Place : Bihar
The culture of Bihar is purely reflected in their traditional Bhojpuri thali. The tangy mix of the subtle with the spicy tastes of the foods energizes the taste buds upto it optimum level. The authentic Bhojpuri thali includes Bharbhara (gram flour and green peas mix), dahi chura (yogurt fattened rice platter), Sattu ka Paratha (stuffed lentil-flour flatbread), Bhari Kadhi (besan preparation with coriander leaves), Litti Chokha (wheat and gram flour balls) and Besan ki Sabzi (vegetable mix with spice). The sweet dishes are equally appealing, be it the Balushahi (sweet), Gurma (mango sweet curry) ending it with Sattu milkshake.
Place : Sikkim
Sikkim being the only state with Nepali ethnic majority, often it is seen that, there is a great influence of Nepali cuisine on the Sikkimese cuisine. The sikkimese thali is mouth savouring, though. This Indian thali includes Dal Bhat (steamed rice with cooked lentil), Dhindo (wheat pudding), Thukpa (noodle soup with little spices), Momo, Phagshapa (pork stew with fresh radishes and chillies), Sha Phaley(stuffed bread with well-seasoned beef and cabbage), Kauri (vegetable soup), Butter Beans, Ningro Curry (fiddle head curry), Gundruk(fermented green vegetables) and Sinki (fermented radish tap root) along with Sel Roti (doughnut shaped bread). Achar or pickle is in plantely like tomato pickle, sesame pickle, radish pickles, pudina pickle and so on.
Place : Kerala
With Kerala being the rich traders of spice for years and coconuts growing in plenty in the coast, Kerala Thali has both in abundance. Served in a plaintiff leaf, there is pickle, pachadi (curry of coconut, cucumber and yogurt), tomato rasam (spicy soup), Panch Kari Sambar (lentil based vegetable stew), Parippu curry with rice, fish curry, Avial (gravy or semi solid vegetable dish), Olan (gourd and coconut milk recipe), Mampalam Pulissery (cucumber in buttermilk gravy). For concluding the meal, there are papadum, payasam, curd and sharkara varatti (crispy banana chips in cane sugar jagarrey).
Place : Maharashtra
This Indian thali is a proper balance of the veg with the non-veg, the spices with the herbs. Any Maharashtrian authentic traditional thali is scrumptious. There is flavoured rice, millet flat bread or Bhakri roti, Bharli Vangi (stuffed brinjal preparation), pickle, Koshimbir (Maharashtrian salad) Sabudana Vada, Kanda Poha, Pitla (flour curry) with Thecha (spicy and tangy green chilli chutney), Amti (lentil preparation). chicken and fish preparations are in plenty. Mutton Kolhapuri (mutton curry), Andra Rassa (chicken with white gravy) and more. The thali is certainly not over without dessert; there is Kheer (rice pudding), Aamras and the famous Poran Poli, a sweet flatbread.
Place : Goa
Goa itself being the place of surprise and serenity, the Goan Thali is an absolute delight for food lovers. With plentiful of fish, coconut and kokum (an evergreen tropical fruit), this thali is surely unforgettable. There is plain rice, Kismur (coconut salad with fried prawns in spices), Uman Kodi and Caldin Kodi (forms of curry with spices), Sukhem (dry dish, cooked often with oysters in Goan Sambar powder), fried fish, pickle, vegetable vindaloo and tangy-sweet Sol Kaddi (coconut milk with kokum juice and coriander). To complete it, there is Matka Kulfi, Serradurra and Goan Banana Halwa.
Place : Gujrat
Also known as Kathiawadi Thali, this Indian thali is mostly characterized by vegetables tossed in spices with a subtle inherent taste. There is rice, Ritli (flatbread), Shaak (leafy vegetable mix curry), Rigna Palaak nu Shaak (spinach and brinjal mix curry), Methi thepla (flatbread with methi flavour), Tekhari (spicy curry), Gajar Mirch Sambhar (carrot, capsicum and chilli pickle), Kadhi Khichdi, Dal Dhokli (dhokla in lentils), fafda, papri and sev mamra. Any Kathiawadi thali is incomplete without Chaas or buttermilk along with Kesar Shrikhand (sweet yogurt with saffron) and Aamras (mango pulp or juice).
