Nepal's traditional distilled spirit -- clear, strong, made from rice or millet, brewed in homes for centuries. It tastes a little like a mild whisky with a sweet, grainy character, and is traditionally served in small clay cups at festivals and Newari restaurants.
Served in small clay cups called paala -- this is best experienced as part of a full Newari feast, ideally alongside Samay Baji, rather than ordered on its own at a bar.
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