Fuelled with distinct aromas of every kind, arresting your tastebuds and assuredly bestowing us all with a variety of flavours – this is the promise Indian food delivers to us all. Anyone who’s ever tried thalis will agree that they’re in reality a delicious strategy to bring together the best of everything on one large plate. This beloved plate has a special place in all the states of India. There’s no clear winner amongst each of these thalis.Here 10 Indian Thalis That Will Fulfill Your Foodie Dreams!
1. Assamese Thali
A traditional assam meal starts with “Khar” which is can be made in many different ways traditionally they add dried banana skin in the khar. The banana skin which normally we throw away are dried till they are crisp and the powdered and stored. the powder is then used in khar. The meals ends with tenga which is sour dish which can prepared with dried fish and also veg version can be found there, the meal ends with tamul which we call tambulam in south right and its just paan..Assamese use the bell metal wares called Kahar Thal for placing the meal platter.
2.The Maharashtrian Thali
Perfection is a myth according to many and many more like me believe that it’s a dream, something that you can’t really touch but there’s an image set in your mind that you strive to achieve. I have an image set in my mind about what a perfect Maharashtrian Thali on festive occasions should be like. Perfect little piles of different dry vegetables, Raitas, salads, rice varieties, pickles, chutneys and the centre of it all, the sweet lentil stuffed bread, Puranpoli!
3.The Gujarati Thali
Gujarati food originated from Gujarat, the western coastline state of India, often referred to as “Jewel of Western India”. Gujarati cuisines are not only varied and lip smacking but also high in nutritional value. Different cooking styles and combination of spices are incorporated in preparing different dishes marking uniqueness of each. Traditionally a Gujarati thali comprise of rotli, kadhi or dal, rice, and shaak/sabzi.
Gujarat is use a combination of different spices and flavours to cook their meals and this is what makes their food truly exotic. Most of the Gujarati dishes are sweet, while others have a quite larger concentration of sugar as compared to salt and spices. Sometimes, jaggery is used as an alternative to sugar.
4.The Bengali Thali
While I ponder over the point, you guys enjoy this great thali, dishes prepared from the state of Bengal. Just like dieting sounds alien to me, Bengali cuisine is also foreign for me. So thanks a ton, Vaishali, for your insight into Bengali food and for helping me design the menu.Items in this thali: Bengali rice pudding known as ‘payesh’, five types of vegetable fries – Aloo bhaja, Potol bhaja, Kumro bhaja, Begun bhaja, and Uchhe bhaja, aromatic chutney and torkari daal. For dessert, rosogolla, mishti doi, Bengali rabri, gujiya and sondesh.
5.The Goan Thali
As goa was invaded by Portuguese you can see the Portugal influence in the goan cuisine . Though it has Portugal influence the Konkan and malvani cuisines are also popular in this state.Goa is the place most loved by tourist for its ambiance and humid weather.The very important ingredients used in goa are coconut milk,sea food,and Rice, even Kokum is very well used in place of tamarind. Goan cuisines are Unfinished with No fish but as a veggie I have brought up veg thali which some goans may think unfinished though.It has great connection of malvani and kokani cuisines. The cuisines can be parted in to to Hindu cuisine and catholic cuisine.Hindi goan food has no Portuguese influence .
6.The Kerala Thali
Kerala Thali presents one of the most sumptuous feasts for the palate of a food lover. A perfectly balanced meal, each and every dish that is a part of Kerala Thali is a true reflection of the beautiful heritage and culture the God’s own land has in it. Served on a banana leaf, the meal starts with a sweet, mostly a Palada Pradhaman, followed by some delicious dishes. While you will be able to notice a vast variation among the Kerala Thalis available across this beautiful land, there are some dishes which are part and parcel of any Kerala Thali. Cooked in coconut oil, coconut is a major ingredient in the dishes, irrespective of being vegetarian or non-vegetarian. The meal should always start with serving the sweet, payasam, on the lower, right hand side of the banana.
7.The Tamil Nadu Thali
Tamil Nadu, is a South Indian state which is known for its distinct taste for food and offering a huge variety of vegetarian as well as non-vegetarian food items.The common ingredients for all Tamil foods are generally red chillies, fresh coconut, tamarind, turmeric and pinch of asafoetida. The common items of this place are foods like the dosas, idli and upma. Moreover, Pongal and uthappam served with Sambar, Milagai podi and Coconut chutney are appetizing. These light items generally are served along with a cup of hot coffee that completes this signature dish of a typical Tamil cuisine that is relished by the people of this land.
This thali is in no means a festival spread nor showcases the entire array of dishes that come as part of the Tamil Nadu Meals or Thalis.
Chattisgarhi thalis are a long, drawn out yet totally delicious affair. You’ll be spoilt for choice with dishes like fara, rice pakoras, dehati vada and muthiya. The Chattisgarhi Thali stands out with it’s variet of breads like angakar poori, paan roti and chusela. In desserts, watch out for the gulgulle, kusli and sweet fara.Rice, greens, kadhis and chutney are staple. Everything from starters to sweets are made of rice. A bowl of rice with rice starch, a dollop of curd, a dash of salt and slices of onions is the staple summer food. A handful of fresh coriander, a few green chillies, ripe tomatoes seasoned with salt, crushed with hands or ground on a stone plate – the staple chutney.
The Haryanvi thali is really simple. And it is really tasty! Of course, there are large helpings of home made ghee, curd and butter. The specialities are; kachri ki sabzi, hara dhania cholia, mithey chawal, alsi ki pinni, malpuas, khichdi and kachi lassi.The dishes in Haryana are usually simple to prepare and completely satisfying. Devoid of any complex ingredients, you will feel fuller after eating these typical Haryanvi meals. Interestingly, you will also find great influence of neighboring states, Punjab and Rajasthan, in Haryana’s cuisine.
From gatte ki sabzi to daal-baati churma to khichda to laal maas to bajre ki roti to lahsun ki chutney… to… well, you get the point. The Rajasthani thali is the quintessential Indian thali. You have stellar dishes like the mawa kachori from Jodhpur, juicy sweet rasgulla from Bikaner and malpuas from Pushkar. tasty treats from every nook and cranny of Rajasthan come together on plate for a food experience of a lifetime.
Tags: Incredible India