A thali is the ideal collection of delectable regional cuisines on one platter among all the traditional feasts in India. The traditional Indian thali serves as a complete meal in and of itself and is more akin to a cultural exploration. The thali is unique to each region in India, and as you travel across borders, you will be greeted by a variety of regional specialities. A typical Indian thali includes a variety of dishes and offers something for everyone, including sides, appetisers, entrees, and desserts, making it a complete meal. All Indian thalis serve seasonal and local fare and feature various cooking methods that distinguish a particular regional cuisine, notwithstanding how varied and unique they may be. These outstanding Indian thalis are nothing short of a lavish feast. They each celebrate their home region and its specialities.
Maharashtrian Thali
Maharashtrian thali is a traditional meal from the Western Indian state of Maharashtra that consists of a variety of dishes, each with its unique flavour and texture. The taste theme of Maharashtrian cuisine is a balance of spicy, sour, sweet, and tangy flavours. It features the use of a variety of spices and herbs that add depth and complexity to the dishes.
The thali typically includes a variety of food items, starting with appetizers such as Kothimbir Vadi, which is a steamed and pan-fried cake made with coriander and chickpea flour. It has a crispy exterior and a soft, flavorful interior.
The thali also features several main course dishes, such as Varan Bhaat, which is a simple yet flavorful lentil soup served with steamed rice. Another popular dish is Bharli Vangi, which is a stuffed eggplant cooked in spicy gravy. This dish has a unique blend of flavours, with stuffing made from peanuts, coconut, and a variety of spices.
In addition to these dishes, Maharashtrian thali also includes accompaniments like Kachumber salad, which is a refreshing salad made with cucumbers, tomatoes, onions, and lemon juice. Aamti is another popular accompaniment, which is a tangy and spicy lentil dish that is flavoured with tamarind and jaggery.
The thali is incomplete without desserts, and Maharashtrian cuisine offers a range of sweet dishes such as Puran Poli, which is a sweet flatbread stuffed with lentils and jaggery filling. Another popular dessert is Shrikhand, which is a sweetened yoghurt dessert flavoured with saffron and cardamom.
Rajasthani Thali
Rajasthani thali is a traditional meal from the northwestern Indian state of Rajasthan that is known for its spicy and flavorful dishes. It typically includes a variety of dishes that are designed to be enjoyed together as a complete meal. The taste theme of a Rajasthani thali is predominantly spicy and tangy, with a hint of sweetness in some dishes. The use of fragrant spices such as cumin, coriander, and turmeric is common, as is the use of chillies and other hot peppers to add heat to the dishes.
The centrepiece of a Rajasthani thali is often the Daal Baati Churma, a popular dish made from a combination of lentils (daal), baked wheat balls (baati), and sweetened crumbled wheat (churma). The daal is a thick and hearty lentil soup that is seasoned with fragrant spices, while the baati is a baked dough ball that is served alongside the daal. The churma is a sweet and crumbly dessert that is made from wheat flour and jaggery.
Other common dishes that are included in a Rajasthani thali include Gatte ki Sabzi, which is a dish made from chickpea flour dumplings that are cooked in a spicy gravy; Ker Sangri, which is a spicy and tangy dish made from dried beans and berries that are native to the region; and Papad ki Sabzi, which is a dish made from papadum (a thin, crispy Indian flatbread) that is cooked in a tangy tomato-based gravy.
Accompaniments to the meal include roti or chapati (Indian flatbreads), rice, and a variety of chutneys and pickles that add additional flavour and texture to the dishes. Desserts such as Malpua (a sweet fried pancake) or Gulab Jamun (deep-fried dough balls soaked in a sweet syrup) may also be included in a Rajasthani thali.
Bengali Thali
Bengali cuisine is known for its distinctive flavours and unique blend of spices. The Bengali thali is a traditional meal that includes a variety of dishes, each with its own distinct taste and texture. The thali is usually served on a large steel platter and includes a range of dishes, from vegetarian to non-vegetarian.
The Bengali thali typically starts with a bitter dish, such as shukto, which is a combination of vegetables that includes bitter gourd. This is followed by a dal, which is usually made with moong dal or cholar dal, and flavoured with spices like cumin, turmeric and coriander.
