Festivals include happy times, celebrations, and gatherings of loved ones. The appropriate meal, though, makes celebrations much more memorable. Do you know a lot of Nepali culinary staples are only consumed on rare occasions? Of course, there are no restrictions on when you can eat them, but the pleasure of sharing these Nepali delicacies with friends and family on special occasions is much more unforgettable. Consequently, the following list of foods that are consumed during specific festivals around Nepal.
Wo on Sithi Nakha
Just prior to the monsoon, Sithi Nakha is observed. This celebration, also known as Kumar Shashthi, ushers in the monsoon season and concludes the festival season. In Kathmandu, members of the Newa community observe the day by feasting on wo, a delicacy that resembles flat bread and is made of lentils. Although they are frequently "mismarketed" as bara, wo and bara are two distinct cuisines.
It depends on the cook whether the lentils in this Nepalese dish are mixed with eggs, meat, or vegetables, or whether they are the only ingredient. When served with pickles, beef gravy, or spicy sides, wo tastes even better. They may also be consumed as appetisers or snacks.
Dahi chiura on Asar 15
The 15th day of Asar, also known as Asar 15, is observed as Ropain Diwas or Dhan Diwas (National Rice Plantation Day or National Paddy Day). It has been observed for generations as an agricultural celebration where men and women celebrate shared objectives and every day pleasures of their farming existence. The farmers don their traditional attire for the performance of the fanfare. Additionally, they consume dahi chiura, a common dish in many tribes, including the Newa community, that is made with curd (fermented milk) and baji (beaten rice). Nepalis like dahi chiura on other occasions as well.
Kheer on Shrawan 15
According to the Nepali calendar, a day designated as Kheer Khane Din, or a day for eating rice pudding, falls on the fifteenth day of the Nepali month of Shrawan. Kheer is prepared on this day and offered to the gods before the family members indulge in this sweet treat. Since it is regarded as a sacred and pure dish, this Nepali food is frequently made during religious ceremonies and festivities. Kheer is really tasty, and making it is not difficult at all. You need ghee, sugar, milk, taichin rice, optional almonds, and saffron.
Kwati on Kwati Punhi
Nepali s celebrate Janaipurnima or Gunlaa Punhi on the Shrawan full moon day. Because people consume kwati on this day, it is also known as Kwati Punhi. Kwati is a spicy soup made with nine beans: soy beans (bhatmas), red kidney beans (rajma), mung beans (mung), fava beans (bakulla), chickpeas/whole grammes (chana), black-eyed peas (body), field peas (kerau), and white beans (seto simi). On Janaipurnima, people around enjoy this unique Nepali cuisine item. Farmers use kwati to refresh themselves after working in the rice fields since it has so many health advantages.
Samay baji on Indra Jatra
A typical Newa khaja setup that first gained popularity in antiquity is called the samay baji. The majority of the time, the community enjoys it during holidays and festivals, the most popular of which is Indra Jatra. Chhoila, aaloo tama, aaloo achar, anda, as well as aila, are all included in a delectable samay baji set in addition to chiura (beaten rice, or baji). The farming inhabitants of the Newa village loved this Nepali cuisine item in particular. These days, people of all ages, races, and socioeconomic backgrounds like this. The treat is well-liked for more reasons than only its flavour; it also has certain health advantages. It is thought to encourage longevity, riches, health, and good fortune.
Khasiko masu on Dashain
Dashain is a time for celebration, family, and cuisine. However, most Nepalis look forward to eating khasiko masu (goat flesh) during Dashain. Since it is the biggest holiday in Nepal, there are undoubtedly numerous feasts and a wide variety of food. The kind of feast that people partake in may also vary depending on the social and economic level of the families. Khasiko Masu, however, is something unique and will always evoke fond memories.
Sel roti on Tihar
The majority of Nepalis adore this traditional dish, which is essential at Hindu celebrations such as Dashain, Tihar, Teej, weddings, bratabandhas, and others. Sel roti, a Nepalese doughnut with a distinctive shape, is formed from rice flour or rice granules and deep-fried in ghee or oil. Sel roti is not only prepared and consumed in Nepal; many Nepali-speaking groups also reside in Sikkim, Darjeeling, and, more recently, wherever there are Nepalis and Nepali eateries.
Bagiya on Tihar
The Tharu community in Nepal observes this Tihar holiday in a unique manner from other Hindu communities. By playing hukke-hukka, the neighbourhood greets Laxmi, the goddess of wealth. The following morning, folks begin producing bagiya at home using rice flour. The Tharus' speciality in Nepali cuisine is bagiya. They artistically make it into various shapes. They give bagiya various shapes and call them khajan chirai, sakhari-bakhari, and other names according on the social conventions, lifestyle, and location.
Phini (Fini) roti on Tihar
A crispy, multi-layered bread cooked especially for the Tihar celebration is known as fini roti or phini roti. A unique combination of flour, ghee, and salt is used. During this festival, the goddess Laxmi is offered it. Additionally, this Nepali dish is prepared at weddings, Dashain, and Maghe Sankranti.
Thekuwa on Chhath
A staple of Nepali cuisine, thekuwa is especially well-liked during the Chhath celebration. During Chhath puja, thekuwa is served to the sun deity and Shashthi Chatiya Maiya before being consumed by the worshippers as prasad. The worshippers who fast throughout the festival typically cook this delectable meal. Additionally, thekuwa has long been consumed as a snack in various regions of India and Nepal. Wheat flour, sugar, jaggery, raisins, or other dry fruits are the main ingredients.
Yomari on Yomari Punhi
The Newa community celebrates Yomari Punhi on the full moon day of Thinlaa (the second month of Nepal Sambat), also known as Marga Shukla Purnima. To honour this day, homes typically make yomaris in a variety of sizes and shapes. Additionally, Jyapu Diwas and Dhanya Purnima are observed on this day. The Kirant community, meanwhile, observes it as Udhauli. It is customary for people to offer this Nepali food item to the gods and goddesses as a token of appreciation for the bountiful crop. Yomaris are known for their distinctive shapes, which are supposed to resemble figs.
Ghya chaku on Maghe Sankranti
Every year on the first day of the Nepalese month of Magh, Makar Sankranti is observed. The day is also observed by members of the Newa community as Ghya Chaku Sanhu. Ghee (clarified butter) and chaku (a sweet taffy), which are thought to be helpful for body heat, are eaten to commemorate the occasion. On this day, you can also have yams, sweet potatoes, fried fish, and black and white sesame balls, which are all Nepali delicacies.
Bhakka on Maghi
Bakka is a light, steamed cake made with rice flour. It is a typical Nepali dish that is well-liked by the Rajbanshi ethnic group in eastern Nepal. The rice flour version made with recently harvested rice has a hint of sweetness. Bhakka is often consumed with freshly made tomato pickles for breakfast or as a snack. It is typically consumed in Kathmandu during the Maghi celebration.