Choila (or Chhwela) is a traditional Newari dish from Nepal, essentially a spicy salad made with grilled or boiled meat, most famously water buffalo ('buff'). The cooked meat is diced and marinated in a potent mixture of spices like chili powder, turmeric, ginger, garlic, and crucially, pungent raw mustard oil. It's often finished with tempered fenugreek seeds.

What does Choila taste like?

Choila has a bold and complex flavor profile. It's primarily spicy (from chili), pungent (from mustard oil), smoky (if grilled - 'Haku Choila'), savory, and slightly tangy. The texture is typically chewy. It's an intense flavor experience characteristic of Newari cuisine.

Is Choila safe to eat?

Choila is generally safe when prepared properly. Since it's often served at room temperature, choose vendors or eateries that prepare it fresh, ideally grilling ('Haku Choila') or mixing the boiled meat ('Mana Choila') upon order or have high turnover. Ensure the meat is thoroughly cooked initially. The pungent mustard oil also has some preservative qualities, but freshness is key. Opt for busy, clean-looking places.

What kind of meat is used in Choila?

The most traditional and popular meat for Choila is water buffalo ('buff'). However, variations using chicken ('kukhura ko choila'), duck ('hans ko choila'), mutton ('khasi ko choila'), and sometimes pork ('sungur ko choila') are also common.

Is Choila vegetarian or gluten-free?

No, Choila is meat-based and therefore not vegetarian or vegan. Traditional Choila is typically gluten-free as it doesn't usually contain wheat products. However, be cautious about potential cross-contamination or non-traditional additives in some eateries.

How is Choila typically served?

Choila is usually served at room temperature as a 'khaja' (snack or appetizer). It's a key component of the traditional Newari 'Samay Baji' platter and is almost always served alongside 'chiura' (beaten rice), which helps balance the spiciness and pungent mustard oil.

What's the difference between Haku Choila and Mana Choila?

'Haku' means 'black' in Newari, referring to the meat being grilled or smoked over fire until charred, giving it a smoky flavor. 'Mana' refers to boiling or steaming the meat before dicing and marinating. Haku Choila has a distinct smoky taste, while Mana Choila has a 'cleaner' meat flavor focused on the marinade.

Choila in Nepal: Smart Eating Tips

Dish information is from automated research and serves as a general guide. Ingredients, preparation, availability, price, safety, and cultural significance vary significantly by region, establishment, and over time. Always verify all details directly with the food provider, especially regarding allergies and dietary restrictions. See full disclaimers for food details.

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Description

Choila is a signature dish of the Newari people, concentrated in the Kathmandu Valley. While available across Nepal where Newari communities reside or in restaurants serving ethnic cuisine, the most authentic and varied Choila experiences are found within the Valley (Kathmandu, Lalitpur/Patan, Bhaktapur).

Dietary Information

Garlic

Sesame

This dish is not vegetarian

This dish is not vegan

This dish is gluten-free

Serving information

Serving style

Served warm or at room temperature on a plate, often metal or traditional leaf plate ('tapari'). Almost always accompanied by a side of 'chiura' (beaten rice). It's a key part of the 'Samay Baji' set.

Quick facts

Best times

Afternoon Snack, Evening

Mainly afternoon (from 2 PM/3 PM onwards) and evening (until 9 PM/10 PM) in Khaja Ghars and restaurants.

Seasonal Availability

Available year-round.

Safety Tips

What to Look For

Meat prepared or mixed freshly upon order
Minimizes time the room-temperature dish sits around, ensuring freshness and reducing risk. Look for grilling action or mixing bowls in use.
Busy establishment with high turnover
Indicates ingredients are likely fresh and the Choila hasn't been sitting for too long. Popular with locals is a good sign.
Clean preparation area and utensils
Observe the general hygiene of the vendor or kitchen space.
Pungent, fresh mustard oil aroma (not stale or rancid)
Good quality, fresh mustard oil is key to the flavor and has some antimicrobial properties. A rancid smell is a bad sign.
Meat appears thoroughly cooked (before marinating)
Whether grilled or boiled, the initial cooking step must be thorough.

