Indian Thali: A Culinary Delight

Indian cuisine is an amalgamation of a diverse culture and a rich and prospering heritage. Whether it is Bengal’s rossogolla or Gujarat’s thepla; Kashmir’s rogan josh or Kerala’s payasam, each and every dish is a culinary delight. What is it that sets it apart from other world cuisines?

The Indian cuisine has been highly influenced from historical incidents like foreign invasion, trade relations and colonialism. It has also evolved from Persian and Muslim influences. Yet, it maintains its unique essence and flavor which sets it apart. Each state and region is widely known for its delectable savories. It is a blend of a thousand colors, flavors, aromas and textures.

The four main regional styles in Indian cooking are North, East, South and West. North India is highly influenced by the Moghul dynasty that ruled India for three centuries. Saffron and rich gravies made of pureed nuts and creams were all derived from the Moghuls. In contrast, the South Indian food consists of subtle flavors and textures. Their distinctive rice crepes and steamed rice cakes have been a favorite amongst Southern Indians. The Western states of Gujarat, Maharashtra and Goa all have unique food experiences.  Gujarat is celebrated for being one of the best places to eat vegetarian food. Eastern states such as West Bengal, Bihar, and Jharkhand vary from each other. Bengali cuisine can be described as delicate and subtle, with fish and rice as their staple diet. Fish and other seafood are also dietary stables. Bihar and Jharkhand enjoy their vegetables and beans; however they have Western overtones with their diet including beef, pork, goat and chicken.

The use of variant herbs and spices gives it an exceptional aroma, and makes it a celebrated cuisine around the world. Indian restaurants are now cashing in on these factors and have come up with many special items on their food menu. Restaurants have reinvented the traditional food by adopting different methods of cooking and have come up with many fusion cuisines. One of the popular culinary delicacies would be the Indian Thali.

The ‘thali’ or a plate is the Indian equivalent to a platter, both vegetarian and non-vegetarian. It usually consists of an entrée, main course and a dessert, all served into one plate. In many thali restaurants, the contents of a thali vary from region to region. For e.g., a Rajasthani thali would consist of bail-gatte, daal- bati churma, ghevar; whereas a Guajarati thali comprises of dal, kadhi, puriyan and papad. A thali is a representation of the traditional food of a particular region. The thali allows a person to savor each delicacy in moderate quantities. It has become a popular concept in modern-day restaurants, mostly in Northern India.

The navratris is considered an auspicious time in the Hindu calendar and people religiously follow them by observing fasts. Keeping in mind the Indian sensitivity, many thali restaurants dole out special thalis for festivals like navratris or teej.

Thus, Indians have an affinity for sweet desserts and spicy snacks. No other country offers such a wide range of exotic dishes to tickle your taste buds.