page_title: Newa cuisine
section_title: Meat dishes
hierarchical_section_title: Newa cuisine / Feast foods / Meat dishes
caption_attribution_description: English: Lapte Bhowe serve in tantric and ritual way in Newa People of Nepal.
context_page_description: Newa cuisine is a subset of Nepalese cuisine that has developed over centuries among the Newars of Kathmandu, Nepal. 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. Dishes served during feasts and festivals have symbolic significance.
context_section_description: Dāyekālā (buffalo meat curry)
  Dugulā (goat meat curry)
  Heynlā (duck curry)
  Bandella (wild wardrobe meat)
  Changrala (mountain goat meat)
  Khasilā (gelding goat meat)
  Nyā (fish curry)
  Sanya (small fish)
  Chohi (steamed buffalo blood)
  Janlā (marinated diced with skin raw meat)
  Kachilā (marinated raw minced buffalo meat)
  Khāyālā (chicken curry)
  Me (buffalo tongue boiled, sliced and fried)
  Pangra
  Nhyapu (brains boiled, sliced and fried)
  Nyāpukā (fried fish)
  Pukālā (fried meat ampestine,liver,heart etc.)
  Sanyā-khunā (spicy jellied fish soup)
  Sapu Mhichā (leaf tripe bag stuffed with bone marrow)
  Swan Pukā (goat lungs filled with batter and boiled, sliced and fried)
  Takhā (jellied buffalo meat curry)
caption: Lapte Bhowe; Newa Cuisine
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