7 Hidden Gems of Newari Cuisine You Must Taste in Kathmandu

Newari food is more than just a taste; it is an integral part of culture and tradition, deeply rooted in ceremonies, festivals, social functions, and daily life from birth to death. These dishes not only satisfy hunger but also reflect the Newari way of life, social unity, and cultural identity. They showcase the creativity, hard work, and love for flavor inherent in the Newar community. If you want to experience rich tradition and taste, you must try these 7 traditional Newari dishes that can be found in every corner of Kathmandu.

Samay Baji:

Samay Baji is a cornerstone of Newari culture and is often referred to as the “Newari snack platter.” It symbolizes good fortune, happiness, health, and longevity. In the Kathmandu Valley, Samay Baji is considered essential during festivals, rituals, and special occasions. According to Newari customs, starting any religious or social event with Samay Baji is considered auspicious.

Traditionally, various dishes are served together on a single platter, often on a leaf-made tray called a Tapari, which also reflects a close connection to nature. Samay Baji is distributed as prasada after religious ceremonies and is also served at weddings, feasts, and other rites as a mark of respect for guests. More than just a flavorful dish, it is nutritionally balanced, including grains, lentils, vegetables, protein, and spices to provide essential energy. Common components of Samay Baji include beaten rice (chiura), black soybeans (bhatmas), chatamari, chhwela, finely chopped ginger (palu), eggs, greens, and homemade alcohol (ayla).

Chhwela (Choila):

Chhwela is a special Newari dish made by roasting meat, typically buffalo. The name comes from “Chhuyuh La”, meaning roasted meat. Traditionally prepared with raw meat roasted over fire, it has also evolved to include chicken, goat, or duck. It is an essential dish during festivals and special occasions and forms a key component of the Samay Baji platter.

Bara:

Bara is a type of savory pancake made from ground meat or black gram (mung beans) and is also known as Woh in the Newari community. It is deep-fried and traditionally prepared from ground meat or lentils. Bara holds a significant place in Newari culture and is served during religious ceremonies, feasts, and other celebrations.

Chatamari:

Chatamari is a rice flour-based flatbread that can be topped with spices, meat, or eggs according to preference. The toppings are covered and steamed, creating a unique texture. Today, Chatamari is popular as a snack across Kathmandu and is sold in various Newari eateries.

Yomari:

Yomari is a traditional Newari delicacy made from rice flour, usually enjoyed during Yomari Punhi. Its dough is filled with chaku (molasses) or khuwa, shaped like a conch shell, dome, or fish, and then steamed. Yomari is not only a festive treat but also a symbol of Newari culture and tradition.

Gwaramari:

Gwaramari is a very popular breakfast in the Newar community, usually eaten with tea in the morning. In Newari, “Gwara” means “round” and “Mari” means “bread,” giving it the name “round bread.” It is made by combining flour, turmeric, salt, sugar, and water into a batter, then deep-frying it to a golden brown, resulting in a crispy exterior and a soft, fluffy interior.

Sanyakhunya:

Sanyakhunya is a winter dish made from buffalo leg meat. For extra flavor, dried fish called sidra (sanga in Nepal Bhasa) is added. This unique combination gives Sanyakhunya its distinctive taste and makes it a sought-after delicacy during the cold season.

Newari cuisine is not just about pleasing the taste buds; it is a reflection of the Newar community’s philosophy of life, rituals, and cultural identity. From Samay Baji to Sanya Khunya, these dishes highlight the Newari values of togetherness, hospitality, respect for nature, and a deep appreciation for flavor. Therefore, tasting Newari food is not merely about experiencing new flavors, but about closely feeling the rich history, traditions, and way of life of the Kathmandu Valley.