Dashain feast recommendations for meat lovers

As Dashain approaches, Nepal is filled with the aromas of spices, roasted meats, and the warmth of family gatherings. For me, memories of childhood in Kathmandu come flooding back—flying kites on rooftops, the colorful creations dancing in the sky, and the sound of laughter all around. Kite-flying was more than a game. It was a way to bond with family and friends, celebrating freedom and joy.

During breaks from kite battles, we’d enjoy simple, yet unforgettable snacks made by our mothers. The cool, crisp weather of the season added to the perfect festive atmosphere. Now, as a chef, these memories inspire me to craft a Dashain feast that embodies togetherness, tradition, and flavor, especially for meat lovers in the family.

A feast rooted in tradition

Dashain is known for its hearty meat dishes, symbolizing abundance and unity. Growing up, goat pakku (slow-cooked meat), mutton curry, and sukuti (dried meat) were festival staples. This year, I aim to celebrate those traditional flavors while introducing a few new dishes from different Nepali communities. My goal is to bring fresh ideas to the table, allowing everyone to experience something new while staying rooted in tradition.

Dashain is not just about food. It’s about creating memories and bonding over shared meals. By showcasing dishes from various communities, we can celebrate our rich Nepali culinary heritage while bringing different traditions together.

Rayo ko saag with goat fat: A Dharane delight

One dish I’m excited to serve this year is ‘rayo ko saag’ (mustard greens) cooked with fatty goat meat. Popular in eastern Nepal, especially in Dharan, this dish combines tender, fatty goat meat with slightly bitter mustard greens. The goat fat adds a rich, melt-in-your-mouth quality, creating a comforting dish perfect for Dashain. It’s simple yet deeply satisfying.

Tite wachipa: A bold Kirat dish

For those eager to try something new, I recommend ‘tite wachipa’, a traditional dish from the Kirat community. Made with chicken and a bitter herb, wachipa offers a unique blend of bitterness and spice. It’s not commonly found on Dashain tables, but it’s perfect for pre-festival meals. The bitter herb is said to cleanse the palate, making wachipa an intriguing addition to a meat-heavy feast.

Pakku and taas: A tasty duo

Goat pakku is a classic Dashain dish, but why not mix things up with taas from Chitwan? Taas is stir-fried mutton, marinated and cooked until crispy on the outside yet tender on the inside. Served with bhuja  (puffed rice), it’s a delicious alternative to traditional pakku. By rotating between pakku and taas, you can keep things fresh while offering familiar flavors.

Goat katia: A Mithila specialty

Another dish I’d love to introduce is goat katia, a spicy stew from the Mithila community. Slow-cooked to perfection, this dish is packed with layers of flavor as the spices infuse the meat. Paired with fresh roti or rice, goat katia is perfect for a festive gathering. It’s simple yet sophisticated, leaving your family talking about it long after the meal is over.

Sekuwa: A grilled favorite

No Dashain feast is complete without sekuwa, Nepal’s famous grilled meat. Whether made from goat, chicken, or buffalo, sekuwa’s smoky, spiced flavor is synonymous with celebration. This year, I plan to dedicate one day just for sekuwa, marinated in Nepali spices, grilled to perfection, and served with achar and salad. Its simplicity allows the meat’s flavor to shine, making it a must-have for any festive meal.

Haku choila: A Newari classic

Another dish perfect for Dashain is haku choila, a Newari-style grilled buffalo meat. Seasoned with mustard oil, garlic, and chili, this smoky, bold-flavored dish is a favorite for meat lovers. Paired with traditional ayla (Newari rice wine), haku choila adds an exciting element to the pre-festival celebrations.

Chicken roast: A dashain tradition

No Dashain feels complete without a festive chicken roast. This dish, reminiscent of grand family gatherings, features chicken marinated in spices and slow-roasted until crispy and tender. The aroma alone is enough to draw everyone to the table. A well-cooked chicken roast adds a touch of elegance and warmth to any Dashain meal.

Pulau with roast lamb or chicken

This year, I’m introducing a new twist on tradition by serving pulau, a spiced rice dish, topped with either roast lamb or chicken. Pulau brings a sense of occasion to the table, reminding me of grand wedding feasts. Paired with khutti (bone broth) and timmur and tomato achar, it’s a hearty, satisfying dish that brings a festive spirit to Dashain.

As we prepare for Dashain 2024, let’s make it a celebration to remember with a feast of mouth-watering, spicy, tangy dishes that will leave a lasting impression. Let’s celebrate not just with food but with memories that warm the heart and soul, bringing family and friends closer together during this special time.

The author is a UK-based R&D chef