9/14/2026 • BARAHAI
How Sukuti Is Made — The Bhaktapur Tradition Since 1994
Sun-dried, Himalayan-spiced and smoked — inside Barahi's three-decade-old process.
At Barahi Drymeat, sukuti isn't just preserved meat — it's heritage. For over 30 years we've followed the same Newari method taught in our family kitchen in Bansgopal.
1. Hand-selected meat
We source lean buffalo from trusted local farms.
2. Himalayan marinade
Timur, cumin, garlic, ginger and house chilli blend.
3. Sun & smoke
Traditional sun-drying + light smoking.