There is a close association between the Newar culture and food, and feasts are very common in Newari families.[break]
The Newari Vo´ye Set:
The feast in its entirety. Served on a sitched lapti, this scrumptious 19-course meal is a feast fit for kings.
A traditional feast or “vo’ye” boasts a wide array of dishes starting with “sagun” (Newari holy offering), typically consisting of a boiled egg, smoked fish, “bara” (deep-fried black lentil patties), “haku chhoila” (smoked buff) and “aila” (holy liquor) and ending with “dhau” (curd) as Newari dessert.
There is a saying in Nepali, “Parbate bigryo mojle, Newar bigryo bhojle” which means that Parbatyas (hill people) ruin themselves by excessive enjoyment and Newars ruin themselves by feasting. It is thus apparent how important feasts are in the Newar culture. Food is closely related to all rituals and religious functions.
Thwo:
A liquor supplement prepared by the process of fermentation of rice or beaten rice. Newari cuisine has many fermented preparations, and this is the most common one.
Every Newar festival of importance begins with a day which is referred to as “choyala bhu.” During this day, one enjoys roasted meat and flattened rice and drinks beer and spirits. A typical traditional Newar feast can have up to 84 items and even today vo’yes, which are increasingly rare, have a wide range of delicacies.
Newari cuisine is unique and one of the most diverse types. A host of spices, such as cumin seeds, sesame seeds, garlic, ginger, turmeric, chili, bay leaves, cloves, cinnamon, pepper, vinegar, are used in the preparation of the dishes. The dishes served in feasts are considered to make a properly balanced and healthy diet meal.
Aila:
Better known as “raksi,” it is believed to have healing power; so it is also known as “wasa” meaning medicine in Newari. It is an excellent remedy for stomachache and flu.
Newars cook varieties of foods, depending on the climate and occasions; and the staple “baji” (beaten rice, “chiura” in Nepali) is one of the most commonly used food items.
A typical Newari thali (plate) consists of beaten rice, chhoila, different kinds of bean preparations, potatoes, spinach, bara, sour soups and typically two kinds of liquor. Thwon (rice beer) and potent blue-flame aila are the common liquors that Newars commonly brew at home.
Paun:
Made of “lapsi,” a kind of Nepali berry, it is a bit on the sour side but aids in digestion.
Sitting on the floor on a long straw carpet, Newars take their meals on a latpi (a plate of woven and stitched leaves). If there is more than one person eating, people form a line in hierarchical order. After sitting down to eat, one usually offers a share of the food to the gods before the food has become “polluted” in any way, i.e., before they start eating. This share is called “dyo chhaye” (God’s share). It consists of a few beaten rice grains and a little bit of each of the additional foods. If the meal has drinks, a few drops of it have to be scattered in the air, whereas the food items are set neatly next to the plate.
At the conclusion of such elaborate meals, “sisabusa” (salad) is offered.
Aloo Tama:
Simply means “Potato (and)bamboo shoots.” It is a unique and classic Nepali curry known for its uniqueness because the use of bamboo shoot is rare in other food items.
Newari food culture is slowly diminishing with more and more people opting for catering services and buffet lunches/dinners rather than the traditional feast; and even those who opt for traditional feasts are tweaking it in their own ways for the sake of modern convenience. For instance, some use paper plates or steel plates instead of the traditional lapti.
Satya Mohan Joshi, the octogenarian culture expert of Patan City, believes that younger generations should be aware of the rich traditions and not let them vanish.
Lakhamari:
A Newari sweet made of flour, sugar, butter etc. The shape of lakhamari may vary and it is named according to its shape. It is customarily given to guests at marriage ceremony in some Newar subculture. Prior to marriage, the groom has to provide lakhamari to the bride’s family.
“With the rise in the number of catering services, and also because of their busy schedules, people often opt to have their parties catered to. We hardly see many vo’yes happening these days. But I believe these traditional ways of feasting bring families closer and remind them of their rich roots, which is why people need to be aware of their culture and not let it diminish,” he says.
Dhau (curd) and lalmohan:
Dhau or curd symbolizes the full moon, and dhau sagun is offered with blessings, wishing you to shine as bright as the full moon. It is given along with some sweet dish like lalmohan or rasbhari at the end of the meal.
1. Saag:
Green curries can be made from spinach, mustard leaves, or other fresh greens, along with added spices. It is considered a very healthy food item.
2. Baji:
Also known as “chiura” in Nepal, it is the main food served in Newari feasts and it is also incorporated in everyday life, festivals and rituals.
3. Kerau:
A variety of sweet-pea beans that is a part of the Newari feast. It is served alongside baji with other kinds of beans like bhatmaas (soya) or chana (gram).
4. Bhuttan:
A mouthwatering deep fried buff meat which is a unique item in the Newari feast.
5. Chicken:
One of the most popular varieties of meat in the world, chicken originally was not a part of Newari Voye; but with its popularity, it’s made a place in the vo’ye set.
6. Dyakulla:
This special meat delicacy is prepared by boiling meat with a variety of spices.
7. Alooko achar:
Potato pickle. This is a bit on the spicier side and gives the vo’ye set a special zing.
8. Pharsiko tarkari
(pumpkin curry):
Made of pumpkin mixed with spices, this dish is a little on the sweeter side, and is included in the feast especially for this reason.
9. Mulako achar:
Grated radish pickle that is a delight on the taste buds.
10. Sandheko bhatmaas:
A type of soybeans mixed with spices, this item gives a dash of tanginess to the feast.
11. Kauliko tarkari
(cauliflower curry):
Cauliflower is rich in minerals and it is one of the most common dishes in a Newari “vo’ye.”
12. Chhoila:
It is a delicious buff delicacy that is spicy and tangy. Traditionally, it used to be prepared by grilling meat over the flames of dried wheat plants which used to give it a smoky taste.
In an attempt to keep the tradition alive, Powerful Hands, a social event management agency, in collaboration with Social Tours, a five-time responsible tourism award-nominated soft adventure specialist, are organizing a grand 19-course “Vo’ye” on Sunday, September 30 on the occasion of Indra Jatra. For details and reservations, call 01-4412508.
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