Blog

bout-inside

Blog | Adventure Travel Company in the Himalayas | Thamserku

Losar

Losar is one of the most important times of the year for the Buddhist community in Nepal.  The word Loshar means New Year in Tibetan ("Lo" means "year" and "sar" means "new") and it begins on the first day of the first month of the Tibetan Lunar Calendar. The preparation and celebration, however starts on the twenty-ninth day of the twelfth month.  Losar is the festival about puja, rituals, family, celebration, well being, sharing happiness and love and welcoming the New Year.

The celebration of Losar begins from Today. The custom is to make a special noodle called 'Guthuk' which is made of nine different ingredients (like flour, dried cheese, grains etc).  'Guthuk' is eaten before Losar eve, and is focused on driving out all negativity, including evil spirits and misfortunes of the past year, and starting the New Year in a peaceful and auspicious way. The next day is followed by further cleaning and the finest decorations are put up on this day.

On the Losar – New Year day, various rituals, deities' are performed; visiting Gumbas, sharing best wishes among friends and families and a celebration with food and drinks. Changkol – a sort of sweetish soup made from barley beer (chang) is consumed this day. 

Loshar

Celebration Time: The beginning of the Losar; the custom is to make a special noodle called 'Guthuk' which is made of nine different ingredients (like flour, dried cheese, grains etc). 'Guthuk' is eaten before Losar eve, and is focused on driving out all negativity, including evil spirits and misfortunes of the past year, and starting the New Year in a peaceful and auspicious way. Image: en.tibetculture.net

Khapsey

The making of Khapsey: The dough for the khapse is usually made with flour, eggs, butter and sugar and is then shaped into different shapes and sizes.

Khapse

Khapse is a beloved, deep-fried pastry eaten and offered to guests during Losar !

Khapsey all ready to be served

Khapse all ready to be served :)

 

 

Read more...
Subscribe to this RSS feed