Nepali Food
Of all the Nepalese people, the Newars celebrate the greatest number of festivities and feasts. They are known for a immense variety of cuisines they prepare in many occasions. Newar food can be divided into two main types.
1.Daily foods- Jyona (Lunch), Beli (Dinner).
2.Bhoye- Banquet having a number of dishes with systematic arrangement in order.
The Meat Dishes of the Newars are as follows-
Appetizers/Snacks
Chatanmari-It is something like what you call pizza. It is prepared from rice flour with minced meat or egging topping or also can be prepared plainly. It is mainly eaten in Digu Puja.
Wo-A flat cake of mashed lentils with or without egg/minced meat topping.
Samay Baji- A ritual set of five dishes representing Pancha Tatwa. It constitutes Baji, Samay (flattened rice), chhoyla (roasted meat), sanya (smoked fish), palu (sliced ginger) and aila (wine).
Chhoyla- Spicy meat, ether roasted or boiled known as haku chhoyla or mana chhoyla. It is generally served with flattened rice and homemade wine.
Sukula- Dried meat diced and spiced.
Tahkha- A jelly-like meat.
Meat Dishes
Jyona/beli-Boiled rice. Usually these words stand for a set of rice, and curries.
Ken- Lentil soup served with rice.
Wauncha- Green vegetables, especially mustard/spinach in feasts.
Boobah- Bean curry.
La- Meat curries, various verities : Pukala (fried), Gorma (white jellied meat), Dayakala (curried meat), for instance.
Relishes
Sanan- Pickle, usually hot.
Sanya khuna/ Nya khuna- Jellied fish soup.
Paun kwa- Sour soup made from hog plum.
Dessert
Juju dhau- Yogurt of high quality.
Sweets
Pachinta mari- Sweet made of wheat flour and sugar, a must in Pastah Bhoye (high class wedding feast) which is taken away to home.
Drinks
Thon- White beer, made of fermented rice. It too has some types : hyaun thon (red one), taku thon (thick one) etc.
Aila- Colorless homemade liquor.
Pastah Bhoe (High Class Wedding Feast) Menu
1. Baji - Flattened rice
2. Della - Meat, placed on the top of baji
3. Tahkha - Jelly meat
4. Chhakoola - A peace of meat in curry
5. Wauncha (Tukan) - Green vegetable (mustard)
6. Bhuti - White beans
7. Phasi - Pumpkin curry
8. Dayekala - Meat in curry
9. Dugula - Mutton
10. Hayenla - Meat curry with a lot of ginger
11. Gorma - White jellied meat
12. Lainsoo - Curry made from dried radish
13. Simpu - Bean curry
14. Tahkugu Pukala - Big slice of fried meat
15. Cheekugu Pukala - small pieces of fried meat
16. Pahmaya - Curry made from green pulses
17. Hamoh Kwa - Sesame seed curry
18. Chhon Kwa - Bamboo shoot soup
19. Dhau - Yoghurt
20. Sakhah - Brown sugar to accompany dhau
21. Sisabusa - Raw radish, raw peas and fresh fruit pieces
22. Aila - Homemade liquor
23. Pachinta mari - Sweet (taken away home)
English Translations of Nepali Food
The translations of the Nepalese ingredient names are given on the right column. We hope it will help find the Nepalese ingredient for the Nepalese staying abroad. We also hope it will serve as reference tool for the non- Nepalese speakers.
NEPALI ENGLISH
Ajwain Tymolseeds
Aduwa Ginger
Amchoor Mango powder
Ata Wheat flour
Banda (Banda Govi) Cabbage
Bakula Fava Beans
Bhatmas Soybeans
Bhanta Eggplant, Brinjal,Aubergines
Besan Gram flour
Besar Turmeric
Bhuteko Channa Roasted gram
Bodi Black-eyed peas
Chana Chick peas
Chana dal Gram dal
Chyapi Chives
Dal Lentils
Dahi Curds, Yoghourt
Dhania (leaves) Coriander leaves, Cilantro, Chinese Parsley
Dhania (masala) Coriander seeds
Farsi Pumpkin
Hing Asafoetida
Ilaichi Cardamom (black)
Jau Oats
Jeera Cummin
Jwanu Lovage
Kankro Cucumber
Kari Pata Curry leaves
Kesar Saffron
Kathal Raw jack fruit
Kalonji Onion seeds
Kodo Millet
Kurilo Asparagus
Kuskus Poppy seeds
Lwang Cloves
Lasun Garlic
Makai Corn
Marich Black Pepper
Mas Black Lentils
Masoor dal Red gram
Maida Flour
Moong dal Green gram
Methi Fenugreek
Methi sag Fenugreek leaves
Makai Corn
Moong Whole green gram
Mula Daikon Radish
Palungo Spinach
Paneer Paneer (or cottage cheese)
Parwal Pointed gourd
Phapar Buckwheat
Pindaula Taro or Eddos
Pitho Flour (All Purpose)
Pyaj Onions
Pyaj (Hariyo) Scallion
Ram Toriya Okra (Lady's Finger)
Rawa Semolina, Cream of wheat
Rayo/Tori Mustard
Roti Flat Bread
Sabudana Dry ginger
Sakhar Brown Sugar
Salgam Turnip
Simi Green Beans
Saunf (sag) Dill leaves
Saunf (masala) Fennel
Sukamel Cardamom (green)
Tama Bamboo Soda
Tej Paat Bay Leaf
Til Sesame seeds
Til ko Tel Gingelly oil
Turai Sponge gourd
Tarul Yam
Urrad Dhal Black gram
Of all the Nepalese people, the Newars celebrate the greatest number of festivities and feasts. They are known for a immense variety of cuisines they prepare in many occasions. Newar food can be divided into two main types.
