A Thali, by itself, captures the regional tastes of Indian food in a way that nothing else does. A Thali, at its best, is not just a meal but a journey through unique tastes, aromas, and textures of a region. Whether it's a North Indian, South Indian, or Gujarati Thali, each one of them, rich in cultural significance, offers the perfect mix of sweet, tangy, and spicy elements. Thalis in India have this unique way of unifying us with our roots, hosting the celebration of food in all its authenticity.
Recently, Bollywood stars Tripti Dimri and Rajkummar Rao gave the world a perfect example of this when they indulged in a Gujarati Thali during their promotional tour in Ahmedabad. As they savoured the rich flavours of Gujarat, their experience highlighted the irresistible charm of this regional spread. Let's relive their food journey and see how you can recreate a Gujarati Thali at home.
Promoting their upcoming film Vicky Vidya Ka Woh Wala Video, actors Tripti Dimri and Rajkummar Rao visited Ahmedabad, Gujarat, where they didn’t just promote their movie but also immersed themselves in the local culture. where they didn’t just promote their movie but also immersed themselves in the local culture. Enjoying a homemade Gujarati thali was one such incredible experience. The duo took time over here, relishing this scrumptious food, after an energetic night at a dandiya event, to the delight of all their fans.
In a video shared on Instagram, the two actors are seen seated with a traditional Gujarati thali spread out before them. The thalis were brimming with the most popular regional dishes like Gujarati kadhi, a variety of shaak (vegetable preparations), snacks, roti, and sweets. Alongside these were accompaniments such as chutneys, a bowl of salad, and tall glasses of chaas (buttermilk).
The smiling faces of both the actors tell you that this feast was sure to satisfy the cravings for such a hearty meal. Gujarati thalis are known for their signature flavour blend-made up of sweet, tangy, and spicy-which has gained them a reputation as a wholesome, well-balanced feast.
What is a Gujarati Thali?
A Gujarati Thali is a platter filled with an assortment of traditional dishes from Gujarat. But what holds it together is the balance in flavours—it's like a combination of sweet, tangy, spicy flavours. A great mix that carries the gift of being easy on the stomach, hence nutritious and healthy. The thali typically consists of dal, shaak (vegetable dishes), roti, kachumber (salad), chutneys, and a number of desserts, with chaas to wash it all down.
How To Make Gujarati Thali at Home:
Feeling left out after seeing Tripti and Rajkummar’s gastronomic adventure? No problem! You can create a Gujarati Thali at home with some of the following classic dishes:
Gujarati Dal
A highly simple, yet taste bud tingling dish made with toor dal (split pigeon peas). The dal has a unique balance of sweet and sour flavours, tempered with mustard seeds, green chillies, curry leaves, and a touch of jaggery. It also includes potatoes and peanuts for added texture.
Daal Dhokli
A comfort food from Gujarat, the Daal Dhokli is spiced wheat flour dumplings simmered in a tangy tuvar dal. That's the right mix of hearty, sweet, and savory, perfect for a complete meal.
Khatta Meetha Dhokla
Dhokla is popular snack in light, steamed fermented rice and chickpea batter. This version adds a tangy-sweet twist, with a tempering of mustard seeds, sesame seeds, and curry leaves, topped with fresh coriander.
Gujarati Suva Kadhi
Gujarati Kadhi is a curd base curry made with besan, gram flour, and spiced with chillies, ginger, and asafoetida. The fresh addition of dill leaves, called suva, recently has made this kadhi taste delightfully flavourful and aromatic and healthy and filling at the same time.
Komal
No meal is complete in Gujarat without a glass of chaas, which is a refreshing spiced buttermilk drink. It is prepared by blending curd with water and seasoning it with cumin, curry leaves, and green chillies, thus making it ideal for cooling down after a spicy meal and improving digestion.