If you think sushi is the only raw meal worth trying, we recommend Kachila, Nepal’s strong and spicy minced meat specialty. Kachila, a staple of Newari cuisine, is a dish for true food adventurers who enjoy rich tastes, a hint of spice, and a memorable taste.
What is Kachila?
Kachila (sometimes spelled Kachilā) is a traditional Newari raw minced meat dish, typically cooked with fresh buffalo flesh. The term is derived from the Newar words “Ka” (raw) and “Chila” (minced meat). What distinguishes Kachila is its distinctive preparation—raw beef is finely minced and combined with aromatic spices to enhance its natural flavors.
Image Source: World Food
How is Kachila Made?
Kachila is made with the freshest beef possible, ensuring top quality and safety. The beef is finely chopped and then combined with:
– Toasted mustard oil (lightly cooks the outer layer).
– Ground spices such as cumin, coriander, and turmeric.
– Szechuan pepper (Timmur) provides a spicy kick.
– Finely chop garlic and ginger.
– Fresh coriander and green chilies for added heat
Once mixed, the meat absorbs all the flavors, creating a tender, melt-in-your-mouth dish that is rich, spicy, and slightly tangy.
How is Kachila Eaten?
Kachila is typically served as part of a Newari feast (Samay Baji) with beaten rice (Chiura), bara (lentil pancakes), and various pickles. It’s also a popular dish at festivals and other events, often served with local rice beer (Aila). Some prefer to lightly sear it before eating, while traditionalists love it raw for the whole experience!
Why You Should Try Kachila
- Unique & Authentic – One of Nepal’s rarest and most traditional dishes.
- Packed with Flavor – A bold mix of spices, herbs, and fresh meat.
- Protein-Rich & Nutritious – A great source of energy, loved by the Newar community for generations.
If you’re a foodie who loves trying unique local delicacies, Kachila is a must-try next time you’re in Nepal! Would you dare to take a bite?
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