Culture
Juju Dhau: A Guide to Bhaktapur's Famous King Curd
Juju Dhau — meaning "king curd" in Newari — is Bhaktapur's celebrated thick, sweet yogurt, made from buffalo milk and set in clay pots using a traditional method found nowhere else.
What Is Juju Dhau?
Juju Dhau, which translates as "king curd" in the Newari language, is a thick, cream-topped yogurt made exclusively in Bhaktapur. It is set in unglazed clay pots that are fired in traditional kilns — the same pots produced by Bhaktapur's Kumale potters in Pottery Square. The yogurt is distinctively richer, creamier, and slightly sweeter than ordinary dahi (yogurt) found across Nepal. It has a long cultural history as a ceremonial food offered at festivals and weddings throughout the Kathmandu Valley.
Why Is It Special?
Several factors combine to give Juju Dhau its distinctive character:
Buffalo milk: Juju Dhau is made exclusively from the milk of local buffalo breeds, which is significantly higher in fat than cow's milk. This gives the yogurt its characteristic richness and the thick yellow cream layer that forms on top.
Clay pots: The yogurt is cultured and served in unglazed terracotta pots made locally in Bhaktapur's Pottery Square. The porous clay absorbs excess moisture, concentrating the yogurt and giving it a firmer texture. The pots are used once and discarded — or reused as plant pots — rather than washed, preventing contamination of the culture.
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Traditional culture: Established Juju Dhau producers use a culture maintained over generations, which confers a flavour profile specific to each maker.
Controlled setting: The yogurt is set overnight in a warm room (traditionally a basement or enclosed space), allowing slow, even fermentation.
History and Cultural Significance
Bhaktapur's yogurt tradition is at least several centuries old. Juju Dhau is an essential part of major Newari festivals and ceremonies. It appears at Indra Jatra, Bisket Jatra, and Ghode Jatra as an offering and a celebratory food. At weddings and bratabandha (coming-of-age ceremonies), it is served to all guests as a sign of hospitality. The phrase "juju" (king) in the name reflects its status as the finest yogurt in the land — fit for royalty.
Where to Eat It
Juju Dhau is sold almost exclusively within Bhaktapur. Shops clustered near Taumadhi Square and along the street leading to Durbar Square sell it fresh daily, typically from late morning. It is served in its clay pot — you eat directly from the pot and take the pot with you or leave it. Larger clay pots holding more yogurt are generally a better value and contain more of the prized cream layer. Attempting to transport Juju Dhau out of Bhaktapur risks it splitting or souring; it is best consumed on the spot.
Other Bhaktapur Dairy Products
Alongside Juju Dhau, Bhaktapur is known for ju ju (aged buffalo butter) and various milk-based sweets. The city's dairy tradition is inseparable from its buffalo-herding agricultural heritage, which persists in modified form today.
Practical Notes
A single-serving clay pot of Juju Dhau costs approximately NPR 80–150 depending on size. There is no need to book or pre-order for individual servings. For large quantities required for a function or ceremony, orders are placed in advance directly with producers. The yogurt has no preservatives and should be eaten within 24 hours of purchase.
