Newa cuisine (also referred to as Newar cuisine) is a subset of
Nepalese cuisine that has developed over centuries among the
Newars of
Kathmandu (Kathmandu is called Yen in
Nepal Bhasa) in
Nepal.[1] Newa cuisine is the most celebrated food variety in the country that consists of over 200 dishes. It is more elaborate than most
Nepalese cuisines because the
Kathmandu Valley has exceptionally fertile
alluvial soil and enough wealthy households to make
growing produce more profitable than cultivating rice and other staples.
Food is the integral part of Newar culture. Different kind of foods are prepared for different occasions, considering the climate and nutritional needs for body. Newars are renowned for their sumptuous feasting.[2] Dishes served during feasts and festivals have symbolic significance.
Lunch and dinner
Āmli achār, relish made of Himalayan hog plum
Jā (boiled rice)
Meat dishes
Choila (ground buffalo meat)
Pālulā (buffalo meat and ginger curry)
Senlāmu (raw ground buffalo liver seasoned with spices)
Gwarcha; Newa cuisine
Vegetable dishes
Tarkāri (vegetable curry)
Wāunchā (green vegetables)
Tukan:chā
Palācha
Shākechā
Chōlechā
Soups
Ken (lentil soup)
Simi (beans)
Mi (fenugreek)
Aai ka (leftover rice after preparing rice beer)
Choohon (tama in Nepali) (bamboo shoot)
Relishes
losa (relish)
Lunch
A typical snack of beaten rice, vegetables, roasted meat and other sides
Newars cook, store and serve food and beverages in containers and utensils made of gold, silver, copper, brass, iron, clay pottery, dried rice stalks, corn leaves and leaves of certain trees sewn together with toothpicks to make plates and bowls. Food is eaten with bare hands. It is customary to wash hands before and after a meal.
Newa cuisine (also referred to as Newar cuisine) is a subset of
Nepalese cuisine that has developed over centuries among the
Newars of
Kathmandu (Kathmandu is called Yen in
Nepal Bhasa) in
Nepal.[1] Newa cuisine is the most celebrated food variety in the country that consists of over 200 dishes. It is more elaborate than most
Nepalese cuisines because the
Kathmandu Valley has exceptionally fertile
alluvial soil and enough wealthy households to make
growing produce more profitable than cultivating rice and other staples.
Food is the integral part of Newar culture. Different kind of foods are prepared for different occasions, considering the climate and nutritional needs for body. Newars are renowned for their sumptuous feasting.[2] Dishes served during feasts and festivals have symbolic significance.
Lunch and dinner
Āmli achār, relish made of Himalayan hog plum
Jā (boiled rice)
Meat dishes
Choila (ground buffalo meat)
Pālulā (buffalo meat and ginger curry)
Senlāmu (raw ground buffalo liver seasoned with spices)
Gwarcha; Newa cuisine
Vegetable dishes
Tarkāri (vegetable curry)
Wāunchā (green vegetables)
Tukan:chā
Palācha
Shākechā
Chōlechā
Soups
Ken (lentil soup)
Simi (beans)
Mi (fenugreek)
Aai ka (leftover rice after preparing rice beer)
Choohon (tama in Nepali) (bamboo shoot)
Relishes
losa (relish)
Lunch
A typical snack of beaten rice, vegetables, roasted meat and other sides
Newars cook, store and serve food and beverages in containers and utensils made of gold, silver, copper, brass, iron, clay pottery, dried rice stalks, corn leaves and leaves of certain trees sewn together with toothpicks to make plates and bowls. Food is eaten with bare hands. It is customary to wash hands before and after a meal.