To whatever extent we adore the fast, fusion and international cuisine, there is something emotional and tasteful about Indian thalis that represent the beauty and vibrancy of Indian states and the food philosophy they live by. Here, after every few kilometers the flavour changes and has a logic and roots that make each one of them truly individual. Some of them have borrowed influences from others, while some reflect the tradition that they have inherited from forefathers. Every thali is unique, colourful and certainly worth a try. So, this Independence Day, let’s feel the magic of Thalis of India.
Rajasthani Thali
It is one of the most popular thali commonly found thali even in other parts of India. From Gatte ki Sabzi to Daal-Baati Churma to Khichdi to Laal Maas the platter has a blend of easy to digest foods that make it purely delectable.
Punjabi Thali
We guess every North Indian has tried this at some point or other. From Aloo Paratha to Chole Bhture and sinful lassi, the thali is dominated by flavour of homemade butter and dishes like Tandoori Roti, Dal Makhani and Sarson ka Saag.
South Indian Thali
Majorly dominated by dishes made with rice and dal, the thali includes Idli, Dosa, Uttapam, Lemon Rice, Tamarind Rice, Sambhar, Rasam and Pappad. This thali has a seamless blend of sweet and tangy aftertaste and this is what makes it totally interesting.
Bhojpuri Thali
Litti Chokha, Besan ki Sabzi, Dhuska and Ghughni form as a major part of the diversified platter.
Though the thali is now divided in two parts of Bihar & Jharkhand, but the soul of both the thalis remains the same and includes Litti Chokha, Besan ki Sabzi, Dhuska, Aloo Bhujiya, Baigan Bharta and Ghughni as the most popular dishes.
Bengali Thali
Popularly known as Bangla Rannam it is a perfect replica of the cultural vibrancy of the state and is ruled by rice, varieties of fish and Sandesh. The popular dishes of the state includes Macher Jhol, Cholar dal, Matar Kachori with aloo channa sabzi, Doi Dharosh, Bohari, Dal and Torkari.
Meghalaya Thali
This one is often called as the healthiest thali which is dominated by boiled veggies. Here, the thali varies from tribe to tribe, but each one has a common factor and that is ‘Ja’ which is rice and ‘Doh’ that refers to pork. The dishes are rich in spices like green chilli, ginger and sesame seeds.
Maharashtrian Thali
This thali is colourful and has again influences from neighbouring spaces. Characterized by mildly spicy food, Maharashtrian thali is a blend of veg and non-veg food which includes Varan Bhat, Batatyachi Bhaji, Aluchi Vadi, Poli Bhaji, Shrikhand to Kothimbir Vadi, Sheera, Batata Vada, Sabudana Vada, Thalipeeth and more.
Pahadi Thali
Keeping the climatic condition, this thali is dominated by non-veg food and what we really like in this thali is a special bread called ‘Sidu’ which is made with wheat flour & yeast. The signature dishes of this thali include Mah Dal, Boor ki Kari, Katta and Meetha Bhaat.
Nagaland Thali
This thali is one of the richest in terms of flavours, as it borrows influences from 15 tribes. The rich thali includes vegetables, pork and chillies. What we really like is Galho, a famous Naga Khichidi, prepared in many ways with veggie and meats is the major highlight of this thali.
Kathiawadi Thali
This thali has a sweet aftertaste and includes dishes like Raasawala Dhokla, Bajra Bhakri, Thepla, Gujarati Dal and Gol Papdi.
Goan Thali
One of the exotic thalis of India, it is dominated by coconut milk, seafood, rice and kokum. Here, the cuisine can be divided into two parts- Hindu and Catholic. The famous dishes of the thali are Goan Rice Bhakri, Goan Ddaali Thoy, and Goan kokum Curry.
Chhattisgarhi Thali
The main dishes of this thali include Fara, Rice Pakoras, Dehati vada and Muthiya is divided into trial and non-tribal food. With rice as a major ingredient of the thali, the state is known as ‘Rice Bowl of India’.
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