Choyla

Choyla is the Newari way with meat: grilled or seared until charred at the edges, chopped, and tossed with a fierce dressing of mustard oil, ginger, garlic, and ground chilies. Traditionally made with buffalo, it is just as good with beef or chicken. Served with bara and beaten rice, it is the heart of the Newari festival plate. It is bold food, meant to be eaten with the hands and plenty of cold drinks. It is one of the oldest dishes of the Kathmandu Valley, and it has never gone out of style.

Fire-licked and tossed in mustard oil

The char gives the meat a deep smokiness, and the dressing hits with heat, sharpness, and a buzz of Sichuan pepper that tingles on the tongue. Every piece is coated in a slick, spicy paste that lingers long after the plate is empty. Serve it at room temperature, the way it is eaten at every Newari feast, and watch it disappear.

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