Newari cuisine is a distinct and flavorful cuisine that originated in the Kathmandu Valley of Nepal. It is considered to be one of the oldest and most sophisticated culinary traditions in Nepal, with a history that dates back more than 2,000 years. Newari food is characterized by its rich and complex flavors, which are created using a unique blend of spices and herbs. Many of the dishes are prepared using traditional techniques, such as clay ovens, wood-fired stoves, and stone grinders, which add to their distinctive taste and texture. So, Newari cuisine is a rich and diverse culinary tradition that is an integral part of Nepali culture. Newari food is a unique blend of spices and herbs, traditional techniques, and distinct flavors making it a must-try for anyone interested in exploring the flavors of Nepal, especially in Kathmandu Valley.
In this blog, I have prepared a list of some popular Newari food that you can try.
Some Popular Newari Dishes
1. Yomari
Yomari or Yamari is a sweet dumpling made from rice flour dough and filled with a mixture of molasses or Khuwa or Chaku (a type of Nepali sweetener made from boiled sugarcane juice) and sesame seeds or coconut. The dumplings are shaped like a fish or a cone, with a pointed end and a rounded base. They are then steamed or boiled in water and served hot.
Yomari is typically prepared during the festival of Yomari Punhi. Yomari Punhi is a Newari festival celebrated on the full moon day of the Nepali month of Mangsir, which usually falls in November or December. Yamari is the main dish of the festival. The festival is celebrated with great enthusiasm in the Newar communities of Nepal, especially in the Kathmandu Valley. People prepare Yomari at home or buy them from local vendors. They offer Yomari to the deities and also share them with family, friends, and neighbors. If you have the opportunity to try Yomari, do not hesitate to taste its unique and delectable taste.
2. Choila
Choila or Chhoyela is a popular Newari dish that is made with grilled and marinated meat, usually buffalo, mutton, or chicken. It is a spicy and flavorful dish that is enjoyed by many in Nepal and beyond. Choila is a delicious and spicy dish that is a staple of Newari cuisine. Its unique blend of spices and ingredients, and its popularity among food lovers make it a dish that is worth trying. Whether you are in Nepal or abroad, be sure to try Choila and experience the rich flavors of Newari cuisine.
Ingredients and Preparation:
The main ingredient of Choila is meat, which is usually buffalo or chicken. The meat is first boiled and then grilled over an open flame, giving it a smoky flavor. Once the meat is grilled, it is cut into small pieces and mixed with a spice blend made of cumin, coriander, ginger, garlic, and chili powder. This spice blend gives Choila its distinctive flavor and aroma.
In addition to the meat and spices, Choila also includes other ingredients such as onions, tomatoes, and green chilies. These ingredients are mixed with meat and spices to create a delicious and spicy dish. The dish is usually served cold or at room temperature and is often accompanied by beaten rice (chire), which helps to balance out the spiciness of the dish.
3. Chatamari
Chatamari is a traditional Newari food that is similar to a crepe or pancake. It is made with rice flour and is typically topped with minced meat, vegetables, or egg. It is typically served during festivals and special occasions, such as weddings and birthdays.
Ingredients and Preparation:
The main ingredient of Chatamari is rice flour, which is mixed with water to form a batter. The batter is then spread out thinly on a hot pan and cooked like a crepe or pancake. Once the base is cooked, the toppings are added on top. The most common toppings are minced meat(Keema), vegetables, or egg. The meat is usually marinated in a blend of spices before being added to the Chatamari.
The spice blend used in Chatamari includes cumin, coriander, turmeric, and chili powder. These spices give the dish a distinctive flavor and aroma. The vegetables used in Chatamari can include onions, tomatoes, and green chilies. Once the toppings are added, the Chatamari is cooked until the toppings are fully cooked and the base is crispy on the bottom.
4. Kwati
Kwati is a traditional Nepali soup that is made from a combination of nine different types of beans, soaked and then slow-cooked to create a nutritious and flavorful dish. Kwati is also a highly nutritious dish. The combination of different beans provides a rich source of protein, fiber, and other essential nutrients. It is often considered to be a comfort food, particularly during the cold winter months.
Ingredients and Preparation:
The main ingredient of Kwati is a combination of nine different types of beans, which are soaked overnight and then slow-cooked with a blend of spices. The nine types of beans used in Kwati are black gram, green gram, kidney bean, soybean, chickpea, field pea, black-eyed pea, cowpea, and rice bean. Each bean adds a unique flavor and texture to the dish. The spices used in Kwati can vary depending on the region and personal preference. Common spices include cumin, coriander, ginger, garlic, and chili powder. Once the beans are cooked, the soup is garnished with chopped onions and tomatoes.
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