Let's talk about the incredible Thali culture in India! If you've never heard of it before, get ready to have your taste buds tantalized and your appetite absolutely satisfied. A Thali is basically a plate, but not just any old boring plate. It's a plate full of all sorts of scrumptious dishes that will make your mouth water and your heart sing. Typically, a Thali will include a variety of curries, vegetables, dal, rice, bread, and sometimes even dessert! It's like a party on a plate, and who doesn't love a good party? Thali culture in India is a vibrant and diverse aspect of Indian cuisine that showcases the country's rich culinary traditions. The contents of a Thali can vary widely depending on the region of India it comes from. For example, a Thali in the North might include dishes like butter chicken, naan bread, and paneer, while a Thali in the South might feature more coconut-based curries, seafood, and rice. Thali culture is deeply ingrained in Indian food traditions and is often served during special occasions, festivals, and weddings. It's also a popular option in restaurants and street food stalls across the country, where you can choose from a range of Thali options. One of the best things about Thali culture is that it offers a complete meal experience on a single platter, with a balance of flavours, textures, and nutrition. It also allows you to sample a variety of dishes in one go, which makes it an ideal choice for those who want to try different things.
Here are 10 Indian thalis for you to savour-
Rajasthani Thali
Rajasthani Thali is a traditional vegetarian platter that consists of an array of dishes from the cuisine of the Indian state of Rajasthan. The thali is typically served on a large metal plate, with small bowls of different dishes arranged in a circular pattern. Apart from Dal-Baati-Churma, the Rajasthani Thali also includes other vegetarian dishes such as Gatte ki Sabzi (curry made from gram flour dumplings), Ker Sangri (dish made from desert berries and beans), Papad, and various chutneys. Some thalis also include rice or pulao, depending on the region and the restaurant.
Gujarati Thali
Gujarati Thali is a traditional vegetarian platter that originated from the western Indian state of Gujarat. It consists of a wide variety of dishes, served in small portions, and is known for its balance of sweet, salty, and spicy flavours. The thali typically consists of several items such as dal, kadhi, roti, puri, shaak (vegetable dish), kachumber (salad), farsan (snacks), and a sweet dish like shrikhand or basundi. The thali also includes chutneys and pickles, which add an extra dimension of flavour to the meal. Kachumber is a simple salad made with onions, tomatoes, and cucumbers, while shrikhand and basundi are sweet dishes made from yoghurt and milk, respectively.
Maharashtrian Thali
Maharashtrian Thali is a traditional vegetarian platter that originates from the Indian state of Maharashtra. The main dish in the Maharashtrian Thali is usually rice, which is accompanied by dal, a lentil-based soup. The thali also typically includes roti or bhakri (a type of bread made from millet or sorghum flour), vegetable curries such as aloo vadi (potatoes and lentil dumplings), varan bhaat (dal and rice), usal (a spicy sprouts curry), and batata bhaji (a potato dish). Another popular dish in the Maharashtrian Thali is the misal pav, which is a spicy curry made with sprouted lentils, topped with crunchy farsan (fried snacks), and served with pav (bread).
Bengali Thali
Bengali Thali is a traditional vegetarian or non-vegetarian platter that originated from the eastern Indian state of West Bengal. The thali consists of a variety of dishes, each with a distinct flavour and texture, and is known for its use of spices and mustard oil. The main dish in a Bengali Thali is usually rice, which is accompanied by dal (lentil soup), alu posto (potato curry with poppy seeds), shukto (a bitter vegetable curry), cholar dal (a sweet dal made with Bengal gram), and bhaja (deep-fried vegetables such as brinjal or potato). Fish is a staple in Bengali cuisine, and a Bengali Thali may include dishes such as fish curry, prawn malai curry, or chingri bhapa (steamed prawns).
