If you’re new to Nepali cuisine, you may have come across Choila and wondered what is Choila and what makes it special. Choila is a traditional meat preparation associated with Newari cuisine and the Kathmandu Valley of Nepal. People usually make it by grilling or roasting meat over high heat, then mixing it with chilli, spices, garlic, ginger, and other aromatics. This process gives Choila a smoky aroma and charred flavour, while the spices add heat and savoury depth. Chicken and lamb are common choices in restaurants, although the ingredients and preparation can vary from one cook or kitchen to another.
If you enjoy grilled meat, chilli, and bold seasoning, Choila can be an easy way to explore Newari cuisine.In this guide, we’ll explain what Choila is, its Newari culinary context, what it tastes like, how it is prepared, how chicken and lamb versions differ, and where you can currently try it in Manchester.
Choila is a traditional meat preparation associated with Newari cuisine and the Kathmandu Valley of Nepal. The meat is commonly cooked over high heat before being combined with chilli, spices and aromatics such as garlic and ginger. This produces a smoky, savoury, and often spicy dish, although ingredients, cooking methods, and heat levels vary by recipe.
Choila is a meat preparation associated with Newari cuisine and the food culture of the Newar community of the Kathmandu Valley. The meat is cooked over high heat, usually by grilling or roasting, then mixed with chilli, spices, garlic, ginger, and other aromatics.
The cooking process can give Choila a smoky, slightly charred flavour, while the spices add heat and savoury richness. Since recipes vary from one household or restaurant to another, each version has its own unique taste.
For that reason, a restaurant’s Chicken Choila or Lamb Choila should be understood as its own preparation rather than as a definitive recipe for all Choila.
Choila is part of the wider Newari culinary tradition associated with the Kathmandu Valley of Nepal. It is one dish within a broader culinary tradition that includes meat dishes, vegetable preparations, fermented foods, snacks and other traditional foods.
Choila stands out for its mix of charred meat, chilli, and aromatic spices. Its appeal can vary depending on the cook’s seasoning, cooking method and the diner’s tolerance for spice.
Grilling or roasting meat over high heat can create the smoky aroma and charred flavour associated with many Choila preparations. Intensity can vary depending on how you cook the meat, the heat source you use, and how you prepare it.
Choila spices vary by recipe, but the ingredients that commonly show up include:
Not every restaurant uses the same combination, so if you want to know precisely what’s in the version you’re eating, it’s always worth asking the kitchen.
Choila can be spicy, but the heat level depends on the chilli and seasoning used. If you prefer milder food, ask the restaurant about the current spice level before ordering.
Choila can be prepared with different types of meat, depending on the recipe and restaurant. At Durbar Square, the current menu includes Chicken Choila and Lamb Choila.
The type of meat can make a big difference, changing the dish’s texture, richness, and how the flavours of the spices and seasonings come together.
| Ingredient category | Role in the dish |
| Meat | The main protein; the meat used varies by recipe. |
| Spices | Builds the dish’s characteristic flavour |
| Aromatics | Garlic, ginger and herbs add depth. |
| Chilli | Provides heat |
| Oil | Adds richness; some preparations use mustard oil |
No. Choila varies between households, cooks and restaurants. The meat, chilli, spices, aromatics, oil and cooking method can differ, so an ingredient used in one version should not automatically be treated as a requirement for every Choila preparation.
Choila brings together a mix of bold and contrasting flavours. Cooking gives it a smoky taste, while chilli adds heat and the spices bring rich, savoury depth. Fresh ingredients like garlic and ginger add another layer of flavour. Since every cook has their own way of preparing it, choila can taste quite different from one restaurant to another.
Preparation varies by recipe, but the process generally involves cooking the meat over high heat, then combining it with chilli, spices, and aromatics.
A home-style Choila recipe passed down in a family, the wider traditional Newari method, and a restaurant’s take on the dish can differ. Each can reflect a different approach to preparing Choila. No single preparation method applies to every cook.
How the meat is cooked can have a major effect on the final dish:
Chicken and lamb Choila can share a similar seasoning profile, but the meat changes the overall experience. Chicken is generally milder in flavour, while lamb tends to offer a richer, more pronounced meat flavour.
| Characteristics | Chicken Choila | Lamb Choila |
| Meat flavour | Generally milder | Generally richer |
| Texture | Depends on cut and cooking | Depends on cut and cooking |
| Seasoning | Depends on the restaurant | Depends on the restaurant |
Preparation and seasoning vary between restaurants, so ask about the current recipe and spice level if you have specific preferences.
Newari food is closely associated with community, family and cultural traditions, including social and ceremonial occasions. Choila is one dish within the much broader Newari culinary tradition. Newari cuisine includes meat dishes alongside vegetable, fermented, grain-based and snack preparations.
Choila is a recognised meat preparation within Newari cuisine. It is part of a rich culinary tradition that includes a wide variety of snacks, vegetable dishes, fermented foods, and other traditional preparations.
If you’d like to explore more of Newari cuisine, there are many other traditional dishes worth trying, including snacks, vegetable dishes, fermented foods and other meat preparations.
Our Nepali cuisine guide covers more traditional dishes worth trying next.
You can pair choila with vegetables, rice, and other Nepali dishes. When sharing, combining the spicy meat with milder dishes can create a more varied meal.
For more meat-free options, see our guide to vegetarian and vegan Nepalese and Indian dishes.
Durbar Square is a Nepalese and Indian restaurant in West Didsbury, Manchester. At the time of checking, its Nepali menu included both Chicken Choila and Lamb Choila.
Menu items, prices and availability can change, so check the current menu before visiting.
Because Choila recipes vary between cooks and restaurants, don’t treat individual ingredients as a definitive indicator of how traditional a preparation is.
Not sure what to look for? Read our guide to choosing a Nepalese restaurant in Manchester.
Want to try Choila in Manchester?
Choila is a traditional meat preparation associated with Newari cuisine and the Newar community of Nepal’s Kathmandu Valley. It is commonly prepared by cooking meat over high heat and combining it with chilli, spices and aromatics.
Choila can be spicy, although the heat level depends on the chilli and seasoning used in the particular preparation. If you prefer milder food, ask the restaurant about its current spice level.
The flavour is often smoky, savoury and spicy, although the balance depends on how the meat is cooked and seasoned.
Choila recipes commonly combine meat with chilli, spices, garlic, ginger and other aromatics, although the exact ingredients vary by recipe. Some preparations also use mustard oil and fresh herbs.
Choila is associated with Newari cuisine, a culinary tradition of the Newar community of the Kathmandu Valley in Nepal.
Chicken Choila is a version of Choila prepared with chicken rather than another type of meat. The chicken is cooked and combined with chilli, spices and aromatics; the exact preparation varies by restaurant.
Durbar Square in West Didsbury lists Chicken Choila and Lamb Choila under its Nepali Cuisine menu. Menu items and availability can change, so check the current menu before ordering.
Choila is generally a seasoned meat preparation rather than a gravy-based curry. Its characteristic flavour comes from cooked meat combined with chilli, spices and aromatics.
Choila can be prepared using different types of meat depending on the recipe. Chicken and lamb are two versions served at Durbar Square.
This depends on the restaurant and menu. You can pair Choila with vegetables, rice, or other Nepali dishes for a fuller meal.
Both are versions of Choila prepared with different meats. Chicken generally has a milder meat flavour, while lamb tends to have a richer, more pronounced flavour. Preparation and seasoning vary between restaurants.
