The Chef says that, at times, it becomes difficult to meet the ever growing demand, but he adds that it is the part and parcel of being the chef of a famous restaurant.
Located in the heart of Kirtipur, built in traditional Newari style, lies the very popular restaurant called Sasa: the Newa Restaurant. This restaurant was established in 2009, and its name in Newari means “In-laws’ Place”, and true to its name, reflects very authentic Newari ambience. In-law relationship is a strong and intimate relationship after marriage in Newari culture, and Sasa Restaurant aims to reflect that. The restaurant has become immensely popular among the youths today. The head chef of Sasa is Chef Narayan Balami, who has been working in the restaurant profession for the past four years. Growing up in a Newar family, he claims that he started cooking Newari dishes since childhood. Before becoming the Chief Chef at Sasa, he worked in a canteen. He says that he has always enjoyed cooking ever since childhood.
Chef Balami cooked the restaurant’s special dish for us, known as Jilajan Kaula. He says that, according to Newar culture, this dish is made for the son-in-law when he visits his in-laws. Since sasa itself means in-laws, therefore this special dish is Jilajan Kaula (special snack for son-in-law). This type of respect and hospitality offered by the in-laws is a major part of our indigenous identity. This dish includes maas ko bara, egg, and fish; four special kinds of meat—choila , bhuttan, nhepu, and tisya—served with aila, Newari home-made liquor. According to him, the aila must be the number one among ailas, because the son-in-law must be served with nothing but the best. This typical Newari dish is one of the finest Newari dishes in Kathmandu. Chef Narayani Balami recommends everyone to try out this dish, saying that it something not to be missed. I relished every bit of the dish that was served.
Apparently, the restaurant is getting popular by the day and gets innumerable visitors, especially during public holidays. The Chef says that, at times, it becomes difficult to meet the ever growing demand, but he adds that it is the part and parcel of being the chef of a famous restaurant, and therefore he immensely enjoys being its head chef. He hopes that it gains the reputation of the number one Newari restaurant in Kathmandu.