Monthly Archives: October 2025

This weekend will be one to remember! A few of us friends came together to recreate a traditional Newari bhoj (feast) right here in Sydney, and it turned into an incredible celebration of food, friendship, and culture.

Since moving here, we’ve always talked about how much we miss home — the gatherings, the laughter, the aroma of spices filling the air during family feasts. So this time, we decided to make it happen. We planned a full traditional bhoj, cooked everything from scratch, and recreated the full Newari dining experience — sitting on the floor, eating with our hands on lapate patta (leaf plates), and sharing every dish with love and pride.

From early morning prep to the last round of washing up, everyone was involved — chopping, frying, marinating, and tasting. The kitchen was buzzing with excitement, the music was playing, and the smell of roasted spices and garlic was everywhere.

Our Newari Bhoj menu was truly a feast for the senses:

🍚 Chura (Beaten Rice) – Light and crisp, the perfect base to go with every dish.
🥢 Bhatmas (Roasted Soybeans) – Crunchy and salty, perfect to nibble on while serving.
🍳 Anda (Egg) – Fried sunny side up and also served on top of aalu-wo — a must-have in any bhoj!
🥩 Chhoyela / Chhwela – Spicy grilled meat with roasted garlic, ginger, and mustard oil — smoky, juicy, and full of flavour.
🥔 Aalu Tama – A tangy and hearty curry made with potatoes, bamboo shoots, and black-eyed peas.
🥞 Bara/Wo – Traditional black lentil patties fried to perfection, topped with egg and minced meat.
🥒 Bodi Sadeko – Marinated black-eyed beans mixed with onions, chillies, garlic, and coriander — spicy and refreshing.
🥬 Saag – Sautéed leafy greens, simply cooked but full of flavour.
🥦 Cauli Aloo Tarkari – Cauliflower and potato curry with turmeric, cumin, and a touch of tomato.
🥔 Aloo Achar – Spicy potato pickle with sesame paste and a tangy kick.
🍅 Tomato Achar – Fresh, zesty tomato pickle with garlic and coriander — a perfect balance for the rich dishes.
🐟 Fish Curry – Tender fish cooked with aromatic spices and herbs.
🍖 Sekuwa – Juicy grilled meat, smoky and perfectly charred.
🍶 Newari Raksi – The traditional homemade spirit — smooth, warm, and perfect for the occasion.
🥩 Takha – Savoury jelly made from buffalo meat broth, a true Newari delicacy.
🍲 Paau Qwaa – Warm, spicy soup that brings comfort to the end of the meal.
🍦 Dhau (Yoghurt) – Sweet and creamy — the perfect way to finish the bhoj.

Once everything was ready, we arranged the lapate patta, sat cross-legged on the floor, and served each dish in the traditional sequence. It felt like being back in Kathmandu during festival time — laughter, chatter, and the clinking of glasses filled the room. Everyone had their hands full of food, their hearts full of memories.

What made it even more special was how everyone contributed — someone brought fresh ingredients, someone took charge of the grill, and others helped decorate and serve. Cooking together made us feel connected — not just to each other, but to our roots, our family traditions, and the essence of being Newar.

This wasn’t just a meal — it was a celebration of heritage, togetherness, and belonging. In the heart of Sydney, for a few hours, it felt like we were back home — sharing love and laughter over a lapate patta full of food that carried generations of stories.

Here’s to keeping our Newari culture alive no matter where we are — through food, friendship, and shared memories.

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Take care,

M from Nepaliaustralian
XOXO