Chargrilled buffalo or chicken meat marinated in a fiery blend of Sichuan pepper, mustard oil, ginger, and garlic. A signature Newari cold meat dish served during festivals and celebrations.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Grill the meat over hot charcoal until fully cooked with charred edges, turning occasionally for even cooking. Allow it to cool slightly.
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2
Cut the grilled meat into bite-sized cubes or thin slices.
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3
In a bowl, combine mustard oil, ground timur, garlic, ginger, green chilies, turmeric, chili flakes, lemon juice, and salt.
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4
Toss the grilled meat pieces in the spice mixture, ensuring each piece is well coated. Let it marinate for at least ten minutes.
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5
Serve at room temperature garnished with fresh cilantro alongside chiura (beaten rice) and fresh vegetables.
Did You Know?
Choila is traditionally prepared by grilling meat over a fire made from dried straw, which imparts a distinctive smoky flavor that modern grills cannot fully replicate.
Chef's Notes
Equipment Tips
- charcoal grill or gas grill
- mixing bowl
- sharp knife
The Story Behind Choila
Choila holds a revered place in Newari culinary heritage as a ceremonial meat dish served during major festivals and community gatherings in the Kathmandu Valley. The dish showcases the Newari mastery of bold spice combinations, particularly the use of timur (Sichuan pepper) which gives it a characteristic numbing heat. Historically prepared with buffalo meat, choila was a centerpiece of Newari feasts called bhoj, where it was served alongside beaten rice and other traditional accompaniments.
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