Of all the Nepalese people, the Newars celebrate the greatest number of festivities and feasts. They are known for a immense variety of cuisines they prepare in many occasions. Newar food can be divided into two main types.
1.Daily foods- Jyona (Lunch), Beli (Dinner).
2.Bhoye- Banquet having a number of dishes with systematic arrangement in order.
Wo-A flat cake of mashed lentils with or without egg/minced meat topping.
Samay Baji- A ritual set of five dishes representing Pancha Tatwa. It constitutes Baji, Samay (flattened rice), chhoyla (roasted meat), sanya (smoked fish), palu (sliced ginger) and aila (wine).
Sukula- Dried meat diced and spiced.
Tahkha- A jelly-like meat.
Jyona/beli-Boiled rice. Usually these words stand for a set of rice, and curries.
Ken- Lentil soup served with rice.
Wauncha- Green vegetables, especially mustard/spinach in feasts.
Boobah- Bean curry.
La- Meat curries, various verities : Pukala (fried), Gorma (white jellied meat), Dayakala (curried meat), for instance.
Sanan- Pickle, usually hot.
Sanya khuna/ Nya khuna- Jellied fish soup.
Paun kwa- Sour soup made from hog plum.
Juju dhau- Yogurt of high quality.
Pachinta mari- Sweet made of wheat flour and sugar, a must in Pastah Bhoye (high class wedding feast) which is taken away to home.
Thon- White beer, made of fermented rice. It too has some types : hyaun thon (red one), taku thon (thick one) etc.
Aila- Colorless homemade liquor.