Choila in Australia

Choila is the Newari table at its smoky best: cooked meat, usually buff or chicken, grilled hard then tossed with mustard oil, garlic, ginger, chilli and a hit of timur. Sharp, smoky, oily and hot, it is built to eat with beaten rice and a cold drink.

It is one of the great Nepali dishes to order for a group. Get it with chiura, the beaten rice, let everyone pick at it, and you will understand why Newari food has such a following.

We have mapped 111 spots serving it, most across New South Wales, Victoria and Queensland.