Departing your Kathmandu Valley hotel by private vehicle, meet your guide for a 5-hour food tasting tour. Once you reach the venue, you'll start with a set meal featuring samay baji, or Newari khaja, a traditional dish that is a regular feature at many festivals in Nepal. Popular for its unique taste, cooking style, and natural spices, the plate includes chiura (husked rice); wo (mashed lentil cake); aloo ko achar (potato salad); chhoela (smoked goat, buffalo, or chicken); fried bhatmas (soybean); fried bodi (black-eyed beans with spices, garlic, and ginger paste); saag (salted leafy greens); fried anchovies; lava-palu (fresh garlic and ginger); and aila (home-made rice wine). It is accompanied by momo, a traditional specialty that consists of minced meat (or vegetables, tofu, paneer cheese, or vegetable and meat combinations) inside a round pocket or crescent-shaped rolled dough. These dumplings are steamed and usually served with a dipping sauce, locally called achar, made with tomato as the base ingredient.
Afterward, you're taken to Bhaktapur for a taste of juju dhau, a sweetened custard-like yogurt that can be enjoyed any time of day as a snack, with a Nepali meal, or as dessert. Conclude your feast with drop-off at your hotel.