Newar people are the indigenous inhabitants of Kathmandu Valley. They are Nepal’s most culturally rich and historically significant community. Newari food is a cornerstone of their identity and is celebrated for its bold flavors and diverse ingredients. Their cuisine is rooted in centuries-old traditions, showing Newars’ deep connection with their land and rituals. Each dish carries significance, often linked to festivals, family gatherings, and ceremonial events. Their cuisine is not just about taste, it is a celebration of culture, tradition, and heritage. It expresses love for good food, whether sweet yomari, spicy choila, or tangy Aalu tama.

Are you a local trying to rediscover your cultural treasures? Or are you a traveler exploring the cultures of Nepal? We have something for you. Here is a list of 15 must-try Newari foods that will help you understand the authentic taste of Nepal.

Yomari

Yomari is a sweet delight and a beloved delicacy of Newari cuisine. It is well known for its unique shape, soft texture, and delightful fillings. The word “Yomari” is derived from the Newari words “yo” meaning “to like” and “Mari” meaning “bread.” It is a dumpling made out of rice flour dough. The dough is shaped like a fish and has a filling, typically made of chaku and khuwa. Chaku is a filling made of jaggery and ghee, melted together into a rich molasses-like syrup. It is often mixed with sesame seeds and grated coconut. Khuwa, on the other hand, is a sweetened milk solid. It can be a good alternative for people looking for lighter milky sweetness.

Yomari is steamed and typically prepared and enjoyed during the Newari festival of “Yomari Punhi.” This festival marks the end of the rice harvest. Yomari is offered to the gods as a gesture of gratitude.

Wo

Wo is a lentil pancake made from black gram split (Urad Dal) or yellow split mung (Moong Dal). Newars make it by soaking the lentils overnight, then grinding them to make a smooth batter. It is then seasoned with salt and garlic ginger paste. The cook pours the batter into a greased pan. It forms small and round pancakes. These pancakes are crunchy on the outside and soft on the inside. For the variation, the cook will crack an egg on top of the batter or add minced buffalo meat.

This simple and nutritious dish is important to Newari celebrations, feasts, and rituals. It is prepared at festivals like “Sithi Nakha” and for happy occasions like birthdays and weddings.

Samay Baji

Samay Baji is not a single dish, it is a platter of a variety of Newari food. The key components of this platter are Baji (beaten rice), Choila (spicy grilled buffalo meat), Aalu Tama (curry made of potatoes and bamboo shoots with different spices), hard-boiled egg, Bhatmas (fried black soybeans), chopped garlic and ginger, bhuti (boiled soybeans), achar (pickles), Saag (stir-fried leafy vegetable), Wo (lentil pancake) and Aalu wala (spicy potato salad). It is often enjoyed with alcohol like thwon (rice beer) or aila (Nepalese distilled liquor). Samay Baji is a ritualistic dish served during “Indra Jatra”.

Choila

Choila is a traditional Newari food typically made from grilled buffalo meat. It is seasoned with ginger, garlic, turmeric, fenugreek seeds, dried red chili, green garlic, and mustard oil. It is often served with Baji (beaten rice). This combination makes it a staple food in Newar festivals, family gatherings, and cultural feasts. Traditionally made with buffalo meat, it is also commonly prepared with chicken or duck.

Sapu Mhicha

Sapu mhicha is a unique traditional Newari food with a rich flavor. This dish is made from buffalo leaf tripe (the stomach lining) stuffed with bone marrow. The tripe is cleaned carefully. It is then shaped into a small pouch. The bone marrow fills the pouch before it is tied tightly to seal the filling. It is then boiled and fried and served as a festive meal. It is a must-try dish for anyone interested in exploring authentic Newari food.

