text: Kwāti (क्वाति soup of different beans), kachilā (कचिला spiced minced meat), chhoyalā (छोयला water buffalo meat marinated in spices and grilled over the flames of dried wheat stalks), pukālā (पुकाला fried meat), wo (वः lentil cake), paun kwā (पाउँक्वा sour soup), swan pukā (स्वँपुका stuffed lungs), syen (स्येँ fried liver), mye (म्ये boiled and fried tongue), sapu mhichā (सःपू म्हिचा leaf tripe stuffed with bone marrow), sanyā khunā (सन्या खुना jellied fish soup) and takhā (तःखा jellied meat) are some of the popular festival foods. Dessert consists of dhau (धौ yogurt), sisābusā (सिसाबुसा fruits) and mari (मरि sweets). Thwon (थ्वँ rice beer) and aylā (अयला local alcohol) are the common alcoholic liquors that Newars make at home.
  Traditionally, at meals, festivals and gatherings, Newars sit on long mats in rows. Typically, the sitting arrangement is hierarchical with the eldest sitting at the top and the youngest at the end. Newar cuisine makes use of mustard oil and a host of spices such as cumin, sesame seeds, turmeric, garlic, ginger, mint, bay leaves, cloves, cinnamon, pepper, chilli and mustard seeds. Food is served in laptya (लप्त्य plates made of special leaves, held together by sticks). Similarly, any soups are served in botā (बोटा bowls made of leaves). Liquors are served in Salinchā (सलिंचाः bowls made of clay) and Kholchā (खोल्चाः small metal bowls).
  Newar people are much innovative in terms of cuisine. They have a tradition to prepare various foods according to the festivals. Some of the popular cuisines that are prepared with the festivals are: