How did this became Thakali when it is just regular Dal Bhat Tarkari Achar Gheu found everywhere ?
Everywhere you go in Nepal, people eat dal bhat tarkari. It’s the most common meal, everywhere from Shimla Garwal Kumou Jumla Kathmandu Dhankuta to Sikkim But when the same food is served in a restaurant with a steel plate and a bit of ghee, suddenly it’s labeled as Thakali Thali ? What actually makes it Thakali? Is it just a marketing thing? Or are there specific cooking styles, ingredients, or history behind why this? Would love to hear from people who know more about it!
Everywhere you go in Nepal, people eat dal bhat tarkari. It’s the most common meal, everywhere from Shimla Garwal Kumou Jumla Kathmandu Dhankuta to Sikkim But when the same food is served in a restaurant with a steel plate and a bit of ghee, suddenly it’s labeled as Thakali Thali ? What actually makes it Thakali? Is it just a marketing thing? Or are there specific cooking styles, ingredients, or history behind why this? Would love to hear from people who know more about it!