The Newar people of the Kathmandu Valley have one of the richest food cultures in South Asia, tied closely to festivals and family rituals.
Start with samay baji, a ceremonial platter of beaten rice (chiura) with spiced buffalo choyla, black soybeans, boiled egg, ginger and pickles. Add bara, savoury lentil pancakes, and finish in Bhaktapur with juju dhau, the creamy “king of curds” set in clay pots.
Look for small Newari restaurants and family-run eateries in Patan, Kirtipur and Bhaktapur, where dishes are cooked as they are at home.
