How to eat Thakali khana

A Thakali meal is best enjoyed by mixing flavours and textures. Here’s how to do it the way it’s done in Mustang.

Start with dal and rice
Pour the warm dal over your rice (or beside your dhido) and mix it with your fingers or a spoon until every grain is coated.
Blend in the sides
Add a little tarkari, saag and gundruk, then a touch of achar. Each bite should carry a bit of everything for balance.
Add the richness
Bring in your curry, whether chicken, mutton, fish or vegetable, and a spoon of house-made ghee to round it out.
Take your time
Rice, dal and vegetables are refilled, so there is no rush. Every element complements the other. That’s the Thakali way.

Words worth knowing

A few names you’ll see on the table and on our menu.

Dhido: A thick, smooth staple made from buckwheat or millet flour, eaten in place of rice in the mountains.
Gundruk: Leafy greens, fermented and dried. Sour, savoury and good for digestion.
Jimbu: A dried Himalayan herb from Mustang, fried in ghee to give dal its distinctive aroma.
Timur: Himalayan pepper with a citrusy, tingling heat, often used in achar.
Sukuti: Dried meat, smoked and spiced. Chyangra sukuti is made from mountain goat.
Achar: Nepali pickle. Tangy and spicy, to cut through rich curries.