Nepal is a multi-ethnic, multi-lingual and multi-social country, distinctive language and societies exist in Nepal, which has made valuable and unique national culture. Nepalese superiority is present in both its culture and cuisines. Nepali food is a perfect blend of local spices, herbs, vegetables, and fruits which makes it distinct from other international cuisines. Nepali food items are also affected by cultural, tradition and topography; people eat vegetarian as well non-vegetarian food in equal proportion.

Nepal being diverse in their culture and food some its foods represent a particular Nepali Festival, Nepali society’s culture can be found well-coordinated with their cuisine that there is specific Nepali food for different festivals. Nepali food is fantastic, and there are a lot of eateries in Kathmandu Valley serving ethnic Nepalese cuisine. Newari cuisine is a subset of Nepalese cuisine that has created over hundreds of years among the Newari community. But especially in Kathmandu valley, Nepali food culture of the Newar community is the richest that has been developed in Nepal over centuries.

The sustenance culture of Newar people in Kathmandu Valley is most likely the wealthiest in Nepal that has been producing for a considerable length of time. Choila is one of the Nepali food which is considered one of the authentic traditional centers to Nepali food culture, it is absolute necessities have a dish for any Newari celebrations and festivities. It is barbecued meat (generally of buffalo’s meat) and spiced up with different flavors, garlic chives and simmered mustard oil.

Ingredients Required:

– Buffalo meat, 500 grams

– Two tablespoons of mustard oil

– Two large red tomatoes

– One tablespoon garlic paste

– One tablespoon ginger paste

– Two red chilies

– One teaspoon cumin powder

– One teaspoon Szechwan pepper powder/ Timur

– Half teaspoon Turmeric

– Half teaspoon Methi seeds (Fenugreek seeds)

Procedure

The procedure to cook Nepali food is different than other Asian food because it is cooked mostly in mustard oil.

1. On a frying pan put the pieces of meat cut in long stripes of 2” inch breadth. Now, let it cook, after some time flip sides over and over. After the color of meat has changed, cover with the lid and let it cool.

2. After this step, make a paste of tomatoes and chilies using mortar and pestle.

3. Now, cut the meat into bite-size cubes and put it into a vast bowl

4. Mix the paste with meat, include salt and with a spatula, blend it well.

5. Heat the mustard oil in another container. Include Methi seeds/Fenugreek seeds. Don’t kill the heat until the point that the seeds wind up dim. Expel the container from warm, include turmeric.

6. Empty the oil into the large bowl over the meat before turmeric consumes off.

There are many other Nepali food which can be cooked with lot of spices and herbs that are preferred by people coming from different background. However, the popularity of Nepali food is growing globally.