Newa cuisine is a type of cuisine developed over centuries by the Newar

Newar

The Newa , Newār or Newāl) are the indigenous people and the creators of the historical civilization of Nepal's Kathmandu Valley. The valley and surrounding territory have been known from ancient times as Nepal Mandala, its limits ever changing through history.Newas have lived in the Kathmandu...

s of Kathmandu ( Yehn in Nepal Bhasa ), Nepal

Nepal

Nepal , officially the Federal Democratic Republic of Nepal, is a landlocked sovereign state located in South Asia. It is located in the Himalayas and bordered to the north by the People's Republic of China, and to the south, east, and west by the Republic of India...

. Newa cuisine consists of over 200 dishes of which there are over 80 varieties of buffalo dishes.
The cooking oil used in authentic Newa cuisine is mustard oil.

Vegetarian

• Tarkari refers to vegetables
• Baji
  Baji
  Baji is a type of beaten rice eaten in Nepal. The most common word for it, and the one visitors to Nepal will generally encounter, is "chiura." "Baji" is the term used by the Newar culture in the Kathmandu Valley. Rice, of course, is a staple in Nepal, as well as the rest of South Asia. The grain...
  
   (Beaten Rice, eaten at festivals, parties, and as afternoon snacks )
• Siya Baji ( Variation of beaten rice)
• Jaa (Boiled Rice)
• Haja ( Steamed Rice)
• Jawulo also known as Haloo Jaa i.e. Turmeric Rice( Rice cooked with turmeric, salt, ghee, ginger, cumin and garlic )
• Chataamari
  Chataamari
  Chataamari is a kind of rice crepe. It is a special dish of Newars. It is a special form of newari "roti" made by rice flour. It is used specially during 'the guthis' of newars...
  
   (rice flour crepe)
• Baaraa (yellow lentil based fried "donuts"; spicy and salty)
• Pyaj ( Onions )
• Waaunchha (greens)
• Paauncha (sour berry soup)
• Chasumicha (type of spinach)
• Bhuti (black-eyed peas)
• Dhau
  Dhau
  Dhau is a type of curd prepared by Newars. This is made by fermentation process of Milk in humid condition.Dhau, curd, denotes purity and is associated with masculinity, whereas duru, milk, is associated with femininity, as well as with purity...
  
   (yogurt, Juju Dhau or King Yogurt is the highest quality yogurt which is made in Khapa/Bhaktapur)
• Puri (flattened bread)
• Kani (corn)
• Chushya (barley, usually roasted )
• Musya (soybeans)
• Haku Musya ( Black Soybeans; roasted and fried in oil and salt )
• Alu achaar (spicy potato salad)
• Wo (yellow lentil based flattened cake; spicy and salty)
• Moo Kehn (yellow and orange lentil soup with oil and spices)
• Maa Kehn (black lentil soup with oil, yams, herbs and spices)
• Quanti (nine bean soup with sprouted beans)
• Guara Mari (Fried dough, similar to elephant ears but savory )
• Tushi Achar (Spicy cucumber salad)
• Golbheda Achar (Spicy tomato salad)
• Laba (fried garlic greens)
• Phashi (pumpkin)
• Kauli (Cauliflower)
• Bhyanta ( Eggplant )
• Tukancha ( Mustard greens )
• Palacha ( greens )
• Bakula ( fava beans; the green ones are mixed with other vegetables, dried ones are roasted with skin )
• Amli ( sour berry like fruit; made into achar (pickles) or sour spicy soup )
• Kakacha
• Simpu
• Kayegu (Soaked beans, sprouted mung beans marinated in oil and spices and eaten raw)
• Khai Kakacha ( Bitter Melon sliced round and fried )
• Gajar ( Carrot )
• Yams ( Fried, mixed in black lentil soup etc )
• Sweet Potatoes
• Lain ( Radish; fresh and sun-dried, eaten raw, cooked with vegetables and meats, made into pickles )
• Pancha Kwa (Fermented Bamboo Shoots, potatoes and black eyed pea curry soup )
• Mashyora ( Black lentil manchurian and potatoe mixed vegetable dish )

Nonvegetarian

The Newars are one of the rare ethnic groups of South Asia that eat water buffalo with over 80 varieties of buffalo dishes. Laa is the Newa word for meat.The meat of male water buffaloes is predominant in Newar Cuisine, but avoided by Pahari

Pahari people

The Pahari people, ; also called Pahadi, Parbati, Khāsā, or Chhetri, are an Indo-Aryan ethnic group of the Himalaya living in Nepal, India, and Pakistan. In Nepal, the Pahari constituted the single largest ethnic group at about 20,000,000, or three-fifths of the Nepalese population through the 1990s...

 Hindus because of the similarity to beef, which is prohibited.

• Chwelaa (Boiled and marinated buffalo meat)
• Kachilaa
  Kachilaa
  Kachilaa is a special meat delicacy of Newars, consisting of marinated raw minced water buffalo meat....
  
   (marinated raw minced buffalo meat)
• Sanyaa
  Sanyaa
  Sanyaa is a special type of dried fish prepared by the Newars....
  
