India, Sept. 10 -- When the rains hit and the air cools down, nothing feels better than a plate of warm, spicy food that instantly wakes up your senses. Nepal has its own answer to this craving: choila. Traditionally, choila is a smoky, fiery dish that's an essential part of Newari cuisine. It's not just food - it's a celebration dish, often served with beaten rice and local brews. But if you're not in the mood for heavy meat, here's a lighter, equally flavorful spin: prawn choila.

Choila is all about contrasts: the smoky char of grilled protein balanced with the zing of mustard oil, the bite of garlic, the heat of dalle khursani (Nepal's famed round chilli), and the freshness of coriander. With prawns, the dish takes on a delicate, almo...