Spinal bone marrow, raw steak with skin attached and a mystery!

After reading about the very curious Newari cuisine, I had to try it while in Kathmandu. So I tasked the guy at the hotel reception to find me an authentic restaurant that would have what I had asked for. After calling ten different places, he reassured me there was a place that would cook it and off we went.


After a half of an hour of discussing with the restaurant staff, we realzied that these were very local dishes, therefore we would not be able to find them in the city. Disappointed? You bet.

So we went to a small bar for a beer. Our waiter, a very bright young man, was pretty sure he'd be able to help. Did not believe it, but gave it a shot. Twenty minutes later he shows up with three tiny plastic bags.

First: Ti-syah, braised in butter spinal cord, tasted very good, much like cooked bone marrow and fat as well.

 Second: Jan-la, raw steak with the skin still attached to it. Very good as well and spicier than chili itself.

Third one: a mystery dish. I showed him I wanted swan-puka, lung filled with spicy batter and topped off with steamed blood pudding. Due to language barriers, we were not able to find out what it was, except that it was out of buffalo. A local we asked for help swore up and down they were buffalo balls.
So this is still an unknown.

Nevertheless, another succesful culinary adventure.