Kwati is a traditional, thick, and highly nutritious Nepali soup made from a mixture of different varieties of sprouted beans. The name originates from the Newari language: kwa means “hot” and ti means “soup”.

It is primarily consumed during the festival of Janai Purnima (also known as Gunhu Punhi or Kwati Punhi), which typically falls on the full moon day in August.

Nepalese people mainly consume Bodi ko Biraula (spicy/fried black-eyed peas) during festive periods such as Dashain and Tihar or as a tasty daily side dish with rice, flattened rice (chiura), choila and/or pickles (achar).

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

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.

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 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).

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

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.

Juju Dhau, often called the ‘King of Curds’, is a creamy, sweetened yogurt that hails from Bhaktapur, an ancient city in the Kathmandu Valley of Nepal. Renowned for its smooth texture and rich flavour, it holds a cherished place in Nepali culture, especially among the Newar community.

Juju Dhau is a special type of yogurt, traditionally made from buffalo milk and set in small clay pots.

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.

Gwaramari, meaning “round bread” is a traditional breakfast in Nepal, mainly among the Newari community (a community in the Kathmandu Valley).

Lakhamari is a traditional sweet, crispy bread prepared for various holidays and celebrations, such as weddings. In Newar culture, Lakhamaris are offered to guests at wedding ceremonies.

Mushroom Choila is a popular Newari-style dish from Nepal, often served as a spicy, smoky, and tangy appetizer or side dish. It is a vegetarian alternative to traditional buffalo or chicken choila, using mushrooms as the main ingredient.

Mushroom Sadheko is a popular, spicy Nepali appetizer or side dish featuring mushrooms tossed with traditional spices, garlic, onion, and lemon juice. Often referred to as Vegetarian Sadheko,

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.

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.

Aloo Sadheko is a popular, tangy, and spicy Nepali salad or appetizer made with boiled potatoes, usually served cold or at room temperature. It is a staple of Newari cuisine and is often featured in festivals and feasts. The term “sadheko” means marinated, referring to the method of tossing ingredients in spices, lemon juice, and mustard oil.

Aloo Bodi Tama is a quintessentially sour and spicy Nepali stew that combines three main ingredients: Aloo (potato), Bodi (black-eyed peas), and Tama (fermented bamboo shoots). It is a staple of Newari cuisine, where it is traditionally known as Chhon Kwa.

This dish is naturally vegan and gluten-free, making it a healthy, fiber-rich option.

Bhatmas Sadheko is a quintessential Nepali snack and appetizer featuring crunchy roasted soybeans marinated in a bold, spicy, and tangy dressing. It is particularly popular in the Newari community.