The thali also includes a vegetable dish, such as alu posto (potatoes cooked in poppy seed paste) or chholar dal er torkari (a spicy vegetable curry made with chana dal). Fish is a staple in Bengali cuisine, so the thali often includes a fish curry, such as macher jhol (fish curry with vegetables) or pabda jhol (curry made with a type of freshwater fish).
In addition to the fish curry, the thali may also include a meat dish, such as kosha mangsho (slow-cooked mutton curry) or chicken curry. To balance out the heat of the spices, the thali includes a sweet dish, such as rasgulla or sandesh, which is a milk-based sweet.
The thali is typically served with steamed rice, which is a staple in Bengali cuisine. It is often accompanied by various condiments like achar (pickle), papad, and chutney. The meal is rounded off with a refreshing drink, such as aam panna (a drink made with raw mango) or shorbot (a sweet drink made with fruits and spices).
Haryanvi Thali
Haryana, the land of milk and butter, has a rich culinary tradition that is deeply rooted in its agricultural heritage. Haryanvi cuisine is known for its robust and rustic flavours that are created using fresh and locally sourced ingredients. The Haryanvi thali is a perfect representation of this cuisine and is an essential part of any food lover's culinary journey.
The Haryanvi thali is a feast for the senses, with a balance of spicy, sour, and sweet flavours. The thali typically includes bajra roti, a type of flatbread made from millet flour, served with ghee and jaggery. The bread has a slightly nutty flavour and pairs well with the other dishes. The thali also includes a variety of lentil-based dishes, such as dal makhani, a creamy lentil dish made with black gram and kidney beans, and kadhi, a spiced yoghurt-based gravy that is perfect for dipping the roti.
One of the signature dishes of the Haryanvi thali is kachri ki sabzi, a dish made with dried kachri, a type of wild cucumber that is unique to the region. The dried kachri is rehydrated and cooked with a variety of spices to create a tangy and flavorful dish that pairs well with the other items on the thali. The thali also includes a vegetable dish, such as baigan bharta, a mashed eggplant dish cooked with tomatoes and spices, and raita, a yoghurt-based side dish that helps cool the palate.
To balance out the spicy and savoury dishes, the Haryanvi thali includes sweet dishes such as rabri, a sweetened condensed milk-based dessert, and balushahi, a flaky fried pastry soaked in sugar syrup. The thali is typically served on a traditional brass plate or a thali made from leaves, adding to the authentic and rustic experience of the meal.
Assamese Thali
Assamese thali, also known as "Khar Khowa Denga" in the Assamese language, is a traditional meal that reflects the state's vibrant and unique culinary heritage. Assam's cuisine is a blend of indigenous and external influences, resulting in exquisite and flavourful cuisine. The taste theme of an Assamese thali is a combination of sweet, sour, and spicy flavours, with a focus on the use of herbs and spices such as ginger, garlic, cumin, coriander, and mustard.
The Assamese thali is served on a bell metal plate, which is an essential component of the meal. The meal usually begins with a bowl of 'khar,' a unique dish made from raw papaya and other vegetables cooked in a broth of alkali water derived from the ashes of burnt banana peels. It has a mild, alkaline taste and is considered to have medicinal properties that aid in digestion.
Another dish served in the thali is 'dal pitika,' which is essentially mashed dal with onions, coriander leaves, mustard oil, and green chillies. It is a simple but flavourful dish that complements the other items on the plate.
'Ronga Lau Aloo Pitika' is a mashed pumpkin and potato dish seasoned with mustard oil and a sprinkle of salt. It has a creamy texture and a delicate sweetness that contrasts with the other spicy and tangy dishes on the plate.
The thali also includes 'maasor tenga,' a sour fish curry made with tomatoes, lemon, and a mix of other spices. It is a quintessential dish in Assamese cuisine and is relished by locals and tourists alike.
'Pitha,' a type of steamed or fried dumpling, is also an essential component of the Assamese thali. These sweet or savoury dumplings can be made with a variety of ingredients such as rice flour, jaggery, coconut, and sesame seeds.
Finally, to end the meal on a sweet note, the thali includes 'payas,' a sweet dish made from rice, milk, and sugar, and flavoured with cardamom, saffron, and nuts.
