Order a Thakali set for the first time and you might be surprised by how many small bowls arrive around the rice. It is easy to think of them as extras. In Thakali khana they are anything but. The sides are what turn a plate of rice and dal into a balanced, complete meal.
Achar: the sharp edge
Achar is Nepal’s pickle, and every Thakali kitchen has its own. Tangy, spicy and often made with timur (Himalayan pepper), a small spoonful cuts through the richness of ghee and curry and wakes up the whole plate. At Thulo Thakali our achar is made in-house, the way it was made in family kitchens.
Gundruk and saag: the mountain greens
Gundruk is leafy greens that have been fermented and dried, a technique born in the harsh Himalayan climate, where fresh vegetables were not always available. It brings a deep, sour, savoury flavour. Saag, fresh sautéed greens, adds lightness and colour alongside it.
Tarkari: the seasonal vegetable
The tarkari changes with the season. It might be potatoes, beans, cauliflower or pumpkin, gently spiced so it never competes with the curry. It is also one of the dishes we refill, so you can enjoy as much as you like.
Ghee: the finishing touch
A spoon of house-made ghee over hot rice or dhido is the Thakali signature. It carries the aroma of the spices and gives the meal its comforting, home-cooked richness.
How the sides work together
- Achar adds heat and acidity to balance rich curries.
- Gundruk brings fermented depth and is good for digestion.
- Saag and tarkari add freshness, fibre and seasonal flavour.
- Ghee ties every element together.
Next time you sit down to a Thakali set, take a little of each side with every bite. That balance is what has kept this cuisine at the heart of Nepali food for generations.
