Chhoila is a beloved dish from Nepal’s Newar community, known for its bold flavours and unique preparation style. Traditionally, chhoila consists of grilled or smoked meat—often buffalo or chicken—marinated with a rich mix of spices, including garlic, ginger, green chilies, cumin, fenugreek seeds, and fresh herbs like cilantro. This fiery and aromatic delicacy has a smoky flavour, achieved through a traditional method of cooking the meat over a wood fire or charcoal, giving chhoila its distinctive taste.
In Newari culture, chhoila holds a special place, often served during festivals, celebrations, and family gatherings. It’s commonly enjoyed as part of a “samay baji” set, a traditional Newari meal that includes beaten rice (chiura), black soybeans, boiled eggs, pickles, and other delicacies. Samay baji is central to Newari rituals, and chhoila is one of its most prized components.
There are two main variations of chhoila: haku chhoila, which is made with smoked, charred meat, giving it a dark colour (haku means black in Newari), and mana chhoila, which is cooked in a more regular manner, without the heavy smoking. Haku chhoila is more popular and is often preferred by those who enjoy intensely smoky flavours.
In addition to its taste, chhoila is appreciated for its nutritional benefits, as the high-protein meat combined with spices makes it both flavourful and filling. Today, chhoila has gained popularity beyond the Newar community, with many Nepalese restaurants including it on their menus to cater to a wider audience.
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