This article needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Newar cuisine" – news · newspapers · books · scholar · JSTOR (February 2014) (Learn how and when to remove this message) |
Newa cuisine (also referred to as Newar cuisine) is a subset of Nepalese cuisine that has developed over centuries among the NewarsofKathmandu (Kathmandu is called YeninNepal Bhasa) in Nepal.[1] Newa cuisine is the most celebrated food variety in the country that consists of over 200 dishes. It is more elaborate than most Nepalese cuisines because the Kathmandu Valley has exceptionally fertile alluvial soil and enough wealthy households to make growing produce more profitable than cultivating rice and other staples.
Food is the integral part of Newar culture. Different kind of foods are prepared for different occasions, considering the climate and nutritional needs for body. Newars are renowned for their sumptuous feasting.[2] Dishes served during feasts and festivals have symbolic significance.
Newars 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 and 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.