Chhoyla: The Spicy Grilled Meat of the Newars

Chhoyla (Choila) is the signature spicy grilled meat of Newar cuisine — usually buffalo, marinated with timur, garlic, ginger, and mustard oil. Here's the complete guide.

Chhoyla (छोयला), also spelled Choila, is one of the most iconic dishes of Newari cuisine — a spicy, smoky grilled meat dish, usually made from buffalo, marinated with timur (Nepali Sichuan pepper), garlic, ginger, and mustard oil.

Chhoyla is a staple of Newar feasts (bhoye), festivals, and everyday meals. It’s served at room temperature, often with chiura (beaten rice), and it’s one of the most distinctive flavors in Nepali cooking.

What Is Chhoyla?

Chhoyla is a grilled, marinated meat dish. The traditional preparation:

Meat: Buffalo is the classic choice, but chicken, duck, and even fish are used
Marinade: Mustard oil, timur, garlic, ginger, chili, turmeric, and lemon juice
Grilling: The meat is grilled over charcoal or an open flame until cooked
Tossing: The grilled meat is chopped into small pieces and tossed with more marinade

The result is a spicy, smoky, tangy meat dish — served at room temperature, often with chiura.

Types of Chhoyla

Chhoyla comes in several varieties:

Type	Description
Buff Chhoyla	The classic — buffalo meat
Chicken Chhoyla	Lighter, popular in restaurants
Duck Chhoyla	Rich, served at Newar feasts
Fish Chhoyla	Made from dried or fresh fish
Mushroom Chhoyla	A vegetarian version
Sanya Khuna	A jellied fish version, related to Chhoyla

The buff version is the most traditional and the most common.

The Chhoyla Marinade

The marinade is what makes Chhoyla distinctive:

Mustard oil: Provides a pungent, spicy base
Timur (Nepali Sichuan pepper): Gives a tingling, citrusy heat
Garlic and ginger: Pungent, aromatic
Fresh green chilies: For heat
Turmeric: For color and earthiness
Lemon juice: For tanginess
Salt: To taste
Sometimes: Fenugreek (methi), cumin, or coriander

The meat is marinated, then grilled, then tossed with more marinade.

How Chhoyla Is Served

Chhoyla is served:

At room temperature — not hot
With chiura (beaten rice) — the traditional pairing
With samay baji — the ceremonial Newar platter
As a side with rice or roti
With aila (rice liquor) — at Newar feasts

In a traditional Newar feast, Chhoyla is one of the first dishes served — after aila, before the main courses.

Where to Try Chhoyla

Chhoyla is available at:

Newari restaurants in Kathmandu, Patan, and Bhaktapur
Traditional Newar households — during festivals and ceremonies
Street food stalls — especially in Kathmandu’s older neighborhoods
Some Nepali restaurants in tourist areas

Look for “Newari Khaja Ghar” or “Newa Lahana” restaurants for the most authentic version.

Chhoyla in Newar Culture

Chhoyla is more than a dish — it’s a cultural marker of the Newar community. It’s served at:

Feasts (Bhoye): Weddings, bratabandha, and community events
Festivals: Indra Jatra, Bisket Jatra, and others
Daily life: In Newar households, Chhoyla is often made for family meals
Guthi ceremonies: Newar religious societies

The dish reflects the Newar love of spicy, tangy flavors and their mastery of grilling and marinating meat.

Frequently Asked Questions

What is Chhoyla?

Chhoyla (or Choila) is a spicy grilled meat dish from Newar cuisine, usually made from buffalo, marinated with timur, garlic, ginger, and mustard oil. It’s served at room temperature with chiura.

What does Chhoyla taste like?

Chhoyla is spicy, smoky, tangy, and slightly tingling from the timur. The mustard oil and chili give it heat, while the lemon and timur add brightness.

Is Chhoyla always made with buffalo?

No. While buffalo is the classic meat, Chhoyla can be made with chicken, duck, fish, or even mushrooms for a vegetarian version.

Where can I try Chhoyla in Nepal?

The best places are Newari restaurants in Kathmandu, Patan, and Bhaktapur. Look for “Newari Khaja Ghar” or “Newa Lahana.” Street stalls in older Kathmandu neighborhoods also serve excellent Chhoyla.