Rakti is a traditional, nutritious Nepalese dish from the Newari and Gorkha communities, made by stir-frying coagulated blood (typically mutton/goat, pork, buff or lamb) with spices, often mixed with liver or other offal. Often served as a snack with sel roti.

Sukuti ko Ledo is a delicious and popular Nepalese dish, prepared with rehydrated dried meat (sukuti) in a thick, spicy sauce. The term “ledo” specifically refers to the smooth and creamy consistency of the dish.

Often eaten with rice or chiura (pounded rice).

Sukuti ko Achar is a traditional Nepali pickle made from dried meat (Sukuti), most commonly buffalo (buff), goat (mutton), or pork. It is known for its chewy, jerky-like texture and a spicy, tangy flavor profile that pairs perfectly with Dal Bhat or as a snack.

Liver is considered a “superfood”, a nutrient-dense, affordable, and mild-tasting organ meat packed with high-quality protein, minerals, iron, and essential vitamins.

Mutton Choila is a popular, fiery, and aromatic dish from the Newari cuisine of Nepal, consisting of spiced, grilled, and marinated meat. While traditionally made with water buffalo meat, it is commonly prepared with mutton or lamb, especially outside of the Kathmandu Valley. It is a staple of festivals and is often served as part of the Samay Baji set, usually accompanied by beaten rice (chiura) and local spirits.

Mutton (or Lamb) Curry is a popular dish in the Indian subcontinent featuring tender goat or lamb meat slow-cooked in a spicy, flavorful onion-tomato gravy. It is a staple for special occasions, commonly served with rice, naan, paratha, or roti.

Shapale (also spelled Sha-Phaley or Shabaley) is a traditional Tibetan Meat Pie. Its name is derived from the Tibetan words “Sha” (meat) and “Phale” (bread). It has become a highly popular street food in Nepal, particularly in the Kathmandu Valley.

It consists of a dough pastry stuffed with seasoned minced meat, typically beef, pork, chicken, or lamb, and sometimes mixed with cabbage and onions.