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Full Combo  ·  Roots and Grains

From The Fields

A meal that takes you beyond the usual and into the older, earthier side of Newari food. Dedo — made from millet or buckwheat flour — is a dish most tourists never get to try. Paired with a bold curry, started with a samosa, and finished with juju dhau. This one stays with you.

Duration 2 to 3 hours
Dishes 4
Serves 2 to 4 people
Level Beginner Friendly

From The Fields

What's Included

Class Highlights

Samosa to Start

A crispy pastry filled with spiced potato, fried until golden and flaky.

Dedo

The ancient grain dish made from kodo (millet) or fapar (buckwheat) flour, shaped by hand.

Chicken or Buff Curry

A deeply spiced Newari curry that pairs perfectly with dedo.

Tomato Achar

Roasted tomato chutney that ties the whole plate together.

Juju Dhau to Finish

The creamy Bhaktapur yogurt served in a clay pot to cool and sweeten the meal.

Step by Step

What You Will Learn

1 Making Dedo Work the grain flour with hot water to make the thick, smooth porridge.
2 Building the Curry Grind your own masala and cook the meat low and slow.
3 Frying Samosa Fold and fry the crispy pastry with spiced potato filling inside.
4 Tomato Achar Char the tomatoes over flame and blend with garlic and chili.
5 The Grain Story Understand why kodo and fapar flour matter deeply in Newari culture.

Class Details

Everything You Need to Know

  • Duration2 to 3 hours
  • Skill LevelBeginner friendly, no experience needed
  • LanguageClasses taught in English
  • IncludedAll ingredients, recipe card to take home, shared meal, Nepali tea
$35 per person

The Dish

See What You'll Make

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Join the Class

Go Beyond the Usual Menu

Most visitors never try dedo. Most tourists stick to what they know. This experience is for those who want to go further — into the older, earthier side of Nepali food.

$35 per person  ·  All ingredients included


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