The Chaurasi Byanjan is a collection of dishes deeply connected to Newar culture and tradition, comprising 84 different dishes. These dishes represent the rich culinary heritage of the Newar community.
| S.N. | Dish (In Newari) | Translation (In English) |
|---|---|---|
| 1 | बजि (Baji) | Beaten rice |
| 2 | स्याबजि (Syabaji) | Beaten rice with curd |
| 3 | हाकुमुस्या (Hakumusya) | Black soybean |
| 4 | छोयला (Chhoila) | Spiced grilled meat |
| 5 | कासुला (Kasula) | Fried meat |
| 6 | खयाला (Khwayala) | Boiled meat |
| 7 | हँयला (Hanyala) | Steamed meat |
| 8 | दुगुला (Dugula) | Marinated raw meat |
| 9 | चुला (Chula) | Barbecued meat |
| 10 | कचिला (Kachila) | Spiced minced raw meat |
| 11 | हिघासा (Higasa) | Boiled liver |
| 12 | च्वहिघासा (Chwahigasa) | Fried liver |
| 13 | जंला (Janla) | Meat curry |
| 14 | गोलमा (Golma) | Gizzard |
| 15 | म्ये (Mye) | Fried egg |
| 16 | नुगः (Nuga) | Boiled egg |
| 17 | भ्वरि (Bhwari) | Omelet |
| 18 | आत (Ati) | Intestines |
| 19 | से (Se) | Fish |
| 20 | स्व (Swa) | Dried fish |
| 21 | नलू (Nalu) | Liver |
| 22 | क्वें (Kwen) | Tongue |
| 23 | तःखा (Takha) | Spiced meat jelly |
| 24 | पुकाला (Pukala) | Blood sausage |
| 25 | निकोला (Nikola) | Bone marrow |
| 26 | बोस्ता (Bosta) | Marinated stomach |
| 27 | न्याखुना (Nyakhuna) | Bone soup |
| 28 | तःकूला (Takula) | Gravy meat |
| 29 | न्या (Nya) | Fish curry |
| 30 | लापिवः (Lapivah) | Fried fish |
| 31 | माय्वः (Mayvah) | Spicy fish |
| 32 | खेवः (Khevah) | Fried meatballs |
| 33 | फः सि (Phasi) | Fat |
| 34 | पालुकक (Palukak) | Spinach |
| 35 | तुइजु (Tuiju) | Fermented mustard greens |
| 36 | साखः (Sakhah) | Mustard greens |
| 37 | घ्यो (Ghyo) | Clarified butter (Ghee) |
| 38 | पला (Pala) | Six types of lentils |
| 39 | कमुघासा (Kamughsa) | Boiled kidney beans |
| 40 | चिन्हुकं (Chinhukam) | Black lentils |
| 41 | वाउँम्हुकं (Waunmhukam) | Green lentils |
| 42 | सिम्हुक (Simhuk) | White lentils |
| 43 | ग्वः खे (Gwa Khe) | Mixed lentils |
| 44 | लाबा (Laba) | Boiled beans |
| 45 | ले अचार (Le Achar) | Radish pickle |
| 46 | चाकुहि (Chakhuhi) | Molasses |
| 47 | आलु (Aalu) | Potatoes |
| 48 | भुति (Bhuti) | Boiled potato |
| 49 | चीग्वः केउ (Chigwa Keu) | Fried gourd |
| 50 | तः ग्वः केउ (Takwa Keu) | Boiled gourd |
| 51 | मुस्यांचा (Musyancha) | Black lentil patties |
| 52 | प माय् (Pa May) | Flattened rice cake |
| 53 | ह्याउँ पःमाय् (Hyaun Pamay) | Fried flattened rice cake |
| 54 | सिम्पु (Simpu) | Sesame seed paste |
| 55 | सकि (Saki) | Sweet rice pudding |
| 56 | तरू (Taru) | Yam |
| 57 | सकि (Saki) | Rice pudding |
| 58 | इकंचा (Ikamcha) | Sweet dish |
| 59 | तुक (Tuk) | Rice flour cake |
| 60 | पाछै (Pachhe) | Pickled radish |
| 61 | ल (La) | Pickle |
| 62 | कुनमू (Kunmu) | Fermented radish |
| 63 | लैचाना (Laichana) | Green vegetable |
| 64 | पाउँक्वा (Paunkwa) | Fermented bamboo shoot |
| 65 | मिक्वा (Mikwa) | Bamboo shoot |
| 66 | आलुछो (Aalucho) | Potato curry |
| 67 | चतामरी (Chatamari) | Rice pancake |
| 68 | मुस्यापालु (Musyapalu) | Black bean patties |
| 69 | खपि (Khapi) | Fried green vegetables |
| 70 | चपि (Chapi) | Fried spinach |
| 71 | काउली (Kauli) | Cauliflower |
| 72 | धौं (Dhaun) | Curd |
| 73 | केउफ्वया (Keufwaya) | Boiled gourd with curd |
| 74 | द्यः लै (Dya Lai) | Curd served with rice |
| 75 | तुसि (Tusi) | Beans |
| 76 | गाजर (Gajar) | Carrot |
| 77 | कःछे (Kachhe) | Green beans |
| 78 | तु (Tu) | Bitter gourd |
| 79 | सुन्तला (Suntala) | Orange |
| 80 | दुरूदइ (Durudei) | Sweets |
| 81 | मु (Mu) | Radish |
| 82 | लाग्वः (Lagwa) | Sticky rice |
| 83 | सोवसो (Sowso) | Puffed rice |
| 84 | मिचः (Micha) | Stuffed meatball |
These dishes represent a rich heritage of Newari culture and cuisine.
