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.

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.

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 Sekuwa is a popular Nepali dish consisting of roasted or grilled mutton 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.

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.

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.

Turkey Choila is a modern, non-traditional variation of the classic Nepalese Newari dish “Choila,” which is typically made with buffalo meat, chicken, or mutton. It involves grilling turkey meat (often leftovers) until slightly charred, then marinating it in a pungent mixture of mustard oil, spices, ginger, garlic, and green chilies.