Fine rice flour ground for sel roti.
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The hill-country dal, earthy and warming.
Bhatmas for roasting, sadheko or a slow curry.
Bodi. Quick-cooking and good in a simple jhol.
Large white chickpeas for chana and for chhole.
Fry or flame them for thirty seconds and the meal is complete.
Sweet mango achar, the mild one the whole table can share.
The cardamom-and-clove blend for masala chiya.
Savoury lentil-and-nut mix to go with afternoon tea.
The glucose biscuit every Nepali childhood ran on.
The Nepali household staple. Eat it raw, crushed, or cooked as soup.
Pungent roasted mustard oil. Nothing else makes achar taste right.