Goan Thali
A Goan thali is a gastronomical delight that brings together a variety of flavours and textures on one plate. The taste theme of Goan thali is influenced by its rich Portuguese and Indian heritage. The food items in a Goan thali are usually spicy and tangy, with a perfect balance of sweet and sour flavours.
One of the key elements of a Goan thali is the seafood. Goan cuisine is renowned for its fresh and flavorful seafood preparations. The thali usually includes a variety of seafood dishes such as prawn curry, fish fry, and crab masala. The fish fry is made with kingfish, marinated in a mixture of spices and then fried to perfection. The prawn curry is a delicious blend of coconut, tamarind, and red chilli paste.
Apart from seafood, a Goan thali also includes vegetarian dishes. The famous Goan dish, sorpotel, is a spicy meat curry made with pork, liver, and heart. In the vegetarian section, the thali includes vegetable curries such as pumpkin sabzi, aloo matar, and bhindi masala. These curries are made with a variety of spices and herbs and have a unique flavour that sets them apart.
The thali also includes a staple item, rice. Goan cuisine uses a special variety of rice called Goan rice or sannam. It is a small, sticky rice that is cooked with a dash of coconut milk, giving it a rich and creamy texture. The thali also includes different types of bread, such as poi, which is a type of Goan bread made with wheat flour.
Desserts are an essential part of any Goan meal, and the thali is no exception. Bebinca, a traditional Goan dessert made with coconut milk, sugar, and egg yolk, is a must-try. Another popular dessert is the bibinca ice cream, a fusion of the traditional bebinca with ice cream.
Bhojpuri Thali
Bhojpuri thali, originating from the northern Indian state of Bihar, is a delicious and wholesome meal that is sure to leave you feeling satisfied. The taste theme of a Bhojpuri thali is a combination of spicy, tangy, and savoury flavours. The thali is generally served on a large platter, with each dish arranged in small bowls or katoris.
The meal usually starts with a serving of rice or roti, which is accompanied by dal, a lentil-based curry that is an essential part of any Indian meal. The dal in a Bhojpuri thali is generally made with a mix of different lentils and is spiced with a variety of herbs and spices. Another popular dish in a Bhojpuri thali is baingan bharta, which is a smoky eggplant curry that is seasoned with garlic, ginger, and green chilli.
Another key dish in a Bhojpuri thali is litti chokha, a rustic bread made with a mixture of gram flour, wheat flour, and spices, stuffed with a filling of sattu (roasted gram flour), and served with chokha, a spicy mashed vegetable side dish. The chokha is generally made with roasted eggplant, potato, and tomato, and is seasoned with mustard oil, coriander, and green chilli.
Other popular dishes in a Bhojpuri thali include aloo bhujia, a potato curry that is seasoned with ginger, garlic, and cumin; kaddu ki sabzi, a sweet and savoury pumpkin curry that is flavoured with fennel seeds and jaggery; and baigan ka bharta, a mashed eggplant curry that is seasoned with mustard oil, green chilli, and coriander. To round off the meal, a sweet dessert like rasgulla or gulab jamun is served, which provides a perfect balance to the spiciness of the other dishes.
Kerala Thali
Kerala Thali or Sadhya meal is a traditional vegetarian feast from the South Indian state of Kerala. It is served on special occasions and festivals like Onam, weddings, and other celebrations. The Sadhya meal is typically served on a banana leaf and comprises various dishes, ranging from tangy and spicy to sweet and savoury.
The meal usually begins with a serving of rice, which is accompanied by sambar, rasam, and other vegetable curries such as olan, avial, and thoran. These curries are made with a variety of vegetables like pumpkin, carrot, beans, and jackfruit. The thoran is a dry vegetable dish made with grated coconut, and the olan is a mildly spiced curry made with ash gourd and cowpeas.
The Sadhya meal also features dishes like the popular papadam, which is a crispy lentil wafer, and the tangy and spicy pickle. The meal is incomplete without the traditional dessert, Payasam, which is a sweet and creamy pudding made with rice, milk, and jaggery or sugar. Other desserts like banana chips and sweet bananas are also served as a part of the Sadhya meal.
Andhra Thali
Andhra Pradesh, a southern state of India, is known for its spicy and flavorful cuisine, with the use of a variety of spices and herbs. The traditional Andhra thali, also known as Andhra meals, is a wholesome platter of rice, dal, vegetable curries, chutneys, and papadams. The highlight of the Andhra thali is its fiery taste that comes from the generous use of red chilli powder and other spices.
