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.

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.

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.

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 Sadeko 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.