Chui-la

Today, we delve into the vibrant world of Newa cuisine through the lens of Choila (pronounced Chui-la, which means fire roast meat), a delectable dish guided by the expertise of Yogeshwar Amatya Dai, a passionate advocate for Newa culinary traditions.

Choila is more than just barbecued meat; it's an experience. Picture the smoky allure of open-fire grilling fueled by aromatic rice straw. This unique technique imparts a distinct barbecue flavor to the meat, reminiscent of Western smoking methods using oakwood or apple.

Choila is traditionally prepared by stretching cut meat between two giant prongs on a nala (big iron trident) and then cooking it over an open flame. To avoid wasting wood, the fire is made only of straw (rice, wheat, or barley).

Grilling and smoking meat over rice straw impart a lovely earthy flavor and help delay spoilage. Tender cuts of water buffalo and the unique preparation technique are critical secrets to making choila. This technique retains moisture in the meat, keeping it soft and flavorful.

It's important to note that charring meat can produce carcinogens, so removing any charred portions of the meat is recommended before consumption.

However, Choila's journey continues after the grill. The fire itself creates a three-layered masterpiece. Closest to the flames, we have "Haku Choila," meaning "black" in Nepali, where the meat gets its enticing char. Chopped and lightly spiced with a blend of garlic, ginger, lemon, cumin, and chilies, it receives a special touch: burnt fenugreek seeds for an added kick. Raw garlic, ginger, and mustard oil complete the symphony on your palate.

This is my take on Choila, showcasing the Newari people's ability to turn simple ingredients into culinary treasures. The Newari community, one of 128 in Nepal, is renowned for its deep respect for culture and sustainable food practices. Like Italian cuisine, Newari dishes highlight fresh, local ingredients and straightforward yet flavorful cooking. It celebrates natural flavors: sweet, sour, hot, bitter, and umami, all together in perfect harmony.

The allure of Choila lies in its smoky essence. The barbecue process infuses the meat with an irresistible umami depth, enhanced by the expert blend of spices and the final touch of mustard oil. While our research suggests Choila may have originated in the Harisiddhi area of the Kathmandu Valley, there's always more to uncover about this delightful dish.

Next time you seek a global culinary adventure, consider Choila. It's a tribute to the innovation and dedication of the Newari people, offering a flavor that will captivate your taste buds.

Jointly written by

Bikram Vaidya | Binod Baral

Nepa Brother