A Taste of
Newari Soul

The ceremonial Newari platter — flattened rice, buffalo meat, spiced beans, aila-marinated vegetables, and egg. A complete cultural feast.

Flame-charred spiced buffalo, tossed with mustard oil, timur pepper, and fresh herbs. Served with chiura and seasonal achaar.

Crispy black lentil patties topped with a soft egg, seasoned with cumin and timur. A beloved street-style comfort food.

Sun-dried buffalo, rehydrated and tossed with mustard oil, green onions, and fresh chilies. A robust Newari appetizer.

A twelve-dish ceremonial spread guided by our host — featuring seasonal vegetables, multiple meat preparations, pickles, and sweet offerings.

Traditional Newari rice spirits served in ceremonial clay cups — aila (distilled) and thwon (fermented rice beer), as offered during festivals.

Tender puffed rice crisps seasoned with fenugreek-tempered oil and dried chilies — the quintessential Newari snack.

Warm, salt-buttered tea prepared the traditional way — deeply nourishing and comforting on cool Kathmandu mornings.