Description
A traditional, intense meat dish of the Newar people in the Kathmandu Valley. Buffalo (Buff) or chicken is grilled over charcoal/straw open fire until charred, finely chopped, and marinated (tossed) with massive spices, intense mustard oil, and green chilies. Unrivaled as an ultra-spicy liquor snack.
Restaurants serving Choila
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Buffalo meat(or Chicken)
- Mustard oil
- Fenugreek
- Garlic
- Ginger
- Green Chili
Instructions
- [Authentic Recipe]
- [Grill Meat]: Roast block meat wildly over charcoal/open flame until the surface is charred. Cut bite-sized once done.
- [Spice Paste]: Mash massive garlic, ginger, and green chilies in a mortar.
- [Tempering & Tossing]: Heat mustard oil until smoking, burn fenugreek seeds pitch-black to transfer aroma. Toss meat, spice paste, turmeric, and this hot oil together instantly in a bowl.
Learn more Spice, substitutes, tips
Key spices
Mustard oil、Fenugreek(Methi)、Green Chili
Substitutes at Japanese supermarkets
Toss JP 'Beef Tataki' or 'Bonito Tataki' in mustard oil and spices instead of sesame oil
Pairing
Raksi (Nepali Distilled Liquor) / Chiura (Beaten Rice) / Nepal Ice
Trivia
A highly masculine, hardboiled dish combining the 'sharp' scent of mustard oil, the 'bitterly aromatic' scent of burnt fenugreek, and charcoal smoke. Absolutely essential for Newari festivals.
Eating tips & etiquette
Extremely spicy and rich, so never eaten alone; ALWAYS eaten with 'Chiura' (beaten rice) or sipped slowly alongside high-ABV Raksi (millet/rice distilled liquor).
Allergen
Meat