The Newar Cuisine is a unique type of cuisine. It consists of non-vegetarian and vegetarian items as well as alcoholic and non-alcoholic beverages. Mustard oil and a host of spices, such as cumin, sesame seeds, turmeric, garlic, ginger, methi, bayleaves, cloves, cinnamon, pepper, chili, mustard seeds, vinegar, etc. are used in cooking. The cuisine served in the festivals is considered as the best diet cuisine
. List of Newari Foods
Vegetarian
Baji (Beaten Rice)
Jaa (Boiled Rice)
Chataamari (rice flour crepe)
Baaraa (lentil based fried "donuts"; spicy and salty)
Waaunchha (greens)
Paauncha (sour berry soup)
Chasumicha (type of spinach)
Bhuti (black-eyed peas)
Dhau (yogurt)
Puri (flattened bread)
Kani (corn)
Musya (soybeans)
Alu achaar (spicy potato salad)
Wo (lentil based flattened cake; spicy and salty)
Kehn (boiled lentils)
Quanti (nine bean soup)
Guara Mari (Fried dough, similar to elephant ears)
Tushi Achar (Spicy cucumber salad)
Golbheda Achar (Spicy tomato salad)
Laba (fried garlic greens)
Phashi (pumpkin)
Chatamari
Kauli
Yo Mari
Kani (corn)
Musya (soybeans)
Alu achaar (spicy potato salad)
Wo (lentil based flattened cake; spicy and salty)
Kehn (boiled lentils)
Quanti (nine bean soup)
Guara Mari (Fried dough, similar to elephant ears)
Tushi Achar (Spicy cucumber salad)
Golbheda Achar (Spicy tomato salad)
Laba (fried garlic greens)
Phashi (pumpkin)
Chatamari
Kauli
Yo Mari
Tukancha (Very tasty green vegetable)
Palacha (Very tasty green vegetable)
Kakacha
Bhuti
Simpu
Kayegu (Soaked beans)
Nonvegetarian
The Newars are one of the rare ethnic groups of South Asia that eat water buffalo. The meat of water buffaloes is predominant in Newar Cuisine, but avoided by Pahari Hindus because of the similarity to beef, which is prohibited.
The Newars are one of the rare ethnic groups of South Asia that eat water buffalo. The meat of water buffaloes is predominant in Newar Cuisine, but avoided by Pahari Hindus because of the similarity to beef, which is prohibited.
Chwelaa (marinated and roasted meat)
Kachilaa (marinated raw minced meat)
Sanyaa (dried fish)
Khen (egg)
Sanyaakhuna (jellied fish soup)
Takhaa (jellied buffalo soup)
Dukula (goat meat)
Henyla (duck)
Khayula (chicken)
Ja(n)la
Momocha (potstickers,usually buffalo. There is also a sweet version made of solidified and sweetened cream )
So-laa (battered and fried goat lung)
Knyaa (fish)
Sapumhichha (liquid bone marrow encased in stomach lining)
Mee-kwa (fenugreek sprouts and small peas)
Nhyapu (brains, usually fried)
Meh(n) (boiled tongue, usually fried)
Cho-hi (steamed buffalo blood with marrow and spices)
Pukala ( fried meat )
Sukula ( dried meat,jerky )
Kwa Ghasa ( thick broth from leftover meats and vegetables;has a distinct smell and taste)
Alcohol and derivatives
Ayelaa (Hard liquor most commonly made out of rice. High alcohol content)
Thwon (Rice Beer; very sweet to sour in taste)
Hyangu Thwon (similar to red wine; light)
Kaa Thowon
Ayelaa (Hard liquor most commonly made out of rice. High alcohol content)
Thwon (Rice Beer; very sweet to sour in taste)
Hyangu Thwon (similar to red wine; light)
Kaa Thowon
Beverages and Soups
Na / La (water)
Duru (milk)
Ken ( Lentils; black, yellow and red)
Lai Kwa
Pau Kwa
Mee Kwa
Chhon (Spicy Bamboo soup)
Na / La (water)
Duru (milk)
Ken ( Lentils; black, yellow and red)
Lai Kwa
Pau Kwa
Mee Kwa
Chhon (Spicy Bamboo soup)
Sweets
Anarsaa
Ayantha-mari
Barfi
Jeri
Laddu
Lakhamari
Lalmohan
Maalpuwaa
Nimki
Rasbhari
Roth
Sel
Swaari
Haluwa
Puri
Pyara
Khajuri
Gundpakh
Yomari
Anarsaa
Ayantha-mari
Barfi
Jeri
Laddu
Lakhamari
Lalmohan
Maalpuwaa
Nimki
Rasbhari
Roth
Sel
Swaari
Haluwa
Puri
Pyara
Khajuri
Gundpakh
Yomari
