thalis
we are unusual in the uk in making the thali a cornerstone of the menu. the thali is a stainless steel platter with little bowls ("katoris") consisting of a wide variety of different dishes providing nutrition, texture, flavours and colours. it is the way indians have traditionally eaten at home for centuries.
the thali in different regions of india consists of cuisine native to that region.
the gujarati thali for example will have farsans (gujarati vegetarian canapes), vegetables, dals, chapatis (rotis), rice, salads and pickles. in the south the emphasis shifts to rice delicacies as well as vegetables.
the thalis we serve combine the gujarati and north indian thalis.
click here to view the nutritional values of the thali
something to whet your appetite
Click on the thumbnails to expand the photos.
thali - the key features
the thali is the product of several key age-old aspects of indian life:
- the importance of nutritionally balanced meals
- a interest in a variety of flavours and textures
- the need for portion control to avoid overeating and ensure nutritional balance
- a deep aversion to sharing food from communal serving dishes on grounds of hygiene.
the etiquette of eating the thali
The thali is best eaten by spooning a small portion of food from an individual dish into the area next to the rice, and then combining it with the rice, and then repeating this process in sequence. This enables the flavour of each dish to be appreciated individually. do not either mix more than one dish simultaneously with the rice, or mixing the rice in the individual bowls. chapattis are eaten with the food by using a piece of chapatti to scoop the food from one of the dishes.