1.Daily foods- Jyona (Lunch), Beli (Dinner).
2.Bhoye- Banquet having a number of dishes with systematic arrangement in order.
The Meat Dishes of the Newars are as follows-
Appetizers/Snacks
Chatanmari-It is something like what you call pizza. It is prepared from rice flour with minced meat or egging topping or also can be prepared plainly. It is mainly eaten in Digu Puja.
Wo-A flat cake of mashed lentils with or without egg/minced meat topping.
Samay Baji- A ritual set of five dishes representing Pancha Tatwa. It constitutes Baji, Samay (flattened rice), chhoyla (roasted meat), sanya (smoked fish), palu (sliced ginger) and aila (wine).
Chhoyla- Spicy meat, ether roasted or boiled known as haku chhoyla or mana chhoyla. It is generally served with flattened rice and homemade wine.
Sukula- Dried meat diced and spiced.
Tahkha- A jelly-like meat.
Meat Dishes
Jyona/beli-Boiled rice. Usually these words stand for a set of rice, and curries.
Ken- Lentil soup served with rice.
Wauncha- Green vegetables, especially mustard/spinach in feasts.
Boobah- Bean curry.
La- Meat curries, various verities : Pukala (fried), Gorma (white jellied meat), Dayakala (curried meat), for instance.
Relishes
Sanan- Pickle, usually hot.
Sanya khuna/ Nya khuna- Jellied fish soup.
Paun kwa- Sour soup made from hog plum.
Dessert
Juju dhau- Yogurt of high quality.
Sweets
Pachinta mari- Sweet made of wheat flour and sugar, a must in Pastah Bhoye (high class wedding feast) which is taken away to home.
Drinks
Thon- White beer, made of fermented rice. It too has some types : hyaun thon (red one), taku thon (thick one) etc.
Aila- Colorless homemade liquor.
Pastah Bhoe (High Class Wedding Feast) Menu
1. Baji - Flattened rice
2. Della - Meat, placed on the top of baji
3. Tahkha - Jelly meat
4. Chhakoola - A peace of meat in curry
5. Wauncha (Tukan) - Green vegetable (mustard)
6. Bhuti - White beans
7. Phasi - Pumpkin curry
8. Dayekala - Meat in curry
9. Dugula - Mutton
10. Hayenla - Meat curry with a lot of ginger
11. Gorma - White jellied meat
12. Lainsoo - Curry made from dried radish
13. Simpu - Bean curry
14. Tahkugu Pukala - Big slice of fried meat
15. Cheekugu Pukala - small pieces of fried meat
16. Pahmaya - Curry made from green pulses
17. Hamoh Kwa - Sesame seed curry
18. Chhon Kwa - Bamboo shoot soup
19. Dhau - Yoghurt
20. Sakhah - Brown sugar to accompany dhau
21. Sisabusa - Raw radish, raw peas and fresh fruit pieces
22. Aila - Homemade liquor
23. Pachinta mari - Sweet (taken away home)
English Translations of Nepali Food
The translations of the Nepalese ingredient names are given on the right column. We hope it will help find the Nepalese ingredient for the Nepalese staying abroad. We also hope it will serve as reference tool for the non- Nepalese speakers.
NEPALI ENGLISH
Ajwain Tymolseeds
Aduwa Ginger
Amchoor Mango powder
Ata Wheat flour
Banda (Banda Govi) Cabbage
Bakula Fava Beans
Bhatmas Soybeans
Bhanta Eggplant, Brinjal,Aubergines
Besan Gram flour
Besar Turmeric
Bhuteko Channa Roasted gram
Bodi Black-eyed peas
Chana Chick peas
Chana dal Gram dal
Chyapi Chives
Dal Lentils
Dahi Curds, Yoghourt
Dhania (leaves) Coriander leaves, Cilantro, Chinese Parsley
Dhania (masala) Coriander seeds
Farsi Pumpkin
Hing Asafoetida
Ilaichi Cardamom (black)
Jau Oats
Jeera Cummin
Jwanu Lovage
Kankro Cucumber
Kari Pata Curry leaves
Kesar Saffron
Kathal Raw jack fruit
Kalonji Onion seeds
Kodo Millet
Kurilo Asparagus
Kuskus Poppy seeds
Lwang Cloves
Lasun Garlic
Makai Corn
Marich Black Pepper
Mas Black Lentils
Masoor dal Red gram
Maida Flour
Moong dal Green gram
Methi Fenugreek
Methi sag Fenugreek leaves
Makai Corn
Moong Whole green gram
Mula Daikon Radish
Palungo Spinach
Paneer Paneer (or cottage cheese)
Parwal Pointed gourd
Phapar Buckwheat
Pindaula Taro or Eddos
Pitho Flour (All Purpose)
Pyaj Onions
Pyaj (Hariyo) Scallion
Ram Toriya Okra (Lady's Finger)
Rawa Semolina, Cream of wheat
Rayo/Tori Mustard
Roti Flat Bread
Sabudana Dry ginger
Sakhar Brown Sugar
Salgam Turnip
Simi Green Beans
Saunf (sag) Dill leaves
Saunf (masala) Fennel
Sukamel Cardamom (green)
Tama Bamboo Soda
Tej Paat Bay Leaf
Til Sesame seeds
Til ko Tel Gingelly oil
Turai Sponge gourd
Tarul Yam
Urrad Dhal Black gram
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