The meal starts with a serving of rice, which is accompanied by sambar, a lentil-based soup with vegetables, and rasam, a tangy soup made with tamarind and tomatoes. The thali also includes a variety of vegetable curries like bendakaya pulusu (okra in tamarind sauce), gutti vankaya kura (stuffed eggplant curry), and aratikaya fry (raw banana fry).
Another essential element of the Andhra thali is the pappu or dal, which is usually made with toor dal or yellow lentils, and flavoured with spices like cumin, mustard, and garlic. It is often eaten with ghee and rice. The thali is incomplete without the famous Andhra-style pickles like the fiery avakai (mango pickle) and the tangy gongura (sorrel leaves pickle).
To finish the meal on a sweet note, the Andhra thali includes a dessert, which is usually a classic Indian sweet like gulab jamun, rasgulla, or payasam. Overall, the Andhra thali is a perfect representation of the state's rich culinary heritage, with its bold and fiery flavours that are sure to leave your taste buds wanting more.
Punjabi Thali
Punjabi thali is a platter of delicious and hearty Punjabi cuisine that is known for its robust and flavorful dishes. The taste theme of Punjabi thali is a blend of spicy, tangy, and creamy flavours. The thali usually consists of a variety of dishes, from appetizers to desserts, and is often accompanied by a variety of bread and rice options.
Some of the popular dishes that are part of the Punjabi thali include chole bhature, a spicy chickpea curry served with deep-fried bread; sarson ka saag and makki di roti, a dish made of mustard greens and cornmeal flatbread; tandoori chicken, marinated in a blend of spices and grilled in a tandoor oven; dal makhani, a rich and creamy lentil dish; paneer butter masala, a cottage cheese curry in a creamy tomato-based sauce; and lassi, a sweet and refreshing yoghurt drink.
In addition to these main dishes, the Punjabi thali may also include a variety of side dishes, such as raita (a yoghurt-based condiment), pickles, and papad (a thin, crispy flatbread). For dessert, the thali may offer a range of sweet treats, such as gulab jamun (deep-fried milk-based balls in sugar syrup), kheer (a rice pudding made with milk and sugar), or phirni (a creamy dessert made with ground rice and milk).
Gujarati Thali
Gujarati thali is a popular vegetarian thali from the western state of Gujarat in India. It is a sumptuous meal that consists of a wide variety of dishes that are typically sweet, spicy, and tangy in taste. The thali is served on a large metal platter, and the dishes are served in small bowls or katoris. Gujarati cuisine is known for its use of spices, which are used in moderation to enhance the natural flavours of the ingredients.
The main dishes in a Gujarati thali include dal or lentil soup, kadhi or gram flour curry, rice, and roti or chapati. Other popular dishes include aloo sabzi, a dish made with potatoes and spices, and shaak, which is a vegetable dish cooked in a light sauce. One of the most distinctive dishes in a Gujarati thali is dhokla, a steamed snack made from a fermented batter of rice and chickpeas. It is usually served with a sweet and spicy chutney made from tamarind and jaggery.
The thali also includes several varieties of chutneys, pickles, and papads, which are crispy thin crackers made from lentil flour. The sweet dishes in a Gujarati thali include shrikhand, a sweetened yoghurt dessert flavoured with cardamom and saffron, and mango shrikhand. A popular sweet dish in Gujarat is also the sweet kadhi, which is made by adding sugar or jaggery to the traditional kadhi.
In a Gujarati thali, the focus is on using a variety of vegetables and legumes, which are not only nutritious but also provide a range of flavours and textures. The use of dairy products like yoghurt and buttermilk is also prominent in the cuisine. The thali is a perfect representation of the Gujarati food culture that is known for its simplicity, vibrant flavours, and focus on vegetarianism.
Indian thalis offer a diverse culinary experience that represents the unique flavours and cultures of each region. From the spicy and tangy flavours of the Andhra thali to the sweet and savoury dishes of the Gujarati thali, there is something for everyone to try. While this list highlights some of the most popular thalis in India, it is important to note that there are many other regional thalis to explore and savour. So, the next time you are in India, be sure to take a thali trail and indulge in the rich and varied cuisine of this incredible country.