The word “thali” is derived from the Hindi word “thālī,” which means plate or tray. In Indian cuisine, a thali refers to a platter, typically round, on which a variety of dishes are served, creating a balanced meal. It typically includes a variety of dishes that provide a good mix of carbohydrates, proteins, fats, fiber, vitamins, and minerals, reflecting the principles of a balanced diet. The combination of grains, lentils, vegetables, dairy, and spices in a thali contributes to its nutritional value and health benefits.
The concept of six tastes (sweet, sour, salty, bitter, pungent, and astringent) is central to Ayurveda, and many Indian thalis aim to incorporate all these tastes for a more holistic and nourishing meal.
While the concept of a thali is widely recognized, the specific dishes and their arrangements can vary significantly across different regions of India. In this series are presented the Thalis from different regions of India. Since I am an Eggetarian, the Thalis shared are generally vegetarian or have an egg dish.
Andhra Veg Thali
Poriyal, Tomato Rasam, Mamidikaya Pappu, Beerakaya fry, Bandar Halwa, Sambhar, Gutti Vankaya kura, Curd, Puri, Appalam, Sorakaya Thokku Pachadi and Paruppu Podi
Andhra Ugadi Thali
Ugadi Pachadi, Guava Koshambiri, Punugulu, Mamidikaya Pulihora, Cabbage Thokku, Carrot and Beans Karimindu, Garlic Rasam, Dosakkai Pappu, Vendakkai Mor Kohambu, Steamed Rice, Appalam, Banana Dosa and Gasalu Payasam and Panakkam.
Bengali Veg Thali
Doi Ghol, Mochar Chop, Cholar Dal, Shukto, Dhokar Dalna, Jhurjhuri Aloo Bhaja, Koraishtachur Kochuri, Basanti Pulao, Khejur Tomatar Chutney, Gondhoraj Lebu, Ghee, Kacha Gola and Nolen Gur Payesh
Bihari Dal Bhat Thali
Rice, Chana dal, Marua poori, Aloo-parwal bhujiya, Ramsalan, Oal pickle, Teesi chutney, Parwal chutney and boondi raita.
Bihari Bhojpuri Thali
Sattu Puri, Dal Puri, Paneer and Aloo ki Subi, Boondi Raita, Parwal Chutney and Teesi Chutney
Bihari Madhubani Thali
Aloo Chana Dal ki Subzi, Sattu Poori, Onion Poori, Aloo Pudina Raita, Parwal Chutney and Teesi Chutney
Bihari Dana Jhamarua Thali
Aubergine and Potato in mustard-based gravy, Rice flour rotis stuffed with spiced poppy seeds, Sabudana poori, Parwal Chutney and Teesi Chutney
Himachali Dham
Siddu, Madra, Aloo Palda, Sepu badi, Ghee, Raita and Salad
Sikkim: Thakali Bhancha Thali
Rice, Pahadi dal, Mustard greens, Vegetable curry, Gundruk, Fried potatoes and bitter gourd, Kamdar kheer
Assamese Veg Thali
Tilor Bor and Noroxingho Bor, Mati Mahor Khar, Jhilmil Alll Gutialoo Bhaji, Noroxingho Xoite Boror Jul, Joha Bhat, Kumol Saul aru Mahor Salad, Bhut Jalokia Chutney, Rongalaor Pitika, Outenga Ombol and Nangol-Dhuwa Pitha
To be continued in Part-2
@TravellerG - Hope you like this foodie series
post! Indian thalis truly showcase the diversity of flavours across the country. Thanks for sharing 
