Newa cuisine

Newa cuisine (also referred to as Newar or Newari cuisine) is a type of cuisine developed over centuries by the Newars of Kathmandu ( Yehn in Nepal Bhasa ), Nepal. Newa cuisine consists of over 200 dishes of which there are over 80 varieties of buffalo dishes. The cooking oil used in authentic Newa cuisine is mustard oil.

Types

Vegetarian
Tarkari refers to vegetables
Baji (Beaten Rice, eaten at festivals, parties, and as afternoon snacks )
Siya Baji ( Variation of beaten rice)
Jaa (Boiled Rice)
Haja ( Steamed Rice)
Jawulo also known as Haloo Jaa i.e. Turmeric Rice( Rice cooked with turmeric, salt, ghee, ginger, cumin and garlic )
Chataamari (rice flour crepe)
Baaraa (yellow lentil based fried "donuts"; spicy and salty)
Pyaj ( Onions )
Waaunchha (greens)
Paauncha (sour berry soup)
Chasumicha (type of spinach)
Bhuti (black-eyed peas)
Dhau (yogurt, Juju Dhau or King Yogurt is the highest quality yogurt which is made in Khapa/Bhaktapur)
Puri (flattened bread)
Kani (corn)
Chushya (barley, usually roasted )
Musya (soybeans)
Haku Musya ( Black Soybeans; roasted and fried in oil and salt )
Alu achaar (spicy potato salad)
Wo (yellow lentil based flattened cake; spicy and salty)
Moo Kehn (yellow and orange lentil soup with oil and spices)
Maa Kehn (black lentil soup with oil, yams, herbs and spices)
Quanti (nine bean soup with sprouted beans)
Guara Mari (Fried dough, similar to elephant ears but savory )
Tushi Achar (Spicy cucumber salad)
Golbheda Achar (Spicy tomato salad)
Laba (fried garlic greens)
Phashi (pumpkin)
Kauli (Cauliflower)
Bhyanta ( Eggplant )
Tukancha ( Mustard greens )
Palacha ( greens )
Bakula ( fava beans; the green ones are mixed with other vegetables, dried ones are roasted with skin )
Amli ( sour berry like fruit; made into achar (pickles) or sour spicy soup )
Kakacha
Simpu
Kayegu (Soaked beans, sprouted mung beans marinated in oil and spices and eaten raw)
Khai Kakacha ( Bitter Melon sliced round and fried )
Gajar ( Carrot )
Yams ( Fried, mixed in black lentil soup etc )
Sweet Potatoes
Lain ( Radish; fresh and sun-dried, eaten raw, cooked with vegetables and meats, made into pickles )
Pancha Kwa (Fermented Bamboo Shoots, potatoes and black eyed pea curry soup )
Mashyora ( Black lentil manchurian and potatoe mixed vegetable dish )

Nonvegetarian

The Newars are one of the rare ethnic groups of South Asia that eat water buffalo with over 80 varieties of buffalo dishes. Laa is the Newa word for meat.The meat of male water buffaloes is predominant in Newar Cuisine, but avoided by Pahari Hindus because of the similarity to beef, which is prohibited.
Chwelaa (Boiled and marinated buffalo meat)
Kachilaa (marinated raw minced buffalo meat)
Sanyaa (dried fish; fried eaten with spices or mixed with Tomato Achar )
Khen (egg)
Sanyaakhuna (jellied/gelatinous fish cold soup, eaten in winter)
Takhaa (jellied/gelatinous buffalo cold soup, eaten in winter)
Dukula (goat meat)
Henyla (duck)
Khayula (chicken)
Khasila ( castrated goat meat; a delicacy )
Ja(n)la
Momocha (potstickers,usually buffalo. There is also a sweet version made of solidified and sweetened cream )
So-laa (battered and fried buffalo and goat lung)
Knyaa (fish; dried and preserved and fresh )
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 with spices and oil)
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)


Fruits

Shyawu ( apples )
Suntala ( Tangerines )
Kera ( bananas)
Muntala
Bhogate ( Grapefruit )
Guava
Pomegranate
Asian Pear
Persimmon
Kharbuja (Watermelon)
Kagati (Lime and Lemon)
Aanh ( Mango )


Spices

Chi ( Salt )
Be chi ( Black Rock Salt; strong smell and flavor )
Malta ( Red and Green Chili Peppers )
Hin ( Asafoetida )
Chini ( Sugar )
Chikan ( oil, usually mustard oil )
Ghya ( Ghee )
Laba ( Garlic )
Palu ( Ginger )
Ji Chi ( Cumin )
Jhikucha ( Dried mountain herb; sauteed in mustard oil and poured over soups and dishes; enhances flavor )
Haloo (Turmeric; orange and yellow )
Hamo ( Sesame seeds )
Mee ( Fenugreek )
Dhaniya ( Cilantro )
Dalchin ( Cinnamon )
Lawan ( Cloves )
Tejpat ( Bay Leaves )
Coriander
Male ( Black Pepper )
Chaku ( Black Molasses,hardened )
Sakha ( Yellow Molasses )
Chu Paun ( Vinegar )


Alcohol and derivatives

Alcohol is served in Sali, which are made of clay, brass, silver or gold.
Ayelaa (Hard liquor most commonly made out of rice. Very high alcohol content)
Thwon (Rice Beer; very sweet to sour in taste)
Hyangu Thwon (similar to red wine; light)
Kaa Thowon


Beverages and Soups

La (water)
Duru (milk)
Ken ( Lentils; black, yellow and red)
Lai Kwa
Pau Kwa ( Sour and spicy soup )
Mee Kwa
Chhon (Spicy Bamboo soup)
Quanti ( Nine bean soup )


Sweets/Dessert

Anarsaa
Ayantha-mari
Barfi
Jeri
Laddu
Lakhamari
Lalmohan
Maalpuwaa
Nimki
Rasbhari
Roth
Sel
Swaari
Haluwa
Puri
Pyara
Khajuri
Gundpakh
Mugdal
Yomari
Chappa


Utensils

The Newahs,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, 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.
Karuwa ( Water "jug')
Bata ( Bucket or soup pot )
Soma ( Hard Rice Alcohol serving container )
Khola ( Cup )
Hasa ( Used for drying vegetables, separating the husks and rice; circular in shape,woven out of dried rattan )
Dhampo ( Large container; usually holds water )
Chakku ( knife )
Atha (Jug )