If you see "chyangra sukuti" on a menu in Kathmandu in autumn, order it. It is one of those dishes that tells the story of Nepal's mountains in a few bites.
What is chyangra?
Chyangra is the Nepali name for the mountain goat raised in high Himalayan regions such as Mustang, Manang and Dolpa. These goats graze at altitude, which gives their meat a distinctive, rich flavour. Their fine wool is also the source of pashmina.
What is sukuti?
Sukuti means dried meat. The meat is cut into strips, spiced and dried, traditionally in cold mountain air or near a smoky hearth. Drying preserved meat for the long winter and for travel along trade routes.
Why it is seasonal
Chyangra meat is closely linked to the autumn festival season. Herds are brought down from the mountains in the weeks before Dashain, and that is when the meat is easiest to find in Kathmandu. Outside that window, good chyangra is scarce.
How it tastes
Smoky, intensely meaty and slightly gamey. Sukuti is chewy rather than tender, and that is part of the appeal. It is usually cooked again before serving: fried with onion, tomato, garlic, chilli and timur, or made into a spicy sadeko.
How to eat it
- As a snack with beaten rice and a cold drink.
- On the side of a Thakali set, adding a smoky note to your dal bhat.
- Shared at the table, a few pieces each.
At Thulo Thakali
Chyangra Sukuti is listed under Everyone’s Favourite on our menu and is marked seasonal, because we only serve it when we can get good meat. Ask our team whether it is available when you visit.
If chyangra is not in season, try our Aloo Jumbu Sukuti, which goes well with a Thakali set.
