In the Newar tradition, khaja was never meant to be rushed through in courses — everything arrives on one plate, at once, and you eat it however you like.

Our kitchen keeps that format. Beaten rice sits beside grilled choila, roasted potatoes beside pickle, soup on the side to pour over whatever needs it. It's a format built for sharing a table, not for performing a menu.

Recipes are kept close to how they're made at home — slow-marinated meats, stone-ground spice pastes, and rice beaten the traditional way, not shortcuts dressed up for a dining room.