Kerala Thali
Kerala Thali is a traditional platter of the southern Indian state of Kerala, known for its use of coconut, seafood, and spices. The main dish in a Kerala Thali is usually rice, which is accompanied by sambar (a lentil and vegetable stew), rasam (a tangy soup made with tamarind), and aviyal (a mixed vegetable stew made with coconut). Other popular dishes in the thali include thoran (a dry vegetable dish made with coconut), meen curry (a fish curry made with coconut milk), and chicken curry. One of the most popular dishes in Kerala Thali is the appam, which is a type of pancake made with fermented rice batter and coconut milk.
Punjabi Thali
Punjabi Thali is a traditional vegetarian or non-vegetarian platter that originated from the northern Indian state of Punjab. The thali consists of a variety of dishes, each with a distinct flavour and texture, and is known for its use of spices and ghee (clarified butter). The main dish in a Punjabi Thali is usually rice or roti (bread), which is accompanied by dal makhani (a rich, creamy lentil soup), chole (spicy chickpeas curry), rajma (red kidney beans), and paneer makhani (a rich, creamy paneer curry). Non-vegetarian dishes may include chicken or lamb curry, tandoori chicken, or butter chicken. One of the most popular dishes in Punjabi Thali is the sarson ka saag and makki di roti, which is a dish made from mustard greens and served with cornmeal bread.
Assamese Thali
Assamese Thali is a traditional platter of the northeastern Indian state of Assam, known for its distinct and unique flavours. The main dish in an Assamese Thali is usually rice, which is accompanied by dal (lentil soup), pitika (mashed potato with herbs), tenga (sour fish curry), khar (a dish made from alkali water and herbs), and masor tenga (a tangy fish curry). One of the most popular dishes in an Assamese Thali is the khar, which is a signature Assamese dish made from roasted banana peel ash and is usually served with rice. Other popular dishes in the thali include mati mahor dali (black gram cooked with bamboo shoots), baanhgajor lagot kumura (a dish made with roasted pumpkin and bamboo shoot), and ou tenga (elephant apple curry).
Kashmiri Thali
Kashmiri Thali is a traditional platter of the northern Indian state of Jammu and Kashmir, known for its rich and aromatic flavours. The main dish in a Kashmiri Thali is usually rice, which is accompanied by rogan josh (a lamb curry), yakhni (a yoghurt-based mutton or chicken curry), and nadru yakhni (a lotus stem curry in a yogurt-based gravy). Other popular dishes in the thali include dum aloo (a potato curry), haak (a green leafy vegetable), and rajma (red kidney beans). The thali also includes a range of condiments such as chutneys, pickles, and saffron-infused kahwa (a traditional Kashmiri tea). The meal is usually rounded off with phirni (a dessert made from rice pudding) or kulfi (a frozen dessert made from milk and sugar).
Bihari Thali
The main dish in a Bihari Thali is usually rice, which is accompanied by dal (lentil soup), aloo bharta (mashed potato with mustard oil and spices), chokha (a roasted eggplant or tomato mash), and litti chokha (a stuffed roasted dough ball with a spiced mixture of sattu or roasted gram flour). Other popular dishes in the thali include bhurji (a spiced egg scramble), fish curry, and mutton curry. One of the most popular dishes in a Bihari Thali is the litti chokha, which is a signature Bihari dish. Other popular dishes include the mutton curry, which is a spicy mutton dish made with local spices, and fish curry, which is a tangy fish curry made with mustard paste.
Himachali Thali
Himachali Thali is a traditional platter of the northern Indian state of Himachal Pradesh, known for its hearty and rustic dishes. The main dish in a Himachali Thali is usually rice, which is accompanied by dal (lentil soup), rajma (kidney bean curry), and madra (a creamy yoghurt-based dish made with chickpeas or kidney beans). Other popular dishes in the thali include kadi (a yoghurt-based curry with chickpea flour dumplings), aloo palda (a potato and yoghurt-based curry), and chha gosht (a mutton curry made with yoghurt and local spices). One of the most popular dishes in a Himachali Thali is the siddu, which is a steamed bread made with fermented wheat dough and stuffed with a mixture of mashed potatoes, spices, and herbs. Another popular dish is the babru, which is a deep-fried bread stuffed with a spiced mixture of lentils.