Dal, Bhaat, Tarkari, and Meat (lentil soup, rice, green vegetable) are served on a Thakali plate, accompanied with Kanchhemba (buckwheat finger chips) and Mustang Alu topped with Jimbu (Himalayan leaf garlic) and a large dollop of ghee (clarified butter). Despite the lack of desserts, a sweet curd or Phopké (fermented rice) can be served to round out the dinner. "The style of preparation of Thakali food is different due to the use of some ingredients that are characteristic of Thakali cuisine like Sukuti or dried goat/yak meat, Gundruk (fermented leafy green vegetables) with soybean along with green cabbage, buckwheat, barley flour, and timbur, a spicy Himalayan spice," says Vivek Sherchan, owner of Jimbu Thakali by Capital Grill and himself a Thakali from Tukche village in Mustang Region. This offers the meal a completely new flavor and taste. The thali is visually pleasing, with a range of colors from the pale green dal, green leafy veggies, rich red meat, white rice, and chutneys such as mula ko achaar (radish pickle), chap/golbjeda ko chutney (tomato pickle)".