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North Indian style vegetarian thali served in a restaurant. Thali (meaning "plate" or "tray") or Bhojanam (meaning "full meal") is a round platter used to serve food in South Asia, Southeast Asia and the Caribbean. Thali is also used to refer to an Indian-style meal made up of a selection of various dishes which are served on a platter. [1]
In homes in some parts of India, a variety of food is typically served in small servings on a single plate, which may include just two to four items, or many as shown above Food serving etiquette without cups, a thali Eating with washed hands, without cutlery, is a traditional practice in some regions of India [6]
Combination plate meals are sometimes served on this type of plate. [3] In Nepal, this type of plate is called a thaali, and is typically made of metal. [5] In Nepalese cuisine, the dish daal bhaat is often served on a thaali. [5] In the United States, compartment plates have been used to serve table d'hôte dinners. [3]
In restaurant terminology, a platter is often a main dish served on a platter with one or more side dishes, such as a salad or french fries. Notable platters includes the Colombian bandeja paisa , Indian thali or Arabic mixed-meat platters.
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli , dal or curry , rice , and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet).
Odia foods traditionally served either on brass, bronze metal plates, banana leaf or disposable plates made of sal leaves. [2] Traditional Odia Lunch Thali. Odia cooks, particularly from the Puri region, were much sought after due to their ability to cook food in accordance with Hindu scriptures. [3] [4] Yoghurt is used in dishes.
Palak paneer is a popular vegetarian dish from the Indian subcontinent that consists of fresh spinach leaves palak cooked with cubes of Paneer cheese in a rich and creamy tomato-based sauce. Vegetarian Paneer butter masala: Paneer Butter Masala is a popular vegetarian dish in Indian cuisine.
As the seasons change so does the Bihari thali, every 3–4 months.The constants are rice, roti, achar, chatni, dals and milk products, with some variation.. For the frying and tempering (chhounkna / tadka) of certain vegetable dishes, Bihari cuisine makes use of vegetable oil or mustard oil and panch phoron — literally the "five spices": fennel seed (saunf), black mustard seed (sarson ...