Located at Pinchhen tole, a hidden corner of Patan, the landmark closest to the Newari food joint is the Kathmandu University School of Management (KUSOM) building. [break]
Right after you climb the steep road from KUSOM, you’ll see the famous joint at the right side with its blue board and green curtains.
In business now for 17 years, the joint is run by the father and son duo – Myakaji Maharjan and Sanu Bhai Maharjan with the female members of the house helping out occasionally.
At any given time of the year, they serve 17 dishes that include- their specialty Kachyula – whereas the hot one will have you whistling and blowing smoke from your ears; the not so spicy one has a more subtle flavor.
Their buff sukuti (dried meat), chhoyla, mann chhoyla (boiled meat), dakyu la (meat curry) are other buff items with distinctive flavors of different spices (their secret ingredients) that keep their customers from as far as Bouddha and Buddhanilkantha coming back for more.
“We use up 22 kilos of buff meat daily for our buff items, beside other meat items such as fish and chicken curry,” says Sanu Bhai. Meat aside, their spicy potato, chhyalcha (gravy of potatoes, bamboo shoots and different beans) and Kerau achar (small green peas pickle) is also an appetizing treat for the vegetarians.
Mostly served with chiura (beaten rice), a full Newari set will cost you Rs 100 that includes, chhoyla, kachyula, bhatmas sandeko (soyabean), achar, chhalcha and bara (lentil pancake). But, the joint has been famous for takeaways that you can order for as much price as you want from Rs 10 and above.
The daily preparation starts as early as seven in the morning and the feast of 16-17 dishes is ready till 11am.
They close at 8 to 8:30pm but most of their dishes will have run out by 4 or 5pm. Mid afternoon, therefore, is the best time to indulge yourself in the spicy Newari feast at Myakaji.
Make sure you have a bottle of cold water or a sweet drink though, so that you don’t burn your tongue mid way through the meal.
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