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A FOOD TRADITION

Newar Cuisine

Newar cuisine of the Kathmandu Valley is known for elaborate festival foods, buffalo meat preparations, lentil cakes, fermented foods, and distinctive sweets.

Dishes linked to this cuisine

13–16 of 16

Sanyakhuna

Sanyakhuna is a Newar cold-set savory jelly prepared from buffalo meat, connective tissue broth, and commonly fish and spices.

Sapu Mhicha

Sapu Mhicha is a Newar delicacy made by stuffing buffalo tripe with buffalo bone marrow and steaming it with simple seasonings.

Takha

Takha is a traditional Newar sour and spicy buffalo-meat preparation that is boiled with connective tissues and chilled into a firm jelly.

Yomari

Yomari is a steamed Newar sweet dumpling made from rice-flour dough and filled with cane jaggery and sesame.

Recorded associations · Not a complete inventory

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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.