If you’ve ever dined in an Indian restaurant or visited a friend’s household for a traditional meal, you might have encountered a name called Thali. But what exactly is a Thali, and why is it so cherished in Indian cuisine? And how many types of Thali’s are there? And what nutritional value do they hold?
For those looking for a complete and balanced meal, the Thali offers a wonderful culinary experience beyond the taste. Cultural demographical and full of authenticity what thali is.
In this blog post, I’ll take you through the world of Thali, particularly focusing on the nourishing and flavorful Marathi Thali.
Let’s dive in and explore.
What is a Thali?
A Thali, which means “plate” in Hindi, is a traditional Indian meal that offers a balanced variety of dishes which are served on a single platter. Every part of the country has its own types of thali, influenced by local ingredients, climate, and seasons. The climate is an important factor to consider when deciding which dishes pair well together for better health and immunity.
In Ayurveda, the concept of a balanced meal includes not just nutritional value but also visual appeal, often represented by the colourful Indian cuisines in the thali. You can learn more about the importance of colours in our everyday diet in this post.
In ancient times the concept of eating a balanced meal with different components, such as grains, vegetables, protein, and dairy was part of everyday living. References to this can still be found in ancient texts like the Vedas and Ayurveda, dating from around 1500 BC to 500 BC.
With fast food like McDonald’s on every corner and greasy food available 24/7, the concept of thali in many restaurants has changed. It now serves more oily and heavy dishes, which has replaced the traditional nutritionally balanced thali. The balance thali is mainly cooked at home or in a few genuine health-conscious restaurants. As someone originally from the state of Maharashtra, I can genuinely tell you that Maharashtrian food is known for its simplicity and its focus on balancing your everyday diet.
The Variety of Thalis and Their Origins
India’s vast geography and diverse climate are reflected in their food clothing and lifestyle. Here are a few prominent thali which are known for their uniqueness.
Rajasthan: A flavorful feasta suits the colourful people, crafts, palaces and weather. Rajasthan has extreme temperatures and dry land. Rajasthani Thalis are rich in dried and preserved foods. Using grains like millet and legumes which grow well in harsh climates. The use of dairy, ghee, and pickled items also shows the food that can be stored and consumed over longer periods.
Punjab: Fertile land with a relatively moderate climate. Punjabi Thalis are hearty and rich, with a focus on wheat, dairy, and mustard greens, reflecting the region’s agriculture. The dishes showcase the region’s love for creamy textures. The use of tandoor adds a smoky flavour to many dishes.
Assam: Climate in Assam is humid subtropical with heavy monsoons. Assamese Thalis are light and often centred around rice, fish, and leafy greens. Here is a Thali that includes a fish dish, while most others feature pure vegetarian food. It offers a balance of sour, spicy, and savoury flavours.
South India (e.g., Kerala, Tamil Nadu): This is much-loved food all over India and overseas. The climate in south Indian states is tropical, with abundant rainfall. South Indian Thalis, are often centred around rice, lentils, and a variety of curries that use coconut, tamarind, and a mix of spices. The tropical climate supports the growth of spices like black pepper, cardamom, and curry leaves. Thalis are often served on banana leaves, symbolising the lush, fertile landscape.
Maharashtra: This is where I come from, a place known for simple, nutritious food without any frills. The humid climate and monsoon rains create fertile land. The Marathi Thali features fresh coconut-rich dishes, simple lentils with a hint of lemon, spiced beans or legumes, and often millet-based. Green vegetables, beans and koshimbir is a big part as well. This makes the Marathi Thali a diverse culinary experience.
Gujarat: yet another thali is loved by Indians from any region. The climate has hot summers and mild winters. Gujarati Thalis are known for their sweet, salty, and spicy flavours, often all in one dish. The region’s dry climate means that legumes, grains, and preserved foods feature heavily. They showcase the balance of flavours and the use of seasonal vegetables.
These regional Thalis are a reflection of the region’s history and agricultural practices, and that is why they have universal appeal.
Discovering the Marathi Thali
The Marathi thali has a heart of gold. The ‘Varan’ (Dal cooked in a certain way) is made with the ‘Toor dal’. a fragrant, slightly pungent lentil dish cooked in a pressure cooker with a bit of turmeric, a piece of jaggery and a pinch of asafoetida. Usually served on jasmine rice with homemade ghee and a squeeze of lemon, creating a heavenly combination. This simple dish is packed with protein. The dal, which is also called ‘Amati’ can be made in various ways. The other famous version of it is made with ‘Amsul’ (Tamarind family – add sour taste), jaggery, fresh coconut and coriander. I could easily write an entire blog on the various types of lentil dishes, which are a speciality of the humble Maharashtrian cuisine. Another important part of Marathi thali is ‘Masala Bhat’, ‘Poli’ (roti) made with wholemeal flour and toasted on the stove. Apply a little ghee to keep it moist and flavorful. I remember eating them as a young child on the go. My granny would make them in the backyard on a little stove… and we kids would run around, pick up one roll and run out to play. It was summer fun and at night we enjoyed the amrus (the mango pulp) with Poli. Koshimbir is also a big part of the thali and you can find my recipe here. Same as ‘Usal’, which is a sprouted bean curry with coconut and garlic. For example, sprouted moong beans were common or black eye peas or a few other legumes were part of our everyday thali. Lemon wedges, pickles, and chutneys were also a must in everyday thali to have a great balance with seeds, nuts, and spices. Here you can get a traditional sesame chutney available for you.
On festival days the thali will be served on a banana leaf. The fragrance of incense, food and the joy of gathering together was exceptional. Having lived in New Zealand for half of my life, I still get nostalgic feelings, and these memories are truly precious to me.
If you ever wish to try or learn holistic Indian food, I would love to hear from you.
As we touch base on our exploration of the Marathi Thali, I hope this journey has brought you a deeper appreciation for holistic, balanced and flavorful meals. I’m Anju Desai, a passionate food enthusiast, educator and wellness consultant based in Auckland, New Zealand, with deep roots in India. I love sharing the rich culinary traditions that bring back sustainability, and simplicity with wellness in mind.
If you have any questions or would like to learn more about the Marathi Thali or other aspects of Indian cuisine, feel free to reach out to me at wellness@anjudesai.co.nz. For more recipes, wellness tips, and culinary insights, don’t forget to follow my blog, and share and connect with Anju’s Holistic Wellness channel on Instagram.
Thank you for joining me in discovering the essence of the Thali.
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