People often describe Thakali food as "healthy" or "homely". That is not marketing. It comes from the way a Thakali set is built. Each part of the plate has a role, and together they make a complete meal.
Note: this is general information about a traditional meal, not medical or dietary advice. If you have specific dietary needs, ask your doctor and tell our staff.
The parts of the plate
Grains: rice or dhido
The base of the meal. Rice is light and easy to digest. Buckwheat or millet dhido brings more fibre and a heartier texture.
Lentils: dal
Dal provides plant protein and keeps you full. Together with rice, it is one of the classic food pairings found across South Asia.
Vegetables: tarkari and saag
A seasonal vegetable curry and sautéed greens add variety, colour and fibre.
Fermented greens: gundruk
Fermented foods have long been part of mountain diets. Gundruk adds sourness and depth and helps balance the richer dishes. Read more about gundruk.
Pickles: achar
Small amounts of achar add flavour and sharpness without much else.
Fat: ghee
A spoonful of ghee makes the meal satisfying and carries the flavour of the spices.
Protein: your curry
Chicken, local chicken, fish, mutton, egg, paneer or vegetables. You choose how rich you want the plate to be.
Portion control, the Thakali way
Refills are part of Thakali hospitality, but you decide how much to eat. Many people take one refill of dal and vegetables and stop there.
Tips for a lighter meal
- Choose the vegetable or fish set.
- Ask for less ghee.
- Fill up on dal and vegetables rather than extra rice.
Order your way
Every set on our menu can be adjusted. Just tell our team what you need.
