If You’re A Fan Of Thalis, The Traditional Nepali Thakali Is A Must-Try

In India, a thali is not just a meal but an array of dishes, rich with staple foods, traditions passed down through generations, and the culture. From the vibrant curries of the North to the variety of seafood dishes in the South, one can learn a great deal about the culture through its food. This is why Indians are so fond of their thalis, as they stand as a testament to their rich culinary heritage. Similarly, another thali that has gained popularity due to its unique dishes, cultural significance, and, most importantly, its flavourful taste is the Thakali, a traditional Nepali thali.

The Thakali Thali, Nepal’s Essence On A Plate

Thakali thali is a traditional Nepali meal that derives its name literally from the Thak Khola valley in Nepal’s Mustang district. It has been, and continues to be, a staple for the people of Nepal. In regions such as Darjeeling, Kalimpong, Sikkim, and Kurseong, where Nepali ethnic communities reside, the Nepali thali is a common daily meal. Thakali offers a well-balanced array of dishes with a variety of flavours, textures and tastes, representing the ethnic culture and background of Nepal.

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What Makes The Thakali So Palatable?

If you are down for a thali, this one is unmissable. The thakali thali comes with a handful of warm rice, with hot ghee poured over it, black dal (lentils), and a variety of side dishes. These dishes include a choice of meat and vegetables such as the Nepali favourite raayo saag (mustard greens), aloo dum (potato curry), curd and various types of achaar (pickles). One of the widely consumed pickles is gundruk achaar, which is made with fermented mustard green leaves and mixed with spicy seasonings.

Unique Flavour Profile

The Nepali-style kaalo dal may resemble the Indian-style dal, but what sets it apart from the familiar dal makhani is the unique addition of jimbu, a Himalayan garlic leaf. This aromatic herb is used in the tempering (tadka) and adds a distinct flavour. The vibrant Nepali pickles perfectly complement the flavours of the dal.

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The variety of vegetables and achaar differs from place to place, depending on people’s tastes, and each of them offers a burst of flavours. Whether it’s mula ko achaar (white pickled radish) or aloo kakra achaar (a mix of cucumber and potato with a flavour base of peanuts), all the varieties are worth trying. The Nepali people know exactly how to make food flavourful, rich with culture, and balanced to keep your body healthy.

Served on a visually appealing bronze platter, thakali thali is a real treat you cannot miss!

Cover Image Courtesy: Canva