The Gujarati

Thali

Blueprint For Dinner, How To Balance Flavours Like A Pro

What Makes Up A Gujarati Thali?

Like any typical Indian plate, a Gujarati thali has the components – a flatbread, rice dish, lentil dish, salad, yoghurt and pickle. You won’t need to fret about missing nutrients because it is a balanced meal. A thali provides good dietary fibre (vegetables), protein (daal or meat) and complex carbohydrates (rice and roti). Each region of India boasts a different flavour palate, and the Gujarati thali is spicy, sweet and tangy. Sweet might make you think of sugar, but no, it is mostly jaggery that is used to flavour and sweeten dishes. Fresh green chillis and ginger are also commonly used. Depending on the occasion, Gujarati thaalis differ. So the extravagant dishes and their sheer number, which you might have witnessed on Saath Nibhana Sathiya, are for events, not daily meals. Like in the serial, the food in the thaalis is served at one go, meant to be eaten together and not in phases. 

What’s Included In A Gujarati Thali?

You might have heard the term ‘dal bhaat shaak rotli’, which refers to an everyday Gujarati thaali which revolves around this concept. Steel plates, glasses and bowls are the way to go with Gujarati thaalis. If you have them, we recommend using them. 

Flatbreads

Pick your choice of Gujarati flatbreads, be it rotli, poori, thepla or puran poli. Rotli is a soft, thin whole wheat chapati commonly served with ghee. Pooris are often made for special occasions. Thepla is a spiced flatbread, usually made with fenugreek or bottle gourd, and is eaten both hot and cold. Puran poli is a festive sweet flatbread stuffed with jaggery and lentils. Most of them are made using whole wheat or multigrain atta and are rich in fibre. 

Plain Rice

In almost all thaalis, rice is served plain and usually made with basmati or other long-grain varieties. It is the base for either kadhi or dal, depending on what is served on the plate. There are no strong flavours in the rice itself, which makes it ideal for soaking up the liquid elements of the meal. Flavoured rice preparations are common in Gujarat, but they usually aren’t included in thaalis. 

Gujarati Curries

Vegetable curries in Gujarati are known as shaak or saak. These are often slightly sweet, thanks to the use of jaggery. Spices are used moderately, and garlic is more common in Kathiyawadi-style preparations. Onion is rarely used in Gujarati home cooking. Common curries include potato and cabbage shaak, eggplant and potato curry, tindora (ivy gourd) shaak, sev tameta (tomato curry with fried chickpea noodles), chickpea and potato curry, and dry okra shaak.

Gujarati Kathol

‘Kathol’ is a Gujarati term denoting legumes, beans and pulses. These are made in addition to vegetable curries, given the dryness of the state and local ingredients are cooked with basic spices, without heavy masalas. Popular ingredients for kathol include black-eyed peas, moth beans, green gram, and dried pigeon peas. Kathol is typically served when there is no vegetable curry and is most often paired with kadhi instead of dal.

Gujarati Kadhi Or Gujarati Dal

Kadhi and dal are never served together in a traditional Gujarati thaali. You get one or the other. Gujarati kadhi is a light, yoghurt-based dish made with besan (gram flour) and has a sweet and tangy flavour. It is tempered with curry leaves, green chillies, mustard seeds, and sometimes cloves. Gujarati dal, usually made with toor dal (split pigeon peas), also has sweetness from jaggery and is cooked with ginger, green chilli, and lemon juice. 

Stir Frys And Salads

Alongside the cooked dishes, a dry stir-fry or raw salad is almost always included. These are simple preparations with cabbage or carrot sautéed with mustard seeds and turmeric. Alternatively, kachumber is served, which is a fresh chopped salad made from cucumber, tomato, onion, salt, and lemon juice.

Raita

Yoghurt is an important element in the thaali and is served either plain or as raita. Raita is yoghurt mixed with spices and vegetables like cucumber or small fried boondi. Yoghurt helps to cool you down and supports digestion, especially when the rest of the meal includes spices or fried foods.

Pickles And Chutneys

Pickles and chutneys are served in small portions to enhance the meal’s flavour. Pickles are usually spicy, oily, and made from raw mango, lime, or chilli. While tasty, they are meant to be eaten in moderation. Green chutney made from coriander, mint, and lemon is a fresher, lighter alternative with less oil and a sharp, herby taste.

Farsan 

Farsan is a snack that also doubles as an appetiser, and it adds variety to the thaali. It can be steamed, fried, or dried. Common farsan items include khaman, patra, methi gota, kachori, and sev. Farsan is often included in thaalis for special meals or festivals.

Other Accompaniments

Roasted papads complete the entire thali, and they could either be roasted or fried. It can be eaten alongside rice, yoghurt, or even on its own with a bit of pickle. Then there’s the drink, which tends to be plain water or locally made chaas (buttermilk). You can make it home by mixing yoghurt with water, salt, cumin, and ginger. It aids in digestion and cools the body, especially during summer meals. The thaali usually ends with a sweet, which varies by region and occasion. You might find shrikhand, basundi, moong dal halwa, or aamras in summer.

The Perfect Gujarati Thali For Binging Serials

Fix a Gujarati dinner thaali, taking your pick from the options above and make sure to have at least five elements. A glass of spiced buttermilk is a must as it serves as the perfect refreshment and also an ending to a Gujarati meal. Whether you opt for appetisers or achaar, you include rice rotis and a few accompaniments to have a whole meal.