Some of Nepal's best foods belong to particular days of the year. Sel roti — a crisp, slightly sweet ring of fried rice-flour batter — is made in huge batches for Tihar and Dashain and shared with family and neighbours.
Yomari is a Newar speciality: a steamed rice-flour dumpling shaped like a fig, filled with molten chaku (molasses) and sesame, or sometimes sweetened milk solids. It's made for Yomari Punhi, the December full moon that marks the end of the rice harvest.
Outside festival time you'll still find sel roti at tea stalls in the morning, and some Newari restaurants in the valley serve yomari year-round.
