All Hail Thali

In an Instagram-dominated world, the humble thali often has to compete for digital space with new-age trends such as molecular gastronomy and fusion foods. However, for foodies, it continues to remain a viable option, offering the perfect combination of sweet, spicy, baked, fried, steamed and savoury preparations, that caters to every palate.

- Sayoni Bhaduri

A meal in an Indian household has a few mandatory things: it has to be wholesome, nutritious and combine all flavour components. This philosophy is based on Ayurveda and historically rooted in the Vedic period. An extension to this is the staple at most Indian restaurants— the thali. As to the beginning of the thali, as we know it, there are many theories. According to one, it is an imitation of the food platter served to Hindu deities. Another states that it is a result of social hierarchy, where the more affluent could afford more than two-three dishes at each meal. But the most popular theory is of an Ayurvedic food pyramid where taste and wellness are balanced. This also puts focus on the seasonality of produce and their impact on human health.

When it comes to thalis, the two regions that have mastered the art are Gujarat and Rajasthan. These two states, single-handedly, have managed to put thalis on the global culinary map. The perfect combination of sweet, spicy, baked, fried, steamed and savoury preparations ensures that there is something for every palate. There is also a touch of festivity and vibrancy in the thalis from these regions attracting more purveyors.

Rise, fall and rise