   (dried fish; fried eaten with spices or mixed with Tomato Achar )
• Khen (egg)
• Sanyaakhuna (jellied/gelatinous fish cold soup, eaten in winter)
• Takhaa (jellied/gelatinous buffalo cold soup, eaten in winter)
• Dukula (goat meat)
• Henyla (duck)
• Khayula (chicken)
• Khasila ( castrated goat meat; a delicacy )
• Ja(n)la
• Momocha
  Momo (food)
  Momo is a type of pastry native to Nepal as well as among the Tibetans. It is similar to the Mongolian buuz or the Chinese jiaozi.The Tibetan word momo is a loanword from the Chinese mómo .-Production:...
  
   (potstickers,usually buffalo. There is also a sweet version made of solidified and sweetened cream )
• So-laa (battered and fried buffalo and goat lung)
• Knyaa (fish; dried and preserved and fresh )
• Sapumhichha (liquid bone marrow encased in stomach lining)
• Mee-kwa (fenugreek sprouts and small peas)
• Nhyapu (brains, usually fried)
• Meh(n) (boiled tongue, usually fried with spices and oil)
• Cho-hi (steamed buffalo blood with marrow and spices)
• Pukala ( fried meat )
• Sukula ( dried meat,jerky )
• Kwa Ghasa ( thick broth from leftover meats and vegetables;has a distinct smell and taste)

Fruits

• Shyawu ( apples )
• Suntala ( Tangerines )
• Kera ( Bananas)
• Muntala
• Bhogate ( Pomelo )
• Aamashi (Guava)
• Anar (Pomegranate)
• Asian Pear
• Persimmons
• Kharbuja (Watermelon)
• Kagati (Lime and Lemon)
• Aanh ( Mango )

Spices

• Chi ( Salt )
• Be chi ( Black Rock Salt; strong smell and flavor )
• Malta ( Red and Green Chili Peppers )
• Hin ( Asafoetida )
• Chini ( Sugar )
• Chikan ( oil, usually mustard oil )
• Ghya ( Ghee )
• Laba ( Garlic )
• Palu ( Ginger )
• Ji Chi ( Cumin )
• Jhikucha ( Dried mountain herb; sauteed in mustard oil and poured over soups and dishes; enhances flavor )
• Haloo (Turmeric; orange and yellow )
• Hamo ( Sesame seeds )
• Mee ( Fenugreek )
• Dhaniya ( Cilantro )
• Dalchin ( Cinnamon )
• Lawan ( Cloves )
• Tejpat ( Bay Leaves )
• Coriander
• Male ( Black Pepper )
• Chaku ( Black Molasses,hardened )
• Sakha ( Yellow Molasses )
• Chu Paun ( Vinegar )

Alcohol and derivatives

Alcohol is served in Khola, which are made of clay, brass, silver or gold.

• Ayelaa (Hard liquor most commonly made out of rice. Very high alcohol content)
• Thwon
  Thwon
  Thwon is a type of alcoholic beverage. It is prepared on festivals and special occasions by the Newars. It is brewed from rice. This is a kind of Country Beer.Generally we can also called Rice beer.-Types:It is of two types-* Red* White...
  
   (Rice Beer; very sweet to sour in taste)
• Hyangu Thwon (similar to red wine; light)
• Kaa Thowon

Beverages and Soups

• La (water)
• Duru (milk)
• Ken ( Lentils; black, yellow and red)
• Lai Kwa
• Pau Kwa ( Sour and spicy soup )
• Mee Kwa
• Chhon (Spicy Bamboo soup)
• Quanti ( Nine bean soup )

Sweets/Dessert

• Anarsaa
• Ayantha-mari
• Barfi
• Jeri
• Laddu
• Lakhamari
  Lakhamari
  Lakhamari is a type of sweet of Newars. It is made of flour, sugar, butter etc. It can be made in different shapes and are named differently depending upon the shapes. It is customarily given to guests of marriage ceremony in some Newar subculture...
  
  
• Lalmohan
• Maalpuwaa
• Nimki
• Rasbhari
• Roth
• Sel
• Swaari
• Haluwa
• Puri
• Pyara
• Khajuri
• Gundpakh
• Mugdal
• Yomari
  Yomari
  Yamari is a delicacy of Newars. It consists of an external covering of rice-flour and an inner content of sweet substances such as Chaku. The delicacy plays a very important role in Newar society...
  
  
• Chappa

Utensils

The Newahs,cook, store and serve food and beverages in containers and utensils made of gold, silver, copper, brass, iron, clay pottery, dried rice stalks, corn leaves, leaves of certain trees( sewn together with toothpicks to make plates and bowls). Food is eaten with bare hands. It is customary to wash hands before and after a meal.

• Karuwa ( Water "jug')
• Bata ( Bucket or soup pot )
• Anti ( Hard Rice Alcohol serving container )
• Khola ( Cup )
• Hasa ( Used for drying vegetables, separating the husks and rice; circular in shape,woven out of dried rattan )
• Dhampo ( Large container; usually holds water )
• Chakku ( knife )
• Atha (Jug )

Links

http://www.gorkhapatra.org.np/detail.php?article_id=14534&cat_id=10

http://www.nepalitimes.com/issue/2003/08/29/Leisure/3918