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I first had Thakali food several years ago at a beautiful little spot near Pokhra in Nepal. Some days ago, in Kathmandu, I had another great Thakali thaali. I am still drooling at the memory of the big platter that was placed before me, each docket a colourful little splash. There was the beautiful green of some sautéed leaves, the dark brown of a light dal, gold of fried potatoes, the white of the rice at the centre, and sundry other drool-worthy colours.
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