 Dried meat is added to vegetable curries or sauteed in ghee and dipped into "timur-ko-choup" which is a mixture of red chili powder, Sichuan pepper, salt and local herbs.This spice mixture also seasons new potatoes, or eggs which may be boiled, fried or made into omelets.Thakali cuisine uses locally grown buckwheat, barley, millet and dal, as well as rice, maize and dal imported from lower regions to the south.