‘A look at varied Indian cuisine- the best on planet earth, Part-3 , Gujarati Thali’ – presented by K J S Chatrath

 

Gujarati Thali is an assortment of dishes arranged as a platter for lunch or dinner in restaurants and homes. “Thali” literally means “a full plate meal” or a platter.

It consists of various dishes like ringana methi nu shak (eggplant cooked with fenugreek leaves), Gujarati khatti mithi daal (sweet and sour lentil), undhiyu (mixed vegetable prepared with spinach paste), bhindi sambhariya (ladyfingers curry), aloo rasila (potato and tomato thin curry), steamed basmati rice, badshahi khichdi, Chapati, methi na thepla and bhakhri with kachumber salad along with various types of chutneys.

Gujarati thali prepared in Gujarati households has at generally three fresh vegetable dishes, one dry dal or some sprouted pulses dish (ugaadayla mung, for instance), a wet dal, kadhi, kathor (a savoury), mithai, poori, rotis, steamed rice, chaash and papad.

Kathiawadi Thali is a variation of Gujarati Thali.

(Text sourced from Wikipedia)

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