Thali

Thali is a term used in the Indian subcontinent to describe both a plate and a complete meal served on it. Derived from the Hindi word thāl or thāla meaning plate, a thali meal typically consists of a selection of dishes presented on a circular metal platter or banana leaf, with several small bowls known as katoris for curries, vegetables, dal, yogurt, chutney, and condiments. The main staple—either rice or Indian breads such as chapati or paratha—forms the central component, accompanied by one or more curries or vegetables. A typical thali also includes dal, a vegetable preparation, a chutney or pickle, papad or fryums, and a dessert or fruit. The aim is to provide a balanced meal with a variety of flavors and textures.

Regionally, thalis vary. Gujarati thali emphasizes a mix of savory and sweet dishes with a prominent use of farsan and sweets; Rajasthani and Punjabi thalis feature richer gravies and breads; South Indian thalis focus on rice-based courses such as sambar and rasam, accompanied by poriyal, kootu, curd, and payasam. Thalis are common in homes, restaurants, and hotels, often offered as a fixed, set-price meal. They can be vegetarian or, less commonly, include non-vegetarian items depending on local tradition and the chef. The thali concept highlights regional diversity and the Indian culinary tradition of serving a complete meal in one place.