Newa Ghasa: One of a kind

Newa Ghasa in Basantapur, Kathmandu, is decorated in a distinctively Newari architectural style. The restaurant, which has outlets in three different locations: Basantapur, Sorakhutte, and Patan, runs on the motto of providing its patrons with a typical Newari cultural experience. Sulav Manandhar, project manager of Newa Ghasa, says they want Newa Ghasa to reflect the Newar culture through food, decor, and ambiance. 

At the entrance, there’s a small stone trough, adding charm to the space. The walls are adorned with paintings and different artworks. There are also Bhairav masks, oil lamps, bells, etc. that amp up the oomph quotient of the restaurant. The staff, dressed in traditional Newari attire, were welcoming. 

We chose to sit on the rooftop since it was a pleasant day. When it was time to order, we started with the Egg Bara. Manandhar says Newari cuisine is always a balanced meal with all the needed nutrients. And indeed, the first dish to land on our table felt wholesome and healthy. The lentils were wonderfully fluffy and the seasoning was well-balanced with strong hints of garlic and chilies. Soft on the inside and crisp on the outside, the bara was served with chutney on the side, which was excellent. The more we had it, the better it got, enticing us to select another variant. There was Chicken/Buff/Egg/Mixed Bara and we chose Mixed Bara at last, which was simply delectable.  

Sapu Mhicha, another traditional Newari dish, is a must-try here. We had never tried the dish before, and we were glad this was our first. When we saw the black mass of spongy flesh, we were a little hesitant to try it. But the flavor made us swoon and the fillings had a pleasant zesty taste and a mild oiliness to it.  

We opted to have Chyang/Thwon and the staff came up with a mud pot and dexterously poured the drink in a typical silver-colored bowl, which is used in most Newari households. This classic alcoholic beverage offers the ideal balance of sweetness and sourness. It was evident from the aroma and taste that it was nicely fermented. 

 

Next, we sampled some Aila, a type of traditional distilled alcohol made from fermented rice. They served it in a traditional clay pot called ‘Palaa’  by pouring it from a narrow-necked liquor vessel known as ‘Anti’ in Nepali. They then use a flame to ignite the alcohol. You can sip the drink with the wooden straw that they offer once the flame has been put out. 

 

We ordered Sukuti and Sadeko Chicken Momo to go with the beverages. The portion of sukuti was enough for two people and the meat had been properly marinated making it juicy and succulent. It was chewy with a perfectly crisp texture. We loved it. 

 

We must mention the restaurant’s choice of music. The soothing tunes put us at ease and had us enjoy our food even more. It complemented the essence of Newari culture. The plants, warm lighting, and black and red cushions make the place feel cozier and inviting. They also have live music in the evenings, making it a perfect place for a lovely dinner with your family and friends. 

Their specials:

Chicken/ Egg Bara

Sadeko Momo

Sukuti

Sapu Mhicha

Thwon

Aila

Location: Basantapur, Kathmandu

Meal for two: Rs 2500

Opening hours:11:00 am to 9:30 pm

Contact: 9801246333

Online payment: Accepted

Parking: Available