Thalis

Thali is a traditional way of serving food in India. This exotic dish, which is considered a full-balanced meal, is a selection of a variety of dishes served in small bowls on a round steel tray. The enticing medley, consisting of rice, papad (poppadoms – a thin wafer), chapatti (flat bread), dhal (lentils), vegetables, curd (yoghurt), chutney, coriander sauce and curry (preferably korma for less spiciness or masala for a bit of spice) can be enjoyed either vegetarian, seafood or meat-based.

Thali is considered to be a heavy meal and is usually eaten during lunch. A friend of mine, Anu Mittal from India's capital, Delhi, also shared that the Thali concept has its roots in ancient India where only women, including daughters in every household, used to cook for the men. Each female in the household would prepare one dish. More women in a household would mean more dishes.

Thalis, by the way, is prepared differently in every region throughout India. The Thalis key is the importance of a balanced meal and the presence of a variety of flavours. The small portions in little bowls ensure that people will not overeat. It is also hygienic because people will not be sharing food from communal serving dishes.

As exotic as it may seem, eating of Thali requires etiquette. The correct way to have Thali is to spoon a portion of food from one of your dishes as opposed to mixing everything with rice. The process in this sequence repeats itself. As for the papad and chapatti, it is eaten together with the food by dipping it into one of your tasty dishes. It enables the flavour of the dish to be appreciated more and makes you eat like a king!

Though an old traditional way of serving food in India, it proved to be an interesting experience of well-balanced tastes, which certainly increased my appetite and I reckon that it could make Indian cuisine inviting to everyone.