Food & dishes · Nepal
Aila: Traditional Newari Liquor
Aila is the traditional distilled liquor of the Newar people of Kathmandu Valley, central to Newari feasts, rituals and the famous Samay Baji platter.
Aila is the traditional distilled liquor of the Newar people of Nepal's Kathmandu Valley — a clear, potent spirit that is inseparable from Newari feasts, festivals and rituals. Where raksi is the hill country's spirit, aila is its refined valley cousin, made and named within one of Nepal's oldest urban cultures.
The short answer
Aila (also written ela or aela) is a clear, strong home-distilled liquor made from fermented grain by the Newar community of the Kathmandu Valley. It is essentially the valley's own version of Nepal's wider distilling tradition, but bound tightly to Newari culture — poured at feasts, offered to deities, and served as the classic partner to the ceremonial Samay Baji platter. Drink it in small measures, ideally with food.
How aila is made
Like raksi, aila is produced by distilling a fermented grain mash. Cooked rice or other grain is fermented with a traditional starter, then distilled over a fire in a stacked-pot home still, the rising vapour condensing and dripping into a collecting vessel. Newari households are known for the care taken in this process, and the first run of the distillation yields the strongest spirit.
A distinctive Newari touch is the ritual serving of freshly distilled aila still warm, sometimes caught directly as it drips during ceremonies — a moment with real symbolic weight in Newari feasts.
Aila in Newari culture
For the Newars, aila is far more than alcohol. It is a ritual substance, offered to gods during festivals and pujas, shared at every major celebration, and central to the structure of a traditional Newari bhoj (feast). It accompanies the famous Samay Baji platter of beaten rice, spiced buffalo meat, black soybeans, egg and ginger, and flows during great valley festivals like Indra Jatra and Dashain.
Serving and receiving aila follows etiquette: it is poured and accepted with respect, and refusing it outright can seem ungracious in a feast setting. Understanding these customs is part of travelling well, as our Nepal culture and etiquette guide explains.
How it relates to Nepal's other drinks
Aila is the Kathmandu Valley's expression of the same tradition that produces the hills' clear distilled raksi. It sits alongside the milky fermented chhyang beer and the hot millet tongba of the eastern hills as one of Nepal's great indigenous drinks. To see how they all connect, browse our traditional drinks of Nepal collection.
Where to try aila
The best place to encounter aila is at a traditional Newari restaurant or feast in Kathmandu, Patan or Bhaktapur, where it is served alongside authentic Newari food. Many established eateries in the valley's old towns offer it as part of a Samay Baji set. During Newari festivals, it is poured generously in homes and community gatherings throughout the valley.
Tips for travellers
Aila is strong and unregulated, so treat it like raksi: small measures, from a trusted host or a reputable restaurant, always with food. Pair it with the rich, spiced Newari dishes it was made to accompany, sip slowly, and accept it graciously when offered at a feast. Tried this way, aila is one of the most authentic and atmospheric drinking experiences in Nepal — a taste of the Kathmandu Valley's living Newari heritage.
Frequently asked questions
What is aila?+
Aila (also spelt ela or aela) is the traditional distilled liquor of the Newar community of Nepal's Kathmandu Valley. Made from fermented grain, it is a clear, strong home-distilled spirit central to Newari feasts, festivals and religious rituals.
How is aila different from raksi?+
Aila is essentially the Newari version of Nepal's broader raksi distilling tradition, made and named within Newar culture and tied to its specific rituals and feasts. The process — distilling a fermented grain mash — is similar; aila is the valley's distinctive cultural expression of it.
Where is aila drunk?+
Aila is the drink of the Newar community across the Kathmandu Valley — Kathmandu, Patan, Bhaktapur and surrounding towns. It is served at Newari feasts, festivals like Indra Jatra and Dashain, and family rituals, and offered in traditional Newari restaurants.
What food is aila served with?+
Aila is the classic accompaniment to Samay Baji, the ceremonial Newari platter of beaten rice, spiced meat, black soybeans, egg, ginger and other items. It also features in everyday Newari feasts and is poured during religious offerings.
