The citrus-and-tingle pepper behind every proper jhol achar.
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Dried Himalayan herb, bloomed in ghee to finish dal.
Sun-dried fermented greens for gundruk ko jhol and sadheko.
Pure cow ghee for tempering dal and for festival cooking.
Pungent roasted mustard oil. Nothing else makes achar taste right.
The Nepali household staple. Eat it raw, crushed, or cooked as soup.
The glucose biscuit every Nepali childhood ran on.
Savoury lentil-and-nut mix to go with afternoon tea.
The cardamom-and-clove blend for masala chiya.
Sweet mango achar, the mild one the whole table can share.
Fry or flame them for thirty seconds and the meal is complete.
Large white chickpeas for chana and for chhole.