When visiting Nepal, food becomes a powerful lens to experience its deep cultural roots. And if you’re wondering what to eat in Kathmandu, Bhaktapur, or Lalitpur, exploring Newari food is a must. The Newars, an indigenous community of the Kathmandu Valley, are known not only for their vibrant festivals and architecture but also for their rich and diverse cuisine. From savory snacks to ceremonial meals, Newari dishes are full of flavor, history, and local ingredients.
Here are 15 authentic Newari dishes that every food lover should try while in Nepal.
Samay Baji – The Essential Newari Platter
Samay Baji is not just a dish—it’s a tradition. This ceremonial platter is typically served during Newari festivals and family gatherings and represents a mix of tastes, textures, and nutritional value. It usually includes beaten rice (chiura), boiled egg, spiced potatoes, black-eyed peas, fried ginger slices, and grilled buffalo meat (chhoila). Each item has a specific meaning, often linked to health and prosperity. It’s the perfect way to begin your journey into traditional Nepali cuisine.
Yomari – Sweet Dumpling with Cultural Roots
Yomari is a steamed dumpling made from freshly ground rice flour and stuffed with a warm mixture of jaggery (chaku) and sesame seeds. It is traditionally eaten during Yomari Punhi, a winter festival that marks the end of the rice harvest. Its unique fish-like shape is symbolic of wealth and abundance. The outer shell is soft and chewy, while the filling oozes rich, sweet flavor. Yomari isn’t just a dessert—it’s a cultural experience wrapped in rice dough.
Bara – Savory Lentil Pancake
Bara, also known as Wo, is a protein-packed lentil pancake that’s crispy on the outside and fluffy inside. Made from black lentils soaked overnight and ground into a batter, it can be served plain or enhanced with egg, minced meat, or vegetables. Often enjoyed during festivals and family rituals, Bara is one of the best examples of a healthy and flavorful Newari snack. It’s commonly found in traditional Newari homes and local eateries across the Kathmandu Valley.
Chhoila – Spicy Grilled Meat
One of the most loved Newari meat dishes, Chhoila is typically made with buffalo or chicken meat, grilled or boiled and then marinated in mustard oil, garlic, chili, and fenugreek. It is served cold, usually accompanied by beaten rice. Traditionally reserved for special occasions, it is now popular as a go-to appetizer in Newari restaurants. The bold spices and smoky aroma make it unforgettable and a must-try for lovers of spicy food.
Chatamari – The Newari Pizza
Chatamari is a thin, crispy crepe made from rice flour and topped with minced meat, egg, and spices. Because of its round shape and generous toppings, it’s often referred to as the “Nepali pizza.” But unlike pizza, Chatamari is gluten-free and light, making it a popular choice among health-conscious travelers. It is commonly eaten during social gatherings and is a favorite street food item in Kathmandu.
Kachila – Spiced Raw Buffalo Mince
Kachila is not for the faint of heart. This bold dish features raw buffalo meat finely minced and mixed with mustard oil, garlic, onion, and a variety of spices. It is served fresh and eaten immediately to maintain its flavor and safety. A delicacy during special feasts, Kachila is often part of Samay Baji sets. While raw meat might seem risky to some, the Newars prepare it with great care and a balance of spice that reduces any gaminess.
Aloo Tama – Bamboo Shoot and Potato Curry
Aloo Tama is a tangy curry made from bamboo shoots, potatoes, and often black-eyed peas. It’s a unique combination of fermented and fresh ingredients, giving it a distinct sour flavor that’s hard to forget. While not exclusive to Newars, it is a staple in Newari households and often served as a side dish with rice or flatbread. Aloo Tama is both hearty and refreshing, ideal for anyone wanting a taste of home-style Nepali cooking.
Sapu Mhicha – Bone Marrow Delight
Sapu Mhicha is one of the most unique dishes in Newari cuisine. It features bone marrow wrapped inside buffalo tripe and then deep-fried. This delicacy is especially popular during the Newar festival of Indra Jatra and among meat lovers who crave something different. The tripe becomes crispy on the outside, while the bone marrow inside melts in your mouth. It’s a rich, fatty, and flavorful dish that showcases the Newars’ nose-to-tail culinary philosophy.
Laa Wo – Traditional Newari Meat Patty
Laa Wo is a circular meat patty made from finely ground buffalo meat mixed with spices and pan-fried to perfection. It’s part of the Samay Baji set but also served on its own as a snack or appetizer. Often garnished with chopped green onions or a fried egg on top, Laa Wo delivers a balanced combination of juicy meat and aromatic spice in every bite.
Wocha – Mini Fried Lentil Cakes
Wocha are small, crispy lentil cakes often made during festivals or as part of larger Newari meals. They’re deep-fried and served hot with a variety of pickles and chutneys. Perfect for vegetarians, Wocha adds a crunchy, savory bite to any platter.
Fulaura – Spicy Lentil Fritters
Fulaura are deep-fried fritters made from spiced lentil batter. Crunchy on the outside and soft inside, they’re typically served with tomato or sesame seed achar. This popular snack is easy to find in street stalls around Kathmandu and is a great companion with tea or local beer.
Lakhamari – Wedding Sweet
Lakhamari is a traditional Newari sweet often seen at weddings and religious ceremonies. Made with flour, sugar, and ghee, it is crunchy and mildly sweet with a long shelf life. It comes in decorative shapes and is also given as part of dowry items during weddings. You can buy Lakhamari at most sweet shops in Bhaktapur and Kathmandu.
Juju Dhau – The King of Yogurt
Juju Dhau, which literally means “King Yogurt,” is famous throughout Nepal and originates from Bhaktapur. This rich, creamy yogurt is made from buffalo milk and served in traditional clay pots. It has a thick, custard-like texture and is naturally sweet. No Newari meal is complete without ending it with a bowl of Juju Dhau.
Aila – Traditional Newari Liquor
Aila is a strong home-distilled liquor made from fermented rice or millet. It’s typically served during Newari festivals and ceremonies. Known for its clear color and sharp bite, Aila is considered sacred in Newar rituals and is often offered to deities before being consumed. It’s also gaining popularity among tourists who want to sample traditional drinks in Kathmandu.
Thwon – Fermented Rice Beer
Thwon is a milder alcoholic beverage made from fermented rice. It is cloudy, slightly fizzy, and has a sour-sweet taste. Often served in clay or metal bowls, Thwon pairs beautifully with fried snacks and is an essential part of many Newari feasts. It is particularly popular in Bhaktapur during festivals and social gatherings.
Conclusion
Newari cuisine is a vibrant blend of history, culture, and flavor. From spicy grilled meats and fermented drinks to sweet dumplings and yogurt desserts, each dish tells a story of the Kathmandu Valley’s rich culinary tradition. Whether you’re strolling through Bhaktapur’s alleys or sitting down at a local restaurant in Patan, these Newari dishes are more than just meals—they are experiences rooted in generations of craftsmanship.
So if you’re looking for what to eat in Kathmandu or searching for authentic Newari food near you, start with these 15 unforgettable dishes. Your taste buds—and your understanding of Nepal’s culture—will thank you.