The foundation of a typical Nepali meal is a cereal cooked in plain fashion, and complemented with flavourful savoury dishes. The latter includes lentils, pulses and vegetables spiced commonly with ginger and garlic, but also more discerningly with a combination of spices that may include coriander, cumin, turmeric, cinnamon, cardamon, jimbu and others as informed by culinary conventions. In an actual meal, this mental representation takes the form of a platter, or thali, with a central place for the cooked cereal, peripheral ones, often in small bowls, for the flavourful accompaniments, and the simultaneous, rather than piecemeal, ingestion of the two in each act of eating, whether by actual mixing—for example of rice and lentils—or in the folding of one—such as bread—around the other, such as cooked vegetables. Dal-bhat, centred around steamed rice is the most common example. as well as dairy and sometimes meat, is the most common and prominent example. The unleavened flat bread made from wheat flour called chapati occasionally replaces the steamed rice, particularly in the Terai, while Dhindo, prepared by boiling corn, millet or buckwheat flour in water, continuously stirring and adding flour until thick, almost solid consistency is reached, is the main substitute in the hills and mountains. Tsampa, flour made from roasted barley or naked barley, is the main staple in the high himalayas. Throughout Nepal, fermented, then sun-dried, leafy greens called Gundruk, are both a delicacy and a vital substitute for fresh vegetables in the winter.