Chukauni is a special dish found in Newari cuisine which is very famous in the western regions of Nepal, mainly in the Palpa District. Made by mixing boiled potatoes, peas, onions, and spices with some sweet yogurt, chukauni is the kind of dish that you never really get tired of. It can be eaten both warm or cold and tastes the best when paired with sel roti.
Traditionally, chhoila is made by roasting buffalo meat in an open fire made from hay. As only the tender part of meat is used, the hay fire quickly chars the meat on the outside, leaving it medium rare on the inside. The individualistic style of the making of chhoila, and assortment of all the lovely seeds and spices—cumin, cardamom, turmeric, pepper, and chilli—is what’s striking about the flavor. The sharp taste of chhoila literally hits your taste-buds, and the chewy and tender texture makes it a flavorsome, spicy, lip-smacking appetizer.
There aren’t that many vegetarian dishes in Newari culture, but aloo tama is one such Newari dish for vegetarians that beats it all. It is a classic soup made with bamboo shoots, potatoes, black eyed peas and a variety of spices. It has a rather sour taste due to the fermentation of the bamboo shoots and is enjoyed the most on rainy or cold days.
Crunchy, flaky and sweet, lakhamari is a Newari snack usually prepared for special ceremonial occasions. The sweet bread resembles a coiled, round, large twisted-rope shaped (like a wreath) and is prepared from rice, wheat flour, and black gram lentils. The best part is that it can be stored for quite a long time, and is a great late night snack.
Widely known as ‘Nepali Pizza,’ chatamari is a kind of rice crepe, made simply from rice flour batter and topped with things like cheese, egg, mince meat, sausages, vegetables, lentils, beans and more. It is one of the easiest to prepare and most satisfying among Newari delicacies.