with it.

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Yomari

A sweet treat that represents the Newar community's culinary creativity is yogi. Rice flour is used to make Yomari (Yamari), which contains a sweet filling of either Khuwa or Chaku (molasses). Sankha shape of this dish is said to be fortunate and symbolises joy. There is a pleasant contrast in textures between the rich and flavourful interior and the soft, slightly chewy outer layer of Yomari. In the Newar community, it is included on special occasions. During the full moon of Thinlaa, the second month of Nepal Sambat, there is a festival called Yomari Punhi, where the Newars come together to celebrate the event by creating various sized and shaped Yomari.

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Lakhamari

Another Newar sweet delicacy is lakhamari, which is crunchy and hard to bite into but melts in your tongue like clouds and leaves a sweet aftertaste. The dough for lakhamari is prepared and given various shapes using rice flour, butter, and sugar. Then they are deep fried, then they are coated with sugar syrup. Often available in the Kathmandu Valley's markets, this hard yet crispy sweet dish is good as a snack. Lakhamari is popular food item served during social events including festive seasons and family reunion.

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Takha (Nyakhuna)

One of the Newar specialities that is not as well-liked outside of the Newar community yet is enjoyed by many Newars is takha, also known as nyakhuna. This dish actually belongs to the category of meat jelly where raw soup mostly of beef is coagulated. Takha involves boiling buffalo meat with spices to make it thicker while leaving some water in it. It is then left in the refrigerator for the entire night to coagulate, creating a dish that resembles jelly. Although the coagulating agent is different, the most common one is "Jhamsi," which is a mixture of "mosambi" and lemon. The only difference between Takha and Nyakhuna is the soup. Takha's meat is buffalo meat, while Nyakhuna's soup has small dried fish.

Wa (Wo)

In the Newar community, wa is one of the most basic yet nutritious food. Also known as a lentil patty, it is primarily composed of lentils, such as "mugh beans" or "musur." Mugh or musur is minced, mixed with a small amount of water and seasonings like ginger juice and garlic, and then quickly fried. Furthermore, there are variants such as "khen wa (egg wa)" and "laa wa (meat wa)" in which the batter is prepared by combining eggs and meat.

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Chatamari

A traditional Newari meal called chatamari looks like a thin pizza or rice crepe. Its main ingredient is rice flour batter, which is then spread out and topped with different additions, usually eggs, spices, and ground meat. The toppings offer a delightful flavour contrast, and the combination of crispy rims and a chewy inside creates a pleasant texture. Its widespread use as a snack or as street food has increased its appeal across the area. The Kathmandu Valley's various regions may each have their own take on chatamari, resulting in a varied cuisine that suits regional preferences.

Image Credit: Wikimedia Commons

Chhwela

One of the most delicious and well-liked Newari cuisines is chhwela. It is typically served with beaten rice and is made with spicy roasted buffalo meat. Everybody has a different recipe for chhoila. But the main method is to roast the buffalo meat until the top is charred, let it cool, then mix it with some spices and let it marinate for a while. It is a spicy dish that pairs nicely with Ayla and Samay baji.

The food of the Newari people is a tapestry of flavours, customs, and social ties. Savouring these foods not only pleases your taste buds but also gives you a better understanding of the culture that influenced them. Discovering Newari cuisine offers an incredible trip into the core of Nepal's culinary tradition, regardless of your level of experience with food or your level of curiosity as a tourist.