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Newar cuisine

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Newa cuisine (also referred to as Newar or Newari cuisine) is a subset of Nepalese cuisine that has developed over centuries among the Newars of Kathmandu (Yen in Nepal Bhasa), Nepal. 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 Newari 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.[1] 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

  • Chunlā (ground buffalo meat)
  • Pālulā (buffalo meat and ginger curry)
  • Senlāmu (raw ground buffalo liver seasoned with spices)

Vegetable dishes

  • Tarkāri (vegetable curry)
  • Wāunchā (green vegetables)
  • Tukan:chā
  • Palācha
  • Shākechā
  • Chōlechā

Soups

  • Ken (lentil soup)
  • Simi (Beans)
  • Mi (Fenugreek )
  • Aai Ka (Remaining rice after preparing rice beer)
  • Choohon (Tama in Nepali) (bamboo shoot)

Relishes

  • Achār (relish)

Snacks

A typical snack of beaten rice, vegetables, roasted meat and other sides
  • Baji (beaten rice)
  • Chatānmari (rice flour crepe)
  • Chhusyā (parched wheat)
  • Gophuki (puffed rice)
  • Gwārāmari (deep fried dough)
  • Hājā (Steamed rice)
  • Jākimari (rice flour pancake)
  • Kani (popcorn)
  • Kheyn Wo (fried egg)
  • Musyā (roasted soybean)
  • Sukulā (dried meat)
  • Wo (fried lentil cake)

Feast foods

Meat dishes

Sapu Mhichā, leaf tripe bag stuffed with bone marrow
  • Chohi (steamed buffalo blood)
  • Dāyekālā (buffalo meat curry)
  • Dugulā (goat meat curry)
  • Heynlā (duck curry)
  • Janlā (marinated diced with skin raw meat)
  • Kachilā (marinated raw minced buffalo meat)
  • Khasilā (gelding goat meat)
  • Khāyālā (chicken curry)
  • Me (buffalo tongue boiled, sliced and fried)
  • Nhyapu (brains boiled, sliced and fried)
  • Nyā (fish curry)
  • Nyāpukā (fried fish)
  • Pukālā (fried meat ampestine,liver,heart etc.)
  • Sanyā-khunā (spicy jellied fish soup)
  • Sapu Mhichā (leaf tripe bag stuffed with bone marrow)[2]
  • Swan Pukā (goat lungs filled with batter and boiled, sliced and fried)[3]
  • Takhā (jellied buffalo meat curry)

Vegetable dishes

Kwati mixed beans soup
  • Buba Kwā (beans curry)
  • Chhon Kwā (curry of bamboo shoots and potato)
  • Kwāti (soup made of nine types of sprouted beans)
  • Mee Kwā (curry of fenugreek seeds)
  • Pancha Kwā (mixed vegetable curry of bamboo shoots, potato, dried mushroom, dried radish and blackeyed pea)

Soups

  • Bullā or Ka Kwā (soup made of the dregs of rice beer, diced spleen and other meats, bone marrow and bone)
  • Chhyāllā (soup made of shredded pickled radish and diced variety meats)
  • Pāun Kwā (sour soup of Himalayan hog plum)[4]

Festival foods

Image of a Newa cuisine "Samaybaji"
  • Samaybaji (set of beaten rice, roasted meat, vegetables, cowpea, soybean and ginger)
  • Syābaji (parched rice)

Meat dishes

A plate of momo
  • Chhoylā (boiled, sliced and marinated buffalo meat)
  • Ghalmal (mixed curry of diced lentil cake, green vegetables and leftover meat seasoned with Nepal pepper)
  • Hāku Chhoylā (roasted, diced and marinated buffalo meat)
  • Momochā (dumplings filled with minced buffalo meat)
  • Kunyā (smoked fish)

Vegetable dishes

  • Chākuhi (boiled sweet potato)
  • Hāku Musyā (roasted black soybean mixed with oil and salt)
  • Lābhā (chopped garlic greens mixed with spices)
  • Pālu (diced raw ginger)

Salads

Dhau, yogurt in an earthen bowl
  • Kaywu (soaked field pea and garden pea)
  • Lain (sliced Radish)
  • Tusi (sliced Cucumber )

Dessert

  • Dhau (yogurt)
  • Mari (sweetmeat)

Drinks

Anti liquor jar and bowl

Utensils

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.

  • Anti (alcohol jar)
  • Bātā (basin)
  • Chupi (knife)
  • Dhampo (water pot)
  • Hāsā (round winnowing tray)
  • Karuwā (water jug)
  • Kholā (bowl)
  • Sali (small clay bowl)
  • Somā (earthen wine pitcher)

See also

References

  1. ^ "On the Importance of Food". Retrieved 30 July 2014.
  2. ^ Vaidya, Tulasī Rāma; Mānandhara, Triratna; Joshi, Shankar Lal (1993). Social History of Nepal. Anmol Publications. p. 168. ISBN 9788170417996.
  3. ^ Lonely Planet Nepal. Lonely Planet. 2012. ISBN 9781743213148. Retrieved 27 July 2014.
  4. ^ Tuladhar, Kamal (2003). English-Nepal Bhasa Dictionary. Kathmandu: J.R. Tuladhar. ISBN 9789993354437.
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