Chatamari

Chatamari also popularly known as “Newari Pizza” is a beloved dish of the Newari community. It is a thin rice flour crepe that serves as a base for various toppings. The toppings include ingredients like eggs, buffalo or chicken minced meat, and a combination of vegetables and spices. It is cooked in a hot pan without flipping, allowing the toppings to cook directly from the surface. It is eaten during “Sithi Nakha” and other special occasion.

Aalu Tama

Aalu tama is also known as Chhon Kwa in the Newar language. It is a Newari food made with potatoes and bamboo shoots. It is cooked in a curry base often with a tangy twist because of the naturally fermented bamboo shoots. This dish is typically served as a side dish in the “Samay Baji” set. It is a must-try for anyone trying Nepalese cuisine. 

Thwon (Nepali Rice Beer)

Thwon is a type of rice beer that is brewed using steamed rice and a natural fermenting agent called marcha. It is served in different varieties, like plain white thwon, which is sweet and mild. Another is red thwon which has a stronger alcohol content. This rice beer is served during festivals and social gatherings. It has a unique flavor profile that embodies the rich heritage of Newar community.

Kachila

Kachila is the Newari term for raw meat. While the word itself denotes “raw meat”, it is a dish prepared with fresh minced buffalo meat, seasoned with spices. Fenugreek seeds are tempered in hot oil until black pored over the seasoned over the meat. It is usually served along baji, alcohol or sometimes standalone snacks.

Juju Dhau

Juju Dhau, also known as the “King of Yogurt,” is a rich and creamy yogurt. It is flavorful and originates from the Newar community in the Bhaktapur district of Nepal. It is a beloved dessert and holds a special place in Nepalese culture, especially during festivals, ceremonies, and celebrations. It tastes very different from regular yogurt as it uses buffalo milk which has a high fat content. It is usually served as a sweet treat, enjoyed at the end of the meal. 

Bhuttan

Bhuttan is a popular Newari delicacy made from goat organs like the liver, lungs, heart, kidney, and intestines. It is stir-fried with a blend of traditional spices. The dish is cooked until the pieces are crispy and flavorful. This side dish is served as a snack alongside baji (beaten rice) and aila (homemade Newar alcohol).

Pau Kwa

Pau kwa is a traditional Newari delicacy made from lapsi (Nepalese hog plum). It is a spicy and tangy soup made from hog plum. This dish is served during Newar feasts. It is a unique dish that shows the vibrant flavor of Newar cuisine. If you want to know the recipe for how to prepare this dish, here is the link.

Sanyakhuna

Sanyakhuna is a flavorful and spiced jelly-like dish made with fish. “Sanya” translates to “dried fish,” while “khuna” translates to “broth.” It is a unique and flavorful Newari dish which holds a special place in Newari cuisine. Traditionally, Sanyakhuna is made by simmering buffalo skin, bones, or meat with spices to create a gelatinous broth. However, modern variations also use chicken or goat skin with bones for a similar taste and texture. Once prepared, the broth is allowed to cool and set into a jelly, which is then served cold.

Takha

Takha is another popular Newari delicacy known for its jelly-like structure. This dish is prepared using buffalo meat and bones, flavored with a mix of spices. The winter temperature helps the dish set naturally, making it firm and jelly-like. Once set, it is then served during the Newar feasts.

Lakhamari

Lakhamari is a sweet Newari food known for its crispy nature. It is made from flour, ghee, and sugar. The dough is fried until brown, resulting in a crunchy texture that is both sweet and savory. This is often served as a snack and an important part of special occasions like wedding. This special pastry is celebrated by every generation making it a must-try Nepalese dish.

Conclusion

Newar cuisine offers a unique and rich tapestry of flavors that reflects the tradition and culture of the Newar community. One of the main beliefs of Newari cuisine is the importance of not wasting food. They take pride in utilizing every ingredient to the fullest. From the distinctive preparation of sapu mhicha to the crispy lakhamari and the flavorful sanyakhuna, Newari cuisine is rooted in a deep respect for ingredients and a focus on resourcefulness.