Rice (bhat), lentil soup (dal), spiced vegetable curries (tarkari), often with meat, plus signature pickles like gundruk ko achar (fermented sun-dried green leaves, usually mustard, cauliflower, or radish leaves) and radish pickle (mula ko achar).
Then the meat and its curry establishes the type of thakali you ordered (chicken, buffalo, fish, or veg). They usually place the meat sauce in the rice.
Very hot butter (ghee) is served as they bring you the plate, and they add it on the bhat and dal. Crispy wafer (papad), yoghurt, cucumber, and raw carrot is usually included. And so are boiled spinach or chards, and hot sauces.
