Newā Cookbook 2.0

The Newā cuisine, a distinctive subset of Nepalese culinary tradition, has evolved over centuries among the Newar community in Kathmandu, Nepal. Comprising over 200 dishes, it is notably more intricate than many other regional cuisines, a complexity rooted in the fertile soils of the Kathmandu Valley and the historically prosperous households that prioritized diverse produce over staple crops like rice. Food plays a central role in Newari cultural practices, reflecting its significance beyond mere sustenance.

The Newā Cookbook seeks to introduce this rich culinary heritage to a broader audience. It features 27 carefully curated recipes encompassing four of the most significant segments of Newā cuisine:

• Sagaṅ – An offering symbolizing good luck and harmony among the five elements of nature.
• Samey Bajī – A traditional set commonly prepared for festivals and celebrations.
• Bhwey – An iconic communal feast.
• Marī – An assortment of sweet dishes catering to dessert enthusiasts.

This cookbook includes step-by-step photographs accompanying each recipe, facilitating ease of preparation and clarity for cooks at all levels. It aims to empower readers to prepare authentic Newā dishes with confidence and precision.

Happy cooking!