nepali food discription

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