Newar cuisine

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Newa cuisine/नेवा: नसा (also referred to as Newari cuisine) is a distinctive subset of Nepalese cuisine that has developed over centuries among the Newars of Nepal Mandal in Nepal.^[1] Newa cuisine is the most celebrated food variety in the country and consists of over 500 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 an integral part of Newar culture. Different kinds of foods are prepared for different occasions, considering the climate and nutritional needs of the body. Newars are renowned for their sumptuous feasting.^[2] Dishes served during feasts and festivals have symbolic significance.

Newa cuisine is renowned for its extraordinary variety and is recognized as one of the oldest food cultures in South Asia. Its rich diversity reflects not only the daily consumption patterns but also adapts to seasonal changes, festivals, rituals, and regional variations.

Daily meals in Newa cuisine are commonly referred to as "Jā Neu/जा नेउ" or "Newa Thali" (also known as "Newa Jā Bhu/जा भु"). These meals typically consist of Taichin rice, lentil soup, a variety of green vegetables, assorted vegetable dishes, and meat items, all complemented by an array of pickles. The traditional meal structure is distinctly categorized: the morning meal is known as "Jyaana/ज्या:न," the afternoon meal is called "Baji/ बजी," and the evening meal is referred to as "Beli/बेली." This organized approach to meals underscores the richness and adaptability of Newa cuisine, making it both nutritious and flavorful, and showcasing the deep cultural significance embedded in each dish.