Samay Baji

Samay Baji is a revered traditional dish from the Newar community in Nepal and has come to be celebrated as a quintessential Nepalese delicacy. This dish, passed down through generations, is a staple during special occasions, family gatherings, and Newari festivals. It is commonly served as a starter at festivals, religious events, and pujas and is prominent during major Nepalese celebrations like Indra Jatra, Dashain, and Tihar.

Samay Baji is a delightful assortment of various items presented on a single plate. The typical components include:

- Chatamari: A type of rice crepe.

- Chyura: Beaten, flattened rice with a crunchy texture.

- Bara: Lentil patties.

- Chhwela: Spicy marinated buffalo meat.

- Fried boiled egg.

- Bhatmaas: Black soybeans.

- Aalu-Wala: Spicy potato salad.

- Palu: Ginger.

- Bodi ko Achar: Boiled beans with spices.

- Saag: Green leafy vegetables.

- Ayla: Traditional Newari alcohol.

The origins of Samay Baji are deeply rooted in the lifestyle and traditions of the Newar people. Historically, Newars were engaged in various professions, including farming. Before the advent of modern amenities like electricity and gas, cooking was typically done twice a day. Families would prepare their meals early in the morning before heading out to work in the fields. To sustain themselves throughout the day, they needed foods that wouldn’t spoil and didn’t require reheating.

Foods like beaten rice, marinated meat, soybeans, ginger, and green leafy vegetables were ideal for this purpose. These foods were not only delicious but also offered several nutritional benefits, such as aiding digestion, reducing the risk of heart disease, and providing protein. The close-knit Newar society, combined with the often long distances to the farms, necessitated the creation of these convenient and nutritious snacks. Over time, these snacks evolved into the traditional Samay Baji dish we know and cherish today.