Nepal's famous king curd ‘Juju Dhau’ adapts with time, but tradition at risk

Jul 03, 2025

Bhaktapur (Nepal), July 03 (ANI): This delicacy holds a cherished place in the Newa community, particularly during festive seasons, where no celebration feels complete without it. But as time has passed, the very vessel that defines Juju Dhau -- the traditional mud pitcher -- is slowly being replaced, threatening to erode a piece of cultural identity. For centuries, Juju Dhau has been inseparable from the kataaro, a clay pot that not only holds the curd but also helps create its signature texture and flavour. Even as it lines supermarket shelves across Kathmandu Valley today, its roots trace back to 13th-century Bhaktapur, where tradition still pulses through its alleys. The shift to plastic containers, however, is a reflection of modern convenience. They're lighter, more durable, and easier to transport, especially by motorbike. Yet, this change has sparked concern among long-time curd makers and cultural purists alike, who fear the essence of Juju Dhau is being diluted. What remains constant is the careful focus on quality. Each morning, Rina and her team get fresh cow and buffalo milk from nearby towns, check its fat content—aiming for five percent—and then boil it using a commercial boiler instead of traditional manual methods. Buffalo milk -- with nearly double the fat of cow's milk -- is often credited with delivering this luxurious texture. Even today, traditional curd makers insist that real Juju Dhau must begin with buffalo milk to stay true to its origins.