Buff Choila is a popular, traditional Newari dish from Nepal consisting of spiced, marinated, and grilled buffalo meat. It is a staple appetizer in Newari cuisine, known for its intense spicy, smoky, and tangy flavors.

Buff Sekuwa is a popular Nepali delicacy made from marinated buffalo meat that is skewered and grilled over a natural charcoal flame. It is celebrated for its deep smoky aroma and bold, spicy flavors.

Chatamari is a traditional Newari dish from Nepal, often called the “Nepali pizza” It’s a thin, crispy crepe made primarily from rice flour batter. Cooked on a flat griddle, the base is topped with a variety of savory ingredients such as minced meat, eggs, onions, tomatoes, and spices. The combination of a crunchy rice flour crust with flavorful toppings makes it a popular snack or light meal, especially in the Kathmandu Valley.

It’s eaten during festivals and special occasions, but also beloved as everyday street food.

Chicken Chili Boneless is a popular Indo-Chinese appetizer featuring crispy fried chicken bites tossed in a spicy, tangy, and slightly sweet sauce with onions and capsicum.

Chicken Choila is a traditional, spicy, and tangy Nepalese dish originating from the Newari community. It consists of grilled or roasted chicken marinated in a robust blend of spices, garlic, ginger, green chilies, and mustard oil, often served cold as an appetizer or side dish with beaten rice (chiura).

Chicken hearts are a nutrient-dense, protein-packed, and budget-friendly organ meat often overlooked, yet valued for their rich, slightly sweet, and savory flavor.

Chicken Pakora is a popular South Asian deep-fried snack consisting of tender chicken pieces coated in a spiced chickpea flour (besan) batter. It is known for its crunchy exterior, savory, spicy flavor, and juicy interior.

Chicken Sadheko” (also spelled sadyako or sadheko) is a popular and flavorful Nepali dish, often served as a spicy appetizer or side dish, especially with drinks or during gatherings. It’s a type of marinated and spiced chicken salad that is served cold or at room temperature, typically without gravy.

Chicken Sekuwa is a quintessential Nepali street food consisting of skewered chicken marinated in aromatic spices and grilled over a charcoal or wood fire. The name “Sekuwa” originates from the Nepali word “sekne,” meaning to cook over direct heat.

It is often served as an appetizer or snack, frequently accompanied by beaten rice (chiura), tomato chutney and fresh salads.

Sukuti Sadheko (साँदेको सुकुटी) is a popular, smoky, and spicy Nepali appetizer or snack made from dried meat, usually buffalo (buff), but sometimes mutton or goat. It is a quintessential dish in Nepalese cuisine, characterized by its chewy texture, intense flavors, and tangy, savory profile.

Dried Fish Salad (Sidra Sadheko) is a spicy, tangy, and smoky Nepalese appetizer. To prepare it, you can use small or medium-sized dried fish, which you mix with raw onions, tomatoes, small green chilies, garlic, mustard oil, and a squeeze of lemon juice.

Fried Chicken holds significant importance in Nepal, acting as a key driver in the modern food industry, a booming street food trend, and a vital component of the country’s growing poultry economy. It is widely regarded as a favorite, affordable, and accessible high-protein meal for all age groups in both urban and rural areas.

Fried Fish, locally known as Maccha Tareko, is a popular delicacy in Nepal, especially in regions near rivers like Malekhu in Dhading, which is famous for its roadside fish stalls serving fresh river catch.

Fried Mutton/Goat in Nepal, often called Khasi ko Masu, is a popular, flavorful, and dry dish typically prepared by pan-frying marinated goat meat in mustard oil with spices like timmur, garlic, ginger, and cumin. It is a staple festive dish during Dashain, known for its deep, rich flavor and tender texture developed through slow cooking in spices.

Mutton/Goat (or Lamb) 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/goat 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/Goat Sekuwa is a popular Nepali dish consisting of roasted or grilled mutton/goat marinated in traditional spices. It is a renowned street food, often prepared over an open charcoal fire to achieve a smoky, tender flavor.

Pork Choila is a traditional, highly spiced Newari dish from Nepal consisting of grilled or smoked pork mixed with spices, herbs, and aromatics. It is known for its intense, tangy, and smoky flavor profile, often featuring crispy pork belly.

Pork Sekuwa is a traditional Nepali dish featuring skewered pork that is marinated in a blend of aromatic spices and grilled over an open flame or charcoal. It is a quintessential Nepali street food, particularly celebrated in Eastern Nepal (Dharan and Tarahara) and the Kathmandu Valley. The name “Sekuwa” originates from the Nepali word “sekne,” meaning to cook over direct heat.

It is often served as an appetizer or snack, frequently accompanied by beaten rice (chiura), tomato chutney and fresh salads.

Small Dried Fish are very popular in Nepalese cuisine. They are mainly used to prepare a spicy pickle (achar) or a rich, tangy curry, to be enjoyed with rice. Because they are dried, they keep for a long time and offer a pronounced salty flavor.