“A modern twist on timeless tradition”. Discover a cloud kitchen’s innovation on transforming the essence of Newa cuisine with a modern twist. The flavor of the valley is made accessible for you to savor right at your doorstep.

Meet Pratistha and Sarbesh, culinary visionaries transforming Newari cuisine with modern innovation. Through their cloud kitchen, they deliver unique Newari fusion dishes to various events, seamlessly blending tradition with contemporary flair. Their creations, such as "Play on Takha" and "Jackfruit Choila Taco," bring the rich flavors of the valley to your doorstep, offering a delightful experience that honors heritage while embracing innovation. This is more than just catering; it's a culinary journey where tradition meets the future, redefining Newari cuisine for the modern palate.

Play on Takha

Starting strong with "Play on Takha," an interesting culinary innovation inspired by the beloved Newari delicacy, Takha. “Takha” is a unique frozen Newari delight made out of a gelatinous part of meat. Internationally known as headcheese, this dish preserves the essence of Takha by setting gelatin of head meats along with tender pieces from the tongue and cheek. Like terrine, it is set and sliced to perfect pieces and served with lapsi (hog plums) and tomato chutney adding tangy flavors to the tastebuds. “Play on Takha" offers a delightful fusion of flavors and textures with its gelatinous richness and savory meats, kissed by tangy lapsi and tomato chutney.

Khe Saga:

"Khe Saga," is an auspicious Newari delicacy featuring a duck egg, fish, and meat served alongside aila (newari liquor). The dish Khe Saga: is commenced with aila and duck meat on the side. The delicacy has been elevated with a modern twist reminiscent of Western "devilled eggs." A perfectly cooked duck egg, delicately crowned with a rich creamy mayonnaise crafted from its yolk and set off with pan-fried fish for a delightful crunch. "Khe Saga" promises to harmonize tradition with innovation, offering a tantalizing experience that provides a taste of authentic Khe saga: given on auspicious occasions while embracing the Western touch.

Samay

Samay, a twist on the classic Newari delicacy "Samay Baji." In replacement of classic samay baji(a platter of beaten rice, meat, potatoes, spinach, bhatmas, beans, ginger, garlic, and other varieties) the plate is served with crispy rice crackers crafted from chiura( beaten rice) with smooth hummus derived from bhatmas (black soybean). The crispy-creamy duo on its own was very mind-blowing but having it with savory sukuti enhanced the flavor to full crisp. "Samay" comes with palette-pleasing flavors and textures that provide an ode to Newari’s culinary heritage freshly and enticingly.

Jackfruit Choila Taco

A fusion masterpiece “Jackfruit Choila Taco” that blends the robust flavors of Newari choila with the zest of Mexican tacos. Quite a new and unimaginable fusion of delicate tortillas made from a batter of rice flour enveloped with tender jackfruit choila instead of classic meat choila. Each bite is a symphony of smoky, spicy jackfruit choila mingling with the soft freshly made velvety tortillas. Jackfruit Choila Taco is an ample fusion dish where every bite is packed with flavor bursts.

Tongue Skewers

Tongue Skewers pay homage to the rich heritage of Newari cuisine, incorporating traditional Newari delicacies like intestines, ears, and liver. After a meticulous process of drying them for ten hours and slow cooking for at least one hour until tender, the ingredients are marinated overnight and gently grilled to perfection. This innovative dish is complemented by a vibrant spring onion salsa, adding a fresh twist to the robust flavors of Newari gastronomy.

Dyakula Pie

"Dyakula” is a Newari-style buff stew often eaten with chiura (beaten rice). The cloud kitchens' creative geniuses crafted a unique delicacy out of dyakula. The “Dyakula Pie” somewhat resembles chicken patties in its form. This pie is crafted from dyakula, offering a unique flavor profile. The liquid broth from the dyakula is generously poured over the pie, serving as a flavorful sauce that compliments its savory essence. Enjoyed alongside a fresh side salad, Dyakula Pie gave a rich taste of traditional Newari essence.

Pan-Roasted Fish

 'Pan Roasted Fish,' is a tribute to sustainability and local flavors. A fresh filet of catfish is spiced to perfection and pan-roasted until it is tender and flavorful. The dish is complemented by spiced mustard greens. Every part of this dish embodies conscious creation and consumption. Innovation taken to the next level they utilize every part of the fish, becoming a sustainably conscious creator. The skin of the fish is transformed into a crisp cracker, adding a delightful contrast in texture. A warm nutrient-rich broth infused with fish bones, mustard seed, and oils which was served alone was quite appetite-friendly. This dish was merely just a delicacy and more of an innovative culinary art. It perfectly delivers a taste that's both ethical and exquisite.

Juju Dhau Cake

After a good fulfilling savory dish, tastebuds were anticipated to have a taste of sweet rich juju dhau cake. "Juju Dhau Cake," a new variation in Newari dessert options. Juju dhau cake is inspired by replicating Russian honey cake with a Nepali touch. This unique creation layers delicate sponge cake with a creamy, Juju Dhau icing replacing the cream cheese icing. The honey used in between the layers is sourced locally, adding a sweet, authentic touch. To complement its distinctive taste, it is served alongside black sesame ice cream. The meticulously crafted Juju Dhau cake was not only a sweet tooth retreat but also a good digestion friend that satisfies the palate.

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