A quintessential Nepali thali offers a variety of flavors and textures, typically including the following seven items:

Dal : A staple made from lentils, usually served over rice.

Bhat : Steamed white rice, forming the base of the meal.

Tarkari : A mix of seasonal vegetables cooked with spices.

Saag : Spinach or other green leafy vegetables, sauteed with garlic and spices.

Achar : Spicy and tangy pickles made from various vegetables or fruits.

Masu : A spicy curry, often made with chicken, goat, or lamb, providing a hearty addition to the thali.

Gundruk : A traditional fermented vegetable dish that adds a unique tangy flavor