Monday, September 5, 2011

The Indian Thali

The Indian Thali is a great meal – in terms of a balanced mix of essential nutrients [carbohydrates, proteins, vitamins, minerals, fat, etc.], in terms of colors [wide ranges from greens to red to yellow to white to orange, etc], in terms of varieties [dry, to semi-dry, to gravy, to hard, to soft, to hot, to cold, etc.] Tin terms of flavors [there’s usually sweet, sour, salty, spicy, etc.], in terms of quantities [typically served in small katoris], in terms of presentation [typically beautifully arranged in a thali] and also in terms of price. If you love food and can appreciate the “art of food”, you will generally love a Thali!
The many types of thalis available across India – Gujarathi, Andhra, South Indian, North Indian, Punjabi, Rajashani, etc. Each of them have a great range of vegetables and are usually cooked in the authentic style of a specific region - representing the soul and spirit of place and its history. Most Thalis typically tend to be at least a 3 course meal – Beginning with a starter, continuing into the main course and ending with a dessert. And then of course, there are all kinds of variations available today customized to customer requirements and preferences.
If you are really hungry, Thalis provide a wholesome hearty meal.. One in which you typically tend to over-eat; and which keeps you longing for more…

Cashew Apple