Newari Cuisine
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Newar Cuisine is a type of cuisine developed over centuries by the Newars of Nepal.
Contents |
[edit] Types
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[edit] Vegetarian
- Baji (Beaten Rice)
- Jaa (Boiled Rice)
- Chataamari (rice flour crepe)
- Baaraa (lentil based fried "donuts"; spicy and salty)
- Waaunchha (greens)
- Paauncha (sour berry soup)
- Chasumicha (type of spinach)
- Bhuti (black-eyed peas)
- Dhau (yogurt)
- Puri (flattened bread)
- Kani (corn)
- Musya (soybeans)
- Alu achaar (spicy potato salad)
- Wo (lentil based flattened cake; spicy and salty)
- Kehn (boiled lentils)
- Quanti (nine bean soup)
- Guara Mari (Fried dough, similar to elephant ears)
- Tushi Achar (Spicy cucumber salad)
- Golbheda Achar (Spicy tomato salad)
- Labha (fried garlic greens)
- Phashi (pumpkin)
[edit] Nonvegetarian
The Newars are one of the rare ethnic groups of South Asia that eat water buffalo. The meat of water buffaloes is predominant in Newar Cuisine.
- Chwelaa (marinated and roasted meat)
- Kachilaa (marinated raw minced meat)
- Sanyaa (dried fish)
- Khen (egg)
- Sanyaakhuna (jellied fish soup)
- Takhaa (jellied buffalo soup)
- Dukula (goat meat)
- Henyla (duck)
- Bhutan (fried offal)
- Khayula (chicken)
- Ja(n)la (stomach)
- Momo (food)
- So-laa (battered and fried goat lung)
- Knyaa (fish)
- Safumhichha (liquid bone marrow encased in stomach lining)
- Mi-kwa (fenugreek sprouts and small peas)
- Nhyapu (brains, usually fried)
- Meh(n) (tongue, usually fried)
- Cho-hi (steamed buffalo blood with marrow and spices)
[edit] Alcohol and derivatives
- Ailaa (Hard liquor most commonly made out of rice. High alcohol content)
- Thwon (Rice Beer; very sweet to sour in taste)
- Hyaun Thwon (similar to red wine; light)
- Bulla
[edit] Beverages and Soups
- La (water)
- Duru (milk)
- Khaaye
- Lai Kwa
- Pau Kwa
- Mee Kwa
[edit] Sweets
- Anarsaa
- Ayantha-mari
- Barfi
- Jeri
- Laddu
- Lakhamari
- Lalmohan
- Maalpuwaa
- Nimki
- Rasbhari
- Roth
- Sel
- Swaaree