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Place : West Bengal
Bengalees and food are inseparable. The variations in the culinary admixed with the sweet, tangy and spicy lingering taste will make anyone droll for long. It starts with plain rice, Mishti Pulao (sweet flavoured rice with cashews and nuts), five types of fried vegetables - Potol Bhaja (pointed-gourd fry), Alu Bhaja (potato chips), Kumro Bhaja (pumpkin fry), Begun Bhaja (fried brinjal) and Ucche Bhaja (bitter gourd fry), Shaak (leafy vegetables mix) , Shukto (bitter-sweet flavoured vegetable mix), Aloo-Posto (potato-poppy curry), Daal (pulses soup) and mixed vegetables. Apart from that there are many preparations in non-veg like Maach Bhaja (fish fry), Macher Jhol (fish curry), Mutton Kosha (mutton thick gravy), Chicken Curry and so on. Sweet dishes are uncountable, the best amongst them are the mouth melting Rosogolla, Payesh (rice pudding) and chutney.
Place : Rajasthan
The land of heritage and maharajas, Rajasthan’s thali is as lavish as its culture. This colorful Indian thali is adorned with the ghee-drench round shaped Bati with Panchkuti Dal and tasty Churma, also known as Dal Bati Churma. Bajra rotis or plain rice with Laal Maas, a red spicy hot dish served together and Ker Sangri, a pickle. Mohan Maas, a palatable meat dish with the flavour of Khus Khus and a juicy texture in the mouth. Gatte ki Khichdi with besan dumplings, Shahi Gatte or Masala gatte, Boondi Raita along with sweet dishes. Rajasthani sweet dishes like the crispy and sugar drenched Balushahi, ghee-paneer-sugar admixed Ghevar and the Mohanthal or Besan ke Ladoo with rich flavoured buttermilk or Boondi Chaas along with papad.
Place : Karnataka
Also known as Karnataka Thali, is platter of flavours bursting in the mouth for a kickstart. Oten found similarities with dishes from southern India, traditionally Karnataka Thali is serve is banana leaf. Bisi Bele Bath, a rice dish with flavours of spice, Avalakki (flat parboiled rice) often accompanied with Majjige (veggies in buttermilk thick gravy), Jolada Rotti, Thovve (cooked dal) Ragi Mudde (a preparation with finger millet and water) with Upsaaru (sambar with vegetables, grams, water and salt), ranjaka (chili flavoured garlic chutney), pickle, south indian salad, plain rice and ghee. Sweet dishes include payasam
Place : Assam
Also known as Assamese thali, the traditional authentic Assamese thali is delightful and extraordinary. The unusual and tasty herbs used and the optimal usage of spices in this Indian thali makes it most different from other thalis of different states. It includes Khar (banana skin peels powder with lentils and vegetable curry), Masor Tenga (light and tangy fish curry), Narasingh Masor Jhol (river fish like sardine cooked with curry leaves with thin gravy), Koldil Bhaji (banana flower with potatoes mix), Pitika (mashed vegetables mix dish) and also pickle. For sweet dishes, there are Sanmeholi Chutney (mix green chutney), Gurer Payesh ( brown sugar rice pudding) and the nationwide famous Pithe (rice cakes).
Place : Manipur
Also known as Manipuri thali, Manipuri thali is simple and appetizing to the heart’s content. The herbs mix righteously with the spices and provides an essence similar to the atmosphere of that of Manipur. It includes Singju (Manipuri salad), Kangshoi (vegetable stew), Eromba (boiled mix of fish and vegetables), Morok metpa (spicy dried green chillies chutney), Paaknam (thick besan cake with hers and spice), Nga Thongba (fish curry), Manikha, Chareng (a fish curry), Chambut, Pakora Thongba and mustard chutney. Desserts include Chak-Hao Kheer made of an amalgamation of rice, milk and cardamom powder with a layer of raisu]ins and nuts spread over.
