Winter Warmth: Newari Takha and Sanyakhuna Recipes

Newari cuisine is a treasure trove of unique and flavorsome dishes, and when winter arrives, two must-have delights take center stage: Takha and Sanyakhuna. These exotic frozen dishes, resembling jellies, are not your regular meat items; they are rich, hearty, and perfect for warming up in the winter chill.

Takha Recipe:


  • Buff meat with skin
  • Salt (according to taste)
  • Cumin powder (according to taste)
  • Ginger-garlic paste (according to taste)
  • Fenugreek seeds, or methi
  • Mustard Oil


  1. Heat a pressure cooker and cook buff meat with skin, adding water until the skin melts.
  2. Once the meat becomes sticky, add water and transfer it to a pot, preferably made of soil.
  3. In a pan, heat 4-5 tbsp of mustard oil, add 1 tbsp of fenugreek seeds, and remove it after the seeds turn black.
  4. Add turmeric powder to the oil and immediately pour it into the takha mixture.
  5. After it cools down, cover it and refrigerate it overnight.
  6. Your flavorful Takha is ready to serve!

Sanyakhuna Recipe:


  • Soup of Takha
  • Dry small fish (sidra)
  • Chilli powder
  • Rough lemon (jambhiri)
  • Salt to taste


  1. Heat a pan and fry small, dry fish in oil.
  2. Once the dry small fish is fried, pour it into the soup of takha.
  3. Add chili powder for that extra kick of heat.
  4. Squeeze a rough lemon over the mixture.
  5. Your spicy and tangy Sanyakhuna is ready to be enjoyed!

As winter winds bring a chill to the air, warm up your soul with these Newari delicacies. Takha and Sanyakhuna not only provide a burst of flavor but also offer the perfect blend of fats and spices to keep you cozy all season. Try your hand at these recipes and savor the rich culinary heritage of Newari culture.

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