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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 ]
Mangala sutras are made in a variety of designs. The common ones are the Lakshmi tali worn by the Telugus of Telangana and Andhra Pradesh, which contain images of Lakshmi, the goddess of auspiciousness, ela tali or minnu worn by the Malayalees of Kerala, and the Kumbha tali worn by the Tamils of the Kshatriya caste in Tamil Nadu.
Gujarati Thali, a variety filled traditional dish served in Gujarat. The cuisine changes with the seasonal availability of vegetables. In summer, when mangoes are ripe and widely available in the market, for example, Keri no Ras (fresh mango pulp) is often an integral part of the meal. The spices used also change depending on the season.
A Thali from Kolhapur, Maharashtra with red (tambda rassa) and white (pandhara rass) gravies to be served with meat. Meat dishes are prepared in a variety of ways: Taambda rassa is a hot spicy curry with red gravy from Kolhapur. [18] Pandhara rassa is also a goat curry from Kolhapur with white coconut-milk-based gravy. [69]
Thali is a platter and a type of meal in South Asia. Thali may also refer to: Puja thali, in Hindu rituals; Thali (percussion), a musical instrument of Indian folk music; Mangala sutra, or thali, a necklace used in the Hindu wedding ritual; Thali dialect, a Saraiki dialect of Pakistan, as spoken in the Thal Desert
Gujarati cuisine is primarily vegetarian. The typical Gujarati thali consists of roti (rotlii in Gujarati), daal or kadhi, rice, sabzi/shaak, papad and chaas (buttermilk). Sabzi is a dish of different combinations of vegetables and spices which may be stir fried, spicy or sweet. [78]
The simplest thali may be just bread and daal, or rice and daal with chutney, while others may have 3, 4, 5, or even 10+ items. The separate flavors and dishes may be served in individual separate metal containers (katori), or without such containers. Date: 14 February 2013, 21:51:27: Source: Flickr: Special (and delicius) Thali: Author
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 ...