Place : Punjab
The most food enthusiast community in this diverse country India is Punjab. The chemistry that punjabis have with food is enriching and uncomparable. A typical Punjabi Thali will burst a thousand flavours in the mouth with ghee and butter as the quintessential flavour, all around. This Indian thali includes Aloo kulcha (boiled and mashed potato stuffing with spices in leavened flour bread), Punjabi Chole (chickpeas curry), Paneer Tikka with Dahi Chutney (grilled paneer with curd sauce), Sarson da Saag (mustard, spinach and bathua leaves mix) with Makki di Roti (maize flour bread), Phulkas (wheat flour bread), Palak Paneer (spinach curry with paneer), Dal makhani (black lentil, kidney beans with cream and butter curry), Kadhi Chawal (yogurt curry with rice), Rajma Chawal (kidney beans with rice), Tandoori Chicken (grilled chicken dish), Butter Chicken, Malai chicken (cream chicken)and whatnot. The famous Lassi (yogurt based drink) and Kada Prasad (wheat flour sweet halwa) are also there to accompany till the end.
Place : Kashmir
The enigma that Kashmir upholds is not just confined to the eyes, but also the beauty is spread in this paradise. The Kashmiri Thali is a healthy thali with all the freshness as that of Kashmir. It includes Kashmiri Pulao, Khatte Baingan (tangy brinjal ), Rajma Rasmisa (kidney beans curry), Haat (leafy green vegetable), Roti (flatbread), Nadru Kebab (lotus stem fry with spices), Goshtaba (minced meat with yogurt and spices), Kashmiri Dum Aloo, Methi Chaman (radish raita), kebab, Mutton or Lamb Rogan Josh (aromatic and flavoured meat curry), Yakhni (meat stock cocked and boiled in yogurt), Al Raita ( gourd mixed with yogurt) along with pickles and fitters. For sweet dish, there is Phirni (sweet rice powdered pudding with nuts and flavours of rose and saffron) and Shufta (dry fruits in sugar syrup).
Place : Odisha
Although may not be very popular amongst tourists, Oriya thali from Odisha is one of the most healthy thali preparation india. There is subtleness in the entire taste of the delicacy. In this Indian thali, there are phakala (rice in fermented curd), roti (flatbread), steamed rice, Khichdi (a mix of rice and lentils), Aloo Posto (potato with poppy curry), Baingan Chakta (brinjal mash), Dalma (lentil dish), Santula (vegetable dish), Chatu rai (mushroom curry), Kadali manja rai (banana stem preparation), Maccha Chadchadi (thick fish curry) and many more. Sweet dishes include the ‘controversial’ Rosogolla, Chakuli Pitha (pancake of rice), Kanika (sweet rice dish) and Ou Khatta (fruit chutney).
Place : Himachal Pradesh
Also known as the Himachali Dham thali, Himachal is the land of peace and serenity. The cuisines of this place depicts the same as well. The traditional Himachali Dham Thali, which has its own 1000 years old history has lavish items to savour. Smoked cooking with no onions and garlic are a speciality of this region. It includes Patore (colocasia leaf fry), Rajma Madra (kidney beans curry), Aktori (buckwheat leaves pancake), Trout fish (fish curry), Kaale Channe ka Khatta (lentil served with rice), Mathri Choware (lentils and spinach mix), Khatta Murg (tangy chicken curry), and Chaa Gosht (lamb in thick yogurt gravy). Sweet dish includes Mittha, a rice dessert, well decorated with raisins, fruits and nuts.
Place: Andhra Pradesh, Telangana
Andhra Thali menu has dry vegetables and gravies like Bangala dumpa vepudu (spiced potato cubes with mustard and curry leaves tempering), Aratikaya avapetti kura (Raw banana dry curry), Mudda pappu (Plain Dal), Dondakaya Vepudu ( spicy Ivy gourd), Kakara kaya Vepudu (sauteed bitter gourd), Munakkaya masala kura (drumstick curry), Charu (tomato Rasam), Mukkala pulusu (curry with Tamarind base). Dishes made with rice are plain rice and Nimmakaya Pulihora (lemon rice). Snacks like Garelu, lentil fritter in shape of Medu vada. Supplemented with coconut chutney, ghee, Sabudana papad, curd, pickle. Desserts like Payasam and Sweet poli.
Food is an inevitable part of our existence and good food makes life much more bountiful. These Indian thalis will serve the similar purpose of not just satisfying the hungry tummy, but also will comfort the hungry, restless, food-loving soul.