| Of all the Nepalese people, the Newars celebrate the greatest number of festivities and feasts.
They are known for a immense variety of cuisines they prepare in many occasions. Newar food can be divided into two main types.
1.Daily foods- Jyona (Lunch), Beli (Dinner).
2.Bhoye- Banquet having a number of dishes with systematic arrangement in order.
The Meat Dishes of the Newars are as follows-
Appetizers/Snacks
Chatanmari-It is something like what you call pizza. It is prepared from rice flour with minced meat or egging topping or also can be prepared plainly.
It is mainly eaten in Digu Puja.
Wo-A flat cake of mashed lentils with or without egg/minced meat topping.
Samay Baji- A ritual set of five dishes representing Pancha Tatwa. It constitutes
Baji, Samay (flattened rice), chhoyla (roasted meat),
sanya (smoked fish), palu (sliced ginger) and aila (wine).
Chhoyla- Spicy meat, ether roasted or boiled known as haku chhoyla
or mana chhoyla. It is generally served with flattened rice and homemade wine.
Sukula- Dried meat diced and spiced.
Tahkha- A jelly-like meat.
Meat Dishes
Jyona/beli-Boiled rice. Usually these words stand for a set of rice, and curries.
Ken- Lentil soup served with rice.
Wauncha- Green vegetables, especially mustard/spinach in feasts.
Boobah- Bean curry.
La- Meat curries, various verities : Pukala (fried), Gorma
(white jellied meat), Dayakala (curried meat), for instance.
Relishes
Sanan- Pickle, usually hot.
Sanya khuna/ Nya khuna- Jellied fish soup.
Paun kwa- Sour soup made from hog plum.
Dessert
Juju dhau- Yogurt of high quality.
Sweets
Pachinta mari- Sweet made of wheat flour and sugar, a must in Pastah Bhoye
(high class wedding feast) which is taken away to home.
Drinks
Thon- White beer, made of fermented rice. It too has some types : hyaun thon
(red one), taku thon (thick one) etc.
Aila- Colorless homemade liquor.
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Pastah Bhoe (High Class Wedding Feast) Menu
1. Baji - Flattened rice
2. Della - Meat, placed on the top of baji
3. Tahkha - Jelly meat
4. Chhakoola - A peace of meat in curry
5. Wauncha (Tukan) - Green vegetable (mustard)
6. Bhuti - White beans
7. Phasi - Pumpkin curry
8. Dayekala - Meat in curry
9. Dugula - Mutton
10. Hayenla - Meat curry with a lot of ginger
11. Gorma - White jellied meat
12. Lainsoo - Curry made from dried radish
13. Simpu - Bean curry
14. Tahkugu Pukala - Big slice of fried meat
15. Cheekugu Pukala - small pieces of fried meat
16. Pahmaya - Curry made from green pulses
17. Hamoh Kwa - Sesame seed curry
18. Chhon Kwa - Bamboo shoot soup
19. Dhau - Yoghurt
20. Sakhah - Brown sugar to accompany dhau
21. Sisabusa - Raw radish, raw peas and fresh fruit pieces
22. Aila - Homemade liquor
23. Pachinta mari - Sweet (taken away home)
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English Translations of Nepali Food
The translations of the Nepalese
ingredient names are given on the right
column. We hope it will help find the Nepalese
ingredient for the Nepalese staying abroad.
We also hope it will serve as reference
tool for the non- Nepalese speakers.
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NEPALI
|
ENGLISH |
|
Ajwain
|
Tymolseeds
|
|
Aduwa |
Ginger |
|
Amchoor |
Mango powder |
|
Ata |
Wheat flour |
|
Banda
(Banda Govi) |
Cabbage |
|
Bakula |
Fava Beans |
|
Bhatmas |
Soybeans |
|
Bhanta |
Eggplant, Brinjal,Aubergines |
|
Besan |
Gram flour |
| Besar |
Turmeric |
|
Bhuteko Channa |
Roasted gram |
| Bodi |
Black-eyed
peas |
|
Chana |
Chick peas |
|
Chana dal |
Gram dal |
|
Chyapi |
Chives |
|
Dal |
Lentils |
|
Dahi |
Curds, Yoghourt |
|
Dhania (leaves) |
Coriander leaves, Cilantro, Chinese Parsley
|
|
Dhania (masala) |
Coriander seeds |
| Farsi |
Pumpkin |
|
Hing |
Asafoetida |
| Ilaichi |
Cardamom
(black) |
|
Jau
|
Oats
|
|
Jeera |
Cummin |
|
Jwanu |
Lovage |
|
Kankro |
Cucumber |
|
Kari Pata |
Curry leaves |
|
Kesar |
Saffron |
|
Kathal |
Raw jack fruit |
|
Kalonji |
Onion seeds |
|
Kodo |
Millet |
| Kurilo |
Asparagus |
|
Kuskus |
Poppy seeds |
|
Lwang |
Cloves |
|
Lasun |
Garlic |
|
Makai |
Corn |
|
Marich
|
Black
Pepper |
| Mas |
Black
Lentils |
|
Masoor dal |
Red gram |
|
Maida |
Flour |
|
Moong dal |
Green gram |
|
Methi |
Fenugreek |
|
Methi sag |
Fenugreek leaves |
|
Makai |
Corn |
|
Moong |
Whole green gram |
|
Mula |
Daikon Radish |
|
Palungo |
Spinach |
|
Paneer |
Paneer (or cottage cheese) |
|
Parwal |
Pointed gourd |
| Phapar |
Buckwheat |
|
Pindaula |
Taro
or Eddos |
|
Pitho |
Flour (All Purpose) |
|
Pyaj |
Onions |
|
Pyaj
(Hariyo) |
Scallion |
|
Ram
Toriya |
Okra
(Lady's Finger) |
|
Rawa |
Semolina, Cream of wheat |
|
Rayo/Tori |
Mustard |
| Roti |
Flat
Bread |
|
Sabudana |
Dry ginger |
| Sakhar |
Brown
Sugar |
|
Salgam |
Turnip |
|
Simi |
Green Beans |
|
Saunf (sag) |
Dill leaves |
|
Saunf (masala) |
Fennel |
| Sukamel |
Cardamom
(green) |
|
Tama |
Bamboo Soda |
|
Tej Paat |
Bay Leaf |
| Til |
Sesame seeds |
|
Til ko Tel |
Gingelly oil |
| Turai |
Sponge gourd |
|
Tarul |
Yam |
|
Urrad Dhal |
Black gram |
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