Kathmandu, January 7
Tokha Bazaar, located in the northern part of Kathmandu, is best known for its Chaku, a traditional Nepali delicacy made from boiled and hardened molasses, specific spices, and dry fruits. Chaku is an important treat during the Maghe Sankranti festival, alongside sesame laddu (a sweet ball made of sesame and molasses). As the festival approaches, this historic town, known for its cultural, religious, and archaeological significance, becomes bustling with Chaku preparation.
Chaku holds particular popularity among the Newa community of the Kathmandu Valley, and Tokha, with its predominantly Newa population, plays a pivotal role in supplying Chaku for Maghe Sankranti, celebrated on the first day of the Nepali month of Magh. This year, the festival falls on January 14. Tokha Bazaar, spanning Ward Numbers 2 and 3, hosts 14 Chaku industries. Locals note that most of the Chaku supply originates from Tokha, drawing suppliers from various parts of the Kathmandu Valley who place advance orders.
Over 50 workers are employed in making Chaku at Shreekrishna Chaku Industry. The proprietor, Santamaya Shrestha, shared that her family has been in the business for four generations. She begins focusing on Chaku-making right after the Tihar festival.
The Chaku produced here is distributed across the Kathmandu Valley, including places like Asan, Indrachowk, Bhaktapur, Kirtipur, and Patan, and even outside the valley to areas such as Narayangadh, Pokhara, Butwal, and Biratnagar. There is also international demand for Chaku, especially in countries with Newa communities.
Krishna Shrestha, Chair of the Tokha Traditional Chaku Conservation Society, stated that the Chaku industries in Tokha are particularly busy from the months of Kartik (October-November) to Poush (January-February), producing Chaku and other molasses-based products. Annually, each industry supplies products worth between Rs 3 to 4 million. It is said that Chaku-making has been practiced in Tokha since 519 AD. The Tokha Traditional Chaku Conservation Society was established on November 7, 2016, to preserve the traditional Chaku-making industry in Tokha.
Rajkaji Shrestha, who has been producing Chaku in Tokha for the last 50 years, mentioned that there is demand for Tokha-made Chaku not only in Nepal but also in various countries around the world.
