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In many parts of India, a meal is served as a collage of various dishes. It typically includes rice and/or bread, veggies, sour and sweet soups/chutney, yoghurt/curd dish and other items. 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.
In many parts of India, a meal is served as a collage of various dishes. It typically includes rice and/or bread, veggies, sometimes meat, sour and sweet soups/chutney, yoghurt/curd dish and other items. 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. Date
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).
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 ]
Assamese cuisine is the cuisine of the Indian state of Assam.It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation [4] and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat.
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Gujarati thali prepared in Gujarati households has at least three fresh vegetable dishes, one dry dal or some sprouted pulses dish (ugaadayla mung, for instance), a wet dal, kadhi, kathor (a savoury), mithai, poori, rotis, steamed rice, chaash and papad. [2] Kathiawadi Thali is a variation of Gujarati Thali. [3]
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 ...