Dish

Choila

Choila is made by marinating meat or fish in a mixture of spices and then grilling it over an open flame. The meat or fish is then chopped into small pieces and mixed with onions, tomatoes, and chili peppers. Choila is often served with beaten rice or puffed rice.

Asian cuisine› South Asian cuisine› Nepalese cuisine

Meat Dish

Origins and history

Choila is a traditional Nepalese dish that is often served at festivals and other social gatherings. It is a popular snack and is often eaten with beer or other alcoholic beverages.

Dietary considerations

Choila is high in protein and fat, making it a good source of energy for people who are physically active. However, it is not suitable for people who are watching their fat intake or who have high cholesterol. The dish is also high in sodium due to the use of salt in the marinade.

Variations

There are many variations of choila, depending on the type of meat or fish used and the spices added. Some recipes call for the addition of garlic, ginger, or other spices. Some people also add a squeeze of lemon or lime juice to the mixture for added flavor.

Presentation and garnishing

Choila is usually served on a plate or in a bowl. It can be garnished with fresh herbs or spices for added flavor and color.

Tips & Tricks

To make choila, it is important to use high-quality meat or fish and to marinate it for several hours before grilling. The meat or fish should be grilled over an open flame until it is charred on the outside and cooked to the desired level of doneness on the inside. It is also important to let the meat or fish rest for a few minutes before chopping it into small pieces.

Side-dishes

Choila is often served with beaten rice or puffed rice. It can also be served with other side dishes, such as achar, a type of pickle, or dal, a type of lentil soup.