Cooking starts in the late afternoon. Your host may take you to the vegetable patch to pick greens, then show you how to grind turmeric, garlic, chilli and coriander on a flat stone with a round grinder. Tharu cooking leans on mustard oil, fresh herbs and whatever the river and fields provide: fish caught in bamboo traps, freshwater snails called ghonghi, wild greens and seasonal vegetables.
The dish most guests remember is dhikri, steamed dumplings shaped from rice flour into long rolls or small figures and eaten with a spicy chutney or curry. Your host shows you how to knead and shape them, and children usually enjoy making animal shapes. Dinner is served on the veranda or in the courtyard, often with rice, lentils, a vegetable curry and pickles.
Meals are vegetarian on request, and hosts are used to cooking with less chilli for guests. If you eat fish or snails, tell your host in advance so they can prepare them. Alcohol is not part of the experience, though local rice beer may be offered at festivals; it is fine to say no.
Good for
- Families
- Couples
- Solo
- Groups
Questions travellers ask
What is dhikri?
Dhikri is a traditional Tharu food made from rice flour dough, shaped into rolls or small figures and steamed. It is eaten with chutney, curry or meat sauce and is made at festivals and for guests. In Barauli you can help knead and shape dhikri with your host family before dinner.
Is Tharu food spicy?
It can be, but hosts adjust the chilli for guests. Tharu cooking uses mustard oil, garlic, turmeric and fresh herbs, with fish, snails and greens. Ask your host to cook mild if you prefer. Rice, lentils and vegetable curries are always available.
Can vegetarians stay at the Barauli homestay?
Yes. Hosts cook vegetarian meals on request, including rice, lentils, seasonal vegetables, dhikri and pickles. Let us know at booking so the family can plan. Jain or no-onion, no-garlic meals are harder in a village kitchen but can be discussed in advance.
