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Newari Cuisine |
Newari Festivals |
| 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. |
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Vegetarian
- Baji (Beaten Rice)
- Jaa (Boiled Rice)
- Chataamari ( rice crepe )
- Baaraa ( lentil based fried "donuts"; spicy
and salty )
- Waaunchha ( greens )
- Paauncha (sour berry)
- Chasumicha ( type of spinach )
- Bhuti ( black-eyed peas )
- Dhau (yogurt)
- Puri ( flattened bread )
- Kani ( corn )
- Musya ( soybeans )
- Alu achaar ( spicy potatoe side dish )
- Wo ( lentil based flattened cake; spicy and
salty )
- Kehn ( lentils )
- Mixed bean soup
- Guara Mari ( Fried dough, similar to elephant
ears )
- Tushi Achar ( Spicy cucumber )
- Golbhenda Achar ( Spicy tomatoes )
- Fried onion(laba) leaves
- Phashi ( Pumpkins )
- Yomari
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Nonvegetarian
The Newars are one of the rare ethnic groups of South Asia that eat water buffaloes. The meat of water buffaloes is predominant in Newari Cuisine.
- Chwelaa ( roasted and marinated meat)
- Kachilaa (marinated raw minced meat)
- Sanyaa (jelly of cooked and cooled fishsoup)
- Khen (egg)
- Sanyaakhunya (Palu-takhaa)
- Takhaa (jelly of cooked and cooled buffalo soup)
- Dukula (goat meat)
- Henyla (duck)
- Bhutan (intestines and internal organs)
- Khayula (chicken)
- Ja(n)la
- Mamacha (meat or sweet dumplings)
- So-laa (fried lungs of goat)
- Knyaa (fish)
- Safumhichha
- Mi-kwa
- Nhyapu (brains, usually fried)
- Meh(n) (tongue, usually fried)
- Blood Pie (Steamed buffalo blood with marrow and spices)
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Alcohol and derivatives
- Ailaa ( Hard liquor most commonly made out of rice. High alcohol content)
- Thwon ( Rice Beer; very sweet to sour in taste)
- Hyaun Thwon ( similar to red wine;light )
- Bulla
Beverages and Soups
- La ( water )
- Duru ( milk )
- Khaaye
- Lai Kwa
- Pau Kwa
- Mee Kwa
Sweets
- Anarsaa
- Ayantha-mari
- Barfi
- Jeri
- Laddu
- Lakhamari
- Lalmohan
- Maalpuwaa
- Nimki
- Rasbhari
- Roth
- Sel
- Swaaree
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