Complementing the rice is dalor lentil soup, made from legumes such as red lentils (masoor) or split yellow lentils (moong), seasoned with spices like turmeric, cumin, and garlic to enhance its flavour. This protein-rich dish not only pairs well with the rice but also adds a depth of nourishment to the meal.

The thali is further enriched with a variety of seasonal vegetables known as tarkariwhich may include potatoes, cauliflower, spinach, and carrots. These vegetables are typically cooked with an array of spices, offering both colour and vital nutrients to the platter. To elevate the meal, an assortment of pickles, or to thinkis included; these are often made from fermented fruits and vegetables such as tomatoes, mangoes, or radishes, spiced with chilli and mustard oil, providing a tangy and spicy contrast to the other elements.

In many thalisparticularly in non-vegetarian households, a portion of meat or fish, known as maasis served. Common choices include chicken, goat, or fish, marinated and cooked in aromatic spices, which add richness and flavour to the meal, typically accompanied by its own savoury sauce.

To balance the spices, a serving of yogurt, or dahiis often present, offering a cooling effect and additional probiotics that are beneficial for digestion. Finally, to conclude the meal on a sweet note, a dessert, or sweetsmight be offered, such as kheer (rice pudding) or gulab jamunproviding a delightful contrast to the savoury elements.

Overall, a Nepali thali is a harmonious combination of rice, lentils, vegetables, pickles, meat or fish, yogurt, and dessert, each element contributing to a flavourful, nutritious experience that reflects the diverse culinary landscape of Nepal, making it not just a meal but a true feast for the senses