By Ujjainee Roy
December 11th, 2023
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Thakali cuisine is known for its robust flavours, use of local ingredients, and a variety of recipes that reflect the diverse culinary heritage of Nepali food. Here are some essential components you might find in a traditional Nepali Thakali platter
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A staple in Nepali cuisine, Dal Bhat is a combination of lentils (dal) and rice (bhat). It is often the base meal which is accompanied by a variety of curries and fritters
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Gundruk is a traditional Nepali saag made by fermentation. It adds a unique sour and earthy flavour to the meal and is sometimes used as a palate cleanser
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Thakali platters often include a variety of pickles or achaars made from locally available ingredients, be it mango, lemon, or mixed vegetable pickles, which provide a tangy and spicy element
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Bara, or deep-fried lentil patties, are a popular snack or side dish in Thakali cuisine. They are made from ground lentils and spices, creating a crispy exterior and a soft, flavourful interior.
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A mixed vegetable curry that often includes potatoes, beans, and other seasonal vegetables and often meat or fish. The curry is seasoned with local spices and herbs and is usually flavorful
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Sidra Ko Achar is made from stinging nettle and is a speciality in Thakali cuisine. It provides a unique and earthy flavour to the meal while offering nutritional benefits.
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Yomari is a traditional Nepali steamed dumpling filled with jaggery and sesame seeds. While it's more commonly associated with festivals, it might be included in a special Thakali platter.
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A traditional Thakali staple which is essentially a mash made from buckwheat or millet flour, it has a unique texture and is often eaten with gundruk and achaar.
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