What to avoid

Large batches of Choila sitting uncovered at room temperature for long durations
Increases the risk of bacterial growth, especially in warm weather.
Meat that looks dry, discolored, or old
Suggests it's not fresh.
Places with obviously poor hygiene or cross-contamination practices
Avoid vendors handling money and food without washing hands, using dirty cloths, etc.
Stale or rancid oil smell
Indicates poor quality ingredients that affect taste and potentially safety.

Price information

Price range

रु150,00 - रु500,00 NPR

~ $1,13 - $3,75 USD

~ €1,02 - €3,40 EUR

~ £0,89 - £2,95 GBP

Budget tips

Local 'Khaja Ghars' offer the most affordable prices.
Restaurants in tourist areas will generally charge more.
Portion sizes can vary, confirm if ordering as a snack or part of a larger meal.

Value indicators

Freshly prepared taste and aroma.
Good balance of spice and pungent mustard oil.
Tender (if Mana) or nicely charred (if Haku) meat.
Served with fresh 'chiura' (beaten rice).

Where to Find This Dish

Newari Settlements

Areas with strong Newari populations within Kathmandu Valley (e.g., Kirtipur, Bungamati) and outside.

Nearby landmarks:

Traditional town centers

Best times:

Afternoon, Evening

Tourist Hubs (Thamel, Pokhara Lakeside)

Restaurants specializing in Nepali/Newari cuisine cater to tourists.

Nearby landmarks:

Main tourist streets

Best times:

Lunch, Dinner

Vendor Tips

Ask locals for recommendations on the best 'Khaja Ghar' nearby.
Specify meat preference if you don't want buff (e.g., 'Chicken choila chha?').
Observe preparation if possible to gauge freshness.

How to Order

One plate of Buff Choila, please.

एक प्लेट बफ छ्वेला दिनुस्।

Ek plet baf chweh-laa dee-noos.

Is it very spicy?

धेरै पिरो छ?

Dheh-rai pee-ro chha?

Make it less spicy, please.

अलि कम पिरो बनाई दिनुस्।

Ah-lee kahm pee-ro bah-naa-ee dee-noos.

With beaten rice.

चिउरा सँग।

Chee-oo-raa sahng-gah.

How much is this?

यसको कति पैसा हो?

Yes-ko kah-tee pai-saa ho?

Regional Variations

Haku Choila (हाकु छ्वेला)
Smoked/Grilled Choila. Meat is cooked over fire, giving it a distinct smoky flavor and charred bits.
Mana Choila (मन छ्वेला)
Boiled/Steamed Choila. Meat is boiled or steamed before being marinated, resulting in a softer texture and no smokiness.
Chicken Choila (कुखुराको छ्वेला)
Choila made with chicken meat instead of buffalo.
Duck Choila (हाँसको छ्वेला)
Choila made with duck meat, richer and fattier than chicken.
Mutton Choila (खसीको छ्वेला)
Choila made with goat meat (mutton).
Pork Choila (सुँगुरको छ्वेला)
Choila made with pork, less common traditionally but available in some places.

Cultural context

History

Deeply embedded in Newari culture of the Kathmandu Valley, Choila is an indispensable part of feasts ('bhoj'), religious ceremonies, and festivals. It's a key component of the auspicious 'Samay Baji' ritual food set, symbolizing prosperity and tradition. Originally made with buffalo meat due to cultural practices, variations evolved over time. Its preparation and consumption are tied to community gatherings and celebrations.

Local significance

A culturally significant dish for the Newari community, integral to their feasts, rituals (like Samay Baji), and social gatherings.

Eating customs

Eaten with hands, mixing bites of choila with chiura.
Consumed as a snack ('khaja') or appetizer.
Often paired with local alcoholic beverages like 'Aila' (spirit) or 'Thwon' (rice beer).